Homemade Marshmallows are fluffy clouds of sugary sweetness that are perfect for topping any dessert, enjoying alone, or sharing as a gift.
These little fluffy clouds of sweetness far exceed what you’d buy off the shelf at the grocery store and you can make them into any kind of cookie-cutter shape you may have. Heaven!
I think I’ve decided on a new Christmas tradition for our household or really just for me, but I’m willing to share. That new tradition? Making a massive batch of Homemade Marshmallows because honestly what can’t you put marshmallows on?
How to Make These Candies?
- 1 tablespoon Olive Oil (or preferred oil)
- Powdered Sugar
- 1 cup Cold Water divided
- 3 1/4-ounce envelopes Unflavored Gelatin
- 2 cups Granulated Sugar
- 2/3 cup Light Corn Syrup
- 1/4 teaspoon Salt
- 2 teaspoon Vanilla Extract
- Line a 9×9" baking pan with foil and allow a 2-inches of excess to hang over opposite ends. Repeat for the other side of the pan so there are 2 layers total or foil with a 2-inch overhang on all sides. Coat foil lightly with oil and generously sprinkle with powdered sugar.
- Pour 1/2 cup of cold water into the bowl of a stand mixer fitted with the whisk attachment. Pour the gelatin on top of the water. Let stand for 10 to 15 minutes until the gelatin is absorbed into the water.
- In a medium saucepan combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of cold water. Cook the ingredients over medium heat, stirring continuously, until the sugar and syrup are completely dissolved, about 3 minutes. Use a wet spatula to brush down the sides of the pan to avoid sugar granules from sticky to the side of the pan and scorching.
- Attach a candy thermometer (or one that can reach high temperatures) to the side of the pan and increase the heat to medium-high and bring to a boil. Let boil, without stirring, until mixture reaches 240 ℉, about 8 minutes. Immediately remove from heat.
- Set the mixer to a slow speed and pour the hot ingredients, in a steady stream, into the gelatin mixture. Gradually increase speed to high and beat until mixture is very thick and stiff and mixing bowl is cool to touch about 15 minutes.
- Add vanilla and continue beating an additional 30 seconds until blended in.
- Coat a rubber spatula with oil and use it to scrape the marshmallow mixture into the prepared pan. Smooth top with the spatula and dust with powdered sugar. Let marshmallows sit at room temperature, uncovered, until firm for 4 hours
- To cut, sift a generous amount of powdered sugar onto a clean surface. Place about 1 cup of additional powdered sugar into a medium-sized bowl. Turn out marshmallows slab onto the surface and peel off the foil. Sift additional powdered sugar on to slab. Coat a large sharp knife with oil and use to cut into squares. Douse each square into the bowl of powdered sugar making sure to coat each side. Store in an air-tight container.