Description
Sweet homemade marshmallows promise pillowy perfection with simple ingredients and minimal effort. Professional bakers and home cooks alike will delight in these cloud-like confections that elevate desserts and hot cocoa with pure, sugary bliss.
Ingredients
Scale
Sweeteners:
- 2 cups granulated sugar
- ⅔ cup light corn syrup
- 1 cup powdered sugar
Stabilizing Agents:
- 2½ tablespoons (about 3 [0.25-ounce] packets) unflavored gelatin
- ⅓ cup cornstarch
- ¼ teaspoon salt
Liquids and Flavoring:
- 1 cup cold water, divided
- 2 teaspoons vanilla extract
Instructions
- Prepare a 9×13-inch pan by lining it with oversized parchment paper, creating handles for easy removal. Generously coat the parchment with non-stick spray.
- Combine powdered sugar and cornstarch in a small bowl, setting aside for later use.
- Pour cold water into an electric mixer bowl and sprinkle gelatin over the surface. Allow the gelatin to bloom and firm up for approximately 10 minutes.
- In a medium saucepan, merge remaining water with corn syrup. Carefully center sugar in the pan and add salt. Heat over medium-high, bringing the mixture to a boil until sugar completely dissolves and reaches 240 degrees F.
- Activate the mixer on low speed and cautiously stream the hot syrup into the bloomed gelatin, avoiding bowl sides. Gradually increase to high speed, whipping until the mixture transforms into a thick, white, and glossy consistency.
- Incorporate vanilla extract, mixing briefly until just combined.
- Rapidly transfer the marshmallow mixture to the prepared pan using a silicone spatula coated with non-stick spray. Quickly smooth the surface, as the mixture sets rapidly.
- Dust half of the powdered sugar-cornstarch blend over the marshmallow slab. Cover loosely with plastic wrap and allow to rest overnight at room temperature.
- The following day, invert the marshmallow onto a cutting board lined with parchment paper. Remove the original lining and sprinkle remaining sugar-cornstarch mixture over the surface.
- Using a pizza cutter or sharp knife sprayed with non-stick coating, slice into 1-inch strips both horizontally and vertically. Alternative cutting methods include round or shaped cookie cutters.
- Fill a large zip-top bag with remaining powdered sugar. Gently tumble 3-4 marshmallows at a time in the bag, then sift through a fine-mesh strainer to remove excess powder.
- Store marshmallows in an airtight container at room temperature for up to two weeks.
Notes
- Timing is crucial when working with hot sugar syrup and gelatin mixture, so have all ingredients measured and ready before starting.
- Patience during the overnight setting process ensures perfectly textured marshmallows that will impress everyone with their professional-quality softness and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 145
- Sugar: 32 g
- Sodium: 0.2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg