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Perfect Homemade Marshmallows Recipe

★★★★★

4.6 from 114 reviews
  • Author: lilan
  • Total Time: 7 hours 35 minutes
  • Yield: About 64 marshmallows (1 inch squares from a 9 x 9 inch pan) 1x
  • Diet: Vegetarian

Description

This Perfect Homemade Marshmallows recipe guides you through creating light, fluffy, and fresh marshmallows from scratch using simple ingredients like gelatin, sugar syrup, and vanilla. With detailed steps covering blooming gelatin, making sugar syrup to the proper temperature, whipping the mixture to the perfect texture, and setting it in a pan with a dusting powder finish, it promises soft and delicious marshmallows that are ideal for snacking, hot chocolate, or dessert toppings.

Ingredients

Scale

Marshmallow Base

  • 400 g white sugar
  • ½ tsp white vinegar (optional)
  • 100 g agave or honey or corn syrup
  • 120 mL water (for syrup)
  • 120 mL water (½ cup, to bloom the gelatin)
  • 18 g gelatin powder (6 tsp / about 2.5 packets of Knox gelatin)
  • 1 pinch kosher salt / sea salt (about ¼ tsp preferred)
  • 2 tsp pure vanilla extract

Dusting Powder

  • 120 g cornstarch (sifted, about ½ cup)
  • 60 g confectioner’s sugar (sifted, about ½ cup)

Instructions

  1. Blooming the gelatin: Place 120 mL of water in a mixer bowl and sprinkle gelatin powder evenly over the surface. Stir lightly to saturate the gelatin and set aside for at least 10 minutes to bloom while preparing the syrup and pan.
  2. Prepping the pan: Grease a 9 x 9 inch pan with a thin layer of butter or shortening to prevent sticking. Alternatively, use solid coconut oil or line with parchment paper carefully. Dusting the pan with the cornstarch mixture is another option but may cause sticky spots.
  3. Making the sugar syrup: In a pot, combine the white sugar, 120 mL water, white vinegar (optional), and agave, honey, or corn syrup. Stir gently until sugar is moistened. Heat over medium to medium-high heat, swirling occasionally until the syrup simmers.
  4. Simmering the syrup: Cover the pot and reduce heat to medium or medium-low to simmer the syrup for about 2 minutes without lifting the lid. Remove the lid and check for sugar crystals on the sides. If present, cover for an additional minute to dissolve them.
  5. Heating syrup to the right temperature: Attach a sugar thermometer and continue cooking the syrup on medium to medium-high heat, swirling gently, until it reaches 240-245°F (soft ball stage). Adjust temperature according to your climate (around 242-243°F typical). Remove from heat once reached and let bubbles subside briefly.
  6. Mixing gelatin and syrup: Place gelatin bowl on mixer with whisk attachment. Whisk gelatin on medium speed briefly to break it up, adding salt. With mixer running at medium/medium-low, slowly stream in the hot sugar syrup along the bowl’s side, avoiding splashing directly on the whisk.
  7. Whisking the marshmallow mixture: Increase mixer speed to high and whisk for 5-6 minutes until the mixture triples in size, becoming white, fluffy, smooth, and thick like glossy meringue.
  8. Adding vanilla: Add vanilla extract and whisk for an additional 1-2 minutes to fully incorporate, with total whisking time between 5-8 minutes. Stop while the bowl is still warm for easier spreading. Fold down any vanilla stuck to the sides with a spatula.
  9. Spreading and setting marshmallow: Scrape the mixture into the prepared pan, spreading evenly with an offset spatula. Use buttered spatula if needed to handle sticky texture. Sift the cornstarch and confectioner’s sugar dusting powder liberally over the surface. Let set at room temperature for at least 6 hours; do not refrigerate. Cover loosely with plastic wrap after cooling.
  10. Cutting marshmallows: Turn the set marshmallow block onto a dusted work surface. The block should release easily. Cut into desired shapes, typically 1 x 1 inch squares. Grease knife blade or scissors lightly between cuts for clean slices and reduce sticking.
  11. Storing marshmallows: Toss cut marshmallows in dusting powder to coat and store in an airtight container with extra dusting powder to keep them fresh and non-sticky.
  12. Preparing dusting powder: Mix confectioner’s sugar and cornstarch thoroughly until combined. Optionally use only cornstarch if avoiding added sugar.

Notes

  • Using a sugar thermometer is highly recommended to achieve perfect syrup temperature (240-245°F).
  • If no thermometer is available, use the cold water test to check the firm-ball stage of the syrup.
  • Do not use liquid vegetable oils for greasing as they don’t spread evenly; solid fats like butter or shortening work best.
  • Do not refrigerate the marshmallows during setting as this can affect texture; room temperature curing is essential.
  • Adjust sugar syrup temperature slightly based on climate to ensure proper set.
  • Keep knife or scissors blade greased between cuts to maintain neat marshmallow pieces and prevent sticking.
  • You can substitute honey or corn syrup with agave syrup to adjust sweetness or flavor.
  • The marshmallows are best consumed within 2 weeks when stored in an airtight container with dusting powder.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Confectionery
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade marshmallows, marshmallow recipe from scratch, fluffy marshmallows, candy making, gelatin marshmallows, confectionery recipe

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Find it online: https://cooklilan.com/perfect-homemade-marshmallows-recipe/