How To: Homemade Marshmallows
step by step of how to make marshmallows
Equipment
- 8 x 8 baking dish
- Candy/Meat Thermometer
- Stand Mixer
Ingredients
- ¼ cup Powdered Sugar
- ¼ cup Cornstarch
- Nonstick Cooking Spray
- 3 packets Unflavored Gelatin ¼ oz
- 1 cup Ice Water
- 1 cup White Sugar
- 1 cup Light Corn Syrup
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Prep the Baking Dish: Whisk powdered sugar and cornstarch together in a bowl. Spray baking dish with nonstick spray and then cover it in half of the powdered sugar mixture. Shake it around so it covers all the sides and bottom.
- Bloom Gelatin: In a standing mixer, add ½ cup ice water. Empty all gelatin packets into the cold water. Whisk so it is completely incorporated. This is now going to bloom and soften the gelatin. Let it sit while you do the next step.
- Make Sugar Syrup: In a small saucepan, add sugar, corn syrup, salt & other ½ cup water. Gently stir everything until some of the water is combined, and then stop stirring completely. Set the heat to medium-low and let the mixture cook without stirring. This is when you will need your candy thermometer. Sugar mixture should reach 240°. For me, this takes almost exactly 10 minutes. Start checking at about 8 minutes. When it reaches 240°, pour the (very hot) syrup into the gelatin. Beat on low speed for 2 minutes, then gradulaly switch to high speed. Beat 10-15 more minutes until the mixture is white, marshmallowy, and forms a really thick ribbon.
- Let Marshmallow Rest: Lower the speed, add vanilla & beat until the vanilla is incorporated. Now, grab your baking dish with powdered sugar mixture. Wet your hands. With wet hands, scoop out all of the marshmallow & add it to the baking dish. Wet hands again if need be, and press the marshmallow into the baking dish. Cover the top of marshmallow with the rest of the powdered sugar mixture. Let sit, uncovered on the counter, for 4 hours or overnight.