How to Make Homemade Marshmallows

The hot hot summer days are starting to subside a little in my neighborhood, which means … more fire pit nights! I adore my little backyard fire pit mainly because I’m s’mores obsessed.

I LOVE toasted marshmallows over dark chocolate (or a peanut butter cup, try it!) and crunchy graham crackers. What makes s’mores even better? Homemade marshmallows.

Homemade Marshmallows, makes one 8×8 pan

1/3 cup powdered sugar
1/3 cup corn starch
1 cup water
3 packets of gelatin (each is 1/4 ounce)
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract

In a bowl, combine the powdered sugar and corn starch. Spray a 8×8 pan with non-stick cooking spray and lightly dust with some of the powdered sugar and corn starch mixture. Set the rest aside.

Set up a stand mixer with a whisk attachment. Pour 1/2 cup water and the 3 packages of gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it).

In the meantime, in a pot over high heat, stir together 1/2 cup water, the sugar, the corn syrup and salt.

Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat. Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step.

Once you’ve poured in all the sugar and water, turn the mixer on high and beat until white and fluffy (7-10 minutes). During the last minute of mixing is when I add my extract of choice. For mint marshmallows I usually add a drop or two of green food coloring too, but that’s totally optional.

Pour the marshmallow batter into your prepared dish, sprinkle with the powder sugar/corn starch mixture, cover, and allow to set overnight. Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board.

Cut with a pizza cutter or use cookie cutters to create shapes. Then, dip the marshmallows in a little more powdered sugar to prevent them from sticking to each other.

I love how you can control the shape of homemade marshmallows; creating the perfect s’more size!

If you don’t use all your marshmallows that day store them in an airtight container (otherwise they will dry out) for up to a week. Enjoy and don’t fear the candy thermometer. 🙂 xo. Emma

P.S. Love marshmallows? Try these recipes!

• Espresso Marshmallows
• Lemon and Rosemary Marshmallows
• Peppermint Marshmallows

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A fool-proof homemade marshmallow recipe

Yield 1 8×8 pan

Ingredients

1x2x3x

• ▢ ⅓ cup sugar (powdered)
• ▢ ⅓ cup corn starch
• ▢ 1 cup water
• ▢ 3 packets of gelatin
• ▢ 1 1½ cups sugar
• ▢ 1 cup corn syrup (light)
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon vanilla extract (or extract of your choice)

Equipment

• ▢
  candy thermometer
• ▢
  stand mixer

Instructions

• In a bowl, combine the powdered sugar and corn starch. Spray a 8×8 pan with non-stick cooking spray and lightly dust with some of the powdered sugar and corn starch mixture. Set the rest aside.
• Set up a stand mixer with a whisk attachment. Pour 1/2 cup water and the 3 packages of gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it).
• In the meantime, in a pot over high heat, stir together 1/2 cup water, the sugar, the corn syrup and salt.
• Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat. Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step.
• Once you’ve poured in all the sugar and water, turn the mixer on high and beat until white and fluffy (7-10 minutes).

  During the last minute of mixing is when I add my extract of choice. For mint marshmallows I usually add a drop or two of green food coloring too, but that’s totally optional.
• Pour the marshmallow batter into your prepared dish, sprinkle with the powder sugar/corn starch mixture, cover, and allow to set overnight. Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board.
• Cut with a pizza cutter or use cookie cutters to create shapes. Then, dip the marshmallows in a little more powdered sugar to prevent them from sticking to each other.

© Author Emma Chapman

Keywords marshmallows