Marshmallows are not one of my top desserts, but they are components of some of my favorites. I love a good s’more, with a toasted, gooey, warm marshmallow at the center melting all the chocolate. Or how about homemade hot chocolate, hot off the stove, with these fresh marshmallows piled on top? Maybe even some whipped cream, if you’re feeling extravagant. I have to give it to marshmallows, they really know how to play the funny best friend in the rom-com of autumn treats. For me, they’ll never be the star of the show, but they can really enhance the experience.
This recipe is relatively simple. Baker’s confession: I don’t have a stand mixer. Now that I’m traveling for the next three months, I don’t even have a hand mixer. I can’t wait to tell everyone how that’s going! But, to the point, these were a little trickier to make for me because I either had to stand there with my baby hand mixer for fifteen minutes or find a (dangerous) way to prop the hand mixer up while I did other things. I did the later because I have a problem standing still and NOT doing other things. If you have a stand mixer, use it.
Other than the ease of a stand mixer, the only other trick here is to cook the sugar syrup to the right temperature, otherwise, the marshmallows won’t be the fluffy consistency you want.
Easy recipe for fluffy, chewy marshmallows. Perfect for s'mores, hot chocolate, and candy making.
- 3 packages unflavored gelatin
- 1 cup water ice cold
- 300 grams sugar
- 280 grams corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 32 grams powdered sugar
- 28 grams cornstarch
Combine cornstarch and powdered sugar in a small bowl. Prepare a 9x13-inch pan by thoroughly coating the bottom and sides with Pam, butter, or similar non-stick spray or agent. Dust bottom and sides of pan with about 1/4 of the powdered sugar and cornstarch mixture, saving enough for the tops and sides of the marshmallows once they are done. (I actually covered a pan in one of my best silipat mats and dusted it with the mixture. It worked great!)
Combine packages of gelatin with 1/2 cup of ice cold water in a large bowl or the bowl of a stand mixer. Set aside.
While the gelatin dissolves, begin making a syrup. Combine sugar, 1/2 cup water, corn syrup, and salt in a heavy-bottomed saucepan over medium heat, stir, and cover for 3 - 4 minutes, or until the sugar dissolves.
Once sugar has dissolved, uncover the pan and insert a candy thermometer into the syrup. Raise cooking temperature to high and continue to cook until syrup is 240 degrees, 7 - 9 minutes. Remove immediately from heat.
With hand mixer on medium speed or stand mixer on low, slowly pour the hot syrup into the gelatin. Once all the syrup has been added, kick the speed up to high and continue to whip the mixture for 15 minutes, or until the mixture is very thick, glossy, fluffy, and sticky. Add the vanilla and mix until fully incorporated.
Pour the marshmallow mixture into the prepared pan, smooth the top, then dust thoroughly with about 1/4 of the cornstarch and sugar mixture.
Set marshmallows aside to become firm for 6 - 8 hours. Once firm, remove from pan and slice into equal-sized squares. The ones you see above are 1-inch. Once cut, cover all sides of the marshmallows with remaining corn starch and powdered sugar. Store in airtight container or gallon bag for up to 3 weeks.