If you told me a couple of years ago that I will make Homemade Classic Marshmallow, I would not believe you.
I always thought I was not talented enough or patient enough to make my own. With that being said, I was not aware of how easy they are to make.
Well, I must admit that ever since my husband surprised me with KitchenAid I have been making all kinds of delicious recipes.
Much like an air fryer, I have no idea how did I ever live this long without these two kitchen gadgets. It is Life-changing!
Anyhow, my family was shocked to learn that I made these beauties. Yes… and I was really proud of myself.
To be honest, I gave myself the challenge to learn some to-go easy desserts this year as well as next. I mean, to have more patience and learn. That is my goal for next year.
What did I learn making homemade Marshmallow?
- You could replace the vanilla extract with a different flavor extract, such as peppermint, almond, lime or lemon, maple, etc.
- After cutting marshmallows into the shape you want, you may dip them in melted chocolate, or drizzle on top.
- You may use cookie cutters or just a sharp knife to cup them. Make sure to coat a knife into the sugar-corn starch mixture to prevent marshmallows from sticking.
- Be patinate! It is a key to successfully make these, on the other hand, you really cannot possibly fail.
- If you wish to add anything in the marshmallows after flavoring with the vanilla extract, fold in mini chocolate chips, cocoa nibs, cinnamon, or your desired mix-in.
What equipment to use:
- Candy Thermometer is a must. This classic thermometer you may use when you make jelly as well as for deep frying.
- Nonstick Bakeware Nonstick Baking Pan With Lid, Rectangle – 9 Inch x 13 Inch. It is fantastic when you pour in your sicky marshmallow mixture to have strength corners and higher sides. Also, the fitted pan lid is always great to have.
- A stand mixer with a whisk attachment is one gadget that makes processes of making marshmallows easier. You turn it on, set an alarm to 13 minutes and wait until the magic happens.
If you get inspired and make Homemade Classic Marshmallow using this recipe, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
Try making these with my homemade hot cocoa. It is the best mix ever.
Yield: 1 batch, approximately 48
Homemade Classic Marshmallow
Prep Time:
30 minutes
Cook Time:
10 minutes
Rest Time:
4 hours
Total Time:
4 hours 40 minutes
Simple and easy homemade classic marshmallow recipe.
Ingredients
Blooming Gelatin
- 3 packages unflavored gelatin (one envelope of powdered gelatin (about 1/4 ounce/7g)
- 1/2 cup (4oz/118ml) iced cold water
Sugar Syrup
- 1/2 cup (4oz/118ml) iced cold water
- 10 ounces (1.4 cup/283g) granulated sugar
- 1 cup (12oz/340g) light corn syrup
- Pinch of salt
Coating
- 3/4 cup (85g) powdered sugar, more if needed
- 3/4 cup (85g) cornstarch, more if needed
Additional
- 2 teaspoons vanilla extract
- Oil for greasing a pan
Equipment
- Heavy-duty saucepan
- Heavy-duty flat rubber-silicone spatula
- Mini sieve or similar
- Stand Mixer with the whisk attachment or
- one large bowl with an electric mixer
- Rectangular pan, preferably 13 by a 9-inch metal baking pan
- Candy Thermometer
Instructions
Blooming Gelatin
- Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with a whisk attachment.
Sugar Syrup
- Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a heavy-duty saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes.
- Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240F (115 degrees C), approximately 8 minutes.
- So, when the sugar mixture reaches 240F, remove from the heat right away.
Marshmallow Process
- Turn the mixer fitted with the whisk attachment to low speed then while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin.
- Once you have added all of the syrup, increase the mixer the highest speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 to 15 minutes.
- Add the vanilla at the last minute of whipping.
- Combine the powdered sugar and cornstarch in a small bowl. Lightly apply vegetable oil and brush on or use a kitchen paper towel to add the oil a 13 by a 9-inch metal baking pan with vegetable oil. Add the sugar and cornstarch mixture in an empty sugar shaker, sifter, mini sieve or fine strainer and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Shake a pan to coat with sugar and cornstarch mixture everywhere even on the side pf the baking pan.
- When it is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly when you transfer it into the pan. Generously dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
- Allow the marshmallows to sit uncovered for at least 4 hrs to set or overnight. If you could wait, they are the best if you leave them overnight.
- Turn the marshmallows out onto a cutting board and cut into about 1-inch squares (they could be bigger or smaller) using a knife dusted with the powdered sugar mixture.
- Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary, of course. Store in an airtight container for up to 3 weeks.
- Eat responsibly!
Notes
- You may add other flavors and colors to the classic marshmallow.
- Each pouch of unflavored gelatin will gel 2 cups (500mL) of liquid and up to 1 1/2 (375mL) cups of solids.
- You could make this using one large bowl with an electric mixer with appropriate attachment but it will take some time so be prepared to mix for at least 13 minutes.
- Blooming Gelatin: It involves sprinkling the powdered gelatin into a liquid and letting it sit for about 5 minutes.
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