Homemade Marshmallows (Extremely Detailed Long Recipe)
Ingredients
For the marshmallow mixture:
1 cup (240 ml) cold water, divided
3 tablespoons unflavored gelatin powder
2 cups (400 g) granulated sugar
1 cup (320 g) light corn syrup or glucose syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
For coating:
1 cup (120 g) powdered sugar
1/2 cup (65 g) cornstarch
Equipment
Large stand mixer or powerful hand mixer
Medium heavy-bottom saucepan
Candy thermometer
9 x 13 inch baking pan
Parchment paper
Rubber spatula
Fine sieve
Sharp knife or pizza cutter
Preparation of the Pan
Line the baking pan with parchment paper. Leave extra parchment hanging over the sides to help lift the marshmallow slab out later. Lightly grease the parchment with a neutral oil.
In a small bowl, mix the powdered sugar and cornstarch together. Sprinkle a generous amount of this mixture over the prepared pan. Reserve the rest for later.
Blooming the Gelatin
Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water. Do not stir immediately. Allow the gelatin to absorb the water and soften for about 10 to 15 minutes. This process is called blooming and helps the gelatin dissolve smoothly.
Making the Sugar Syrup
In a medium saucepan combine:
2 cups granulated sugar
1 cup corn syrup
1/2 cup cold water
1/4 teaspoon salt
Place the saucepan over medium heat. Stir gently until the sugar dissolves completely. Once the sugar is dissolved, stop stirring. Stirring after this point may cause sugar crystals to form.
Attach a candy thermometer to the side of the pan. Continue cooking until the syrup reaches 240°F (115°C), known as the soft-ball stage. This usually takes 8 to 12 minutes depending on your stove.
If crystals appear on the sides of the pan, brush them down carefully with a pastry brush dipped in water.
Combining the Gelatin and Syrup
When the syrup reaches 240°F (115°C), remove it from the heat immediately.
Turn the mixer on low speed. Carefully and slowly pour the hot syrup into the bloomed gelatin. Pour it down the side of the mixing bowl rather than directly onto the whisk.
Once all the syrup has been added, gradually increase the mixer speed to high.
Whipping the Marshmallow Base
Beat the mixture on high speed for approximately 10 to 15 minutes.
At first the mixture will look transparent and very liquid. As mixing continues it will become opaque, glossy, thick, fluffy, and bright white.
The bowl should feel only slightly warm when the marshmallow mixture is ready.
Add the vanilla extract during the final minute of mixing.
The finished marshmallow base should form thick ribbons when the whisk is lifted.
Transferring to the Pan
Working quickly, scrape the marshmallow mixture into the prepared pan.
Use a lightly oiled spatula to spread the mixture evenly into the corners. Smooth the top as much as possible.
Dust the top generously with more of the powdered sugar and cornstarch mixture.
Allow the marshmallow slab to sit uncovered at room temperature for at least 6 hours, though overnight is even better. During this time the marshmallow structure stabilizes and becomes easier to cut.
Removing and Cutting
After the marshmallow has set completely, dust a work surface with some of the coating mixture.
Lift the marshmallow slab from the pan using the parchment overhang.
Peel away the parchment carefully.
Dust the bottom of the marshmallow slab with more coating mixture.
Using a sharp knife or pizza cutter lightly coated with oil, cut the marshmallow into squares, rectangles, or any shape you prefer.
Roll each cut piece in the remaining powdered sugar and cornstarch mixture to prevent sticking.
Texture and Flavor Notes
Properly made marshmallows should be soft, airy, light, and springy. They should compress easily when squeezed and slowly return to their original shape.
The vanilla flavor can be adjusted according to preference. For stronger flavor, use up to 2 tablespoons vanilla extract.
Optional Flavor Variations
Chocolate Marshmallows
Add 3 tablespoons sifted cocoa powder during the final minute of whipping. For a richer chocolate taste, drizzle 100 g melted dark chocolate into the mixer while whipping on low speed.
Strawberry Marshmallows
Add 2 tablespoons freeze-dried strawberry powder and a few drops of natural red food coloring during the final mixing stage.
Coffee Marshmallows
Dissolve 2 teaspoons instant espresso powder in the vanilla extract before adding it to the marshmallow mixture.
Mint Marshmallows
Replace the vanilla extract with 1 teaspoon peppermint extract.
Lemon Marshmallows
Add 1 tablespoon finely grated lemon zest and 1 teaspoon lemon extract near the end of whipping.
Storage
Store marshmallows in an airtight container at room temperature.
They remain fresh for approximately 2 to 3 weeks when stored properly.
Avoid refrigeration because excess moisture can make marshmallows sticky and alter their texture.
Serving Ideas
Homemade marshmallows can be eaten on their own, added to hot chocolate, toasted over a fire, used in desserts, dipped in melted chocolate, sandwiched between cookies, chopped into ice cream, folded into rice cereal treats, or packaged as gifts.
Yield
This recipe produces approximately 50 to 70 medium-sized marshmallows depending on the size and shape of the cuts.
Preparation Time
Preparation: 30 minutes
Mixing and whipping: 15 minutes
Setting time: 6 to 12 hours
Total time: Approximately 7 to 13 hours
The result is a batch of exceptionally soft, fluffy, sweet homemade marshmallows with a texture far superior to most store-bought versions.
