Making homemade marshmallows is actually pretty easy. The key is a stand mixer, a stiff mixture and lots of patience while the marshmallows cure. It is easier than you might think. You will never buy from the store again!
I have a confession to make. I have had homemade marshmallows on my bucket list for at least 3 years! I finally decided to conquer my fear and just go for it! So, I did! I wanted to make something monumental for the occasion. Your mixer will do all the work. Seriously, it’s gelatin and water and hot sugar. Add a ton of air to it, and poof! You have marshmallows.
Now, I will advise you that you should really take into account what you are going to wear when taking these marshmallows out of the pan: Do not wear black. 😀
You should probably put on a white shirt when working with powdered sugar. Just my two cents… Learn from my messy mistake.
These were super light and fluffy! They were smooshy and squishy. They were plain Jane vanilla, but that’s alright. You can easily play with other flavors. Try mint, lemon, or raspberry… Possibilities are endless.
Storing your marshmallows
After cutting your homemade marshmallows, store them in an airtight container to keep them fresh. Layer the marshmallows with parchment paper or wax paper between each layer. Store your container at room temperature, away from direct sunlight or heat, as humidity or warmth can cause them to become sticky. Properly stored, homemade marshmallows stay fresh for up to 3 weeks.
Hot chocolate will never be the same again. These were wonderful in it! I totally enjoyed my hot chocolate on a cold, rainy, windy day. I’m just glad it didn’t snow here.
Use your homemade marshmallows for my Seven Minute Frosting, or a Marshmallow Roulade.
Amazing Homemade Marshmallows
Step by Step
- Prepare a 9×13 baking dish with a good layer of butter.
- Put a ½ cup of water and the gelatin into your mixing bowl fitted with your whisk attachment. Let it sit and soften while you prepare the sugar.
- Place the other 1/2 cup water, sugar, corn syrup, and salt into a medium sized saucepan. Over medium heat bring to a boil and boil for one minute.
- Turn on the mixer to low and slowly drizzle in the hot sugar. Let it run down the inside of the bowl. When all the sugar is added, turn the mixer up to high and let it whip for 10 minutes. Just let it go. The mixture will triple in size. Stop from time to time to scrape down the sides of the bowl as needed. At the very end, add the vanilla and whip briefly to combine.
- Transfer the mixture into the baking pan and level it out with an offset spatula. Work quickly because it thickens up.
- Butter a piece of wax paper and place it over the marshmallow. Press it down to get any air bubbles out and seal it. Let it sit overnight.
- Add a generous amount of powdered sugar to a large jelly roll pan. Use a butter knife and work around the edge of the pan to separate and loosen the marshmallow. Flip the pan over the powdered sugar and let the marshmallow come out of the pan. Cover the marshmallow with more powdered sugar. Cut your marshmallow into 1 inch (~2,5 cm) cubes and toss them in the powdered sugar. Coat all the cut edges to prevent them from sticking.
- Store in a sealed baggie for 5 – 7 days.
Equipment
Nutrition
Don’t miss more success tips below.
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