How to Make Marshmallows
Make soft, fluffy marshmallows from scratch with this easy recipe. Perfect for s’mores, hot chocolate, and homemade gifts.
Servings 48 large marshmallows
Calories 49kcal
Ingredients
- ⅓ cup powdered sugar
- ⅓ cup cornstarch
- ½ tablespoon butter for greasing
- 3 packets unflavored gelatin
- 1½ cups water divided
- 2½ cups granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Start by stirring together the powdered sugar and cornstarch in a small bowl.⅓ cup powdered sugar, ⅓ cup cornstarch
- Then grease your baking dish with butter, and dust a little bit of the sugar and cornstarch mix on top.½ tablespoon butter
- In the bowl of a stand mixer, use a spatula to gently stir together the gelatin and ½ cup water. Let sit for 10 minutes while you make the simple syrup.3 packets unflavored gelatin, 1½ cups water
- Make the simple syrup by stirring together the rest of the water, sugar, and salt in a pot over medium heat until the sugar has completely dissolved and comes to a light boil, simmer until it reaches 240°F (115°C), then remove from the heat and let cool slightly.1½ cups water, 2½ cups granulated sugar, ¼ teaspoon salt
- To the mixer with the gelatin and water mixture, add the whisk attachment. Turn on low speed, then slowly add in the simple syrup.
- Once all of the simple syrup is in your stand mixer bowl, increase the speed to a medium to high speed and mix for about 15 minutes, or until the mixture gets thick, white and fluffy.
- Before stopping the mixer, add in the vanilla extract, and let it continue whisking on high until the mixture turns white and fluffy again.1 tablespoon vanilla extract
- Pour the mixture into your greased baking dish and spread evenly.
- Let sit at room temperature until firm, about 4 hours.
- Once set, dust the top with a few shakes of the cornstarch and sugar mixture.
- Slice the marshmallow while in the dish, dipping the knife in your sugar and cornstarch mixture after each cut.
- To make 48 large marshmallows, make 5 long cuts and 7 cuts across, this will create 6 columns and 8 rows of large marshmallows.
- For mini marshmallows, cut each large marshmallow into 8 mini marshmallows.
- Dip the sticky sides of the marshmallows in the sugar and cornstarch mixture.
Notes
Store at room temperature for 2-3 days for best results. Storing longer will result in an undesirable texture.
Nutrition
Serving: 1marshmallow | Calories: 49kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.03g | Trans Fat: 0.005g | Cholesterol: 0.3mg | Sodium: 14mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 11g | Vitamin A: 4IU | Calcium: 0.5mg | Iron: 0.01mg
