Homemade marshmallows are so easy to make! Don’t even get me started on how scrumptious they are, too!! Once you eat these fluffy treats, you will find it very hard to eat those other marshmallows. You know, the ones in a (gulp) bag!!!
It’s snowing here today, and these were perfect in hot chocolate…yummm!!
This is my favorite marshmallow recipe, and it’s going to be yours too:)!!
- 3 packs unflavored gelatin (21 grams)
- 1/2 cup (113 grams) cold water for the gelatin
- 3/4 cup (170 grams) corn syrup
- 1/4 cup (56 grams) honey
- 1 3/4 cups (340 grams) granulated sugar
- 1/2 cup (113 grams) water for the sugar syrup
- 1/4 teaspoon fine kosher salt
- 2 teaspoons vanilla bean extract
- 1/4 cup confectioners’ sugar (30 grams)
- 1/4 cup corn starch (32 grams)
Prepare a pan (9″X9″). Line with parchment paper and brush with oil to prevent sticking and making it easy for the marshmallows to release.
Place the gelatin in the bowl of your mixer. Pour the cold water on top of the gelatin and give it a quick stir to combine. Let it sit to bloom while you heat the sugar water.
Put the corn syrup, honey, granulated sugar and water in a medium pan and stir to combine. Place over medium/high heat until it just starts to boil. Place a candy thermometer in the pan and heat to 235°-240° F (soft ball stage*).
*If you don’t have a candy thermometer, you can test it by dropping a bit of it into cold water. If it’s ready, it will form a soft ball.
Carefully pour the hot sugar water into the mixing bowl with the gelatin mixture. The hot mixture will make the gelatin dissolve.
Increase the speed to high and continue to mix for 10-12 minutes (until the mixture is light and fluffy and forms stiff peaks). Add the vanilla bean paste and salt and mix for another 30 seconds.
Immediately transfer the marshmallow into the prepared pan. Be sure to grease your spatula and your hands to keep the marshmallow from sticking to your hands (it’s extremely sticky…but oh so good!!).
Whisk together the confectioners’ sugar and corn starch in a small bowl (you will use this to dust and coat the marshmallows).
Once the marshmallow is spread in the pan, dust the top with confectioners’ sugar/corn starch mixture.
Allow the marshmallow to dry for at least 4 hours or overnight. This makes the marshmallows easier to cut.
Be sure to liberally dust whatever you are using to cut marshmallows with confectioners’ sugar too. Did I mention that the marshmallows are really sticky?!!
Cut the marshmallows using a sharp knife or taping knife.
Finish by coating all the marshmallows in the sugar/cornstarch mixture. This will keep them from sticking together. Marshmallows can be kept at room temperature in an airtight container for up to a week (if they last that long). Enjoy!!
I hope you make these easy and delicious confections. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!