Do you remember how yummy you thought store bought marshmallows where when you were a child? You would beg your parents to make them. Maybe you’d sneak them into the basket right next to the hidden box of hot chocolate mix?
And then you grew up and marshmallows lost their magic. That’s why you need to make homemade marshmallows. They are easy and melt in your oh so gooey mouth delicious. An easy recipe for marshmallows can rock your world.
Suddenly you’ll be a kid again… before the housework and laundry. Oh the laundry.
Then you’ll make more homemade marshmallows just to escape the laundry. It’s a dangerous cycle of deliciousness.
Here’s a little secret; Homemade marshmallows make great gifts. Whether it’s a gift for your dinner host or a present for a co-worker, there’s nothing to make them ooh and awww like homemade marshmallows.
People love them and think that you spend all day in the kitchen making them when really, you haven’t.
You can dress them up or dress them down as well. Next week I’m going to show you how to make s’mores marshmallows (and soon after I’ll also add the recipe for those homemade graham crackers you see in the picture). Add other flavorings besides vanilla or roll them in something crazy like crushed oreos and you’ll have marshmallow dream come true.
A few simple tips before you make homemade marshmallows:
The process is easy but does involve extremely hot sugar so please be careful.
Tips & Tricks for this recipe:
- Knox Gelatin has 4 packets in a box. That means to make 1 recipe you only need 1 box.
- When you line the pan with parchment paper, use oil or shortening on the pan before you put in the parchment paper to help hold it in place. Then oil the parchment paper for easy release of the marshmallows.
- The sugar mixture looks brown and watery when you pour it into the mixing bowl. Don’t worry! It will whip into a white sticky glob of marshmallow. The pictures below show how it looks through the process.
- Once the marshmallows have set, cut them using and oiled knife.
- Homemade marshmallows melt faster than store bought. FYI for s’mores lovers.
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- 3 cups sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 3/4 cup water
- 4 envelopes unflavored gelatin
- 3/4 cup water
- 2 teaspoons vanilla
- 1 - 2 cups of powdered sugar
- Prepare the pan by coating a 9X13 inch tall side baking pan with shortening or oil. Press parchment paper into the pan, sticking it onto the oil while covering all the sides. Coat the top of the parchment paper with shortening or oil as well to keep the marshmallows from sticking.
- In a saucepan on the stove top bring the sugar, corn syrup, 3/4 cup water and salt to a boil, stirring to dissolve the sugar. Once it starts to boil, stop stirring but watch the pan to keep it from boiling over. Let boil for 9 minutes or until 238 degrees on a candy thermometer.
- While the sugar mixture above is boiling, add 3/4 cup cold water to the bowl of a stand mixer. Sprinkle the gelatin packets over the top of the water and let it set for 5 minutes.
- Using the whisk attachment, slowly pour the hot sugar mixture into the stand mixer while slowly mixing. Slowly raise the speed of the mixer util it reaches high. Raise it slowly to prevent the hot mixture from sloshing out and burning someone.
- Beat mixture on high for 12 minutes until stiff. Add vanilla to mixture and mix in well.
- Pour into prepared pan and set aside for at least 3 hours or overnight.
- When set, turn the marshmallows out onto a piece of parchment paper. Use an oiled knife to cut into smaller blocks. Roll each marshmallow in the powdered sugar or another finely ground ingredient such as oreo cookies or graham crackers.