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There's nothing quite like homemade marshmallows. Once you've made your own, you will never buy it again. Toasted coconut is used to top this vanilla-flavoured marshmallow.
6 people made this
- 1 tablespoon gelatine powder
- 4 tablespoons cold water
- 400g caster sugar
- 350ml boiling water
- 2 teaspoons vanilla extract
- toasted desiccated coconut, as needed
MethodPrep:15min ›Cook:5min ›Extra time:1hr setting › Ready in:1hr20min
- Soak the gelatine in the cold water, then heat over a low heat until dissolved.
- Meanwhile, stir the sugar into the boiling water until dissolved. Stir in the gelatine mix and the vanilla extract.
- Beat the mixture with electric beaters on high until it is thick and can stand in peaks by itself, about 10 minutes.
- Line a greased baking tray with toasted coconut and spread the marshmallow evenly into the tray. Sprinkle more coconut on top.
- Refrigerate until set, about 1 hour, then cut into squares.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
WORST RECIPE EVER!I have looked online at other marshmallow recipes since attempting this and there are no other ones out there like this.You are supposed to boil the sugar syrup not just dissolve sugar, also most recipes include use of oil and egg whites.I have wasted a huge amount of time and money making these for Christmas gifts and am fuming.The marshmallows do not whip until stiff peaks achieved, at best I got a single cream consistency and that was about 45 minutes of whisking with an electric whisker. They have since separated also.None of this is to do with my cooking abilities but the useless recipe. Maybe if I had altered the recipe I would have a half decent attempt at marshmallows.So dissapointed. DO NOT USE THIS RECIPE!!!-16 Dec 2011
load of rubbish don't use this. I should of read review first. Whisked and whisked and whisked added extra gelatine. And I had the same prob. Lot and lots of gelatine at the bottom and fluffy white mess at the top. May try the fluffy white.stuff on hot chocolate as it tastes.yummy-10 Oct 2012
This makes heaps! and would go really nicely on-top of a shortbread base and ice. My marshmellow turned out very soft and only eatable by spoon. I added a couple of drops of red colouring and I beat it for around 15min, but perhaps needed more as the base of the marshmellow was gooey.-17 Aug 2009(Review from this site AU | NZ)
- Bloom the gelatin in 3/4 cup water in your mixing bowl. Blooming gelatin is just sprinkling it over a liquid and allowing it to absorb a portion of that liquid. If you watch you can see the gelatin puff up or &lsquobloom&rsquo as it takes on water.
- In a heavy bottom pan, bring the sugar, salt, light corn syrup, water to a boil.
- Continue to boil till the temperature reaches 240* F.
- While the whip is whipping at high speed slowly and carefully add the boiling sugar to the gelatin.
- Now you are going to want to whip it for 10 minutes. That is right&hellip10 minutes. God love ya if you have a hand mixer.
- About 5 minutes into the whipping process you can add color if you want colored marshmallows.
- After 10 minutes the marshmallow cream is sticky and fluffy and yummy.
- Next you are going to line a pan (8×8, 9×9, small rectangle&hellip the smaller the pan the thicker they will become) with either parchment paper or wax paper.
- Then you are going to liberally spray the paper with pan spray. Now spray a rubber spatula with pan spray. Spray your hands with pan spray. (I am not kidding)
- Scrape the marshmallow into your lined pan and spread it out with your spatula.
- Cover with plastic wrap and allow to rest 8-12 hours.
- Spray a pizza wheel with non stick spray.
- Slice off a 1 1/2 inch strip of marshmallow.
- Cut the marshmallow strip into squares
- Combine equal parts of rice flour and powdered sugar in a bowl. The rice flour keeps them from sticking to each other and the powdered sugar gives the rice flour a bit of sweetness.
- Cover all exposed surfaces with the mixture and tap off the excess. It is a messy and some what tedious process but so worth it and so necessary.
Dip them in chocolate, write your name on them, or toast them over an open fire. They are delicious and so worth the effort. You may never buy a bag of marshmallows again!
KitchenAid Artisan Mini Series 3.5-Quart Tilt-Head Stand Mixer
Marshmallows need to sit for several hours before they’re ready, but the recipe requires just a handful of pantry ingredients and very little active prep time. Plus, once you master the basic technique, it’s a cinch to add colors, flavors, or mix-ins, and it’s even easier to cut your homemade marshmallows into fun shapes. Making marshmallows, especially when you start creating different colors and shapes, is also a fun and easy kitchen project for kids.
In this guide to DIY marshmallows, we’ll share a classic recipe, plus several fun variations. Here’s exactly how to make marshmallows at home, including tips on coloring, flavoring, and properly storing fresh homemade marshmallows.
Homemade Marshmallow Recipe
I've used these Homemade Marshmallows for everything from plain old hot chocolate, to s'mores, sweet potato casserole, and even as a filling in homemade candies.
If you have the time to try them (they seriously take 10 minutes, you should find the time), you will not be disappointed.
A little note about gelatin: I used to use the Knox brand gelatin for this recipe. It works ok, however, I would recommend investing in the Great Lakes brand gelatin pictured above.
It's from grass-fed cows, it's kosher, and it's actually good for you. It promotes healthy joints and bone strength, and has a healing affect on your whole body.
That means these marshmallows are GOOD FOR YOU. I'm just saying. That's worth it to me!
You can buy a single can here or a 2 pack here. I purchased my 2 pack almost 3 years ago and I still haven't made it through one whole bottle. this stuff will last you forever.
Sugar in the Raw syrup: I've used molasses, cane syrup, honey, and golden syrup in the past for this recipe. They all turn out perfectly on the texture front, but the flavor varies quite a bit. This Sugar in the Raw syrup is the best I've ever tried as far as achieving that light and subtly sweet marshmallow flavor.
It also helps the marshmallows turn out nice and bright white, instead of a darker cream or yellow.
My local grocery store sells this product, or you can buy it here.
NOTE: If you want to make fully organic marshmallows, skip the Sugar in the Raw and instead add an additional 1/2 cup of sugar and 1/2 a cup of water to the recipe. Omit the Sugar in the Raw completely and follow the rest of the directions.
A big thanks to my mom who helped me with the texture demonstration part of this post! See how nice and pliable they are?
They pull apart just like the store bought marshmallows!
And they melt nicely in hot chocolate too! I love the way they form this gooey layer of sweetness that perfectly doles out a helping of melted marshmallow with each sip.
But don't take my word for it, make them yourself today!
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners' sugar
Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil set aside.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.
What You Need to Make Homemade Marshmallows
The recipe below is so simple, you&rsquore going to flip &ndash who knew making marshmallows was so easy?!
The ingredients are very easy to find, probably already available in your kitchen. You only need some gelatin (not Jello, but the kind you keep in your pantry from that jam making experiment you wanted to do years ago but never got around to), your regular granulated sugar, powdered sugar, some cornstarch, and cold water. Yeah. That&rsquos it.
You will also need a 9×9 or 8×8 inch pan with aluminum foil in it, a small saucepan, a whisk, a stand mixer, or an electric mixer and a greased scraper and spatula to work on the marshmallows. Then, a large oiled knife that you will need to cut up the homemade marshmallows when you&rsquore all done.
The process is very easy. Start by sprinkling 2 1/2 tbsp of gelatin over 1/2 cup cold water and soak for about 10 minutes. You can place them in the bowl of your electric mixer.
Next make the syrup. In your saucepan, combine 2 cups of sugar and 1/2 cup of water. You have to whisk it until the sugar is dissolved. Bring to boil or until the temperature reaches 240 °F / 116°C. So, you will also need a thermometer here to make sure that the mixture reaches that temperature &ndash or tempt fate with the boiling (but it&rsquos not going to ruin it if you don&rsquot have a thermometer, just look for boiling).
Then get the boiling syrup and pour it carefully into the soaked gelatin and start the mixer. Use the whisk attachment, starting on low and moving up to high speed. Beat for between 5-7 minutes, or until fluffy and smooth.
Transfer the marshmallow into your prepared pan using your greased scraper. Do not to forget to grease it with a neutral oil so that the marshmallow won&rsquot stick and won&rsquot taste funky (so no oil with flavoring here at all).
To press down the marshmallow in the pan, use a spatula, again lightly oiled. Then dust the top with powder sugar and corn starch mixture.
At this point, you have to let the mixture cool down by a few hours or overnight. I prefer overnight, but it&rsquos not going to change the yumminess factor.
Once cooled, prepare a clean surface where you can cut the marshmallow into pieces. Sprinkle the cutting surface very generously with a dusting mixture of 1/4 cup powder sugar and 1/4 cup cornstarch.
Remove the big ole marshmallow from the pan and place it on top of the sugar. Dust the top generously with the dusting mixture again.
Then cut into squares using a large and oiled sharp knife. Separate the pieces and then toss to coat all surfaces with the dusting mixture of starch and sugar.
These homemade marshmallows can be stored in a clean airtight container.
And that&rsquos it! Just snatch and eat! LOL!
Don&rsquot forget to pin this into your favorite sweets recipes board on Pinterest so its easy to get back the recipe when you need it again.
Combine the gelatin packets and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine. Allow to sit while you make the sugar syrup.
Meanwhile, combine the sugar, corn syrup, salt, and remaining 1/2 cup cool water in a small saucepan. Stir and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
With the mixer set on low speed, slowly pour the sugar syrup into the dissolved gelatin. Gradually increase the speed to high, and whip until the mixture is very thick and fluffy, about 10 to 15 minutes.
Toward the end of the mix time, add the vanilla extract.
With a fine-mesh strainer or sieve, generously dust a 9x13 inch glass or ceramic baking dish with powdered sugar. Do not use a metal baking pan.
Pour the marshmallow mixture into the pan and smooth the top. By this time, the marshmallow mixture will be cool enough to touch without burning. If necessary, you can wet your hands and use them to smooth and flatten the marshmallows.
Dust with additional powdered sugar over the top. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares.
To reduce any stickiness, dip the knife in cold water and then lightly spray with cooking spray before each slice.
Enjoy the marshmallows plain on their own or used in a recipe. The cut sides of the marshmallows remain sticky and can be dipped in sprinkles for decoration. These homemade marshmallows are also delicious when dipped in chocolate.
This recipe tastes as gorgeous as it looks! You know I’m a sucker for anything floral and this Rosewater Marshmallow recipe by The Pretty Blog is a must try.
Homemade Marshmallows are soft, chewy, and the PERFECT rainy day project to make with the kids. These are made from gelatin, granulated sugar, corn syrup, and vanilla, but you can add any flavor you’d like. Try adding a small amount of maple syrup for flavoring, or give them a caramel layer in the middle.
Some recipes call for making a meringue with egg whites, but I like to stick with simple sugar and corn syrup for a no-fail recipe. It’s common for this marshmallow recipe to be pretty sticky, so make sure to have extra powdered sugar on hand. You can use these to make s’mores, hot chocolate, or just eat them by themselves!
They're fluffy, they're soft, they're straight from the heavens: homemade marshmallows just can't be beat. Once you make this yourself, going back to the bagged stuff will be a difficult decision fraught with inner struggle: do you want convenience, or do you want the best of the best?
Equipment you'll need
It might sound intimidating, but making marshmallows at home is super easy and super fun. Keep a can of cooking spray nearby because things will get sticky! You'll need to use it on your spatulas, your pan of choice, and your knife. If you want smaller or less lofty pieces of marshmallow, go with a wider pan like a half sheet pan. We like ours super tall and fluffy, so we're using an 8" square pan to yield perfect 1 1/2" cubes of marshmallow.
Two pieces of equipment that you'll need to make this process a breeze are a candy thermometer and a stand mixer. To make this confection, we'll be heating our syrup to 245°F before streaming and whisking it into the bloomed gelatin. While not impossible to do with a hand mixer&mdashsome recipes even call for just whisking by hand&mdasha stand mixer will provide control over how gradually you add in your hot 245° syrup and prevent any accidental spillage. For the fluffiest marshmallows, the mixture will be whisked at a high speed for maximum aeration, so a stand mixer will also result in less bicep soreness!
For our syrup, we're using water, granulated sugar, and light corn syrup. Corn syrup is an inverted sugar syrup that is necessary here to ensure your marshmallows are super soft, fluffy, and creamy to the bite. It also stalls staling by acting as a stabilizer and helping the marshmallows retain more moisture as time passes&mdashdon't skip it!
Begin by adding water to your pot, then slowly pour in the sugar to avoid splashing. Wait until all the sugar has been soaked by the water, then add in corn syrup. Adding the ingredients in this order prevents crystallization in your syrup by eliminating the need to stir the solution as it boils&mdashless agitation means smoother marshmallows. On a medium heat, boil your syrup until it hits the soft ball stage, between 240° and 245°&mdashthe hotter the syrup goes, the stiffer the marshmallow will become.
Too much heat can kill the thickening power of gelatin, which means your mixer should be running on a medium-low speed as you begin to pour in your hot syrup. Constant agitation will cool the syrup with steady aeration, dissolving the gelatin into the mixture without too much harm. Increase the mixer to a high speed once the syrup is all in until the marshmallow fluff has tripled in size. At this point, you can use the fluff as is or pat it into your prepared pan to let it set into marshmallows overnight.
A word to our vegetarian and vegan friends: gelatin is an animal-based product, which means marshmallows are not a vegetarian food. While some alternative recipes do call for agar agar to be used in place of gelatin, the results are just not quite the same: the mouthfeel is less silky, the texture not as spongy.
We're using vanilla extract for a classic flavor profile, but you can use whatever extracts you'd like: peppermint extract for that wintertime vibe, a splash of rosewater for a delicate, floral fragrance for a Valentine's day treat. Use between 1 and 2 teaspoons of liquid flavorings, and add in the final minute of mixing.
If you've made these sweet, pillowy clouds, leave a rating and let us know in the comments down below how you liked it! For ideas on what to make with your perfect marshmallows, check out these 60+ s'mores desserts!
A cup of hot chocolate isn't complete without a sprinkle of mini marshmallows on top. S'mores next to a campfire are only as good as the golden-brown finish of a toasted jumbo marshmallow on top. And no sandwich brings us back to childhood more than peanut butter and marshmallow creme between white bread. It's safe to say that marshmallows will always have a place in our heart, which is why we've come up with 17 different ways to make use of marshmallows and marshmallow-based products in dessert recipes.
Let's start by talking about the S'mores Milkshake that's pictured here. Hot fudge sauce is spread on the sides of a tall glass next, the shake, which is made with chocolate ice cream, milk, toasted marshmallows, and crumbled graham crackers, is poured into the glass. The decadent treat is then finished with whipped cream, more marshmallows, and even more hot fudge. Can't get enough of campfire-inspired dessert recipe that uses marshmallows? Then make a batch of our S'mores Bars, which are made with chopped chocolate and broken graham cracker pieces. Or try our out-of-this-world S'mores Pie for another family-friendly dessert that will delight kids and adults alike.
One of the most classic ways to use marshmallows is in Rice Krispies-inspired bars. We share four variations of our Crispy Cereal Treats so there's one for you no matter your flavor preferences (fruity or chocolate or somewhere in between). One thing is consistent in all four recipes&mdashmelted marshmallows to bind the mixture together.
Grab a bag of mini (or jumbo) marshmallows and start baking these sweet-as-can-be dessert recipes featuring marshmallows.