Making homemade marshmallows is surprisingly easy, and the results are far superior to store-bought versions. Whether you’re looking for a treat to enjoy by the campfire or want to make a special gift for a loved one, homemade marshmallows offer a fluffy, melt-in-your-mouth experience that can’t be matched. Below is a step-by-step guide to help you make perfect marshmallows from scratch.
Ingredients:
- 3 envelopes (about 21g) of unflavored gelatin
- 1 cup (240ml) cold water, divided
- 2 cups (400g) granulated sugar
- 1 cup (240ml) light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (or any other flavor you prefer)
- Powdered sugar or cornstarch (for dusting)
Equipment:
- A stand mixer with a whisk attachment (or a hand mixer)
- Candy thermometer
- 9×13-inch baking pan (or any preferred pan)
- Sifter or fine mesh strainer
- Heavy-bottomed saucepan
- Silicone spatula
Step-by-Step Instructions:
1. Prepare the Gelatin:
Start by placing the unflavored gelatin in the bowl of a stand mixer. Add 1/2 cup (120ml) of cold water to the gelatin and let it sit for about 5 minutes. This step allows the gelatin to bloom, which is essential for achieving the fluffy texture of marshmallows.
2. Cook the Sugar Syrup:
While the gelatin blooms, combine the remaining 1/2 cup (120ml) of water, granulated sugar, and corn syrup in a heavy-bottomed saucepan. Place the saucepan over medium heat and stir the mixture until the sugar dissolves. Attach a candy thermometer to the side of the pan and allow the mixture to come to a boil.
Once the syrup reaches 240°F (115°C) on the thermometer (also known as the soft-ball stage), remove it from the heat immediately.
3. Combine the Syrup with the Gelatin:
Carefully pour the hot sugar syrup into the bowl with the bloomed gelatin. This will cause the gelatin to melt and incorporate into the syrup. Use the stand mixer or hand mixer to beat the mixture on low speed for about 30 seconds.
4. Whisk the Marshmallow Mixture:
Now, increase the mixer’s speed to medium-high and continue whisking for 10 to 12 minutes. The mixture will become thick, glossy, and opaque, resembling marshmallow fluff. Add the vanilla extract (or your preferred flavoring) during the last minute of whisking.
5. Prepare the Baking Pan:
While the marshmallow mixture is being whisked, prepare your baking pan by lining it with parchment paper or lightly greasing it with butter. Dust the bottom and sides of the pan with powdered sugar or cornstarch to prevent the marshmallows from sticking.
6. Pour the Marshmallow Mixture into the Pan:
Once the marshmallow mixture has reached the desired consistency, pour it into the prepared baking pan. Use a silicone spatula to spread the mixture evenly in the pan. You may want to sprinkle the top of the marshmallow mixture with more powdered sugar to prevent it from sticking to your spatula.
7. Set the Marshmallows:
Allow the marshmallows to set at room temperature for at least 4 hours, or ideally overnight, to ensure they firm up properly. The marshmallows will become light and airy as they cool.
8. Cut the Marshmallows:
Once the marshmallows have set, dust a clean surface with powdered sugar or cornstarch. Turn the marshmallow slab out of the pan and cut it into squares using a sharp knife or a pizza cutter. If you’d like, you can cut the marshmallows into other fun shapes using cookie cutters.
9. Coat the Marshmallows:
Roll each marshmallow in powdered sugar or cornstarch to prevent them from sticking together. This step also helps to keep the marshmallows from becoming too sticky.
Tips for the Best Homemade Marshmallows:
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Use a Candy Thermometer: It’s crucial to monitor the temperature of the syrup closely to achieve the right texture. If the syrup gets too hot, your marshmallows might be too firm, while undercooking the syrup can make them too soft.
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Be Patient While Mixing: The key to fluffy marshmallows is properly whipping the mixture. Don’t rush this step. Whisking the mixture on medium-high for the full 10 to 12 minutes is necessary to achieve the right consistency.
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Experiment with Flavors: While vanilla is classic, you can customize the flavor by adding extracts like almond, mint, or hazelnut, or even incorporating cocoa powder for chocolate marshmallows.
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Use Gelatin with High Bloom Strength: If you want extra firm marshmallows, look for gelatin with a higher bloom strength, which will help create a firmer texture.
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Storing Homemade Marshmallows: Homemade marshmallows should be stored in an airtight container at room temperature. They will stay fresh for up to 2 weeks. If you want them to last longer, they can be stored in the fridge, though they may lose some of their soft texture.
Variations You Can Try:
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Chocolate-Dipped Marshmallows: After cutting the marshmallows into squares, dip the edges in melted chocolate and allow them to set. You can even sprinkle them with crushed nuts or sprinkles for added texture.
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Toasted Marshmallows: For a campfire-like experience at home, lightly toast the marshmallows with a kitchen torch or under the broiler in your oven.
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Marshmallow Swirls: Add a few tablespoons of fruit puree or colored gel food coloring to the marshmallow mixture just before pouring it into the pan for a swirled effect.
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Vegan Marshmallows: Replace the gelatin with agar-agar, a plant-based alternative, to create a vegan version of these marshmallows. Be sure to follow specific instructions for agar-agar, as it sets differently from gelatin.
Conclusion:
Making homemade marshmallows is a fun and rewarding process. With just a few ingredients and some patience, you can create soft, pillowy marshmallows that are perfect for snacking, gifting, or even roasting over a fire. Experiment with flavors and shapes to make them your own, and enjoy the delicious results!