Homemade Marshmallow Recipe
Homemade marshmallows are so easy to make! All you need is sugar, corn syrup, honey, water, gelatin, salt, and flavoring! Homemade marshmallows are light, fluffy and just melt in your mouth. You'll never go back to buying marshmallows after you taste these!
Servings: 16 marshmallows
Calories: 214kcal
Equipment
- Candy Thermometer
- Stand mixer with the whisk attachment
- 9"x9"x2" square pan (Width x Length x Height) You can use a 9"x13" pan as well, but your marshmallows will be much shorter.
- Bench scraper or long knife for cutting
Ingredients
- 21 grams unflavored gelatin (3 packs) I use knox gelatin powder, you can use agar agar to make them vegan but it won't have the same texture.
- 4 ounces cold water (½ cup) for the gelatin
- 6 ounces corn syrup (¾ cup) or honey, golden syrup or maple syrup
- 2 ounces honey (¼ cup) or corn syrup
- 12 ounces granulated sugar (2 cups)
- 4 ounces water (½ cup) for the sugar syrup
- ¼ teaspoon salt
- 1 whole vanilla bean or 2 teaspoons vanilla extract
- 4 ounces canola oil (½ cup) for brushing utensils
- 4 ounces powdered sugar (¼ cup) for dusting
Instructions
- You have to move quickly with marshmallows, as they set up very fast. Pre-measure all your ingredients, scrape your vanilla bean. Also have your candy thermometer, mixer and tools ready to go.
- Oil a 9x9x2-inch pan thoroughly with canola oil, including sides and top edges. Cut parchment paper: one piece 9x13 inches, one piece 9x20 inches. Line pan with both pieces in opposite directions, then oil the parchment too.
- Add gelatin and cold water to the bowl of your stand mixer with the whisk attachment. Let bloom for 15 minutes.
- Combine corn syrup, honey, sugar, and water in a medium saucepan. Stir to combine, then bring to a boil over medium-high heat. Do not stir again.
- Cover with a lid once boiling and let condensation gather for 5 minutes to wash the pan sides. Remove lid, reduce to medium heat, and attach candy thermometer.
- Cook without stirring until the syrup reaches exactly 240º F (115º C). Remove from heat immediately.
- With the mixer on low, slowly stream the hot syrup between the whisk and the bowl wall. Do not pour onto the whisk.
- Add the vanilla bean seeds and salt.
- Increase to high speed and whip for 8 to 10 minutes until the mixture is bright white, tripled in volume, and the bowl feels slightly warm to the touch.
- Working quickly, pour the marshmallow fluff into the prepared pan using an oiled spatula. Spread to the corners, fold the long parchment end over the top, and smooth with oiled hands.
- Let set at room temperature for a minimum of 2 hours, preferably overnight.
- Lift the slab from the pan using the parchment. Dust all surfaces generously with powdered sugar. Oil your bench scraper and cut into 2-inch squares, cleaning the blade between cuts. Toss each marshmallow in powdered sugar to coat all sides.
- Leave cut marshmallows uncovered at room temperature for 24 to 48 hours to dry before storing in an airtight container.
Video
Notes
Ingredient notes
- Gelatin water must be cold. Room-temperature water prevents proper blooming and results in soupy marshmallows.
- Honey can be swapped 1:1 by weight for golden syrup, glucose, maple syrup, or agave.
- For vegan marshmallows, substitute agar agar at the same weight, but expect a firmer, less pillowy texture.
- Vanilla extract (2 teaspoons) works as a substitute for vanilla bean. Add it with the salt.
- Peppermint: ¼ teaspoon peppermint extract (very potent, start small)
- Gingerbread: swap honey for molasses, add pinch of cinnamon and ginger with the salt
- Any fruit: 1 to 2 teaspoons fruit extract added with the vanilla
- Room temperature, airtight container: several weeks (must be fully dried out first)
- Freezer: airtight bag, several months; thaw at room temperature
- Do not make on a humid day.
- Do not stir the sugar syrup after the boil begins.
- Do not pour the syrup onto the whisk; aim for the gap between the whisk and the bowl wall.
- Do not seal in a container before the cut marshmallows have dried out for 24 to 48 hours.
- Do not let the syrup exceed 240º F.
Nutrition
Serving: 1marshmallow | Calories: 214kcal | Carbohydrates: 39g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 44mg | Sugar: 39g | Calcium: 1mg | Iron: 1mg
