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Perfect Homemade Marshmallows Recipe

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4 from 12 reviews

This recipe guides you to make perfect homemade marshmallows from scratch using simple ingredients like sugar, gelatin, and invert sugars such as honey or agave. The recipe includes detailed steps on blooming gelatin, preparing sugar syrup, whisking the mixture to fluffy marshmallow texture, and setting it in a pan. Additionally, it offers notes on ingredient substitutions, climate adjustments, and flavor variations, resulting in soft, fluffy, and delicious marshmallows ideal for snacking or use in desserts.

Ingredients

Marshmallow Mixture

  • 400 g white sugar (2 cups; increase to 500 g / 2½ cups if not using agave, honey, or corn syrup)
  • ½ tsp white vinegar
  • 100 g agave, honey, or corn syrup (about ⅓ cup; invert sugar substitution)
  • 120 mL water (½ cup, for sugar syrup; increase to 160 mL / ⅔ cup if not using agave, honey, or corn syrup)
  • 120 mL water (½ cup, to bloom gelatin)
  • 18 g gelatin powder (6 tsp / about 2.5 packets Knox gelatin)
  • 1 pinch kosher salt or about ¼ tsp sea salt
  • 2 tsp pure vanilla extract

Dusting Powder

  • 120 g cornstarch (sifted, about ½ cup)
  • 60 g confectioner’s sugar (sifted, about ½ cup)

Instructions

  1. Blooming the gelatin: Place 120 mL of water in the mixer bowl and sprinkle the gelatin powder over the surface. Stir gently to saturate the gelatin and set aside for at least 10 minutes while preparing the sugar syrup and pan.
  2. Preparing the pan: Grease a 9 x 9 inch pan lightly with butter or shortening. Alternatively, you may use solid coconut oil or line the pan with parchment paper. Avoid liquid oils like vegetable oil as they spread unevenly. Dusting with the cornstarch mixture is another option but may leave sticky spots.
  3. Making the sugar syrup: Combine sugar, vinegar, agave (or honey/corn syrup), and 120 mL water in a saucepan. Stir gently to moisten the sugar. Heat over medium to medium-high heat until the mixture starts to simmer, swirling the pan to dissolve sugar evenly.
  4. Simmering the syrup: Cover the pan with a lid, reduce heat to medium-medium low, and let simmer for about 2 minutes without lifting the lid. Remove lid and check for sugar crystals on the sides; if present, cover again for another minute to wash them down.
  5. Heating syrup to proper temperature: Attach a candy thermometer and continue cooking on medium to medium-high heat, swirling frequently until the syrup reaches 240–245°F (firm ball stage). Remove from heat once the temperature is reached and let bubbles subside briefly.
  6. Whisking the marshmallow mixture: Transfer the bloomed gelatin bowl to a mixer with whisk attachment. Whisk the gelatin on medium speed briefly to break it up. Add salt. Slowly stream in the hot sugar syrup along the bowl’s side to avoid splashing. Increase speed to high and whisk for 5–6 minutes until the mixture triples in volume, turning white, fluffy, smooth, and glossy like meringue.
  7. Adding vanilla: Add the vanilla extract and whisk for an additional 1–2 minutes to incorporate. Total whisking time is about 5–8 minutes. Stop whisking while the bowl is still warm for easier spreading. Use a spatula to fold any vanilla clinging to sides back into the mix.
  8. Spreading and setting: Scrape the marshmallow mixture evenly into the prepared pan using an offset spatula. Coat spatula with a thin butter layer if the marshmallow becomes sticky while spreading. Dust the surface liberally with the sifted confectioner’s sugar and cornstarch mixture. Let the marshmallows set at room temperature for at least 6 hours. Loosely cover with plastic wrap once cooled; do not refrigerate.
  9. Cutting marshmallows: Turn the set marshmallow block onto a surface dusted with the cornstarch-sugar mix. The block should release easily from the pan. Cut into 1 x 1 inch squares or preferred shapes using a lightly greased sharp knife or scissors. Frequently wipe the blade free of residue and re-grease to prevent sticking.
  10. Storing marshmallows: Toss the cut marshmallows in dusting powder. Store in an airtight container with additional dusting powder to prevent sticking. They will keep indefinitely if stored with minimal air exposure.

Notes

  • Invert sugar options include corn syrup, honey, golden syrup, agave, or maple syrup for substituting in the sugar syrup.
  • Dusting powder ratio is 2 parts cornstarch to 1 part confectioner’s sugar; can omit sugar entirely if preferred with only cornstarch or substitute arrowroot powder.
  • Adjust syrup cooking temperature based on climate: lower for cold, dry (240°F), higher for hot, humid (245°F).
  • For piping marshmallows, egg whites can be added for lighter texture but reduce shelf life to 1 week; this recipe does not require egg whites for piping.
  • Avoid refrigeration of marshmallows after setting to prevent sogginess.
  • Marshmallows can be flavored with additions like lemon zest, peppermint, coffee, chocolate, or colorful swirls for variety.
  • Store marshmallows in airtight containers to prolong freshness indefinitely.
  • Use candy thermometer or cold water test to check sugar syrup at firm ball stage for accuracy without a thermometer.

Find it online: https://marthatasty.com/perfect-homemade-marshmallows-recipe/