The fluffiest, sugariest, best marshmallows you will ever have.
So right about now you are probably thinking, “It’s January…what’s this girl doing posting something that is all sugar?” Well, I don’t believe in January. Or rather, I hate January… it is by far the worst month of the year (unrealistic resolutions, frigidness, everyone suddenly boycotts everything yummy in life, school starts again, no vacations… the list goes on). So instead of boycotting everything that is good and yummy in this world, I am boycotting you, January… by making marshmallows!
I’ve been talking about making these marshmallows for a week now and every time I brought it up, my family would say “Why would you want to make marshmallows? What are you going to use them for?” Baking is not about the final product…well it is…but for me it’s more about learning about the process and technique. For example, did you know that that marshmallows get that smooth, powdery texture on the outside by being rolled in powdered sugar and cornstarch? Well if you did, I’m impressed!
Making marshmallows from scratch is a little like brushing your teeth while eating oreos…it’s not easy but totally worth it! If you are a once-a-year baker and hate cleaning up messy dishes, don’t try them…you’ll just be annoyed. That being said, if you are really into it and are willing to get your fingers a little sticky, go for it! The quality of marshmallows that you get is unbelievably good!
The process is basically making a syrup, then adding gelatin, and then beating it until it’s thick. At this point you have marshmallow fluff but then you pour it in a pan to set up. This is what it should look like once you’re done mixing. The stuff on the top of the whisk is just cooled syrup that has hardened. 
The only special equipment you’ll need for this recipe is a candy thermometer and a stand mixer. When I say stand mixer, I really mean a stand mixer… do not try to use a hand mixer because the syrup is so thick that it needs the power of a stand mixer. For your candy thermometer, make sure it is accurate before starting because candy thermometers can be unreliable. To see if yours is accurate, boil water and test if it is 212°F with your candy thermometer. If it’s not, don’t worry! Just adjust the temperature in this recipe to fit your thermometer. So if your water boils at 202°F according to your thermometer adjust the 240°F needed in this recipe down to 230°F.
The only weapon you have against the marshmallow goo clinging to your dishes is heat. When you look at your dirty dishes and are about to lose it, remember heat is your friend! Get the hottest water going in your sink and smack the crap out of the marshmallow goo with it. For that messy syrup pot, fill it up with water and boil it on the stove to get the hardened syrup to release from the sides.
I know it’s a little past gift giving time but these would be a really great gift with some Hot Chocolate!
Happy marshmallow eatin’!
- ⅓ cup powdered sugar
- 3 Tablespoons cornstarch
- ¾ oz unflavored gelatin (3 x ¼ oz packets)
- 1 cup cold water, divided
- 1 cup light corn syrup
- 1½ cups granulated sugar
- ¼ teaspoon salt
- 1 Tablespoon vanilla extract
- Read through this entire recipe before starting so you know generally what is coming next. Also read the notes for information about candy thermometer readings.
- Mix the powdered sugar and cornstarch together and then sift.
- Spray the bottom and sides of a 9 x 13 in glass or ceramic baking pan with cooking spray. Liberally sprinkle some of the sugar and cornstarch mixture that you made in step #2 on to the bottom and sides of the pan. Don't be shy! The rest of the sugar and cornstarch mixture will be used in step #13.
- Place the gelatin and ½ cup cold water in a stand mixer (do not use a hand mixer) and mix with the whisk attachment. Set aside while you make the syrup.
- In a 3 qt saucepan over medium heat, cook the remaining ½ cup of water, corn syrup, granulated sugar, and salt.
- Stir the mixture with a wooden spoon until the sugar has dissolved.
- Attach a candy thermometer to the pot but don't let it touch the bottom of the pan. You may have to hold it with a hot pad.
- Cook the mixture without stirring (it will be boiling) until it reaches 240°F or the correct temperature for your thermometer.**
- Take the syrup off the stove and carefully pour the hot syrup into the gelatin mixture. Turn the mixer on to high speed. Do this quickly because as the syrup cools it hardens quickly into a very hard glass like consistency. Immediately rinse or soak any spoon you have used.
- Beat the mixture in the mixer for 10-15 minutes until it is thick, white, and glossy. Mix the vanilla in during the last minute of mixing.
- Spoon the mixture into the prepared pan and try to smooth out the top with a rubber spatula.
- Let sit uncovered at room temperature for at least 6 hours.
- Cover your counter with wax paper and generously coat the wax paper with the rest of the powdered sugar and cornstarch mixture.
- Loosen the marshmallow slab from the pan and flip it on to the wax paper.
- Coat the upper side with some of the powdered sugar and cornstarch to make it not sticky.
- Using a sharp knife dusted with powdered sugar and cornstarch, cut the marshmallow slab into squares.
- Coat the edges with powdered sugar and cornstarch so they aren't sticky.
To clean your pots and bowls: For the pot you made the syrup in, boil water in it and then immediately dump the hot water down the drain. All the glued on syrup should come off. For anything else, get the hottest water going in your sink and run the gooped areas directly under the steaming hot water.
Adapted from Sally’s Candy Addiction
Perfect for January: they look delicious and align with New Year goals because they are just fluffy air without calories, right?
I’m not sure you can go that far but I like your optimism!
The pictures are great, makes one want hot chocolate on a cold day!
They would be perfect on a snow day with a steaming cup of hot chocolate!