Crafting homemade marshmallows is a delightful kitchen adventure that transforms a few simple ingredients into pillowy clouds of sweetness. To embark on this marshmallow-making journey, one begins by blooming gelatin in cold water, creating the base for that coveted fluffy texture. The enchanting alchemy continues as a sugar syrup, bubbling on the stove, reaches the precise soft-ball stage. This syrup, a blend of granulated sugar, light corn syrup, and a dash of salt, is then whipped into the gelatin, creating a glossy, marshmallowy confection. The addition of pure vanilla extract imparts a subtle richness, elevating the flavor profile. After setting in a prepared pan and undergoing a dusting of powdered sugar and cornstarch, the marshmallow slab becomes a canvas for creativity. Cutting it into whimsical shapes or classic squares, each piece is a testament to the joy of homemade treats, offering a taste of nostalgia and the satisfaction of a kitchen well-conquered.
What You Need
3 packages (21g) unflavored gelatin
1 cup cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1/2 cup powdered sugar
1/2 cup cornstarch
What You Need
Lightly grease a 9×13-inch baking pan and dust it with a mixture of powdered sugar and cornstarch. This will prevent the marshmallows from sticking.
In the bowl of a stand mixer, combine the gelatin and 1/2 cup of cold water. Allow it to sit while you prepare the sugar syrup.
In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water. Stir until the sugar dissolves, then insert a candy thermometer. Allow the mixture to come to a boil without stirring. Let it reach 240°F (soft-ball stage).
With the stand mixer on low speed and the whisk attachment in place, slowly pour the hot sugar syrup into the gelatin mixture. Once combined, gradually increase the speed to high and whip for 10-12 minutes, until the mixture becomes thick and glossy.
Add the vanilla extract during the last minute of whipping, ensuring it’s well incorporated.
Pour the marshmallow mixture into the prepared pan, spreading it evenly. Allow it to sit uncovered at room temperature for at least 4 hours or overnight until set.
Combine equal parts powdered sugar and cornstarch on a cutting board. Turn the marshmallow slab onto the board and cut it into squares using a sharp knife or cookie cutter. Coat each piece in the sugar-cornstarch mixture to prevent sticking.
Your homemade marshmallows are ready to be enjoyed on their own, in hot cocoa, or as a sweet addition to your favorite treats. Store them in an airtight container for up to two weeks.
These homemade marshmallows offer a delightful combination of fluffy texture and sweet flavor, making them a perfect treat for various occasions. Enjoy the satisfaction of creating your own marshmallows and share the sweetness with friends and family.