I will begin by saying that marshmallows are not really my thing. Sure, I love a good s’more and growing up I always used two packets of Swiss Miss just to double the amount of tiny clouds in my cocoa, but otherwise, I’m not a fan. Until making them myself, that is. Homemade marshmallows feel more delicate on the palate. And they lack that awful plastic taste.
Making marshmallows at home also gives you creative control over the shape of your mallows and the flavors to use in and on them. You can cut them with cookie cutters so they look like snowflakes. You can mix in extracts as you whip the sugar, or roll your finished mallows into crushed candy cane pieces.
For this recipe, you will need a coconut or vegetable oil (ideally in a spray bottle), gelatin, white sugar, light corn syrup, salt, vanilla, confectioners sugar, and rice or potato starch.
Begin by spraying your pan. Mine is about 5 x 9″. You’ll want to stain that ballpark to keep the marshmallows at a good height.
Go ahead and throw 1/2 cup cold water into the bowl of your mixer.
Now add three packets or 3/4 oz. unflavored gelatin to the water. Leave it to bloom while you start cooking the sugar.
In a saucepan, combine 2 cups sugar, 2/3 cups light corn syrup, 1/2 cup cold water, and 1 teaspoon salt.
Stir the ingredients together on low heat until they dissolve together.
Bring the heat up to medium a let the sugar cook, being EXTREMELY careful not to shake the pan or stir any more. This will crystalize the sugars and make rock candy.
If any sugar is sticking to the side of the pan, use a wet pastry brush to wash it down. If you don’t, that sugar will crystalize.
Crystalized sugar is like the kid in class who gets everyone to pick on the substitute teacher. It starts with a few and pretty soon the entire class is in on it. Not cool.
Let the sugar cook until it reaches 240F, the soft-ball stage. If you’re currently working without a thermometer like I am (I don’t recommend it), cook it until half of the sugar appears to be boiling, without any change in color.
Now the gelatin should be completely bloomed. Using the whip attachment, turn the mixer on low.
Now slowly pour the sugar into the mixer between the bowl and the center of the whip. You don’t want the sugar to run down the side of the bowl and harden, and you don’t want the whip to fling hot sugar all over the place.
Turn the speed up to medium and let the mixture whip until it starts to look like marshmallow fluff.
Add vanilla extract. Because I didn’t add any other flavors later on, I dumped a good tablespoon of vanilla in there.
Gradually increase to the highest speed. Let it whip for about 5 minutes.
The consistency should be light and thick, like meringue.
Pour the mixture into your oiled pan. This stuff is super sticky, so you won’t be able to get every drop out.
If needed, smooth out the top with a wet spatula.
Then let it sit like this, uncovered for about four hours.
In a separate bowl, combine 1/2 cup powdered sugar and 1/2 cup rice starch.
Mix them together.
Sift some of the mixture onto your counter top larger than the size of the pan.
Peel that sucker out.
Sift more of the mixture on top of the gigantic marshmallow.
Oil up a knife.
Cut the marshmallow into strips, then cubes. Or you could cut out awesome cookie-cutter shapes here.
Roll each cube into remaining mixture to keep them all from sticking back together.
Place them on a wire rack and give it a gentle shake to remove excess sugar.
Look at those pretty homemade marshmallows!
Coconut or Vegetable Oil
1 cup Cold Water
3 Envelopes Unflavored Gelatin
2 Cups White Sugar
2/3 cups Light Corn Syrup
1 teaspoon Salt
1 Tablespoon Vanilla Extract
1/2 cup Confectioners Sugar
1/2 cup Rice or Potato Starch
Oil 9×9 pan. Add 1/2 cup cold water to mixer. Add 3 envelopes gelatin. Let bloom.
In a saucepan on low heat, combine 2 cups sugar, 2/3 cups light corn syrup, 1/2 cup cold water, and 1 teaspoon salt. Stir to dissolve.
Increase heat to medium and let boil, without stirring. If needed, wash sugar off sides with wet pastry brush. When sugar reaches 240F, start mixer on low speed.
Slowly pour sugar into mixer. Increase speed to medium and let whip until fluffy. Add vanilla. Continue whipping 5 minutes.
Pour mixture into prepared pan. Smooth out with wet spatula. Let sit, uncovered four hours.
In separate bowl, combine 1/2 cup confectioners sugar and rice starch. Stir. Sift mixture onto counter and remove marshmallow from pan. Sift sugar on top of marshmallow and cut into desired shapes.
Roll each marshmallow in sugar and place on wire rack to remove excess.
Store in airtight container.
Sarah Snyder is a freelance photographer, pastry chef and barista. She spends her free time photographing beautiful people, creating recipes for her blog, tending to her garden, hiking, listening to records, crocheting, and reading.
You can find her here: formationsofmentalobjects.com Instagram: @formationsofmentalobjects