Homemade Marshmallows

Homemade Marshmallows

  • Prep Time: 1 hrs
  • Total Time: 25 hrs
  • Yield: 40marshmallows

    • About This Recipe

    “I saw this recipe on a television show and it is a “good thing!””

    Ingredients

  • 2 1/2 tablespoonsunflavored gelatin
  • 1/2 cupcold water
  • 1 1/2 cupsgranulated sugar
  • 1cuplight corn syrup
  • 1/4 teaspoonsalt
  • 1/2 cupwater
  • 2tablespoonspure vanilla extract
  • confectioners’ sugar( for dusting)

    • Directions

  • Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
  • Let it stand 30 minutes.
  • Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
  • Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
  • Clip on candy thermometer; raise heat to high.
  • Cook syrup without stirring until it reaches 244° (firm ball stage).
  • Immediately remove pan from heat.
  • With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
  • Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
  • Add vanilla; beat to incorporate.
  • Generously dust an 8×12 inch glass baking pan with confectioners’ sugar.
  • Pour marshmallow mixture into pan.
  • Dust with confectioners’ sugar; let stand over night uncovered, to dry out.

    • Reviews

  • “I will never eat store bought marshmallows again!This recipe is wonderful!”

  • “Oh my, these are really good!!! since I´m in Sweden , corn syrup is hard to getso I usedwhat we call “vit sirap”a colorless syrup that is made out of sugar beats and it worked beautifully. I did some changes to the flavouring: 1: since I just have an awful vanilla essenceI didn´t add any vanilla instead I mixedsompowdered vanilla sugarwith the confectioners sugar.2: I topped the white syrup with maple syrup and got a subtle maple flavour that was really good, I will add more next time!!so easy, so good, thank you lauren!!!!!”

  • “Ooohh!Fresh marshmallows!I made these to take camping, and tested them by taking some into work.They were a hit!I added two drops of almond flavoring as well as the vanilla. I can’t wait to make them again, I’m already dreaming up ways to color/flavor the next batch!”

  • “These were delicious! They tasted the best the first day they were made. Of course, my body, my kitchen, and my mixer were coated in the stickiest marshmallowy mess ever. Completely worth it!! Tip for cutting: Dump marshmallows onto cutting board. Spray a sharp knife with pam and then dip in powdered sugar before each cut.Thanks for the recipe.”

  • “This was my first time making marshmallows and I have to say that I am very pleased with how they turned out. I followed the directions exactly and had no problems. I used Sonoma Syrup Co Vanilla Bean Crush extract which has vanilla bean in with the extract and it produced the most wonderful vanilla flavor and scent! I’ve shared some and so far nothing but rave reviews. My mind keeps coming up with new flavors to try next! Anyone know if substituting honey for corn syrup would work?I made these a second time adding cocoa powder, cinnamon and instant coffee. Wow they were good!”

  • “I LOVE this recipe.It is so easy to make.Pam or butter is your friend with the recipe– use it on your spatula and bowl so that the marshmallow won’t stick.Half of the recipe works great in an 8×8 pan.My grandmother LOVED these so I decided to make “Peeps” with the recipe and lots of sprinkles for Valentine’s Day.”

  • “I made this with 6 kids.It was so much fun!!!!We made peppermintones and added to our cocoa. I used non-stick aluminum foil and coated with butter and then dusted that with powdered sugar and cornstarch.I had no issues with it sticking at all.We will be doing this again.Thanks for posting this great, fun recipe.”

  • “My first attempt wasn’t so great.Use a much bigger pan than you think you need and keep the heat around medium, not high.whipping for 15 minutes resulted in a congealed goop that couldn’t be spread.I might try 5-7 minutes next time.The marshmallows turned out rubbery, maybe from over whipping.I used half the vanilla extract and they were still way too icky vannila-ey for me.Good starting point though.I want to make some changes and try again with brown rice syrup instead of corn syrup.”

  • “These were great.We had a hand mixer and mixed it for half the time, but they turned out perfect.Tip-cut lengthwise with a knife and then use kitchen shears to finish them off.”

  • “WHOO HOO!!!We have liftoff!These are goo-ood!I think the best part is that you can cut them the same size as your graham cracker.I like the almond extract suggestion.I think I’ll try that next time.”

  • “These were wonderful! i did them in 3 flavors…vanilla, almond and peppermint! To make sure they come easily out of the pan i first greased it well then layed a thick coatin of powdered sugar on it, marshmallow come right out! (Make sure you grease the side of the pan as well)”

  • “These were absolutely tremendous!!I was amazed at how easy these were and no dirtying every single dish in the kitchen to make some homemade candy.Very very gooey and sticky though, lol.Next time I might beat them a little less than 15 minutes (extremely difficult to get out of mixing bowl-had cooled off too much I believe) and I used 1 tablespoon of vanilla and it was perfect.Use a pastry cutter and walk it through to cut them.I dipped them in dark chocolate and sprinkled them with candies and they were out of this world-I will be making them for Christmas every year!”

  • “I have never made homemade Marshmellows before and they were pretty easy to make… I think that the 2 tablespoons of Vanilla was too much… I think next time I will cut back on it…”

  • “This was my first time making anything even remotely like this.I decided to substitute peppermint extract for vanilla.They ended up being a little too minty strong so I coated them all in Hersheys dark chocolate.Now they’re awesome.This recipe is going to be fun to play with.”

  • “Really easy! Make sure you use 2 tablespoons of good vanilla! Also, grease the pan and coat it in powdered sugar (and some cornstarch) before you pour in the mallow to set. It really helps in taking it out!”

  • “This was so easy to make. This first time I made marshallows I nearly burned myself with the sugar but these had great directions and turned out great. I halved the recipe in fact. Also I added raspberry oil to half the marshallow and swirled in red food coloring. They were a hit and I am keeping this recipe for sure. I didn’t have a candy thermotor so I just drop it in some cold water (it held its shaped, but was still pliable. What a great recipe”

  • “Thank you GOOD”

  • “We love these marshmallows. The only alteration I made was to sub corn syrup for 1 cup sugar and 1/4 cup water. I just combined with the other sugar and water for a total of 2 1/2 cups sugar and 3/4 cup water. Consistency was great. Not sure that I whipped for 15 min though. I waited for it to get kind of stringy and pulling like taffy and they come out perfect every time!”

  • “I have made these twice now and both times they have turned out WONDERFUL!! This time I added cocoa powder and substituted dark corn syrup for the light and boy are they good!!”

  • “Ok…I’m giving it a five because ithad a great taste.Friends loved the vanilla flavor and I cut it down to 1 tbsp.That being said, they were a little creamier than we would like.I would make them again as gifts but my family says they like the store bought ones better.Sad but true!”

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