Making homemade marshmallows is actually pretty easy. The key is a stand mixer, a stiff mixture and lots of patience while the marshmallows cure.
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. Let’s get started on my Marshmallow Roulade with homemade marshmallows and 7-minute frosting.
I was IG’ing and making my marshmallows on Sunday (yeah, totally last-minute) and I was comforted by other people also admitting that they, too, were intimidated by marshmallows. Well, let me tell ya – there isn’t much too it. 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…
I decided to wear black.
I chose poorly.
You should probably put on a white shirt when working with powdered sugar. Just my two cents… Learn from my messy mistake.
Here’s another confession.
This was my first time eating homemade marshmallows… I know, I know… I call myself a dessert blogger… I’m totally hanging my head in shame right now. I honestly don’t know why I waited so long.
These were super light and fluffy! They were smooshy and squishy. They were plain Jane vanilla, but that’s alright. I can’t wait to play with other flavors. I’m excited to try mint, lemon, raspberry… oh my, the possibilities.
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.
- 1 cup water (divided in half)
- 3 envelopes gelatin
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 2 Tablespoons vanilla
- 2 cups powdered sugar
- *optional food coloring
- Prepare a 9 x 9 baking dish with a good layer of butter.
- Put a 1/2 cup 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 spatchula. 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 to 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 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.
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