Last year I made homemade marshmallows for the first time. For years I felt too intimidated to make the attempt, not sure why, but I’m so glad I finally gave it a whirl. These need to be started at least a day before you need to serve them or package them for gifts, so be sure to give yourself some leeway. The only change I made to the recipe I found was to use confectioners sugar alone for the coating, rather than mixing with cornstarch. I don’t like the feel of the cornstarch, and with corn allergies being an issue for some, I felt it was better without.
This recipe is for your basic vanilla flavored marshmallows, but I had success with flavoring in other ways–raspberry flavoring with a touch of red food color, mint flavoring with green, orange flavoring with a touch of yellow and red color together. I also made a spiced marshmallow, adding some ground cinnamon and ground nutmeg to the marshmallow, and also mixing some of the same spice into the confectioners sugar coating. All turned out wonderfully well. Hope you enjoy these as much as we have!
Scroll to the bottom for an easy-print version of this recipe!
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners sugar, Cornstarch (optional)
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
Here is the link to the original recipe, and it will give you a picture of the finished product as well. (My camera is currently on the blink, sorry!)
- 75-oz unflavored gelatin (3 envelopes of Knox gelatin)
- ½ cup cold water
- 2 cups granulated sugar
- ⅔ cups light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 1 tablespoon vanilla extract (or other flavor extract)
- Confectioners’ sugar
- Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
- In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water. Soak for about 10 minutes.
- Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
- Carefully our the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.
- Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
- Sprinkle a cutting surface very generously with confectioner’s sugar. Remove marshmallow from pan and lay on top of the sugar. Dust the top generously with sugar as well. Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the sugar.
- Store in an airtight container.