Curious about how to make marshmallows? It’s really easy, and once you’ve made them you’ll never go back to store bought!
Marshmallows are this mystical thing to me… fluffy and sweet, light as air, and seemingly impossible to wrap my mind around.
How do a few simple ingredients turn into something so rich and luscious? How is it that a little bit of hot sugar water and gelatin can transform into such a delicious and versatile treat?
I found out that the answer is that it’s actually really easy!
Why Homemade Marshmallows?
A long time ago (almost 15 years ago) I found out that I was allergic to corn.
My response to the doctor when he told me – “That’s ok, I don’t like corn on the cob all that much any way…”
Boy was I in for it. I had no idea how many things contained corn, or some corn derivative like corn syrup, corn meal, dextrose, malto-dextrin, dextrin, and so on…
Cooking and dining out became increasingly difficult as I began to realize the depth of this allergy, and my journey into “from scratch” cooking was born.
One of the first recipes I mastered on this journey was marshmallows. I know it sounds so silly, but to still be able to have something “normal” was extraordinary to me!
Many batches of marshmallows later, and they are still one of my favorite “from scratch” items. No corn, no soy, no dairy, no gluten, no dyes, or funny additives. Just real food that’s real good ;-).
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 just fine 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.
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 marshmallow.
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…
Until the very last one.
But don’t take my word for it, make them yourself today!
- Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking sugar syrup.
- Combine sugar, Sugar in the Raw syrup, 1/4 cup water, and salt in medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.
- Turn mixer onto low with just the gelatin in the bowl. Pour boiling syrup over gelatin** and slowly raise the speed to high over about 4 minutes to avoid splatter.
- Add vanilla at this point and continue to beat until it is the consistency of marshmallow cream. This usually takes about 5 -10 minutes depending on the temperature of your kitchen and speed of your machine.
- Pour mix into a greased 9 x 13 pan. Allow to cool.
- After about 4 hours, use a greased pizza cutter to slice into individual marshmallows.
- ** Many people say this step needs to be very slow, but I've never done it that way. Dump that syrup in there and turn the mixer up!
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