How to Make Marshmallows
Learn the process of how to make marshmallows from scratch! It is a very easy process with very few ingredients. These homemade marshmallows are made without egg whites and can be used for vanilla marshmallows or as a base for any marshmallow flavor.
Homemade Marshmallow Overview
- Skill Level: Intermediate
- Techniques Used: Blooming Gelatin, Cooking Sugar to Softball Stage
The process of making homemade marshmallows is actually very simple. Essentially, a sugar syrup is created and is then whipped with gelatin.
The protein in the gelatin and the sugar trap a web of air between the mixture. This creates a light and fluffy marshmallows.
How to Make Homemade Marshmallows
The process of making marshmallows is very simple, but once it gets started it moves very quickly so you want to set yourself up well.
Measure out all of your ingredients and get all of your equipment ready before you start cooking the sugar syrup.
Step 1: Prep Your Pan
Whisk together some powdered sugar with a little bit of cornstarch. This mixture will be used throughout the process to prevent the marshmallows from sticking.
Prep your baking dish with non-stick spray and then dust liberally with the powdered sugar/cornstarch mixture.
Step 2: Bloom your Gelatin
In the bowl of your stand mixer, you want to pour the gelatin over the water. I like to use a fork to make sure it is all saturated.
This will sit while we move on to the next step. This is called “blooming” the gelatin and will ensure that the gelatin will dissolve evenly when the hot liquid is added.
Step 3: Make the Sugar Syrup
Combine all of the ingredients for the sugar syrup in a medium saucepan and turn the heat on to medium. You don’t want to turn the heat up too high or you are risking caramelizing the sugar.
Allow the mixture to come up to a boil without stirring. Use a candy thermometer to check the temperature. You want it to come up to 234-241F. If you don’t have a thermometer, let it boil for 2 full minutes.
Step 4: Add the Syrup to the Gelatin
Carefully pour all of the hot sugar syrup into the gelatin mixture. The syrup is very hot, so be extra careful not to splash it!
Step 5: Whip the Marshmallow
Start by whipping the mixture on medium speed for about 3-4 minutes until it starts to thicken. At which point you can add your vanilla bean paste or extracts, or any other extracts, spices, or gel food coloring you want to add.
Note: At this point you might smell a faint odor coming off the mixture which is from the heated gelatin. This is completely normal and will subside as the gelatin cools down.
Increase the speed to high and continue whipping for another 6-7 minutes until the mixture thickens significantly. Once it is the consistency of marshmallow fluffy, you are done mixing.
Step 6: Pour Marshmallow into Pan
Immediately pour the marshmallow into your prepared pan. I like to use an oiled offset spatula to help me smooth it out.
It is very sticky and difficult to work with, but just keep working with it until the mixture is in a fairly even layer.
Dust the top with more powdered sugar mixture and cover with plastic wrap. Let the marshmallows set at room temperature for at least 4 hours before cutting.
Step 7: Cut Marshmallows
I have two ways I like to cut my marshmallows. The first is with kitchen scissors and the second is with a cookie cutter to make cute shapes.
Toss the marshmallows with more powdered sugar mixture to prevent them from sticking together.
For Prepping the Pan & Dusting the Marshmallows
- 1/2 cup (56 gr) powdered sugar
- 2 TBSP (15 gr) cornstarch
- Nonstick spray
For the Marshmallows
- 3- 1/4th ounce (21 gr total) packages unflavored powdered gelatin
- 1 cup (237 ml) cool water, divided
- 2 cups (396 gr) granulated sugar
- 1/3 cup (10 ml) light corn syrup
- 1/4 tsp kosher salt
- 1 1/2 TBSP vanilla bean paste or vanilla extract
- In a small mixing bowl, combine the powdered sugar and cornstarch by whisking them together. This will be used to dust the pan and the marshmallows to prevent them from sticking. Prepare a 9x13" (22x33 cm) baking dish by spraying the bottom and sides with non-stick spray. Dust the pan liberally with the powdered sugar/cornstarch mixture. Reserve the rest of the mixture for later.
- Pour a 1/2 cup of the cool water into the bowl of your stand mixer. Sprinkle the powdered gelatin over the water and use a fork to make sure it is all saturated. Set it aside while you prepare the sugar syrup.
- In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. If you have a candy thermometer, fit it on the saucepan. Place over medium heat, and bring to a boil. You do not need to stir. Bring the syrup up to 234-241 F (112-116 C). If you do not have a candy thermometer, allow it to boil for 2 full minutes. Shut the heat off and immediately (and carefully!) pour the hot syrup into the bowl with the gelatin.
- Fit the mixing bowl on your stand mixer with the whisk attachment. Whisk on medium speed for about 3-4 minutes until the mixture starts to thicken slightly. At the beginning you may smell a slight odor coming off the mixture from the heated gelatin. This is normal and will go away as the mixture cools down.
- Once the mixture is thickened slightly, you can add the vanilla bean paste or extract or any other extracts or spices you want to flavor your marshmallows with. You can also add gel food coloring.
- Turn the mixer back on to high speed and continue whisking for another 7-8 minutes until very thick and the consistency of marshmallow fluffy.
- Once the mixture is ready, immediately pour it into your prepared pan. You can use an oiled rubber spatula or offset spatula to help you smooth it out. It is a sticky job, but keep working it until you have a fairly even layer. Work quickly as the marshmallow will begin to set.
- Dust the top of the marshmallow with more powdered sugar mixture and cover with plastic wrap. Let sit at room temperature for at least 4 hours to set before cutting.
- Dust a work surface with more powdered sugar mixture and transfer the marshmallow out of the pan. You can use a cookie cutter to cut out shapes of marshmallow or kitchen scissors to cut them into squares.
- Dust with more powdered sugar and toss to coat. Store marshmallows in an airtight container for 2-3 weeks at room temperature.
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Amount Per Serving: Calories: 0