Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Homemade Marshmallows
They make an adorable homemade food gift!
Just like biting into a cloud—that's how we'd describe these soft, gooey, oh so pillowy homemade marshmallows! It's a treat you might never think to make in your own kitchen, but there are so many rewards when you do: their dreamy texture, their vanilla flavor, and how perfectly they dissolve in a mug of hot chocolate. Dip 'em in chocolate and they make a lovely homemade Christmas food gift, or the perfect addition to a hot chocolate board or a beautiful spread of Christmas candy. Of course, you don't have to wait until Christmas to make them. They make a truly epic s'mores for fall campfires, too!
What are the ingredients in homemade marshmallows?
It only takes a few pantry staples to make homemade marshmallows! They use plain gelatin, water, sugar, corn syrup, a touch of salt, and some vanilla bean paste, but you can use vanilla extract instead. Powdered sugar acts as a nonstick buffer: Use it to coat your pan, coat the sticky surface of the marshmallows, and coat your knife for easy cutting.
How long do homemade marshmallows last?
Stored in an airtight container, about a week. Chocolate-dipped marshmallows, however, should be eaten within two days.
What's the difference between powdered gelatin and gelatin sheets?
Gelatin sheets and gelatin powder are really the same ingredient, just in different forms. Gelatin sheets are often used by professionals to make jiggly, Jell-O recipes that are clear enough to see through. Gelatin powder is for home kitchens—it dissolves evenly in liquids and is much easier to use.
How do you make marshmallows that are tall and fluffy?
Be sure to slowly drizzle the hot sugar mixture into the gelatin as you whip at medium-low speed, then whip at high speed for the full 10 to 12 minutes to incorporate as much air as possible. Give the marshmallows plenty of time to dry out and set at room temperature (a fridge chill could cause the mix to deflate).
- Yields:
- 25 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 8 hrs 40 mins
Ingredients
Nonstick cooking spray
- 1 c.
powdered sugar
- 3
(1/4-oz.) packages unflavored powdered gelatin
- 1 c.
cold water
- 1 1/2 c.
granulated sugar
- 1 c.
light corn syrup
- 1/2 tsp.
kosher salt
- 2 tsp.
vanilla bean paste or extract
- 2
(3.5-oz.) dark chocolate bars, roughly chopped (optional)
Chocolate jimmies, for garnish (optional)
Directions
- Step 1Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
- Step 2In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to "bloom" the gelatin (aka let it thicken), about 10 minutes.
- Step 3Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from the heat.
- Step 4Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla.
- Step 5Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
- Step 6Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature up to 1 week.
- Step 7Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).
- Step 8Line a baking sheet with parchment paper. Working with one marshmallow at a time, dip halfway in the melted chocolate and sprinkle with chocolate jimmies, if desired. Place the marshmallow on the prepared baking sheet and repeat with the remaining marshmallows. Chill until the chocolate is hardened, about 20 minutes. Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days.
Tip: If you're dipping the marshmallows in chocolate, there's no need to dust the side that will be dipped in powdered sugar. In fact, the chocolate sticks better if you don't dust them.
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