Homemade Marshmallows
Try this Homemade Marshmallows recipe, or contribute your own.
Try this Homemade Marshmallows recipe, or contribute your own.
- 2 teaspoons vanilla
- 1 cup powdered sugar
- pinch salt
- 12 sheets silver gelatin (or 3 packets powdered gelat
- 1 3/4 cups (385g) sugar
- 3/4 cup (255g) light corn syrup
- 1 teaspoon flavored extract (mint ginger, cardamom, almond, orange, lemon, or anything you like, but make sure it is an extract and not oils)
- 1 + drops of food coloring (i like to use the paste
- Carbohydrate 30.9426000380729 g
- Cholesterol 0 mg
- Fat 0.0350400000382258 g
- Fiber 0 g
- Protein 0.00504 g
- Saturated Fat 0.00684000000764515 g
- Serving Size 1 1 recipe (39g)
- Sodium 156.088000000382 mg
- Sugar 30.9426000380729 g
- Trans Fat 0.00242399999923549 g
- Calories 141 calories
Step-by-step
- Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in ½ cup of water in the bowl of your stand mixer.)
- Once the gelatin has softened, squeeze some of the excess water out. Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.)
- Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.
- In a second saucepan cook the sugar, corn syrup and ½ cup water, until it reads 245°F on a candy thermometer.
- Turn off the heat and quickly pour the melted gelatin sheets into your mixer.
- Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn't hit the whip attachment.
- Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes.
- Generously dust a baking sheet, lined with parchment, with powdered sugar.
- The marshmallow will be light, fluffy and cooled to nearly room temperature. This is when you add the vanilla, extract and food coloring.
- Round Marshmallows: To make round marshmallows I used 2½-inch molds. Line the molds with acetate strips that are cut to fit and really lightly wiped with butter, then dusted with more powdered sugar. This requires a bit more effort than the square or freeform marshmallows. Using a pastry bag (I suggest using disposable, since it is very tough to refill the bags when working with sticky marshmallow) fitted with a large round tip. Pipe the marshmallow evenly into 12 prepared forms. Allow the marshmallows to sit for several hours, or overnight before unmolding them.
- Square Marshmallows: If you want to make square marshmallows, just lightly grease a baking dish with butter. Pour the marshmallow into the pan and allow to sit for several hours or overnight. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife and cut into desired shape. Dust with more sugar to prevent from sticking.
- To unmold the set marshmallows: Once the marshmallows are set, simply remove the acetate and roll the marshmallows in powdered sugar. (If they stick to the acetate, dip a paring knife in hot water and run it along the acetate.)
- The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.
The Sweetest Adventure: My Homemade Marshmallow Journey
As a busy working mom, time is a precious commodity. Weekends are often a blur of errands, school activities, and the never-ending cycle of laundry. But there's something deeply satisfying about carving out a few hours for myself, a space dedicated to creativity and deliciousness. This past weekend, that space was filled with the delightful aroma of homemade marshmallows. I’d always admired those perfectly fluffy, pillowy treats, but the idea of making them from scratch seemed daunting. After all, what could be simpler than grabbing a bag from the store? Well, it turns out, a lot.
The process was surprisingly therapeutic. The careful measuring, the precise heating, the satisfying whir of the mixer—it was a welcome departure from the usual chaos. And the results? Absolutely worth the effort. The taste was unparalleled—a light, airy sweetness that simply couldn't be compared to store-bought marshmallows. The texture was perfect, a delicate balance of soft and chewy. I made both round and square marshmallows, experimenting with different shapes and sizes. The round ones, painstakingly piped into molds, were elegant and delightful, perfect for a special occasion. The square ones, simpler to make, were just as delicious and ideal for everyday snacking.
Making these marshmallows wasn't just about the final product; it was about the journey. It was about rediscovering the joy of creating something from scratch, of slowing down and savoring the process. It was about reclaiming a piece of my weekend for myself, a moment of quiet amidst the whirlwind of life. The kitchen, normally a place of functional activity, transformed into a haven of creativity and calm. The sweet scent of sugar and vanilla filled the air, a fragrant reminder that even in the midst of busy schedules, there's always room for a little bit of sweetness. And let’s not forget the pure joy on my children’s faces when they saw the tray of homemade marshmallows—a reward in itself, far sweeter than any store-bought treat.
The recipe itself was surprisingly straightforward, although the timing is crucial. Getting the sugar syrup to the perfect temperature is key to achieving that ideal marshmallow texture. I experimented with different flavors as well, adding a touch of vanilla extract to some and a hint of mint to others. The possibilities are endless, allowing for a personalized touch to every batch. My next batch might include a sprinkle of sea salt for a sweet and savory combination, or perhaps a dash of cocoa powder for a chocolatey twist.
More than just a recipe, this marshmallow-making experience was a reminder to prioritize those little moments of joy, those pockets of time dedicated to passion and creativity. It’s a testament to the fact that even the simplest things, when approached with intention and care, can bring immeasurable satisfaction. And let’s be honest, having a stash of homemade marshmallows on hand never hurts, either. They're perfect for hot chocolate nights, as a special treat for guests, or simply as a small indulgence on a busy weeknight.
This isn't just a recipe; it's an invitation to embrace the unexpected joy of creating something beautiful and delicious from scratch. It’s a reminder that even in the whirlwind of everyday life, there's always room for a little bit of sweetness, a little bit of creativity, and a whole lot of love.
So, clear your schedule, gather your ingredients, and prepare to embark on a sweet adventure of your own. The journey is as rewarding as the destination, and the taste? Simply unforgettable.
