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Homemade Marshmallows

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Pillowy, sweet clouds that melt on the tongue, perfect for gifts or toppings for desserts.

Ingredients

Scale
  • 1/3 cup (40g) confectioners’ sugar, for dusting
  • 3 tablespoons (24g) cornstarch
  • 3/4 ounce (21g) unflavored gelatin
  • 1 cup (240ml) cold water, divided
  • 1 cup (325g) light corn syrup
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

Instructions

  1. Generously spray a 9×13-inch glass or ceramic baking pan with nonstick cooking spray and dust with a mixture of confectioners’ sugar and cornstarch.
  2. Place the gelatin and 1/2 cup of cold water in the bowl of a stand mixer and let sit to bloom.
  3. In a medium saucepan, combine the remaining water, corn syrup, granulated sugar, and salt. Stir until dissolved, then cook until it reaches 235 to 240°F.
  4. Remove from heat and let cool for 5 minutes. Slowly pour the syrup into the bloomed gelatin.
  5. Increase speed to high and whip until thick and glossy, adding the vanilla in the last minute.
  6. Pour into the prepared pan and smooth the top. Let sit uncovered for at least 6 hours until firm.
  7. Dust a cutting board with the sugar mixture, invert the marshmallows, and cut into squares.
  8. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Ensure a reliable candy thermometer is used for accurate syrup temperature. Dust your knife or cutter between cuts to prevent sticking.

Nutrition

Keywords: marshmallows, homemade, dessert, sweets

Find it online: https://saveurmagique.com/homemade-marshmallows/