I am a HUGE marshmallow fan – I can often be found demolishing an entire bag of jet-puffed marshmallows by myself (don’t judge, alright?) and Peeps are one of my favorite treats. Store-bought marshmallows are easy to find (and eat!), but homemade marshmallows are even better and surprisingly easy to make! Definitely worth trying out to add a little something extra to your next hot chocolate or s’mores night!
Homemade Marshmallows
Ingredients
Dusting Mix
- 1 cup powdered sugar
- 1 cup potato starch
Marshmallow Mix
- 3 envelopes powdered gelatin (22g)
- 1 cup filtered water, divided
- 1 1/2 cups granulated sugar
- 1 1/4 cups light corn syrup (385g)
- 2 tsp pure vanilla extract (5g)
- small pinch of salt
Instructions
- Grease a 9"x9" baking pan with a neutral oil. Line the inside with a strip of parchment paper that hangs over the sides; this will make it easier to pull the marshmallows out once set. After lining with parchment, grease again and then give a good dusting with the Dusting Mix. This whole recipe can get very sticky, so making sure everything is well dusted is key!
- In the bowl of a stand mixer, add 1/2 cup water and the powdered gelatin. Mix until combined, and set aside.
- In a medium pot, add the granulated sugar, corn syrup, salt, and 1/2 cup water. Mix well to combine, and then set over medium-high heat and bring to a light boil. Use a thermometer to keep track of the temperature, and as soon as it hits 240°F, remove from the heat.
- In the stand mixer, using the whisk attachment, whisk the gelatin in the bowl on low speed, and slowly start streaming in the hot sugar syrup mix. As you slowly stream in the syrup, gradually increase the speed of the whisk. Depending on your mixer, you may want to pause briefly to scrape around the inside if the whisk is missing parts. Keep increasing the speed until it's all the way to high. Once at high speed, keep streaming in the syrup until it has all been added.
- At this point, continue whisking for ~5 minutes. You know the marshmallow is done if the whisk leaves behind very thick ribbons of marshmallow. Just before removing it from the mixer, beat in the vanilla extract until fully combined.
- Immediately remove it from the stand mixer and pour into your prepared baking dish, using a spatula if necessary to help get the last bits out of the bowl. If it's become too thick to flow to the edges of the pan evenly, wet your hands and gently level it out, it shouldn't stick to your fingers if they're wet.
- Once level, just leave it out at room temperature, uncovered, for 12 hours to set.
- Once set, dust the top liberally with the starch/powdered sugar mix. Gently lift the marshmallow out of the pan using the overhanging parchment paper. If you dusted the pan well, it should come away with little sticking. Place the marshmallow sheet onto a lightly dusted surface. Lightly oil a sharp knife, and dust it with the dusting mix as well, and use it to gently cut your marshmallow to your desired size. Toss the marshmallow pieces with more of the dusting mix to evenly coat them and keep them from sticking to each other. Serve immediately or refrigerate for later!
- Enjoy!
