The Best Homemade Marshmallow Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

THE BEST HOMEMADE MARSHMALLOW RECIPE

Steps:

• Cover an 8x8" baking pan with plastic wrap. Brush the plastic wrap with vegetable oil.
• Pour the vanilla and the ice cold water into your mixing bowl. Sprinkle the envelopes of Knox Unflavored Gelatin onto the water in the bowl. Gently whisk with a fork until there are no longer any large clumps of gelatin. Allow the gelatin to continue to bloom while you make the simple syrup.
• In a medium sauce pan, add sugar, light corn syrup and water. Bring to a boil while stirring. Stop stirring once the sugar is dissolved. Bring the sugar mixture to a hard boil. Boil until the syrup reaches 240°F.
• Turn the whisk on low and slowly pour the sugar syrup into the mixing bowl with the gelatin. Add a pinch of salt.
• Turn the whisk on high and allow the marshmallow mixture whip and thicken for 10-12 minutes.
• Pour the marshmallow mixture into the prepared pan. Lightly oil a piece of plastic wrap and then cover the top of the marshmallows.
• Allow the marshmallows to completely cool and firm up at room temperature overnight.
• To create the Marshmallow Dust, mix the powdered sugar and cornstarch in a bowl. Mix until thoroughly combined.
• Spread out a piece of parchment paper and cover it with a small amount of the Marshmallow Dust. Turn out the marshmallow block from the pan.
• Lightly oil a sharp knife and use it to cut the marshmallows into individual marshmallows.
• Toss the marshmallows into a bowl with the Marshmallow Dust and cover on all sides.
• Store Marshmallows in an air-tight container.

THE BEST HOMEMADE MARSHMALLOW RECIPE!

Steps:

• Prepare the baking pan by rubbing a little vegetable oil on the bottom and sides.
• Sift a good amount of powdered sugar all over the bottom and sides until fully coated. At least 1/8 inch thick of powdered sugar coating.
• In a medium saucepan attached with a candy thermometer, add 1/2 cup of water, sugar cup sugar and 1 cup light corn syrup. Bring the mixture to a boil while stirring so it doesn't burn.
• The sugar needs to be at to 240-250 degrees (soft ball or firm ball) on a candy thermometer. Watch very carefully so it's exactly around 240 to 250 degrees. No less or no more. Once it reaches the temperature, turn the burner to a very low simmer.
• In a small bowl, whisk together gelatin and the other 1/2 cup water with a fork
• Using an electric mixer, with the whisk attachment and whisk the gelatin so it doesn't clump.
• Right away, carefully add in the very hot sugar mixture into the mixer while it's whisking.
• Beat on high for 10 minutes until thick, fluffy and white.
• After 10 minutes, add in the vanilla extract and salt. Continue to whisk for another minute.
• Pour the marshmallow mix into the prepared baking pan.
• If you want, add the sprinkles over the gooey marshmallow mixture and then let them sit uncovered for 6-8 hours or overnight.
• To remove the marshmallows, cut around the edge of the pan with a well-oiled knife, sprinkled with powdered sugar.
• Add powdered sugar to your hands and lift the marshmallows from the pan.
• Place the marshmallow sheet on a cutting board and cut the marshmallows with the same oiled, powdered sugared knife.

OUR BEST HOMEMADE MARSHMALLOWS RECIPE

Steps:

• Line bottom of 7- x 11-inch baking dish with parchment paper; lightly grease with cooking spray. Dust sides and bottom of dish with powdered sugar. Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer.
• Stir together granulated sugar, next 2 ingredients and remaining 1/2 cup cold water in a medium saucepan over medium-high heat. Cook, stirring often, until a candy thermometer registers 240° (about 12 to 15 minutes; lower heat as necessary to prevent mixture from boiling over).
• Gradually add hot sugar mixture to gelatin mixture, beating at medium-low speed and using whisk attachment. Gradually increase speed to high, and beat 7 minutes or until bottom of bowl is slightly warm and mixture is very thick. Stir in vanilla.
• Working quickly, spread mixture in prepared dish; smooth with a lightly greased (with cooking spray) offset spatula.
• Heavily dust mixture with powdered sugar. Let mixture stand, uncovered, in a cool, dry place 8 to 24 hours. (Mixture should be dry enough to release from baking dish.) Cut mixture into 1 1/2-inch squares.