|Nutritional Guidelines (per serving)|
|Servings: 4 dozen (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These light, fluffy marshmallows are perfect for eating plain or using in any recipe that calls for marshmallows. The process is easy, but you will need the assistance of a candy thermometer, a stand mixer, and a bit of patience as the marshmallows have to set overnight before cutting and enjoying. Homemade marshmallows can be decorated with colorful sprinkles or dipped in chocolate for festive gift giving.
Once you have a homemade marshmallow in a warm mug of hot cocoa, you'll never want to go back to the store-bought version again!
- 3 packets unflavored gelatin
- 1 cup cool water (divided)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Powdered sugar (for dusting)
- Optional garnishes: melted chocolate or sprinkles
Gather the ingredients.
Combine the gelatin packets and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine. Allow to sit while you make the sugar syrup.
Meanwhile, combine the sugar, corn syrup, salt, and remaining 1/2 cup cool water in a small saucepan. Stir and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
With the mixer set on low speed, slowly pour the sugar syrup into the dissolved gelatin. Gradually increase the speed to high, and whip until the mixture is very thick and fluffy, about 10 to 15 minutes.
Toward the end of the mix time, add the vanilla extract.
With a fine-mesh strainer or sieve, generously dust a 9x13 inch glass or ceramic baking dish with powdered sugar. Do not use a metal baking pan.
Pour the marshmallow mixture into the pan and smooth the top. By this time, the marshmallow mixture will be cool enough to touch without burning. If necessary, you can wet your hands and use them to smooth and flatten the marshmallows.
Dust with additional powdered sugar over the top. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares.
To reduce any stickiness, dip the knife in cold water and then lightly spray with cooking spray before each slice.
Enjoy the marshmallows plain on their own or used in a recipe. The cut sides of the marshmallows remain sticky and can be dipped in sprinkles for decoration. These homemade marshmallows are also delicious when dipped in chocolate.
- For gift-giving, wrap marshmallows individually in twists of waxed paper and store at cool room temperature.
- For storage, place in a closed container, the layers separated by waxed paper or parchment paper.