Homemade Marshmallows
Homemade marshmallows move past the standard grocery store version by offering a cleaner, more elastic pull. The key is patience during the long whip and ensuring your sugar syrup doesn't overcook, which leads to a brittle, rather than bouncy, texture.
Mastering the temperature
Precision is non-negotiable; if you do not have a candy thermometer, you will likely struggle to get the right bounce. Clear your workspace, as the sugar syrup sets quickly once the whisk stops.
- stand mixer with whisk attachment
- heavy-bottomed saucepan
- candy thermometer
- 9x9 inch square baking pan
- parchment paper
- silicone spatula
What goes in.
- 3 envelopes (approx. 21g)unflavored powdered gelatin
- 1 cupcold water, divided
- 2 cupsgranulated sugar
- 2/3 cuplight corn syrup
- 1/4 tspsalt
- 1 tbspvanilla extract
- 1/2 cuppowdered sugar mixed with 1/4 cup cornstarch (for dusting)
Aeration and Stability
You must whip the mixture on high speed until it reaches the consistency of thick, shiny marshmallow cream that holds a stiff peak. If you stop too early, the marshmallows will be dense; too late, and you won't be able to pour them into the pan.
The method.
Prep the pan
Line the pan with parchment paper and coat it thoroughly with the powdered sugar/cornstarch mixture.
Bloom the gelatin
Pour 1/2 cup of cold water into the bowl of your stand mixer. Sprinkle the gelatin over the surface and let it sit for 10 minutes.
Boil the syrup
In the saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup of water. Heat over medium-high, stirring until the sugar dissolves. Attach the thermometer and boil until it reaches 240°F.
Combine
With the mixer on low, slowly stream the hot sugar syrup into the gelatin. Once added, increase speed to high and whip for 10–12 minutes until the bowl is only warm to the touch and the mixture is very thick.
Pour and set
Beat in the vanilla extract, then scrape into the pan. Smooth the top with an oiled spatula. Dust the surface with the sugar mixture and let it sit uncovered for at least 4 hours.
Cut
Turn the block onto a board dusted with the sugar mixture. Use a hot, dry knife to slice into cubes, dusting the raw edges as you go.
Other turns to take.
Peppermint
Replace vanilla extract with 1/2 teaspoon of pure peppermint extract and a drop of red food coloring swirled in at the very end.
Toasted Coconut
Swap the dusting mixture for toasted, finely shredded coconut.
When it doesn't go to plan.
Oil your knife blade slightly to keep it from dragging through the sticky marshmallow.
Do not scrape the bottom of the saucepan into the mixer; if any hardened sugar crystals formed there, they will create gritty spots.
Store in an airtight container at room temperature; they lose their texture if refrigerated.
The ones that keep coming up.
Why are my marshmallows grainy?
Usually, this means sugar crystals from the side of the saucepan fell into the syrup during boiling. Use a wet pastry brush to wash down the sides of the pan as the syrup cooks.
Can I use honey instead of corn syrup?
Honey has a much stronger flavor and a lower smoke point. It will alter the final product significantly and may not yield the same structural bounce.
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