Marshmallow Recipe

Homemade marshmallows are soft, pillowy treats perfect for snacking or adding to hot chocolate. Follow these steps to create your own batch of marshmallows.

Ingredients:

• 3 tablespoons unflavored gelatin (about 3 packets)
• 1 cup cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Equipment Needed:

• Candy thermometer
• Stand mixer with whisk attachment (or handheld electric mixer)
• 9×13-inch baking dish
• Non-stick cooking spray

Instructions:

Step 1: Prepare the Gelatin Mixture

1. In the bowl of a stand mixer (or a large mixing bowl if using a handheld mixer), combine 3 tablespoons of gelatin with 1/2 cup of cold water. Let it sit while you prepare the sugar syrup.

Step 2: Make the Sugar Syrup

1. In a medium saucepan, combine 1 1/2 cups of granulated sugar, 1 cup of light corn syrup, 1/4 teaspoon of salt, and 1/2 cup of cold water.
2. Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom.
3. Bring the mixture to a boil over medium-high heat. Cook without stirring until the syrup reaches 240°F (115°C) on the candy thermometer, which is the soft-ball stage.

Step 3: Whip the Marshmallow Mixture

1. With the stand mixer on low speed, slowly pour the hot sugar syrup into the bowl with the gelatin mixture. Be careful as the syrup is very hot.
2. Once all the syrup is added, increase the mixer speed to high. Whip the mixture for 10-12 minutes, or until it becomes very thick and fluffy. It should hold stiff peaks.
3. During the last minute of whipping, add 1 teaspoon of vanilla extract for flavoring.

Step 4: Shape and Set the Marshmallows

1. While the mixture is whipping, prepare a 9×13-inch baking dish by spraying it lightly with non-stick cooking spray and dusting it generously with powdered sugar.
2. Once the marshmallow mixture is whipped and fluffy, quickly transfer it to the prepared baking dish. Smooth the top with a spatula or offset knife sprayed with non-stick spray.
3. Dust the top of the marshmallows with more powdered sugar to prevent sticking. Let the marshmallows sit at room temperature for at least 4 hours (or overnight) to set and firm up.

Step 5: Cut and Store

1. Once set, turn the marshmallows out onto a cutting board dusted with powdered sugar. Use a sharp knife or pizza cutter dusted with powdered sugar to cut the marshmallows into squares or desired shapes.
2. Toss the cut marshmallows in more powdered sugar to coat all sides and prevent sticking.
3. Store the homemade marshmallows in an airtight container at room temperature for up to 2 weeks.

Tips for Success:

• Temperature Control: Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for fluffy marshmallows.
• Mixing Time: Whip the marshmallow mixture until it is thick and fluffy to achieve the best texture.
• Variations: Experiment with different flavor extracts (like peppermint or almond) or add food coloring for festive marshmallows.

Making homemade marshmallows is a delightful kitchen project that results in superior taste and texture compared to store-bought varieties. Enjoy these fluffy treats on their own or in your favorite recipes!