Homemade Marshmallows

homemade vanilla marshmallows on a white plate on top of a red placemat

Homemade Marshmallows are so much softer than store bought and make the perfect holiday gift! They can be coated in chocolate and toasted coconut for homemade candies.

Course Dessert

Cuisine American

Prep Time 3 30

Cook Time 10

Total Time 3 40

Servings marshmallows

Calories 39kcal

Author Meghan

Ingredients

water
3 cups granulated sugar
1 ¼ cups light corn syrup
½ teaspoon salt
4 envelopes unflavored gelatin
1 tablespoon vanilla extract
powdered sugar for slicing

Instructions

In a large saucepan over medium-high heat, combine ¾ cup water, sugar, corn syrup, and salt.
3 cups granulated sugar, 1 ¼ cups light corn syrup, ½ teaspoon salt
Meanwhile, in the bowl of a stand mixer (or in a large mixing bowl), place ¾ cup water and sprinkle gelatin on top; let plump.
4 envelopes unflavored gelatin
Insert candy thermometer into sugar mixture, making sure not to touch it to the sides or bottom of the pan. Bring sugar mixture to a boil and let keep rolling boil until mixture passes 235°F, about 3-5 minutes.
With mixer on low, carefully pour sugar mixture into mixer bowl and slowly raise beater to high speed. Be careful at this step because if you go up too high the marshmallow mixture will start spraying everywhere.
Beat sugar mixture on high for 5 minutes and then add vanilla. If you'd like to add other flavors here like peppermint, cocoa powder for chocolate, or color, add now.
1 tablespoon vanilla extract
Continue beating mixture an additional 5 minutes.
Meanwhile, oil a 13 x 9-inch pan for large marshmallows or two 10 x 10-inch pans for small marshmallows. Dust the pan with powdered sugar liberally.
When done beating, pour sugar mixture into pan(s), smooth top and tap to release extra air.
Leave on counter for at least 3 hours or overnight to form.
Generously sprinkle working surface with powdered sugar, turn out marshmallow mixture, generously sprinkle with powdered sugar, and cut as desired, lightly coating marshmallow shapes with powdered sugar to avoid sticking.
If desired, dip the marshmallows first in melted chocolate and then into toasted coconut. Let harden in the fridge for a few hours or overnight.

Notes

A 9 x 13-inch pan makes about 96 large marshmallows that can be store in a container for about a week.

Source: Adapted from Good Things Catered

You're Gonna Bake It After All

bakeitafterall.com

Nutrition