Once you’ve made your own marshmallows you won’t go back to buying them in a bag! Homemade marshmallows are easy to make and a perfect winter treat.
Making marshmallows at home gives you the ability to play with different flavours, colours and shapes. Try using a cookie cutter to create out festive shapes, pipe long or short marshmallows, or just go with classic squares. Whichever kind you decide to make, enjoy them toasted, roasted or floating in your hot chocolate. They even make fantastic Christmas gifts packaged in bags.
Classic Fluffy Marshmallows
3 packages gelatin (2 Tablespoons)
1 cup cold water, divided
2 cups granulated sugar
1 cup light corn syrup or liquid glucose
1/4 teaspoon salt
1 teaspoon vanilla / peppermint / almond extract
1 cup icing sugar, divided, for dusting
Food colouring, optional
- Line a 9 x 13” dish with parchment paper. Sprinkle with 1/4 cup icing sugar. Or, line two baking sheets with parchment to pipe marshmallows.
- In the bowl of a stand mixer pour 1/2 cup cold water and sprinkle the gelatin over top. Let stand for 4-5 minutes.
- In a medium sized pot, combine the sugar, 1/2 cup water, corn syrup and salt. Bring to a boil and let the syrup bubble to a temperature of 240°F, about 4-5 minutes.
- Once the syrup reaches 240°F remove from heat. With the stand mixer running on low, slowly add the hot syrup. Once all the liquid has been combined place the mixer on high speed. Whip until the marshmallows are big, cloudy and white, about 10 minutes.
- Mix in the flavoring of your choice and a few drops of food colouring, if using. Work quickly as the marshmallows are very sticky and start to set quite fast.
- Pour the mixture into your prepared 9 x 13” pan. If piping marshmallows, fill a piping bag fitted with a star or round tip, with the marshmallow mixture. Pipe 2” round stars or circles on the baking sheets.
- Let the marshmallows set for 4 hours. Before cutting marshmallows, sprinkle with 1/4 cup icing sugar. Dip knife in icing sugar to prevent sticking. Once cut, toss marshmallow squares in remaining icing sugar to prevent sticking. Store in an airtight container.
Want to enjoy those fluffy marshmallows in some rich hot chocolate? Try one of these heavenly hot chocolate recipes.
Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.