Homemade Marshmallows….WHAT?!

22 Sep

You know how there are certain items you don’t even question buying pre-made? Bread, cereal, yogurt, ice cream, crackers….marshmallows?  I always thought marshmallows were just too complicated. I never even bothered to look up a recipe.

Well, all I can do is hang my head in shame. Homemade marshmallows are probably the greatest thing since….well…they are the greatest thing period. End of story. Final answer.

It’s a lot easier to make marshmallows with a stand mixer. Not necessary, however, if Cait hadn’t let me use her stand mixer I would have been using my little hand mixer for a really really REALLY long time. Still worth it, but much more of a pain in the rear.

Very few ingredients. Very few steps. Do not be afraid.

Dissolve some gelatin, make a little simple syrup.

Pour slowly into mixer while it’s running, and then turn on high speed. Whip that sucker up until it’s nice and fluffy and marshmallowy. Add vanilla.

Transfer to a prepared dish and let it set.

Cut into whatever shape or size you like.



Now go make some s’mores.


3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks

4 Responses to “Homemade Marshmallows….WHAT?!”

  1. Maurice Ibgui September 22, 2011 at 2:50 pm #

    i have great marshmellow recipes for you. the best ones are based on egg whites. i make marshmellows all the time

    • Fabi September 22, 2011 at 11:15 pm #

      I’d love a gelatin-free marshmallow recipe Maurice! Hand them over!

      • Maurice Ibgui September 23, 2011 at 8:01 am #

        they are never gelatin free, the egg whites only enrich the flavoure and texture. you can replace the gelatin for say agar-agar but you always need a gelatinzing agent.


  1. Kamut Marshmallow Squares « - April 1, 2012

    […] 1 package (about 40) regular marshmallows (or 10 oz of your own!) […]

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