thepioneerwoman5.0
Homemade Marshmallows
These homemade marshmallows are like biting into a cloud. Easy to make with simple ingredients, this recipe is perfect for gifting or dunking in hot chocolate!
👥 25 Servings⏱️ Prep & Cook: 8h 40m⏳ Prep: 40 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●saucepan
- ●knife
- ●chef's knife
- ●cutting board
- ●microwave
- ●baking sheet
📝 Preparation Steps
1
Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
Nonstick cooking spray
2
In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to "bloom" the gelatin (aka let it thicken), about ⏱️ 10 minutes.
3
Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about ⏱️ 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about ⏱️ 10 minutes. Remove from the heat.
4
Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to ⏱️ 12 minutes. Stir in the vanilla.
5
Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
6
Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature up to 1 week.
7
Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional ⏱️ 15 seconds, if needed).
8
Line a baking sheet with parchment paper. Working with one marshmallow at a time, dip halfway in the melted chocolate and sprinkle with chocolate jimmies, if desired. Place the marshmallow on the prepared baking sheet and repeat with the remaining marshmallows. Chill until the chocolate is hardened, about ⏱️ 20 minutes. Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days.
Chocolate jimmies, for garnish (optional)
Nutrition Facts
calories
157 Calories
fat Content
3 g
fiber Content
1 g
sugar Content
31 g
sodium Content
66 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
32 g
saturated Fat Content
0 g
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