Marshmallows using the recipe and method below are perfection. You’ll create sweet, chewy, puffy confections worthy of being sold in a gourmet chocolate shop. But you’ll want to eat them all yourself.
Marshmallows, making them at home, have been crossed off my culinary bucket list. I used a recipe from the queen of simple but fabulous, also known as Ina Garten.
If you’ve never made these gelatinous squares of sugar before, they are pretty simple although preparation is key to success. While that’s true of most recipes, it is absolutely essential when making marshmallows. There is no time to prepare a pan when you have five seconds from the time the marshmallow is whipped and when it starts to cool off so much that it gets stiff and unmanageable.
Marshmallow making equipment: This is what you’ll need for a successful batch.
- sturdy pot for boiling sugar
- candy thermometer (get one that you can clip to the pot and leave there)
- stand mixer (ideally, if not, then a sturdy hand mixer)
- nonstick spray
- parchment paper
- glass or ceramic 13 by 9 pan or similar
- kitchen shears or cookie cutter or bench scraper
- silicone spatula
- heatproof two-cup glass measuring cup (you’ll pour the hot sugar into this and then pour the sugar into the mixing bowl instead of trying to wield the hot saucepan over the mixing bowl)
- elbow length oven mitts (wear while pouring hot sugar into measuring cup and then into mixing bowl)
- cold water
- white sugar
- light corn syrup
- vanilla extract or other flavoring extract
- three packets of unflavored gelatin
- powdered sugar
- non-stick spray
Marshmallow Recipe: Heat + Sugars + Candy Thermometer=Yum
- 3 packages unflavored gelatin (find near gelatin and pudding in the baking aisle at store. look for a small box that says Knox or another brand)
- 1 & 1/2 cups granulated sugar
- 1 cup cold water, divided into half cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners’ sugar, for dusting
- nonstick spray for the spatula you'll use to scrape the marshmallow mixture out of the bowl onto the pan
- Before you get started, gather all your ingredients.
- Add the wire whisk attachment to your stand mixer, if using one. If not, the paddle attachment will work.
- Coat a 9 x 13 pan or jelly roll pan or half sheet pan, whatever you're going to use to hold your mass of marshmallow with non-stick spray.
- Dust the pan thoroughly with powdered sugar. (Some recipes call for dusting the pan with half
- powdered sugar and half cornstarch. I didn't have an issue with using all powdered sugar)
- Spray a silicone spatula with non stick spray and set aside.
- Have oven mitts nearby as well as a heatproof glass measuring cup (two cup size)
- Measure the sugar, salt, light corn syrup and half cup of water. Set aside.
- In a small bowl, combine three gelatin packets and a half cup cold water. Stir and set aside.
- Now you're going to make the hot sugar.
- Pour the sugar, corn syrup, salt, and 1/2 cup water in a saucepan. Clip your candy thermometer to the pan if using one that stays attached.
- Turn on burner and cook mixture on medium heat until the sugar dissolves. Do not stir.
- Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. The bubbles will start to get denser and closer together when you're nearing the softball stage or 240 degrees. On my stove it took exactly five minutes to reach 240 degrees or the soft ball stage.
- Working very quickly, remove saucepan from the heat.
- Pour small bowl of gelatin into the bowl of your mixer. Turn mixer on low.
- Put elbow-length oven mitts on if you have them. Pour the hot sugar into a heatproof glass measuring cup. The measuring cup will make it easier to pour the hot sugar into the mixing bowl.
- With the mixer on low speed, pour the sugar onto the dissolved gelatin in the mixing bowl.
- Be careful not to let any hot sugar splash onto the moving whisk. You don't want sugar burns.
- Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- Pour the marshmallow mixture into the non-metal pan you've prepared, using the spatula to thoroughly scrape the bowl. Work quickly. Once the marshmallow cools even a bit, it's difficult to work with. You have about five to ten seconds to get the mix spread in the pan.
- Smooth the top, and dust with more confectioners' sugar.
- Allow to stand uncovered overnight or eight hours until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar. Enjoy!
- Advance preparation is vital with this recipe. I can’t stress that enough. If you’re hunting for a pan to use for your slab of marshmallow when it’s done mixing, you’re going to have issues. The marshmallow mixture starts to cool almost immediately once you turn off the mixer.
- You’re working with hot sugar. That requires your full attention to avoid getting burned/lighting the house on fire.
- Put your phone in the other room. Tie your hair back and put the small children and animals in another part of the house or outside.
- Also, when you’re mixing the hot sugar and gelatin together, make sure your mixer is on high. If it’s not on high, you won’t get enough air whipped into the mixture, which will result in a slightly flatter marshmallow. This is what happened with my batch. I was sure I had the machine on high but I was one click away from the highest speed. I didn’t realize this until I had five minutes left on the clock.
- Finally, don’t skip on the powdered sugar, which will help your mixture from sticking to the pan and to your cutting implement, whether that’s a kitchen shear, bench scraper or cookie cutter.
Have you made marshmallows before? How did they turn out? Do you have any tips to share?