When I FINALLY tried Alton Brown’s homemade marshmallows recipe, I was floored. FLOORED! It was easy. And it didn’t work, because I am at a MUCh higher altitude than he is, and it was during a period with high relative humidity. So, I had to modify them, and this is what I came up with.
I started by making my confectioners sugar and cornstarch mix. This is an important step so they don’t stick together after they’ve been cut into squares and stored.
Then I put 3 packets of unflavored gelatin into my heat-resistant mixing bowl, and stirred in 1/2 cup of COLD water so it would bloom. If you don’t have a heat-resistant bowl, it’s safe to use a saucepan that’s not coated with teflon or anything similar. We’re going to use a mixer, and that can tear coatings off pans very quickly.
While the gelatin blooms, I put my candy thermometer in another saucepan on the stove on medium-high (about 8 on the dial). Since marshmallows are soft candy, we only need to bring ½ C. water, corn syrup, sugar, and salt to 240°F.
I use the time that my homemade marshmallows are coming to temp to lightly grease my 9X13 pan, and then coat it with my cornstarch and confectioners sugar mix. Gently tap the extra back into the bowl and set aside again. We’ll use it to top the marshmallows during their cooling stage.
Once the candy mixture is to temp, slowly incorporate it into the bloomed gelatin in the heat-resistant bowl or uncoated saucepan. Having a stand mixer is better for this step, because many hand mixers don’t like to be on for 6-12 minutes straight. Just keep it on low, and if it starts to smell like the mixer is getting hot, please shut it off for a few. It’s not ideal, because you’re whipping air in to make them fluffy, but I certainly don’t want you to damage your hand mixer with this recipe.
At the last minute of fluffing, you’ll add your flavoring and color. I recommend flavor concentrates and color gels for more vibrant flavors and colors, but the first time I made these I didn’t have anything fancy to color or flavor them with and they still turned out delicious.
When they’re fluffy enough (for me, that’s around 8 minutes), I pour the marshmallows into the pan and gently spread them around with a rubber spatula. Then I coat the top with the cornstarch mixture and set them uncovered on the counter for 4-5 hours (or overnight) so they set. If you have pets, it’s ok to toss a piece of parchment or foil on the top, but don’t seal it in any way.
Once they’re set, turn them out onto a cutting board and cut them into the desired shapes with cookie cutters, or use a knife or pizza wheel to cut them into squares. Toss them into an air-tight container, and put a little more confectioners sugar in with them and toss so they don’t stick together.
You could do just about anything with these homemade marshmallows, including making them savory-ish, and you’ll have the most amazing marshmallows you’ve ever had. You’ll never buy them from the store again, I promise.
A few of the flavors I made:
- Cherry
- Peppermint
- Spearmint
- Cinnamon
- Lavender
Tag me in those Instas and let me know what you think!
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Easy Homemade Marshmallows
Equipment
Ingredients
- 3 Packages Unflavored Gelatin
- 1 C. Cold Water
- 1 C. Light Corn Syrup
- 1 ½ C. sugar
- 1 Tbsp. vanilla extract
- ¼ tsp. Kosher Salt
- ¼ C. Cornstarch
- ¼ C. powdered sugar
Chocolate Flavored
- 1/4 C Cocoa Powder Add to gelatin during blooming process
Instructions
- Combine cornstarch and confectioner’s sugar and set aside.
- In a heat-resistant mixing bowl, stir together gelatin and ½ C cold water (+ cocoa powder if you're making chocolate marshmallows)
- In a saucepan, combine ½ C. water, corn syrup, sugar, and salt. Cover and let sit for 3-4 minutes on medium-high heat (8 on the dial).
- Uncover and put candy thermometer on side of pan. Bring to 240°F (116°C, around 8 minutes).
- While the candy is coming to temp, lightly grease a 9×9 or 9×13 baking pan and “flour” with the cornstarch and confectioner’s sugar. Tap the pan, and put the extra back into the bowl for later use.
- Remove from heat and slowly whisk into bloomed gelatin in heat-resistant bowl.
- Using hand or stand mixer, mix on high for 6-8 minutes, or until lukewarm. They will get fluffier and turn lighter as time progresses.
- Add vanilla during the final minute.
- Grease a rubber spatula (bowl scraper), and gently spread into pan
- Sprinkle remaining sugar/cornstarch mixture on top, and let sit on the counter for 4-5 hours (or overnight)
- After set, pull out onto a cutting board, and cut into squares. (I use a pizza cutter)
- Store in an airtight container.
Notes
Nutrition
Like I said, you could do anything with these. The cherry ones were perfect for hot chocolate, and amazing for winter s’mores. Let me know what you made in the comments, and tag me in your instagram.
Hi, Terra. This is one of the first recipes I remember you telling me about on Twitter. So I came to find it and here it is! I still can’t believe you made homemade marshmallows and I’m jazzed to try this. Your blog looks terrific and I think you’re an inspiration.
Thank you so much, Terri! I can’t wait to see how they turn out for you. I’m attempting chocolate this week, if I can find my candy thermometer.