Homemade Marshmallows
Making homemade marshmallows is a fun and rewarding treat that’s perfect for any occasion. These soft, pillowy marshmallows are made from simple ingredients like gelatin, sugar, and corn syrup, and can be customized with a drop of red food coloring for a sweet pink touch. The process involves whipping the mixture until it's thick and airy, then allowing it to rest overnight to set. Once ready, cut them into squares and dust with powdered sugar for a delightful homemade confection. Enjoy them on their own, in hot chocolate, or as part of a dessert!
Servings: 40 pieces
Calories: 80kcal
Ingredients
FOR 40 MARSHMALLOWS, DEPENDING ON CUT SIZE:
- 3 packages unflavored gelatin
- 1.5 cups granulated sugar
- 1 cup light corn syrup
- 0.25 teaspoon fine sea salt
- A couple drops of red food coloring
- Icing sugar for dusting
Instructions
- Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow sitting while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the red food coloring- 1 drop! - And mix thoroughly. Be very gentle when using the food coloring, it does not take much to turn the marshmallow pink.
- With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioner’s sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioner’s sugar. Allow resting uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioner’s sugar.
Cooking Tips for Homemade Marshmallows:
- Gelatin Blooming: Make sure the gelatin sits in cold water for a few minutes to “bloom” before adding the hot syrup. This helps it dissolve properly and creates a smoother texture.
- Sugar Syrup Temperature: Use a candy thermometer to monitor the syrup. The key is reaching 240°F (115°C), also known as the soft-ball stage, for the right consistency.
- Whipping Time: Whip the marshmallow mixture for about 15 minutes until it becomes thick and glossy. This helps to create the fluffy texture.
- Gentle Food Coloring: A little food coloring goes a long way. Add just a drop at a time to avoid overpowering the marshmallow’s soft color.
- Resting Time: Allow the marshmallows to rest uncovered for 12 hours. This step is crucial for them to set and firm up perfectly.
- Dusting with Powdered Sugar: Coat the marshmallows generously with powdered sugar to prevent sticking and to create a smooth, non-tacky surface.
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