Homemade Marshmallows

Name: Homemade Marshmallows
Prep time: 20 min
Cook time: 20 min
Total time: 280 min
Yield: 24 squares
Cuisine: French
Ingredients: 3 tablespoons unflavoured gelatin; 1/2 cup cold water; 2 cups granulated sugar; 1/2 cup light corn syrup; 1/2 cup water; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 1/4 cup icing sugar (for dusting); 1/4 cup cornstarch (for dusting)

280 min 24 squares Medium

All Recipes

Homemade Marshmallows

Fluffy, sweet, and perfect for snacking or adding to hot cocoa, homemade marshmallows are a delightful treat.

Prep

20 min

Cook

20 min

Total

280 min

Servings

Difficulty

Medium

Marshmallows, known as 'guimauves' in French, are a delightful confection that's surprisingly easy to make at home. These fluffy, sweet treats are perfect for snacking, adding to hot chocolate, or using in your favourite dessert recipes. Crafting marshmallows from scratch allows you to control the texture and flavour, resulting in a far superior product compared to store-bought versions. With just a few simple ingredients and a bit of patience, you can enjoy fresh, homemade marshmallows that melt in your mouth.

Ingredients

Servings

Marshmallows

Instructions

Prepare the gelatin

In a large mixing bowl, sprinkle the gelatin over 1/2 cup of cold water. Let it sit to bloom while you prepare the sugar syrup.

Pro tip: Ensure all the gelatin is in contact with the water for full blooming.

Make the sugar syrup

In a medium saucepan, combine the granulated sugar, corn syrup, 1/2 cup water, and salt. Stir over medium heat until the sugar dissolves. Attach a candy thermometer to the side of the pan.

Pro tip: Do not stir once the sugar starts boiling to prevent crystallization.

Heat the syrup

Increase the heat to medium-high and bring the mixture to a boil. Continue boiling without stirring until the mixture reaches 240°F (115°C). Remove from heat immediately.

Pro tip: Have your mixer ready as you'll need to work quickly.

Combine syrup and gelatin

With the mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Once combined, increase the speed to high and whip until the mixture is very thick and forms soft peaks, about 10-12 minutes. Add the vanilla extract during the last minute of whipping.

Pro tip: The marshmallow mixture will triple in volume, so use a large bowl.

Prepare the pan

While the marshmallow mixture is whipping, combine the icing sugar and cornstarch in a small bowl. Lightly grease a 9x13 inch (23x33 cm) baking pan and dust with the sugar-cornstarch mixture.

Pro tip: Ensure the pan is well-coated to prevent sticking.

Set the marshmallows

Pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. Dust the top with more of the sugar-cornstarch mixture. Let the marshmallows set uncovered for at least 4 hours or overnight.

Pro tip: Do not rush the setting process for best results.

Cut and store

Turn the marshmallows out onto a cutting board and cut into squares with a sharp knife dusted with the sugar-cornstarch mixture. Store in an airtight container.

Pro tip: For clean cuts, keep the knife dusted with the sugar-cornstarch mixture.

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Tips & Tricks

<ul><li>Use a candy thermometer for precise temperature control.</li><li>Ensure the gelatin fully blooms for the best texture.</li><li>Coat the marshmallows with powdered sugar to prevent sticking.</li></ul>

Serving Suggestions

Homemade marshmallows can be stored in an airtight container at room temperature for up to two weeks. They make a wonderful addition to gift baskets or a charming homemade gift on their own. Enjoy your marshmallows in a steaming cup of cocoa, roast them over a fire for s'mores, or simply enjoy them as a sweet snack. However you choose to indulge, these homemade marshmallows are sure to delight.