These homemade marshmallows are easy to make, corn-syrup free and way more delicious than their store-bought counterparts. Whip them up in less than 20 minutes and wait a few hours for them to set and enjoy their deliciousness roasted, on top of cocoa, or any other way you want to.
If you’ve never made marshmallows at home before, you’re missing out. Seriously, they are the best things ever. Much, much more delicious than those things you buy at the store.
They’re fluffy and sweet and full of flavor. Why I had never tried making my own at home before is beyond me. I think I was scared they’d turn into a sticky, flavorless mess.
But they didn’t.
And my kids even helped me make them!
The mess was minimal, they weren’t at all too sticky, and they came together super quick. We really enjoyed this recipe and will be sure to be making them again. I can just see us roasting some homemade marshmallows this summer around the campfire. But, for now, we’ll be enjoying them in some delicious homemade hot cocoa until the cold weather decides to leave.
This recipe requires no baking, but it does require a candy thermometer. Like I said for my homemade lollipops, it’s worth it to get yourself one. You can get by with a traditional meat thermometer in this recipe if you have one laying around as the temperature isn’t as critical as it is with candy. But, an instant read candy thermometer is certainly worth the investment.
I’ve heard of people having problems with homemade marshmallows sticking to the pan. I did not have this issue. I generously oiled the bottom of our glass 9X13 pan and then sprinkled confectioners sugar all over the top of that. I had to take a rubber spatula along the edges before I turned the pan upside down to release the marshmallows, but they slid right out of the pan.
To avoid stickiness once you get them out, all you need to do is spread a bit of the powdered sugar and corn starch mixture over the top of it. Whether you decide to cut these in squares or use some sort of cookie cutter (I did both with excellent success) you need to coat them in the powdered sugar and corn starch mixture.
Marshmallows Without Corn Syrup
We try to avoid corn syrup at all costs. It’s just… it doesn’t bode well for us. So, I’m happy to report, these marshmallows are corn syrup free. And that actually makes them even more delicious.
You can also substitute the corn starch for arrowroot powder cup for cup. So, you can use the same 1/4 cup of arrowroot powder in place of the cornstarch without any change in the recipe or its flavor. I listed corn starch because it’s less expensive and more people have it on hand. The marshmallows will come out fine either way.
If you don’t have honey, or don’t want to use it in these, you can also use maple syrup cup for cup instead with similar results. You just need something sweet that’s in liquid form.
Make it Your Own
Instead of using vanilla, you could use peppermint extract to give it a little holiday flavor. You will not want to use a whole teaspoon of peppermint extract, though! Peppermint is super strong, so you’ll want to play around with the amount.
You could also mix in a little cocoa and make chocolate marshmallows.
Any extract or flavoring can be used to make these marshmallows your own. So, use your imagination!
These homemade marshmallows come together easily, are corn syrup free, taste more delicious than their store-bought counterparts, and are great roasted or on top of hot cocoa.
- Begin by mixing your powdered sugar and corn starch (or arrowroot powder) together in a small bowl.
- Prepare a glass 9X13 dish by spreading melted butter over the entire dish. Sprinkle some of the powdered sugar mixture over the bottom of the buttered pan. Set aside.
- Place all 3 packages of gelatin in a stand mixer bowl fitted with the whisk attachment. Add ½ cup of the cold water. Mix just slightly and set aside while you prepare your syrup.
- Add the honey (or maple syrup), sea salt, granulated sugar and remaining ½ cup of water to a small saucepan. Heat, covered, on medium high heat for 3 to 4 minutes.
- Uncover sugar mixture, leaving the heat on. Place a candy thermometer in the pan. Continue cooking until mixture reaches 240°F. You do not need to stir the mixture, but do stay and watch. It will boil, but it should not boil over. It takes about 8 minutes for it to reach temp.
- Once your mixture reaches 240°F immediately remove it from the heat. Turn stand mixer on low and slowly begin pouring the sugar mixture into the gelatin mixture.
- When you've added all of the sugar mixture, turn the mixer speed up to high. Continue mixing until the mixture is very thick and has cooled to lukewarm. It took right at 10 minutes for this to happen.
- Add the vanilla in the last minute or so of mixing.
- Once mixture is thick and cooled off a bit, pour it into the prepared pan. Use a rubber spatula to scrape the edges and help smooth the top of the mixture if necessary. Sprinkle some of the powered sugar mixture on top, reserve the remaining amount.
- Allow the marshmallows to sit, uncovered, for 3-4 hours. Once they're set, use a spatula to help loosen them from the pan, turn the pan upside down and they should pop right out.
- Use a pizza cutter or knife coated in the powdered sugar mixture to cut them into squares, or alternatively, you can use cookie cutters coated in the powdered sugar mixture to cut out festive shapes.
- Coat the edges of your marshmallows with the powdered sugar mixture to keep them from being sticky.
- Store in an airtight container for up to 3 weeks.
Adapted from Alton Brown's Homemade Marshmallows
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