Light and fluffy, these homemade marshmallows are delicious, can be customized with different flavors to suit your liking, and contain no corn syrup or other odd ingredients. They’re sure to make you a fan, even if you don’t like store bought marshmallows.
I’m a collector of old cookbooks and while I’ve made homemade marshmallows in the past, one of my antique books had a recipe in their candies section that I decided we needed to test out.
Something I absolutely love about old cookbooks is the fact that the ingredients and the instructions are simple and to the point. This recipe doesn’t call for corn syrup or take 20 steps. It’s just simple, but results in the best tasting marshmallows I’ve ever had.
Ingredients for Homemade Marshmallows
A lot of recipes call for corn syrup, corn starch, other random ingredients. Not this one. You just need water, some cane sugar, gelatine and some extract.
You will want a stand mixer for this and a candy thermometer is helpful, though neither are completely essential.
The reason for the stand mixer is that making marshmallows at home takes about 20 minutes of mixing and your arm is going to get pretty tired.
The reason for the candy thermometer is well, honestly everyone should have one lying around, they’re inexpensive. And it’s a lot easier to judge candy making when you have a thermometer instead of just eyeballing it.
The cookbook, however, just says to beat them for 20 minutes and that the sugar mixture will begin to hair. Both accurate assessments, but modern day tools make life and marshmallow making much easier.
How to Flavor Your Marshmallows
We often use vanilla to flavor them, which is what is traditional. The balls of stuff at the store have some sort of vanilla flavor added to them. Vanilla results in a smooth, quiet flavor.
You can also use peppermint, lemon, almond, or any other flavor you care to use. You’ll add about a tablespoon of your chosen extract or mix a few and add half and half or 3/4 and 1/4 depending on your flavor. You can always test it out before adding it.
How to Keep Marshmallows from Sticking
I’ve heard of people having problems with homemade marshmallows sticking to the pan. I haven’t had that issue. I generously larded up 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 powdered sugar 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) coating them helps make them much less sticky.
How to Store Homemade Marshmallows
Super easy, to store them, they just need sealed in an airtight container. Whether you use glass, plastic, or a ziploc bag, that’s all they need.
Simply make sure they’re coated in powdered sugar before you store them in the container together.
These will keep for about 3 weeks at room temperature. You can’t freeze or refrigerate them for longer storage times, sorry ….
Light and fluffy, these homemade marshmallows are delicious, can be customized with different flavors to suit your liking, and contain no corn syrup or other odd ingredients.
- Begin by preparing a glass 9X13 dish by spreading lard or butter over the entire dish. Liberally coat the bottom with powdered sugar. Set aside.
- Place 2 Tablespoons of gelatin, and 6 Tablespoons of cold water in the bowl of a stand mixer fitted with the whisk attachment. Mix until well blended and set aside.
- In a 2 quart saucepan combine reserved 6 Tablespoons of cold water, 2 cups of sugar and 1/4 teaspoon of sea salt over low heat until sugar is dissolved.
- Once sugar is dissolved, bring mixture to a boil and boil hard for 1 minute before stirring. Make sure to have your candy thermometer on hand and begin measuring temperature and stirring.
- Place the candy thermometer in the pan and continue boiling until mixture reaches 240˚F and immediately remove mixture from heat. Turn on stand mixer with reserved, dissolved gelatin to low and carefully pour the sugar mixture into the bowl.
- When you've added all of the sugar mixture, turn the mixer speed to medium. Continue mixing until the mixture is very thick and has cooled to lukewarm. This will take 15-20 minutes.
- Once it's cooled and thickened, add in your extract and mix for a minute until it's blended in.
- 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 onto the top.
- 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.
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Serving Size:1 Marshmallow
Amount Per Serving: Calories: 54 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 18mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 0g
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