Hey there, sweet friend!
If you’ve never made homemade marshmallows before, prepare to fall in love. There’s something magical about whipping a few simple ingredients into a fluffy, pillowy treat that’s miles better than anything you’ll find in a store. This recipe is perfect for making your holidays extra cozy—or for impressing anyone who thought marshmallows couldn’t be gourmet.
Hook: Whether you’re floating these dreamy clouds in hot chocolate or packaging them up as festive gifts, these homemade marshmallows are the sweetest way to spread a little joy!
Why You’ll Love This Recipe
- Simple to make: With a few pantry staples and a candy thermometer, you’re good to go!
- Festively customizable: Top them with crushed candy canes, sprinkles, or even drizzle them with chocolate!
- Perfect for gifting: DIY holiday gifts don’t get cuter or tastier than this!
Ingredients Breakdown
Here’s what you’ll need to whip up some fluffy magic:
- Gelatin: This is the secret to fluffy texture. I use unflavored gelatin for a clean, classic taste.
- Sugar: Granulated white sugar gives the marshmallows their signature sweetness and structure.
- Light Corn Syrup: It helps keep the mixture smooth and prevents crystallization.
- Vanilla Extract: For a warm, cozy flavor. Swap in peppermint extract for a holiday twist!
- Water: A key ingredient to bloom the gelatin and create your sugar syrup.
- Confectioners’ Sugar & Cornstarch: This mix keeps the marshmallows from sticking to everything.
Pro Tip: Have everything measured and ready before starting. Once the sugar syrup is hot, things move quickly!
Step-by-Step Instructions
- Bloom the gelatin: In the bowl of a stand mixer, combine unflavored gelatin with 1/2 cup of water. Let it sit while you make the syrup.
- Make the sugar syrup: In a saucepan, combine sugar, corn syrup, and 1/2 cup of water. Attach a candy thermometer and heat the mixture over medium heat until it reaches 240°F (soft ball stage). This will take about 7-10 minutes.
- Whip it up: With the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed to high and beat for about 10-12 minutes, until the mixture is thick, fluffy, and tripled in size. Add vanilla extract during the last minute of mixing.
- Prepare the pan: Grease a 9×13-inch baking dish and dust it generously with a mixture of confectioners’ sugar and cornstarch.
- Set the marshmallows: Pour the mixture into the prepared pan, smoothing the top with a greased spatula. Dust the top with more confectioners’ sugar and cornstarch. Let it sit uncovered for 6-8 hours, or overnight.
- Cut and top: Turn the marshmallow slab out onto a cutting board, slice into squares, and toss in a little more powdered sugar to prevent sticking. Add your festive toppings!
Chef’s Tips and Tricks
- Temperature is key: Make sure your sugar syrup reaches precisely 240°F for the perfect set—not too soft, not too firm.
- Grease your tools: Marshmallows are sticky! Lightly grease your spatula, knife, and hands with oil or nonstick spray to make cutting and handling a breeze.
- Add flair: Drizzle melted chocolate, sprinkle toasted coconut, or dust with cocoa powder for unique toppings.
Recipe Variations and Serving Suggestions
- Flavored Marshmallows: Swap the vanilla for almond or peppermint extract for a festive vibe.
- Colorful Twist: Add a drop of food coloring to the whipped mixture for pastel-hued marshmallows.
- Serving Ideas: Pair these marshmallows with hot chocolate, dip them in chocolate, or stack them onto graham crackers for DIY s’mores!
FAQs
- How do I store them? Store marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as it can make them sticky.
- Can I freeze them? Yes! Place them in a freezer-safe bag with parchment paper between layers. Enjoy within 3 months.
- Can I make these without a stand mixer? A hand mixer works, but it may take longer and require some extra arm power!
Printable Recipe Card
Ingredients: - Gelatin (unflavored) - Granulated white sugar - Light corn syrup - Vanilla extract - Water (divided use) - Confectioners’ sugar & cornstarch mix Instructions: 1. Bloom gelatin in water. 2. Heat sugar, corn syrup, water to 240°F. 3. Whip syrup into gelatin, add vanilla. 4. Pour into prepared pan, set overnight. 5. Cut, toss in powdered sugar, add toppings.
I can’t wait to see your marshmallow creations! Be sure to tag me on social media with #TheKitchensAid so I can celebrate your sweet success. Let’s make some fluffy magic—happy marshmallow-making!
