Skip to main content

Homemade marshmallows are a labor of love, but worth every minute spent in the kitchen making them. They make unparalleled s’mores, rev up your hot chocolate, and can even be used in various baking recipes. 

The flavor and texture of a homemade marshmallow is a world apart from store bought. First, they actually have a sumptuous vanilla flavor, rather than tasting like, well, sugary air. Second, they have a more substantial texture that is meltingly smooth and light. 

I prefer to use vanilla bean paste for this recipe since it has the little vanilla seeds and I think they looks so lovely running through the marshmallows. However, vanilla extract will also work if you cannot find vanilla bean paste.

Give a jar of these as a gift, and you will be hailed as a hero. The process may be slightly finicky, but the result is well worth it. 

Equipment note: I will say that you must have a stand mixer to make this. I use my KitchenAid; I tried making this with a Cuisinart hand mixer, but the thick marshmallow mixture broke my beaters. You will also need a candy thermometer to ensure a good result. I also highly recommend using a silicon pan; it make removing your marshmallows a hundred times easier. 

3 envelopes of unflavored gelatin
1 and 2/3 cups of granulated sugar
1 cup water
1 cup of light corn syrup
2 teaspoon of vanilla bean paste
5 tablespoons of confectioner’s sugar mixed with 1 tablespoon of cornstarch
Additional confectioner’s sugar for coating the pan and marshmallows

Add a half cup of water in the bowl of a standing mixer with a whisk attachment, sprinkle over the powdered gelatin and allow it to soften and bloom.

In a saucepan, add the remaining water, granulated sugar and corn syrup. Stir to combine. Over medium heat, cook this mixture while stirring until it reaches 240 degrees F when checked with your candy thermometer.

Turn your standing mixer onto medium low speed. While the mixer is running, carefully pour a constant stream of the hot sugar mixture into the bloomed gelatin. Once all of the sugar mixture in poured in, increase the speed of our stand mixer to high. Allow this to mix for 10 to 12 minutes, until the mixture is very white and thick and the bowl is warm to your touch but no longer hot. Add the vanilla bean paste while the mixer is still running and allow it to combine completely.

While you wait for your standing mixer to whip up your marshmallows, prepare your pan. Spray a 9x13” silicon baking pan with some non stick spray, and sprinkle it with your confectioner’s sugar and cornstarch mixture liberally, coating the whole pan, including the sides.

Spoon the marshmallow mixture to the prepared pan. Try to flatten the mixture as best you can, and dust it again liberally with your remaining confectioner’s sugar and cornstarch mixture.

Allow your marshmallows to sit at room temperature for 6 hours or overnight to set. 

After your marshmallows have set, invert them to a baking sheet lined with parchment paper or a silicon mat. Using a sharp knife, cut them into squares. Dip the knife into confectioner’s sugar fro time to time to avoid excessive sticking.

Coat your homemade marshmallows with confectioner’s sugar on all sides; I toss them into a ziplock baggy with confectioner’s sugar. Store them in an airtight container or pop them right into your mouth!

Recipe Credit: Laura Vitale


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al