The Only Easy Homemade Marshmallow Recipe You’ll Ever Need
Making marshmallows at home is easier than you think! This fluffy, melt-in-your-mouth homemade marshmallow recipe tastes so much better than anything you can buy at the store. With just a few simple ingredients for marshmallows, you’ll whip up a batch that’s perfect for snacking, hot cocoa, or baking. This recipe uses gelatin, so if you’re looking for a vegan option, leave me a comment; I’ll work on posting one soon!
Understanding The Ingredients:
Knox Gelatine
Gelatine is the key ingredient that gives marshmallows their signature bouncy texture. It helps the mixture set into fluffy, airy squares.Light Corn Syrup
Corn syrup prevents the sugar from crystallizing and adds a smooth texture to the marshmallow mixture.Vanilla Extract
Vanilla adds a subtle yet classic flavor, making the marshmallows taste even better. You can experiment with other extracts like peppermint or almond for variations.
Frequently Asked Questions:
How long do homemade marshmallows last?
Store them in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as it can make them sticky.Can I add flavors or colors?
Yes! Add a few drops of food coloring or flavored extracts like peppermint, lemon, or strawberry to customize your marshmallows.What if I don’t have an 8" pan?
You can use a similar-sized pan or even adjust the recipe for larger or smaller batches. A 9" pan will give thinner marshmallows, while a smaller pan will make thicker ones.
Did you know?
This recipe isn’t just for basic marshmallows, you can get creative and make fun shapes too!
In the first picture, I used the same method but swapped the knife for a snowflake cookie cutter. After coating the cutter with oil, I pressed it into the marshmallow to create perfect Christmas-themed shapes. To finish, I drizzled pink and blue melted chocolate over the marshmallows and sprinkled them with festive decorations.
In the second picture, I used a mini snowflake mold. Before starting, I prepped the mold by coating it lightly with oil. You’ll need to work faster for this method, so have your piping bag ready to quickly fill the molds. For an extra festive touch, I dyed the marshmallow mixture blue by adding a few drops of food coloring before whipping was complete.
How To Make Homemade Marshmallows?
Here are the ingredients for marshmallows!
The Only Easy Homemade Marshmallow Recipe
SERVINGS: 20 marshmallows
Ingredients
Instructions
- Combine powdered sugar and cornstarch. Coat your pan with vegetable shortening or oil, then sprinkle the powdered sugar mixture, including the sides.
- Bloom the gelatin: Mix gelatin and water in a bowl. Let it sit for 5-10 minutes until jelly-like.
- Make sugar syrup: Heat sugar, water, and corn syrup over medium heat until it starts boiling. Let boil for 4-5 minutes.
- Test syrup: Drop syrup into cold water; it should form a ball. If using a thermometer, heat to 240°F.
- Mix syrup and gelatin: Add gelatin to the mixer on low. Slowly pour in the syrup, then gradually increase to high speed.
- Whip mixture for 9-10 minutes until stiff peaks form.
- Pour into prepared pan. Dust with powdered sugar mixture and let set for 2+ hours.
- Flip out and cut with an oiled knife, re-oiling between cuts.
- Coat squares in powdered sugar mixture and remove excess before serving or storing.
Tips To Make the Best Homemade Marshmallows
Bloom the Gelatin Correctly
Use cool or room-temperature water for blooming the gelatin. It should fully absorb the water and become thick and jelly-like before you move on to the next step.Achieve the Right Syrup Temperature
If you’re not using a thermometer, test carefully by dropping a bit of the syrup into cold water. It should form a soft ball that holds its shape but isn’t hard. Using a thermometer makes this step foolproof (240°F is ideal).Work Quickly with the Syrup
Once the syrup reaches the right stage, act fast! Pour it into the gelatin while it’s still hot to ensure a smooth mixture and avoid lumps.Use a Stand Mixer If Possible
Whipping the marshmallow mixture takes time (9-10 minutes) and requires consistent speed. A stand mixer is ideal for this, but a hand mixer works too—just be prepared for a workout!Don’t Over-Whip the Mixture
Whip until the mixture forms stiff peaks and is fluffy, but stop before it starts to harden. Over-whipping can make the marshmallows difficult to pour into the pan.