Homemade Marshmallows Recipe The links in the post below may be affiliate links. Read the full disclosureBy Mavis Butterfield on December 16, 2013 · 5 Comments I’m not crazy about marshmallows. I mean I’m not not crazy about them either, I guess I’m just indifferent about marshmallows. I could take ’em or leave ’em. But when I saw this recipe for homemade marshmallows, I totally had to try it. I mean everybody knows homemade is better than store bought. Yep. That saying is still true. These were awesome!
Pour the gelatin and 1/2 cup of the water into the bowl of a stand mixer and let sit.
In a small saucepan over medium-high heat, cover and cook the remaining 1/2 cup water, sugar, corn syrup and salt for 4 minutes. Uncover, clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F, about an additional 7 to 8 minutes. Immediately remove from the heat.
Attach the whisk to your stand mixer and turn on low. Slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Increase the speed to high and whip until the mixture becomes very thick, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping, combine the powdered sugar and cornstarch in a small bowl. Coat a 9×13 metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and bang your pan around until you completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
Pour the mixture into the prepared pan, using a lightly oiled spatula to evenly spread it. Lightly cover the top with some of the remaining powdered sugar mixture. Set the rest aside for later. Allow the marshmallows to sit uncovered for at least 4 hours.
Flip the marshmallows pan over onto a cutting board and cut into 1-inch squares {I used a pizza cutter to cut them}. Once cut, dust all sides of each marshmallow with the remaining powdered sugar mixture. Enjoy.
Easy Cookie Recipes - Chocolate Chip Cookies with Almonds, Cranberries and CoconutPreventing Food Waste - How to Freeze Juice {Plus a Simple Smoothie Recipe}Cowboy Caviar RecipeDIY Self-Rising Cornmeal Mix Want to get more of this awesome goodness? Sign up here for the newsletter!
Nefertiti Durant says	December 16, 2013 at 5:32 pm	Hi. I know this is a long shot, do you know a kosher version? For the gelatin, I mean. Thanks. It still looks great.
Mavis Butterfield says	December 16, 2013 at 5:44 pm	Here is a recipe –> http://veganmarshmallows.blogspot.com/2009/04/vegan-marshmallow-recipe.html
Deanna Allen says	February 18, 2015 at 7:23 am	I buy Kosher gelatin through AMAZON
kbaann says	December 16, 2013 at 6:54 pm	Do you end up with the Sta-Puf squishy marshmallows, or Lucky Charms/Swiss Miss cocoa marshmallow texture? I would love to make marshmallows that are stiff like the cereal ones….
Mavis Butterfield says	December 16, 2013 at 7:18 pm	The marshmallows were nice and soft.
Homemade Marshmallows Recipe The links in the post below may be affiliate links. Read the full disclosureBy Mavis Butterfield on December 16, 2013 · 5 Comments I’m not crazy about marshmallows. I mean I’m not not crazy about them either, I guess I’m just indifferent about marshmallows. I could take ’em or leave ’em. But when I saw this recipe for homemade marshmallows, I totally had to try it. I mean everybody knows homemade is better than store bought. Yep. That saying is still true. These were awesome!
Pour the gelatin and 1/2 cup of the water into the bowl of a stand mixer and let sit.
In a small saucepan over medium-high heat, cover and cook the remaining 1/2 cup water, sugar, corn syrup and salt for 4 minutes. Uncover, clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F, about an additional 7 to 8 minutes. Immediately remove from the heat.
Attach the whisk to your stand mixer and turn on low. Slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Increase the speed to high and whip until the mixture becomes very thick, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping, combine the powdered sugar and cornstarch in a small bowl. Coat a 9×13 metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and bang your pan around until you completely coat the bottom and sides of the pan. Return the remaini
ng mixture to the bowl for later use.
Pour the mixture into the prepared pan, using a lightly oiled spatula to evenly spread it. Lightly cover the top with some of the remaining powdered sugar mixture. Set the rest aside for later. Allow the marshmallows to sit uncovered for at least 4 hours.
Flip the marshmallows pan over onto a cutting board and cut into 1-inch squares {I used a pizza cutter to cut them}. Once cut, dust all sides of each marshmallow with the remaining powdered sugar mixture. Enjoy.
Easy Cookie Recipes - Chocolate Chip Cookies with Almonds, Cranberries and CoconutPreventing Food Waste - How to Freeze Juice {Plus a Simple Smoothie Recipe}Cowboy Caviar RecipeDIY Self-Rising Cornmeal Mix Want to get more of this awesome goodness? Sign up here for the newsletter!
Nefertiti Durant says	December 16, 2013 at 5:32 pm	Hi. I know this is a long shot, do you know a kosher version? For the gelatin, I mean. Thanks. It still looks great.
Mavis Butterfield says	December 16, 2013 at 5:44 pm	Here is a recipe –> http://veganmarshmallows.blogspot.com/2009/04/vegan-marshmallow-recipe.html
Deanna Allen says	February 18, 2015 at 7:23 am	I buy Kosher gelatin through AMAZON
kbaann says	December 16, 2013 at 6:54 pm	Do you end up with the Sta-Puf squishy marshmallows, or Lucky Charms/Swiss Miss cocoa marshmallow texture? I would love to make marshmallows that are stiff like the cereal ones….
Mavis Butterfield says	December 16, 2013 at 7:18 pm	The marshmallows were nice and soft.