The Sweet Magic of Homemade Marshmallows
There’s something truly special about homemade marshmallows. Soft, fluffy, and melt-in-your-mouth delicious, these sweet treats are nothing like their store-bought counterparts. Making marshmallows at home may seem intimidating, but with a few simple ingredients and a little patience, you can create a batch that’s perfect for snacking, gifting, or elevating your favorite desserts.
Why Make Your Own Marshmallows?
Homemade marshmallows offer a world of benefits. Not only do they have a fresher, more delicate texture, but they also allow you to control the ingredients, avoiding preservatives and artificial flavors. Plus, you can customize them with different extracts, food colorings, or even mix-ins like crushed peppermint or chocolate swirls.
Fun Variations
- Chocolate Marshmallows – Add 1/4 cup of cocoa powder to the powdered sugar mixture.
- Peppermint Marshmallows – Swap vanilla extract for peppermint and swirl in red food coloring.
- Coconut Marshmallows – Toast shredded coconut and press it onto the marshmallow surface.
Making homemade marshmallows is easier than you think and so much more rewarding than buying a bag at the store. Once you taste the difference, you may never go back! Give them a try, experiment with flavors, and enjoy the magic of homemade sweetness.
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A Brief History of Marshmallows
The origins of marshmallows trace back to ancient Egypt, where a plant called the marshmallow root (Althaea officinalis) was used to create a honey-sweetened confection for royalty and medicinal purposes. Over time, the process evolved, and by the 19th century, French confectioners began whipping together egg whites, sugar, and gelatin to create the soft, spongy treat we recognize today. Eventually, mass production techniques transformed marshmallows into the easily available and popular treat they are now.
How Marshmallows Are Made
Modern marshmallows are made from a combination of sugar, corn syrup, water, and gelatin. The ingredients are heated, whipped to incorporate air, and then cooled into their signature fluffy form. Some versions include vanilla or other flavorings, while others may be coated in chocolate or dusted with toasted coconut for extra indulgence.
Marshmallows
Nonstick spray
3 envelopes gelatin (7 teaspoons)
2/3 cup room temperature water
2 1/2 cups granulated sugar
3/4 cup water (2)
1/4 teaspoon salt
1 teaspoon vanilla extract or any extract flavor or your choice.
1/2 cup powdered sugar
Evenly & generously spray a 9 x 13-inch baking pan and set aside. Lightly powder the baking pan with powered sugar.
In a bowl of a stand mixer combine gelatin and the 2/3 cup water, fit with whip attachment and set aside.
In a heavy saucepan combine sugar and ¾ cup water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add vanilla. Stop mixer and scrape marshmallow into prepared pan. Spread evenly. Dust with a partial amount of powdered sugar.
Allow to cool, preferably overnight while covered with plastic food wrap.
Next day remove from pan and cut into desired size, toss generously into powdered sugar.
Marshmallows
Ingredients
- Nonstick cooking spray
- 3 envelopes gelatin 7 teaspoons
- 2/3 cup room temperature water
- 2 1/2 cups granulated sugar
- 3/4 cup water 2
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract or any extract flavor or your choice.
- 1/2 cup powdered sugar
Instructions
- Evenly & generously spray a 9 x 13-inch baking pan and set aside. Lightly powder the baking pan with powered sugar.
- In a bowl of a stand mixer combine gelatin and the 2/3 cup water, fit with whip attachment and set aside.
- In a heavy saucepan combine sugar and ¾ cup water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
- Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
- Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add vanilla. Stop mixer and scrape marshmallow into prepared pan. Spread evenly. Dust with a partial amount of powdered sugar.
- Allow to cool, preferably overnight while covered with plastic food wrap.
- Next day remove from pan and cut into desired size, toss generously into powdered sugar.