Homemade Marshmallow Recipes to Melt Your Heart
Did you know that homemade marshmallows are quite easy to make? Or that they’re healthier, fluffier, more flavorful, and generally more delicious than the packaged, store-bought kind? Well, consider this your notice.
Marshmallows are great on s’mores and as fluff on top of pies and custards, but they’re also so good as a stand alone dessert. They’re a perfect hors d'oeuvre paired with warm drinks or cocktails, or a light, slightly less guilty dessert! And you can flavor them with almost anything. Blood Orange and Coconut? Bourbon and Vanilla? Lavender? Nutella? Yes, please.
We rest our case.
To get you started on what’s sure to be a marshmallow addiction, we’ve swiped our favorite homemade marshmallow recipe from Epicurious to get you started. And, lest you feel pressured to eat them all in one sitting (which is totally fine, by our standards, judgment free zone, here!) these can be separated by parchment and kept in an air-tight container at room temperature for up to 2 weeks.
How to Make Marshmallows From Scratch
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup potato starch*
1/2 cup powdered sugar
*A food thickener made from cooked, dried, ground potatoes, this gluten-free flour is also known as potato flour; available at most supermarkets.
- Line 13x9x2 inch metal baking pan with foil.
- Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into the bowl of a heavy-duty mixer fitted with the whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in a heavy medium-sized saucepan. Stir over medium-low heat until sugar dissolves, brushing down the sides of the pan with a wet pastry brush. Attach a candy thermometer to the side of the pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
- With the mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto the whisk, as it may splash). Gradually increase speed to high and beat until the mixture is very thick and stiff about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
- Scrape marshmallow mixture into prepared pan. Smooth top with a wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in a small bowl to blend. Sift generous dusting of starch-sugar mixture onto your work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in the remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.