Homemade Marshmallow
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My son loves marshmallows with hot cocoa. I do not buy it at the store. I think homemade is much better than store-bought, so I am sharing an easy recipe for Homemade Marshmallows that are made without corn syrup. Only simple ingredients. Your kids will love it!
Why You’ll Love This Recipe
- Simple ingredients. The recipe requires simple ingredients. Check also Chocolate Crinkles or Lady Fingers Cookies.
- Homemade. Homemade Marshmallows always taste better than store-bought. Check the Homemade Pistachio Paste or Gingerbread Mix.
Ingredients
- Gelatin: A Small package of Knox unflavored gelatin.
- Water: cold water.
- Sugar: White granulated sugar.
- Salt: A pinch of salt used for taste.
- Flavor: Vanilla extract or vanilla bean paste.
- Decor: Corn starch and powdered sugar for dusting the marshmallow.
How to Make This Recipe
First, you need to bloom gelatin. That means, in a small glass bowl, combine gelatin and cold water, mix well, and set aside for 15-20 minutes. Â
Prepare all ingredients and spray with non-stick cooking spray on the bottom of a 9-inch baking dish. I recommend a square pan. Line the dish with plastic wrap and spray again. If you don’t have cooking spray, you can brush it with vegetable oil. In a medium saucepan, combine granulated sugar and water. Place over medium heat and stir the sugar until it has dissolved. Bring the mixture to a boil.
Meanwhile, warm up the gelatin mass in the microwave or over a double boiler. Very important: Do not boil gelatin mass. Place warm (not hot) gelatin mass into the mixing bowl of a stand mixer with the whisk attachment.
While the mixer runs on low speed, carefully pour the hot sugar mixture into the bloomed gelatin. Change the speed to high and beat until the marshmallow has a very thick consistency. About 8-10 minutes. You will know it’s ready when it forms a thick ribbon once the whisk has been removed. Add a pinch of salt and vanilla extract, or vanilla bean paste. Beat until combined for a few seconds.Â
Pour the marshmallow mixture into the prepared dish (pan). It will be sticky. Use a spatula to smooth the top. Spray the second piece of plastic wrap with non-stick cooking spray (or brush with vegetable oil) and cover the top of the marshmallow. Use your fingers to press down the plastic wrap and smooth the top of the marshmallow. After that, refrigerate the marshmallow for 8 hours or overnight.
Mix and sift cornstarch and powdered sugar into a medium mixing bowl. Using an oiled kitchen knife or oiled scissors cut the marshmallow into strips, then cut into 1-inch squares. Dust the cut marshmallow with powdered sugar mixture so they don’t stick together. Enjoy!
Recipe FAQs
Store homemade marshmallows in an air-tight container between sheets of parchment paper for 5-7 days. They usually disappear fast.
Yes, you can add any extract of your choice.
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Recipe
Homemade Marshmallow
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Homemade Marshmallow
- 1 small package Knox unflavored gelatin
- 4 Tablespoons cold water
- 1 cup granulated sugar 1 cup
- 4 Tablespoons water
- pinch of salt
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ cup corn starch
- ¼ cup powdered sugar
Instructions
How to Make Homemade Marshmallows
- Bloom gelatin. In a small glass bowl, combine gelatin and cold water, mix well, and set aside for 15-20 minutes. Â
- Spray with non-stick cooking spray the bottom of a 9-inch baking dish. I recommend a square pan. Line a dish with plastic wrap and spray again. If you don’t have cooking spray, you can brush with vegetable oil.Â
- In a medium saucepan, combine granulated sugar and water. Place over medium heat. Stir the sugar to until it has dissolved. Bring the mixture to a boil.Â
- Meanwhile, warm up gelatin mass in the microwave or over a double boiler. Very important: Do not boil gelatin mass.Â
- Place warm (not hot) gelatin mass into the mixing bowl of a stand mixer with a whisk attachment.
- While the mixer runs on low speed, carefully pour the hot sugar mixture into the bloomed gelatin. Change the speed to high and beat until the marshmallow has a very thick consistency. About 8-10 minutes.
- Add a pinch of salt and vanilla extract or vanilla bean paste. Beat until combined for a few seconds.
- Pour the marshmallow mixture into the prepared dish (pan). It will be sticky. Use a spatula to smooth the top.
- Spray a piece of plastic wrap with non-stick cooking spray (or brush with vegetable oil) and cover the top of the marshmallow. Use your fingers to press down the plastic wrap and smooth the top of the marshmallow. Refrigerate for 8 hours or overnight.Â
- Mix and sift corn starch and powdered sugar into a medium mixing bowl.Â
- Using an oiled kitchen knife or oiled scissors, cut the marshmallow into strips, then into 1-inch squares. Dust the cut marshmallows with the powdered sugar mixture so they don’t stick together.Â
- Enjoy!