Martha's Homemade Marshmallows
Whip up a batch of sweet nostalgia with *Martha’s Homemade Marshmallows*, a foolproof recipe for soft, fluffy, and irresistibly chewy marshmallows made from scratch. With just a handful of simple pantry staples like unflavored gelatin, granulated sugar, and vanilla extract, these homemade treats far surpass anything store-bought, boasting a melt-in-your-mouth texture and customizable sweetness. Perfect for roasting over a cozy fire, topping hot cocoa, or gifting during the holidays, these marshmallows come together in under an hour of active prep and set overnight for effortless results. Plus, the step-by-step directions make this recipe approachable for beginners and pros alike. Elevate your snacking or dessert game with this delightful DIY adventure—once you try homemade marshmallows, you’ll never go back!
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Ingredients
- 3 tablespoons Unflavored gelatin
- 1 cup Cold water
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.25 teaspoons Salt
- 1.5 teaspoons Vanilla extract
- 0.5 cup Powdered sugar
- 0.25 cup Cornstarch
- 0 Nonstick cooking spray
Directions
Step 1
In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup of cold water and the gelatin. Set aside to bloom while you prepare the syrup.
Step 2
In a medium saucepan, combine the remaining 1/2 cup of cold water, granulated sugar, light corn syrup, and salt. Place over medium-high heat and cook, stirring occasionally, until the sugar dissolves.
Step 3
Bring the sugar mixture to a boil without further stirring and continue cooking until the syrup reaches 240°F (soft-ball stage) on a candy thermometer, about 8–10 minutes.
Step 4
With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin mixture in a slow, steady stream. Be careful to avoid splashing.
Step 5
Increase the mixer speed to high and beat the mixture until thickened, glossy, and slightly warm to the touch, about 10–12 minutes. Add the vanilla extract during the last minute of mixing.
Step 6
While the mixture is whipping, prepare a 9x13-inch baking pan. Lightly coat the pan with nonstick cooking spray and combine powdered sugar and cornstarch in a small bowl. Use some of the mixture to evenly dust the prepared pan.
Step 7
Once the marshmallow mixture is ready, quickly pour it into the prepared pan and use a lightly greased spatula to spread it evenly.
Step 8
Dust the top with more of the powdered sugar and cornstarch mixture to prevent sticking. Let the marshmallows sit uncovered at room temperature for 6–8 hours or overnight to set.
Step 9
Once set, turn the marshmallows out onto a clean work surface dusted with the powdered sugar mixture. Use a sharp knife or scissors lightly coated with nonstick spray to cut the marshmallows into squares or desired shapes.
Step 10
Dust all sides of the marshmallows with the remaining powdered sugar mixture to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (988.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2613.3 |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 685.9mg | 0% |
| Total Carbohydrate 652.9g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 637.1g | |
| Protein 23.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 11.7mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 19.0mg | 0% |
Source of Calories