How to make marshmallows at home

Votes: 38

Time: 4 hours 45 minutes
Complexity: average
Quantity: 108 pcs. or 700 g. of small marshmallows

A step-by-step recipe with photos – how to make marshmallows at home.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

21 gr. gelatin without flavoring
1 cup of ice water
350g granulated sugar, about 1.5 tbsp.
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Cooking spray

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, vanilla extract, powdered sugar, marshmallow, starch, gelatin

Cooking the dish according to the recipe:

Place the gelatin in the bowl of a stand mixer and add 1/2 cup water. Attach the whisk attachments.
In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and let heat for 3-4 minutes. Uncover, attach a thermometer to the side of the pan, and continue cooking until the mixture reaches 230°F (115°C), about 7-8 minutes. Once the mixture reaches this temperature, immediately remove the pan from the heat.

Turn the mixer to low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup has been added, increase the speed to high. Continue beating until the mixture is very thick and fluffy, about 12 to 15 minutes. Add the vanilla during the last minute of beating. While the mixture is beating, prepare the molds as follows.
For standard size marshmallows

Combine powdered sugar and cornstarch in a small bowl. Lightly spray a 13-inch metal baking pan with nonstick spray. Sprinkle the sugar and cornstarch mixture over the pan and shake to coat the bottom and sides completely. Pour the remaining mixture into the bowl for later use.
When ready, pour the mixture into the prepared pan and smooth the surface with a lightly greased spatula. Sprinkle the top with a generous amount of the remaining sugar and cornstarch mixture. Let the marshmallows sit at room temperature for at least 4 hours and up to overnight.
Invert the marshmallow pan onto a cutting board and cut into 2.5 cm squares using a pizza cutter dusted with powdered sugar and cornstarch. After cutting, lightly roll the marshmallows in the remaining mixture. Store in an airtight container for up to 3 weeks.
For miniature marshmallows

Combine powdered sugar and cornstarch in a small bowl. Line two baking sheets with parchment paper, spray with cooking spray, and dust with the powdered sugar-cornstarch mixture.
Fill a pastry bag fitted with a 1.5 cm round tip with the marshmallow mixture. Pipe the mixture onto the prepared baking sheets, leaving about 2.5 cm of space between each strip. Sprinkle the top with a generous amount of the remaining cornstarch-sugar mixture. Let the strips harden for 4 hours to overnight.
Cut the strips into 1.5 cm long pieces using a pizza cutter or scissors dusted with the sugar-starch mixture. After cutting, lightly coat all sides of the marshmallows with the remaining sugar mixture and store in an airtight container for up to a week.