Best 4 Making Marshmallows Recipes

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Indulge in the fluffy, melt-in-your-mouth goodness of homemade marshmallows! This delightful confection is easier to make than you might think, and our comprehensive guide provides two enticing recipes to suit your taste and dietary preferences. The classic Vanilla Marshmallows recipe offers a sweet and timeless treat, perfect for s'mores, hot cocoa, or simply enjoying on their own. For a healthier twist, try our Sugar-Free Marshmallows recipe, made with wholesome ingredients and natural sweeteners. Both recipes are beginner-friendly and yield soft, chewy marshmallows that will impress your family and friends. Embark on this culinary adventure and experience the magic of homemade marshmallows!

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE MARSHMALLOWS



Homemade Marshmallows image

Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 4h45m

Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Number Of Ingredients 9

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Steps:

  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

HOMEMADE MARSHMALLOWS



Homemade Marshmallows image

Provided by Ina Garten

Categories     dessert

Time 8h30m

Yield 20 to 40 marshmallows

Number Of Ingredients 6

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  • Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  • With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
  • Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

MARSHMALLOWS



Marshmallows image

Homemade marshmallows are a cooking project that sounds totally hard, but with the right equipment (a candy thermometer and high-powered mixer) they are actually pretty simple to make and infinitely more delicious than stale marshmallows from a bag. These mallows are ideal in a cup of hot chocolate. Make them peppermint marshmallows by adding 2 teaspoons of peppermint extract. For festive swirls, add 10 drops of red food coloring at the end of Step 5, and use a toothpick to swirl the food coloring throughout the mixture.

Provided by Yossy Arefi

Categories     candies, dessert

Time 35m

Yield About 36 1 1/2-inch marshmallows

Number Of Ingredients 7

Neutral flavored oil, for greasing the baking dish
3 envelopes/2 tablespoons, plus 1 1/2 teaspoons powdered unflavored gelatin
1 1/2 cups/302 grams granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon vanilla bean paste or vanilla extract
1/2 cup/51 grams confectioners' sugar

Steps:

  • Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
  • In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
  • With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.
  • Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
  • Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
  • Sift a generous amount of confectioners' sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.
  • Toss the cubes in the confectioners' sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 17 grams, TransFat 0 grams

HOMEMADE MARSHMALLOWS



Homemade Marshmallows image

Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends will definitely want to know where you found the recipe!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 7

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  • Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  • Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  • Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  • Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

Tips for Making Perfect Marshmallows:

  • Use a candy thermometer: This is essential for ensuring that the sugar syrup reaches the correct temperature, which is vital for the texture and consistency of the marshmallows.
  • Don't overbeat the egg whites: Overbeaten egg whites will make the marshmallows tough and rubbery. Beat them until they are stiff but not dry.
  • Add the gelatin mixture slowly: Pour the hot gelatin mixture into the beaten egg whites in a thin stream, while beating constantly. This will help prevent the egg whites from cooking.
  • Don't overcook the marshmallows: The marshmallows are done when they are set and no longer sticky to the touch. Overcooking will make them tough and chewy.
  • Store the marshmallows properly: Store the marshmallows in an airtight container at room temperature for up to 2 weeks. You can also freeze the marshmallows for up to 2 months.

Conclusion:

Making marshmallows at home is a fun and easy project that can be enjoyed by people of all ages. With a little practice, you can create perfect marshmallows that are soft, fluffy, and delicious. These tips will help ensure your marshmallows come out perfect.

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