Homemade Marshmallows
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Make homemade marshmallows like a pro with these easy step-by-step instructions. This recipe is definitely kid approved and for all ages!
Nowadays marshmallows come in all different flavors. This recipe is for the plain white marshmallows. Or, if you’d like, try making my strawberry marshmallows which really make Smores even tastier or try my peppermint candy marshmallows which pairs well with a cup or two of hot chocolate. Actually, all three recipes will not disappoint plus you’ll find they get tons of compliments.
Ideas for Homemade Marshmallows
- Add marshmallows to your hot chocolate
- Roast marshmallows over an open flame
- Homemade marshmallows are great for making rice krispy snacks
- You’ll definitely want to use these homemade marshmallows for making Smores.
- Or, just eat them plain.
Homemade Marshmallows Recipe
This recipe uses a 9×13 cake pan lined with oversized parchment paper. Plus you’ll need a sharp knife for cutting marshmallows as well.
Ingredients:
- 3 cups granulated sugar
- 1 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups water (divided 3/4 and 3/4)
- 4 envelopes unflavored gelatine
- 2 teaspoons pure vanilla extract
- 1 cup confectioners powdered sugar
- 1/4 cup melted coconut oil or vegetable oil (for brushing)
Instructions:
Prepare Pan
Brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil and set pan aside.
Make Syrup
Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Stir ingredients constantly until sugar dissolves over high heat. Continue cooking at a rapid boil for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).
Beat Ingredients Together
While the sugar mixture is reaching temperature put the other 3/4 cup cold water into a mixing bowl and sprinkle with gelatin and set aside for 5 minutes. Then use a mixer with the whisk attachment and mix the gelatin on low-speed. Then add the hot syrup into the gelatin mixture. Gradually increase speed to high, add vanilla extract and continue beating for about 12 minutes or until mixture is very stiff. Tip: try adding a small amount of flavoring or even a few drops of food coloring while beating ingredients.
Pour into Pan
Pour marshmallow mixture into prepare 9×13 cake pan. Using a spatula brushed with melted coconut oil and smooth the marshmallow mixture so the top is flat. Set the pan aside uncovered for about 3 hours or until mixture is firm.
Prepare and Cut Marshmallows
Sift 1 cup of confectioners sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the work surface atop confectioners sugar and gently remove parchment paper. Using a pastry brush lightly brush a sharp knife with the melted coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.
Finalize and Toss Marshmallows
Place cut marshmallows in bowl with the confectioners sugar. Toss until all sides of the marshmallows are covered. Shake off excess sugar from marshmallows and enjoy! Be sure to place the marshmallows in an airtight container and they can be stored for up to 3 to 5 days.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE MARSHMALLOWS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Homemade peppermint candy marshmallows will be the talk of the town! Easy to make and they go perfect with hot cocoa on a cold winter day.
Oh, my! These homemade strawberry marshmallows are da bomb! And if you hang with me for awhile you will find out my secret ingredient.
Homemade Marshmallows
Make homemade marshmallows like a pro with these easy step-by-step instructions. This recipe is definitely kid approved and for all ages!
Ingredients
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups water (divided 3/4 and 3/4)
- 4 envelopes unflavored gelatin
- 3/4 cup cold water
- 2 teaspoons pure vanilla extract
- 1 cup confectioners powdered sugar
- 1/4 cup melted coconut oil or vegetable oil (for brushing)
Instructions
-
Prepare Pan
Brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil and set pan aside.
-
Make Syrup
Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Stir ingredients constantly until sugar dissolves over high heat. Continue cooking at a rapid boil for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).
-
Beat Ingredients Together
While the sugar mixture is reaching temperature put the other 3/4 cup cold water into a mixing bowl and sprinkle with gelatin and set aside for 5 minutes. Then use a mixer with the whisk attachment and mix the gelatin on low-speed. Then add the hot syrup into the gelatin mixture. Gradually increase speed to high, add vanilla extract and continue beating for about 12 minutes or until mixture is very stiff. Tip: try adding a small amount of flavoring or even a few drops of food coloring while beating ingredients.
-
Pour into Pan
Pour marshmallow mixture into prepare 9×13 cake pan. Using a spatula brushed with melted coconut oil and smooth the marshmallow mixture so the top is flat. Set the pan aside uncovered for about 3 hours or until mixture is firm.
-
Prepare and Cut Marshmallows
Sift 1 cup of confectioners sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the work surface atop confectioners sugar and gently remove parchment paper. Using a pastry brush lightly brush a sharp knife with the melted coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.
-
Finalize and Cut Marshmallows
Place cut marshmallows in bowl with the confectioners sugar. Toss until all sides of the marshmallows are covered. Shake off excess sugar from marshmallows and enjoy! Be sure to place the marshmallows in an airtight container and they can be stored for up to 3 to 5 days.
PRODUCTS WE LOVE
Of course we love our mixer. Great for breads, cakes, mashed potatoes and marshmallows!
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