Dessertscookingclassy5.0
Homemade Marshallows
The best marshmallows ever! They are delicately light and fluffy, perfectly soft and chewy, and they make an unbeatable treat when dipped in dark chocolate or when toasted perfectly golden brown for s’mores.
👥 36 Servings⏱️ Prep & Cook: 12h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking dish
- spatula
- saucepan
- pan
- knife
- chef's knife
- cutting board
📝 Preparation Steps
1
In a medium mixing bowl whisk together powered sugar and cornstarch. Set aside.
2
Line a 13 by 9-inch baking dish (for smaller marshmallows) or 9 by 9-inch baking dish (if you want larger marshmallows) with two sheets of aluminum foil leaving a 1-inch overhang on all sides. Spray foil with non-stick cooking spray. Spray a spatula with non-stick cooking spray and set near baking dish.
3
Add 1/2 cup water to bowl of electric stand mixer. While whisking sprinkle gelatin in and whisk quickly for a few seconds, scrape down any gelatin from the sides. Let mixture rest ⏱️ 15 minutes until firm. Securely attach mixer bowl to stand mixer and set stand mixer with a whisk attachment.
cup (80g) powdered sugar2/3cup (46g) cornstarch1/3(235ml) cold water, (divided)1 cupcup (155ml) light corn syrup2/3(400g) granulated sugar2 cups
4
Meanwhile pour remaining 1/2 cup water and the corn syrup into a medium saucepan. Pour sugar and salt into the center of the saucepan (so it doesn't touch sides and burn).
cup (80g) powdered sugar2/3cup (46g) cornstarch1/3(235ml) cold water, (divided)1 cupcup (155ml) light corn syrup2/3(400g) granulated sugar2 cups
5
Set over medium-high heat and bring to a boil. Let boil, while occasionally gently swirling pan for even cooking, until mixture reaches 240 degrees on a candy thermometer, about 6 to ⏱️ 8 minutes.
6
Right away set the stand mixer to low speed and carefully pour the hot sugar mixture into the gelatin mixture while avoiding the whisk. Gradually increase speed to high then whip until mixture is very fluffy, well thickened and coats whisk, about 5 to ⏱️ 12 minutes.*
7
Add the vanilla and continue to blend on high speed until well combined, about ⏱️ 15 seconds longer.
8
Quickly scrape the mixture into the prepared baking dish then use the greased spatula to spread into an even layer. Sift 2 Tbsp of the powdered sugar mixture evenly over the top. Cover pan and let rest ⏱️ 12 hours for marshmallows to set completely.
(235ml) cold water, (divided)1 cupTbsp (24g) unflavored gelatin powder2 1/2(400g) granulated sugar2 cups
9
Dust a cutting board evenly with 2 Tbsp of the powdered sugar mixture and lightly spray a large chef's knife with non-stick cooking spray.
(235ml) cold water, (divided)1 cupTbsp (24g) unflavored gelatin powder2 1/2(400g) granulated sugar2 cups
10
Invert marshmallows onto cutting board then peel away the foil. Sift 2 Tbsp powdered sugar mixture evenly over top of the marshmallow slab.
(235ml) cold water, (divided)1 cupTbsp (24g) unflavored gelatin powder2 1/2(400g) granulated sugar2 cups
11
Cut marshmallows into rows then to desired individual size (for the smaller marshmallows cut 1-inch squares for larger marshmallows 1 1/2-inch squares).
12
Working with about 5 marshmallows at a time transfer them to the remaining powdered sugar mixture and toss to coat all sides. Place in a sieve and shake off excess powered sugar back into bowl.
13
Store at room temperature up to 2 weeks in an airtight container.
Nutrition Facts
calories
72 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
21 mg
protein Content
1 g
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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