Homemade Marshmallows

I’ve been prepping for my sister’s baby shower this next weekend, and part of that has been making homemade marshmallows. I was surprised with how easy they have been, and how much better they are than what you get at the store - I just finished my fifth batch and have had so much fun I thought I would share.

Homemade Marshmallows

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4+ teaspoon salt

1 tablespoon pure vanilla extract

1/2 tablespoon other extract as desired

Confectioners' sugar, for dusting

Directions:

Before you start, line your dish with foil or wax paper, spray with your preferred non-stick spray (or use butter) and then generously dust with confectioners sugar. You will want this done in advance, because doing it last minute will lead to sticky messes. Delicious messes, but your end product will not be as nice.

The size of your pan will determine the thickness of your marshmallows - my first batch I did on a cookie sheet, making them about 1/2 an inch thick. Second batch was in a 9x13 and they ended up about 3/4 of an inch. My third batch I used a 9x9, they were about 1 1/2 inches thick. 

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment (I actually use the paddle - easier to clean fluff out of when I finish beating) and allow to sit while you make the syrup.

Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and boil until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Increase the speed of the mixer till you have it on high, and whip until the mixture is very thick, about 10-15 minutes depending on your mixer. Slow or stop your mixer to add the vanilla (to avoid splashing) and mix thoroughly for another minute or two. If you are wanting to add other flavorings or colorings this is the time to do it. I’ve tried 1/2 Tbs almond extract and coconut flavoring (not at the same time, though that might be good too.) Both were amazing, but the coconut was my favorite. 

I have not been beating the mix as long as is called for, and it means my fluff is a little thinner and easier to manipulate, it also makes the mallows more dense, but I have been liking it that way (I am planning to try the full time on my next batch to see what happens.)

Pour the marshmallow mixture into your pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out. The thicker you make your mallows, the longer you want them to set. I put them in the oven to keep anything (like cat hair) from getting into it.

The next day turn the marshmallows out onto a dusted board or parchment paper and cut them in squares using a pizza wheel or kitchen scissors. Dust them with more confectioners’ sugar so the edges don’t stick to everything.

Store in an airtight container - word is they should last about two weeks in the refrigerator. I am doubting they will last that long.

As an added bonus, just because I find it very helpful to see exactly what I am doing and what I am looking for at each stage, here is a video showing the process (it’s 20 min, but it does the job)