homemade marshmallows
I wasn't a huge fan of marshmallow-anything until I learned to make them at home. here's how.
have you ever had homemade marshmallows?! me neither, until a few months ago. learning taught me more than just how to transform sugar, water and gelatin. the first thing I learned (or was reminded of) is that I still don't like s'mores all that much. I grew up disliking graham crackers, marshmallows, and plain chocolate so s'mores were a messy nightmare. the next thing I realized is that a lot - probably most - of the foods that we automatically go to buy from the store are wayyy simpler to make than we think.
equipment/tools you'll need
stand mixer with whisk attachment (not necessary, I suppose, but definitely handy since the syrup has to whisk for around 10 minutes and that could be a strain on your arm/shoulder with an electric hand mixer)
heavy-bottom pot (I've been using the pressure cooker pot my granny gave me, but any quality pot that will hold an even heat works)
candy thermometer (basically any thermometer that will allow you to clip it onto the side of the pot and has temperature readings that include the tenths place - "140.5 F" for example)
rubber spatula or wooden spoon
9x9 (ish) pan (for setting)
parchment paper
knife (for cutting marshmallows) - it can be serrated or non-serrated
ingredients
14.5 ounces white sugar (2 cups + 1 tbsp)
¼ cup corn syrup (or 1/3 cup, if using agave syrup)
½ cup water (for sugar syrup)
½ cup water (for blooming the gelatin)
7 teaspoons gelatin (about 3 packets of Knox or store-brand gelatin)
pinch of salt
1 teaspoon pure vanilla extract
2 egg whites, if using (for lighter/softer marshmallows)
dusting powder
1 cup confectioner’s sugar sifted
½ cup cornstarch or corn flour
step-by-step instructions for making homemade marshmallows
1) bloom the gelatin
add 1/2 cup of water to the bowl of your stand mixer with the whisk attached. mix in 3 packets of the gelatin and let that sit while making the sugar syrup.
2) make the sugar syrup
heat a pot over medium heat. Add 1/2 cup of water, 2 cups + 1 tablespoon of sugar, and 1/4 cup of corn syrup. only mix enough to moisten all of the sugar then DON'T STIR AGAIN. seriously, this could cause crystals (aka shard of hard sugar) to form and ruin the light, fluffy texture of your marshmallows.
adding the corn syrup generally keeps this from happening, but to be safe, I still don't agitate the sugar syrup while it cooks.
wait for the syrup to start boiling and then cover with lid. continue cooking for 2 minutes before lifting lid to check the syrup's progress.
if there are still visible crystals of sugar on the bottom or up the sides, cover the pot again and continue cooking for 2 minutes. after another minute, the condensation in the pot will usually have melted any remaining sugar.
uncover the pot and clip your thermometer to the side of the pot or saucepan. cook until the syrup reaches 142-145º F. keep an eye on the temperature because it can sneak up on your.
once it reaches this temperature, remove the pot or saucepan from the heat until the bubbles have subsided.
3) whip the gelatin and syrup together
start the stand mixer on a low speed to start mixing the bloomed gelatin. use a rubber spatula or wooden spoon to scrape any pieces that may be stuck to the bottom of the bowl, if needed, before adding syrup.
slowly pour sugar syrup against the side of the stand mixer bowl to begin combining the gelatin with the syrup.
once all the syrup is poured in, increase the speed to a medium high speed and whip for 5-7 more minutes (the mixture will basically triple in volume)
this is when I add any flavorings (in this case, vanilla) and continue whisking for 2-3 minutes or until the mixture begins to naturally pull away from the sides of the bowl.
here is where you fold in your whipped egg whites, if you want to use them.
in a separate bowl, beat the egg whites until they forms stiff peaks.
fold the egg whites into the sugar mixture until well combined.
4) pour and wait for the marshmallows to set
line a 9x9 (or something similar in size) pan with parchment paper that has been greased with butter or solid coconut oil.
combine powdered sugar and cornstarch into dusting powder.
coat the rubber spatula or wooden spoon with the same and pour/spread the marshmallow whip into the pan. dust the top with powdered sugar + cornstarch mixture and wait for 5-6 hours to set.
the parchment paper is optional, but it makes for easy removal and cutting of the marshmallows once they've set.
after 6 hours, remove marshmallows from the pan by pulling up the parchment lining. use a knife coated in coconut oil (or nonstick spray) to cut the marshmallow into cubes or any shape of your choosing.
tips for great homemade marshmallows (from what I've learned so far)
give the gelatin enough time to bloom in the water. if not, there may be a grainy texture to your marshmallows.
avoid stirring or messing with the sugar syrup. the corn syrup will help keep the syrup from crystalizing, but if you disturb the syrup too much, it could still happen.
pour the syrup down the side of the stand mixer bowl (or whatever bowl you're using.) this will help "disturb" it less as it gently rolls into the whisk and mix with the gelatin. this also gives the syrup some time to cool down and keep the gelatin from being scorched.
use parchment paper and coconut oil (in its solid form). to keep the marshmallow from sticking to everything, I stuck a clean rubber spatula straight down into the jar of coconut oil once. that was enough of a coating to get the marshmallow out of the stand mixer bowl and into the parchment-lined pan for setting.
wait at least 5-6 hours for the marshmallow to set. I know it seems like a lot of time, and you may be able to use the less-set versions for other things, but a fully formed and set marshmallow takes at least 5 hours - 6 to be super safe.
how to store your marshmallows
keep marshmallows in an airtight container at room temperature for more than 2 weeks (mine are always used up by this point, but I'm sure they can last for months in a truly airtight container)
marshmallows containing egg whites can be stored for up to a week in an airtight container (in the fridge).
ways to adjust your homemade marshmallows
add different flavors. whatever extracts you have in the pantry, try a teaspoon of that instead of vanilla. think lavender, orange, strawberry...
make chocolate and/or espresso marshmallows. add 1-2 teaspoons of cocoa and/or espresso powder to the marshmallows 2-3 minutes before they are finished whipping.
for a lighter marshmallow, add whipped egg whites during the whipping process. these will keep for less time at room temperature because of the eggs, but they make for a fluffier marshmallow. gelatin-only marshmallows are fluffy, but much more sturdy. marshmallows made with whipped egg whites are also better for piping the marshmallow into different shapes because it takes them longer to stiffen.
ways to enjoy your homemade marshmallows
with a cup of hot chocolate
in your s'mores
making rice krispie, fruity pebbles, or any other cereal bars
chocolate bacon & marshmallow cookies (I’ll have this recipe posted soon!)
topping for your next sweet potato souffle
questions?
if anything is unclear or you just need a little extra explanation, feel free to leave a comment below.