Homemade marshmallows are divine! They are so easy to make and super customizable. More importantly, they taste better than anything you can buy from the store, so you should make a batch asap!
WHY DID IT TAKE SO LONG???
Homemade marshmallows are quite new to me, and honestly, don’t know why I waited so long to make them from scratch. I made them for the first time a few years back for a food styling job and FELL IN LOVE! I was also very surprised how easy and delicious they were.
Seriously, I took one bite of that fluffy, soft square of goodness and wondered why I never made them before. Since then I totally still buy store-bought marshmallows for big get-togethers and if I’m going to bake with marshmallows.
BUT, when I’m entertaining (fancy hot chocolate party anyone?) or want an easy gift for a holiday (they are perfect for Galentine’s Day!) I make a batch of homemade marshmallows. They are so easy to make and a fun way to impress your guests without too much work. I promise that when you make a batch, you will fall in love the same way I did!
JOY OF COOKING NEVER DISAPPOINTS
When I was looking for a marshmallow recipe to share with you, I found an awesome recipe from my copy of Joy of Cooking. This recipe for homemade marshmallows was inspired by the recipe in my copy of Joy of Cooking and that recipe did not disappoint! I did alter my recipe a bit to make a softer, less bouncy marshmallow than the recipe in the book, and it turned out great!
THANK YOU, FRANCE
Now, marshmallows have been around for such a long time. The way we know them, the super fluffy and delightfully sticky confection, originated in the 19th century. It was the French who created the confection, and they weren’t mass produced until 1900.
Now, I do appreciate the convenience of a store-bought marshmallow, because they are great for campfires with tons of people, but homemade ones are to die for. The video in this post shows you exactly how to make them, which is great because you can follow the recipe and watch the video at the same time!
I hope you make a batch of these easy homemade marshmallows next time you want something a little special in your hot chocolate and when you do, share it on the Cup of Zest Facebook Page!
Before shooting the video for these homemade marshmallows, I made the recipe about five times. It worked, but it was a bit fussy, specifically with the demolding from the pan part.
I made the recipe recently and decided to make some changes from the original so it’s a little more user-friendly!
So, if you watch the recipe video and notice some discrepancies from the written recipe below, definitely follow the instructions in the written recipe. It’s nearly impossible for me to make updates in the recipe video, but to make some tweaks in the written version…no problem!
Ultimately, I decided it was better to line the pan with parchment instead of spraying with nonstick spray. I also decided I liked the texture of the marshmallows better when I didn’t sprinkle the top with the powdered sugar.
Anyway, I hope the changes help you make the best homemade marshmallows yet!
RECIPE TIPS: How to Make Homemade Marshmallows
-Make sure to put a generous amount of the powdered sugar mixture on the bottom of the pan. I’ve had a few batches stick to the pan because I didn’t use enough of it and it was such a bummer!
-When cooking the sugar syrup, keep an eye out for any sugar starting to crystalize! If you see any sugar starting to sticking to the sides of the pot along the top of the syrup, that means the sugar is crystalizing, which is not good. If you see this happening, carefully wipe the sugar away with a damp pastry brush, and you are set!
-Only cover your pan with foil if you live where it is super dry because covering helps keep the marshmallows from drying out too much.
How to Make Homemade Marshmallows
- Whisk powdered sugar and cornstarch together in a medium bow. Line a 9×9 baking pan with parchment and evenly dust with about a quarter of the powdered sugar mixture.
- Pour 1/2 cup water into the bowl of a stand mixer and add gelatin. Whisk together to make sure the gelatin is evenly coated in the water. Place the bowl onto the stand mixer and attach the whisk attachment so it’s ready to go!
- Combine the sugar, remaining 1/2 cup water, and corn syrup in a medium pot. Stir well. If any sugar granules are on the sides of the pot, wipe off with a wet pastry brush.
- Cook over medium-high heat until the sugar syrup reaches 240 degrees, about 12 minutes. Turn the stand mixer to low speed and gradually add the sugar syrup. Mix until the gelatin has dissolved, which will take about 1 minute.
- Gradually increase the speed to high and mix until the marshmallow is light and fluffy and the mixing bowl is no longer hot to the touch, 10 to 12 minutes.
- Now, if you want to flavor your marshmallows, mix in the flavorings (I like 1/2 tsp rose water or vanilla extract) and then pour the marshmallow into your prepped baking dish. Spray an offset spatula with a little nonstick spray and use it to smooth out the top of the marshmallow.
- If it’s dry where you live, loosely cover the pan with a piece of foil, which will keep the marshmallow from losing too much moisture. Allow it to set for at least 12 hours.
- Once the marshmallow is set, gently remove it from the pan and the parchment paper. You may need to run an offset spatula between the marshmallow and the sides of the parchment to remove it.
- Spray your knife with a little nonstick spray and cut the marshmallow into squares, cut into fun shapes, or leave whole…whatever your heart desires.
- Once cut, coat the cut sides of the marshmallows into the remaining powdered sugar mixture and brush off any excess with a dry pastry brush. Use to top fancy hot chocolate or save in an airtight container for late night snacking!