Homemade Marshmallows-Sweet and fully, homemade marshmallows are easier to make than you think.
Winter is one of my favorite times of the year. I am a homebody and love nothing more then staying inside, reading a good book and enjoying all things wintry. Homemade marshmallows are best enjoyed through the winter months. I’ve made them at Christmastime and gifted them to family, friends and teachers. Homemade marshmallows are always a huge hit!
I allow my marshmallows to sit overnight in a 9×13 inch pan and I drape a clean kitchen towel over the top. That’s the longest part involved in making marshmallows…waiting!
I know it may seem like a daunting thing…making your own marshmallows. I use to wonder how to make marshmallows…before I actually made them. I suppose it’s because I really love marshmallows. I often grab a handful of the store bought kind when I am craving something sweet. The ingredients are few and the process is not daunting.
Make sure to use a candy thermometer to know when the sugar and corn syrup mixture has reached 240 degrees. I’ve made a couple of recipes before that didn’t turn out, but this one is from The Food Network and I’ve enjoyed it and I hope you do too!
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
- I dusted the marshmallows with more powdered sugar before I removed them from the pan. Loosen the marshmallows with a knife by running it around the edges and underneath and then flip the pan over onto a surface that's been dusted with powdered sugar.
- A pizza cutter makes cutting the marshmallows much easier.
- My candy thermometer never reached 240 degrees. After a few minutes if rapid boiling at 230 degrees I decided it was time ti remove it from the heat and proceed.