Homemade Marshmallows: The Ultimate Fluffy, Melt-in-Your-Mouth Treat
40 minutes
1170 reads
About Homemade Marshmallows: The Ultimate Fluffy, Melt-in-Your-Mouth Treat
Imagine sinking your teeth into the pillowy perfection of a homemade marshmallow. So soft, they practically melt in your mouth! This easy-to-follow recipe guides you through creating these delightful treats from scratch.Forget store-bought – these incredibly fluffy marshmallows are completely customizable. Infuse them with your favorite flavors and achieve the perfect texture with our expert tips.Perfect for hot cocoa, s'mores, or simply enjoying on their own, these homemade marshmallows are a true delight. Get ready to experience marshmallow bliss!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Marshmallow Ingredients
- 20 gm Unflavored Gelatin
- 1/2 cup Water cold
- 400 gm Sugar granulated
- 1 cup Corn Syrup
- 1 pinch Salt
- 1/2 cup Water
- 1 tbsp Vanilla Extract
- A few drops Food Coloring optional
For Dusting
- 1/4 cup Icing Sugar
- 1/4 cup Corn Flour
Instructions
- Lightly grease a 9x13 inch baking pan. Line it with parchment paper, leaving an overhang on the sides. This will make it easier to lift the set marshmallows out later.
- In a small bowl, whisk together the icing sugar and cornstarch. Sift this mixture evenly over the parchment paper in the prepared pan. This prevents the marshmallows from sticking.
- In a large bowl, sprinkle the gelatin over 1/2 cup of cold water. Let it bloom (soften) for about 10 minutes.
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil.
- Once boiling, stop stirring and clip on a candy thermometer. Continue boiling until the syrup reaches 240°F (115°C), the soft-ball stage.
- With your stand mixer or hand mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin in a thin stream. Avoid splashing. Gradually increase the mixer speed to high.
- Whip the mixture for 10-12 minutes, until it has tripled in volume and is thick, white, and glossy. This creates the airy texture of the marshmallows.
- Add the vanilla extract and food coloring (if using). Beat for another minute to combine.
- Pour the marshmallow mixture into the prepared pan. Use a lightly greased offset spatula or the back of a spoon to spread it evenly. If the mixture is sticky, wet your fingers slightly to smooth the top.
- Dust the top with a light layer of the reserved icing sugar and cornstarch mixture. Let the marshmallows set, uncovered, at room temperature for at least 4-6 hours, or preferably overnight.
- Once set, lift the marshmallows out of the pan using the parchment paper overhang. Invert them onto a cutting board dusted with the icing sugar-cornstarch mixture. Gently peel off the parchment paper.
- Using a sharp knife or cookie cutters dusted with the icing sugar mixture, cut the marshmallows into desired shapes. Dust all sides of the cut marshmallows with the remaining mixture, shaking off any excess.
- Store the homemade marshmallows in an airtight container at room temperature for up to 2 weeks.
Recipe Notes
Good To Know
- Have all ingredients and equipment ready before starting.
- Measure all ingredients accurately.
- Pour the hot syrup in a slow, steady stream to prevent the mixture from breaking later.
- If using a stand mixer, start at low speed, then increase to high until the marshmallow reaches the desired volume and gloss.
- If using a hand mixer, whisk while pouring the syrup, then switch to the electric mixer until the desired volume and gloss are achieved.
- Beat for approximately 12 minutes, until the batter is thick and makes slapping sounds against the bowl.
- Work quickly when transferring the marshmallow cream to the mold, as it needs to be cold to prevent stickiness.
- Ensure your thermometer is accurate.
- Let the marshmallow cream rest in the mold for at least 7-8 hours, or overnight.
- Dip cookie cutters in a mixture of corn flour and icing sugar to prevent sticking.
- Use clean kitchen scissors or a pizza roller dusted with corn starch and icing sugar to cut the marshmallows.
Expert Tips
- For a richer flavor, use vanilla bean paste instead of extract.
- Blooming the gelatin in cold water first ensures it dissolves smoothly into the hot syrup.
- If the marshmallow mixture becomes too stiff, gently warm it in a double boiler or microwave to make it easier to spread.
Storage Instructions
- Store marshmallows in an airtight container at room temperature.
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Recipe Nutrition
Calories: 237kcalCarbohydrates: 60gProtein: 1gFat: 0.2gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.002gSodium: 26mgPotassium: 3mgFiber: 0.02gSugar: 58gCalcium: 6mgIron: 0.1mg
Pooja Khanna
Articles: 6
6 Comments
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Such an enticing dish! Thanks for the recipe.
I’m excited to try this recipe!
This looks fantastic! Appreciate the share.
Great recipe! I’m eager to try it.
Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \”I cannot make them so perfectly as u have done. I hope these are actually done by you only!! I trust you though :)\”
your recipes are very well explained !!