Homemade Marshmallows December 25
Really, what could be better then a nice big mug of hot cocoa on Christmas Morning? How about a nice big mug of cocoa topped with a homemade marshmallow?
As willing as I am (once a year) to purchase the dollar a piece marshmallows that they sell at some fine retailers, I thought that it might be a bit more practical to make my own. Not to menion more fun.
I am a big fan of marshmallows and don’t need much of an excuse to eat one or two whenever I get the opportunity. They’re sweet, delicious and fat free, all of which are things that you can’t get from just any dessert! When I first set out to look for a recipe, I didn’t know where to start. You see, for the longest time I had assumed that you really needed a machine to “jet puff” the marshmallows and make them fluffy. It turns out that you do need a machine: an electric mixer (preferably a stand mixer). I found this recipe from the French Laundry, made it once and never looked back. Countless batches later, they’re still one of my favorite treats.
The marshamallows can be stored in the freezer if you can’t eat the whole batch at once. Just toss them into a large plastic bag and pull out what you need later. They will compress slightly in the freezer, but will defrost in about 1 minute.
Homemade Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
My batch pictured here made 36 big marshmallows. I often cut them down into smaller sizes. Enjoy!
(if you want to see another shot of my marshmallows, check out my post of this recipe at Slashfood!)
nikko Jan 4
These look incredible! I’m waiting for a snow day to try them. Can’t wait!!!
Engagement Rings Nov 18
These marshmallows look delicious. Just right for dipping in chocolate! Thank you for posting the recipe.
Rebeccashane Dec 16
I was wondering ifyou had a really delicious recomendation for homemade hot chocolate?
Nic Dec 16
Hi Rebecca. I posted about a hot cocoa mix here.
Princess of Everything (and then some) Dec 29
They look wonderful! I made some and posted it on my blog. The only thing different I did that was really good was to put toated coconut on the top and bottoms of the marshmallows…..mmmmmmmm…..
Everyone was so impressed that I could make marshmallows. ~laffin~ and it was really easy!
pumpkinpie Mar 11
Thanks for the recipe! They made tasty s’mores!
pumpkinpie again Mar 24
I made yellow marshmallows with caramel extract and cut them out with a duck cookie cutter for a baby shower. This recipe is great– thanks!
Rach Jun 16
These are great! The oily plastic was fabulous, O’ve done marshmallows before, but in a pan dusted with powdered sugar, and it never worked very well. How long will these keep for? I assume in an airtight container…
Nic Jun 16
I’m glad you like them! They’ll keep for at least a week or two in an airtight container (unless it’s very hot outside, in which case they may stick together after a while). If you want to keep them for a long time, put them into zip-lock bags and store them in the freezer. Once they come back up to room temperature (about 1 minute) they’ll be as good as new - and they’ll keep almost indefinitely!
Lin Sep 18
is there any other alternative than to use light corn syrup? golden syrup maybe? since were I live its difficult to get hold of light corn syrup
Kristin Dec 20
I made these last night for neighbor gifts! They were so fun to make and turned out fantastic! They will be a new regular on my holiday/winter rotation for sure. Thanks for the post.
Carol Miranda May 11
Sadly I want to try out this recipe but wondering if there is a substitute for corn syrup. Yours look ab. divine !
Dammit Jun 14
Its still incredibly easier to use a meringue.
RPO Jun 25
I always wondered how marshmallows were made.
Sabine Jul 21
Yummy, I will try it …thanks for posting :)I am not sure if you will go on with your posts, because your last post was in december,but interested on a link exchange ?
melena Oct 2
hi. i am impressed with how your marshmellows look. i just tried making my strawberry ones using Dorie Greenspan’s recipe from Laduree. They used egg whites in theirs! And I wonder how you make yours without!
rhiannon Nov 30
will these work as well with vegetarian gelatine?
thanks
Margarita Machine Feb 9
Homemade marshmallows?can i make use flavored gelatin instead of unflavored and just leave out the extracts?home made marshmallows are softer fluffier and waaaaay better than store bought the lack of resistance when you bite into a homemade ‘mallow is what i love the best….