You won't believe how much better homemade marshmallows are than traditional store-bought ones until you taste one. They're amazing sandwiched between graham crackers for s'mores or as a topper for hot chocolate. You'll seem like a cooking genius with this easy marshmallow recipe, but rely on the horsepower of a stand mixer to make them--hand mixers typically aren't powerful enough to get the job done.

Stella Parks
Source: EatingWell Magazine, November/December 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix gelatin with 1/2 cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on). Set aside.

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  • Combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt in a medium saucepan. Cook over medium heat, stirring with a fork, until the syrup begins to simmer around the edges, 5 to 8 minutes. Clip a candy thermometer or other heatproof digital thermometer to the pot, making sure it's submerged in the liquid but not touching the bottom of the pot. Increase heat to medium-high and simmer without stirring until the syrup registers 250 degrees F, 5 to 10 minutes more.

  • Remove from heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the bowl with a heatproof spatula and let cool to 212 degrees , 8 to 10 minutes.

  • Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until the fluff is roughly tripled in volume and balled up around the whisk, 8 to 10 minutes.

  • Lightly coat an 8-inch square baking pan with cooking spray. Scrape and smooth the fluff into the prepared pan. (If the mixture seems sticky, lightly oil or spray a spatula to help you smooth it into the pan.) Refrigerate until firm, about 1 hour. Or cover with foil and refrigerate for up to 3 days.

  • To cut marshmallows: Sift a bit of confectioners' sugar over the marshmallow, then invert the panful onto a cutting board. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef's knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in it until the cut sides are no longer sticky.

Tips

Make Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.

Equipment: Candy thermometer

Nutrition Facts

57.4 calories; protein 0.5g 1% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiberg; sugars 14.3g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin cmg; folate 0.2mcg; calcium 1.2mg; ironmg; magnesium 0.3mg; potassium 0.7mg; sodium 12mg 1% DV; thiaminmg; added sugar 14g.

Reviews (1)

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Rating: 4 stars
03/08/2018
I will Definitely be making it again but using a little bit less sugar maybe 2 tablespoons less or more (Too Rich for my liking's). But other than that it was good. Read More