If you’ve never made homemade marshmallows, you’ll be surprised at how easy and delicious they are to make! This recipe is foolproof! Perfect for s’mores, hot chocolate, or gifts for the holidays!
Florida is trying to give us winter at least one or two days out of the week with highs in the low seventies and lows in the fifties.
Thanks for at least trying, Florida.
On the nights it’s (finally) a little cold, I bust out the hot chocolate and marshmallows. I’m going to have some semblance of winter while I live here, darn it. South Florida or not.
And cocoa and marshmallows are a necessity of winter. Because drinking hot cocoa when it’s hot just ain’t right. I’ll blast the A/C if I have to, I’m gonna enjoy some winter!
Homemade marshmallows, in my honest opinion, are without a doubt far superior than store bought *smiles in Ina Garten*. No, but really they are: fluffy and soft, they have such a tender almost melt in your mouth quality and they are really, really, really just surprisingly easy to make as long as you have some corn syrup, a candy thermometer. and a stand mixer. Got those? Okay good, because you’ll need them.
And before you freak out about the corn syrup, yes you can make marshmallows without it, but this recipe is for easy marshmallows for beginners! A fool proof method, if you will. The corn syrup makes sure that you do not end up with crystallized sugar and have to start over again while making the syrup for your marshmallows. It also makes sure the marshmallows are fluffy and chewy without having to add egg whites.
So if this is your first time making marshmallows, this recipe is perfect for you! When I say this recipe is and and foolproof, I mean it! The marshmallows come together very quickly and you’ll be setting them down to rest overnight in under thirty minutes, start to finish. The next morning you cut the marshmallows up and they’re ready to use.
And it’s all so simple: bring water, sugar, and corn syrup to a boil over medium high heat, until the candy thermometer says 240 degrees F. While that’s going, have the gelatin bloom in your stand mixer bowl for about 10-15 minutes.When the sugar syrup is ready at 240, get it off the heat then you pour it into the bowl of gelatin slowly, with the mixer on medium speed.
Mix for 10 minutes on high until the concoction is white, thick, fluffy and glossy like a meringue.
You pour it into your prepared pan, cover it in powdered sugar and go to bed.
Dream about hot cocoa because you went to church in 87 degree weather in December and you can’t wait for the next cold front to hit.
In the morning, slice and dice these babies up (it’s okay if you eat a couple (or ten) because this recipe makes so many!) or use cookie cutter to make fun shapes out of the marshmallow. Keep in a zip top bag or air right container for when that cold blast finally hits Florida…
Luckily, these marshmallows last for two weeks so the next time you’re blasted in the face with cold air when you step outside, these babies are ready for your favorite winter treat.
Love winter goodies? Check out:
Another great thing about homemade marshmallows? You can make them any flavor you want. Simply put in some ginger syrup while you’re making your hot syrup mixture, or add mint, lemon, almond, etc. extracts into the hot syrup and you have flavored marshmallows. You can also add spices so chai masala or pumpkin spice marshmallows are just as easy to pull off!
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- 1 cup powdered sugar
- ⅓ cup cornstarch
- 1 cup cold water, divided
- 2½ tablespoons unflavored gelatin, about 3 (0.25-ounce packets)
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Line a 9×13-inch pan with parchment paper, the parchment should be longer than the pan so you can use it to pull the marshmallows out. Spray it liberally with non-stick cooking spray and set aside.
- In a small bowl, whisk together 1/2 cup powdered sugar and all of the cornstarch and set aside.
- Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and let bloom until firm, about 10 minutes.
- Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan and add the salt. Place the pan over medium-high heat and bring to a boil until the sugar has dissolved completely and the syrup reaches 240 degrees F, about 8-10 minutes.
- Turn the mixer on low speed and carefully pour the hot syrup directly into the bloomed gelatin, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick, white, and glossy, about 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla extract and mix until just incorporated, no more than a minute.
- Working quickly, because the marshmallow will set up and become difficult to spoon out, scrape the mixture into your prepared pan using a silicone spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer quickly, as the marshmallow is setting fast. Sift half of the powdered sugar-cornstarch mix over the marshmallow slab. Cover with plastic wrap loosely and let sit overnight at room temperature.
- The next day, turn the marshmallow out onto a cutting board with parchment paper over the board and peel off the foil. Sift the rest of the powdered sugar-cornstarch mix over the slab once again.
- Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters or shaped cookie cutters rubbed with cooking spray to cut them out as well.
- Place the remaining 1/2 powdered sugar in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored at room temperature in an airtight container or zip top bag for up to 2 weeks.
Amount Per Serving: Calories: 25
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.