Homemade Marshmallow Recipe

Homemade marshmallows

We spent Thanksgiving in San Francisco with Mark’s family this year. And it never fails, my mother-in-law Fran made another recipe that I had to have. She made homemade marshmallows. I’ve only dreamed about making something like this. I think for a hot second last year, I was close to actually attempting making something like this, but never actually got there. They were so incredibly good, and soft, and flavorful. How could I ever buy store bought marshmallows again!

This is what happened after popping the first marshmallow into my mouth, followed immediately by another, I feverishly copied down the recipe on some scratch paper marked with a big A.S.A.P lettering so as I would not forget to make them when I got back home. But how could I though, they are simply unforgettable.

The best thing about making your own marshmallows is you can do what you want with them. You can color them, flavor them, make them mini or make them gigantic. And just to let you know, mint flavored marshmallows in hot chocolate…..I can’t put it into words how good they go together. I know my family will be enjoying these for Christmas and every holiday thereafter!

Ingredients – This recipe was adapted from www.MarthaStewart.com

*Fran tweaked the recipe a smidge, replacing the vanilla extract with other extracts. She made two batches; one lemon flavored and one peppermint flavored and colored them accordingly. If you would like to flavor your marshmallows, simply substitute the vanilla extract with another flavoring, like peppermint extract or lemon juice.

• 2 1/2 tablespoons of unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup cold water
• 1/4 teaspoon salt
• 2 tablespoons pure vanilla extract (if using peppermint extract, 1 teaspoon should suffice. If making lemon flavored, use 2 tablespoons worth of fresh lemon juice)
• confectioner’s sugar and corn startch for dusting
• optional – food coloring (red or green for peppermint flavored, yellow for lemon flavored, orange for orange flavored marshmallows)

Directions

Combine gelatin and 1/2 cup cold water inside an electric mixing bowl with a whisk attachment. Let set for 30 minutes. Meanwhile, combine sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan over a low heat and stir until sugar has completely dissolved. Place a candy thermometer into saucepan and turn the heat up to high. Cook syrup without stirring until it has reached 244 degrees F (should be at firm ball stage). Immediately remove pan from the heat. Turn mixer on low, and slowly pour hot syrup into gelatin mixture. Increase the speed to a high setting. You will want to beat the marshmallow mixture until it has almost tripled its volume (approx. 15 minutes). At this point you will want to add your flavoring of choice, in this case, add the vanilla (or peppermint, lemon, etc) and mix until well incorporated.

Next, generously dust an 8 x 12 inch glass baking pan with part powdered sugar / part corn starch. Pour marshmallow mixture into the dusted pan. Optional- if you choose to add swirls of color, now is the time. Pick coloring of choice and add 8-10 drops of food coloring, then take the end of a toothpick and swirl color in and around. Dust top with powdered sugar cornstarch mix and let marshmallows stand overnight, uncovered so they can dry.

Finally, once your marshmallows have had a substantial amount of time to dry. Make your cuts into cubes of your choice size. Once cut dust them again with powdered sugar cornstarch mixture as they will be extremely sticky. Keep them in an airtight container and they should keep for up to two weeks. Enjoy on there own, or topped on hot chocolate, or dipped in chocolate, caramel, the possibilities are endless.

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