Love marshmallows? Well, you’ll obsess over these homemade marshmallows! The pillowy soft, gooey delights are tasty sweet treats that are super easy to make.
Homemade vanilla marshmallows from scratch are a game-changer – pillowy soft with a vanilla-fueled sweetness. Once you try these delectable treats, you’ll never look at the mass-produced versions the same way again. While store-bought marshmallows are readily available and convenient, there’s something special about making a batch at home. Not only is it relaxing, but you’ll experience a sense of achievement when they’re ready.
Why You’ll Love Homemade Vanilla Marshmallows
Superior texture – Unlike their commercial counterparts, homemade marshmallows are fluffy and airy and immediately melt once they hit your tongue. Simply put, they are everything you expect from a quality marshmallow.
Free of unnecessary additives – The primary ingredients for homemade marshmallows are gelatin, water, sugar, corn syrup, vanilla extract, and air. That’s it, but it’s another story for store-bought. They contain artificial flavors and colors, which is questionable considering that most are white. Wouldn’t you prefer complete control over what is in your marshmallows?
You choose the shapes – When you make marshmallows from scratch, you’re free to cut them any way you like. Large squares, hearts, stars, the choice is yours.
Impressive presentation – Gourmet marshmallows instantly elevate any dessert table, a mug of hot chocolate, or a s’more station. As a plus, people will be impressed that you took the time to make them from scratch.
Homemade Marshmallow Ingredients Notes
To make these yummy DIY marshmallows, you’ll need a few key ingredients, which include:
- Gelatin: It is the backbone of marshmallows, responsible for their stretchy, gooey texture, and significantly contributes to their structure. Gelatin is derived from animal collagen that is partially broken down to reduce the size of the protein molecules. Although available in powder and sheet form, you want to use the powdered version for this recipe.
- Sugar: Granulated sugar is the primary sweetener used in these homemade marshmallows. In addition to adding sweetness, sugar plays a crucial role in the texture and stability of marshmallows.
- Corn syrup: Corn syrup acts as a stabilizer to prevent granulated sugar from crystallizing.
- Vanilla: Vanilla extract is often used to flavor marshmallows. Without it, you’ll notice that something is missing.
- Salt: A small amount of salt enhances the flavor of the marshmallows, balancing out the sweetness and adding a little depth.
Find the complete vanilla marshmallows ingredients list with amounts in the recipe card below!
How to Make Homemade Marshmallows
- Bloom the gelatin: In the bowl of an electric mixer, sprinkle the gelatin over cold water and leave it to sit. During this time, it will soften and gel.
- Make the syrup: Add granulated sugar, corn syrup, and the remaining water to a saucepan. Bring this mixture to a boil and let it boil for about a minute.
- Combine the syrup and bloomed gelatin: Slowly pour the syrup into the bloomed gelatin and whip until stiff peaks form.
- Add vanilla and salt: Add both at the end and continue to mix until evenly combined. Don’t forget these two! Vanilla is the primary flavoring, and salt is a flavor enhancer.
- Transfer to a pan: Transfer the mixture to a greased baking pan and dust the top with powdered sugar.
- Set and cut: Leave the marshmallows to set at room temperature, invert onto a cutting board, cut into the desired shapes, then dredge with a combination of confectioner’s sugar and cornstarch.
How to Color Marshmallows
Coloring marshmallows is easy and fun way to add a special touch for Christmas, Valentine’s Day or any special occasion.
To color marshmallows, simply add drops of food coloring prior to pouring the marshmallow mixture into the pan (step 7 in the recipe card), until you reach the desired color hue.
You can also create ripple or tye dye effects by partially mixing or combining colors.
How to Cut Marshmallows into Shapes
No need to hand cut these marshmallows, just use mini cookie cutters to create a variety shapes. From hearts and stars to Christmas marshmallow shapes, it couldn’t be easier. Great activity to do with the kids!
Marshmallow Decorations, Variations & Substitutions
For even softer marshmallows – Reduce the amount of gelatin to half an ounce.
Change the flavor – Try other extracts like almond, mint or peppermint, add ground spices, or use dark corn syrup to make marshmallows with a deeper, brown sugar flavor.
Marshmallows without corn syrup – If you’re not a fan or don’t have any available, you can use agave, maple syrup, or honey instead. As mentioned previously, the point of using syrup is to prevent crystallization, which can ruin the texture of homemade marshmallows.
Cut with scissors – Food-safe scissors are a quick, easy way to cut homemade marshmallows. Remember to rub them with a bit of oil beforehand.
Coat with chocolate – Temper dark, milk, or white chocolate, dip each marshmallow in the chocolate, then let the excess drip off. It helps to thread onto toothpicks.
Add fruit – Crush freeze-dried berries into a powder and mix into the dredge for a fruity twist. Strawberries are particularly tart and balance the sweetness of the marshmallows.
Matcha – Add a bit to the confectioner’s sugar and cornstarch dredge for matcha marshmallows.
Birthday Cake Marshmallows – Add a 1/4 cup confetti sprinkles to the mixture.
Chocolate Dipped Marshmallows – Dip the marshmallows in melted chocolate chips (dark, semi-sweet, white chocolate) with or without sprinkles or small candies.
Marshmallow Pops – Use lollipop or treat sticks to make marshmallow pops and decorate with sprinkles or candies of your choice or dip in chocolate. Perfect as gifts for baby showers, weddings and more.
Storage and Freezer Tips
Do not store leftover homemade marshmallows in the fridge or freezer. They will harden, and you’ll discover that the texture is ruined upon thawing. Instead, they should be stored in an airtight container at room temperature. To prevent sticking, ensure they are evenly dredged in the cornstarch and powdered sugar, and feel free to dust the container with it. Additionally, if storing the marshmallows in layers, place a sheet of wax or parchment between each one. When kept in a cool, dry place that doesn’t exceed room temperature, homemade marshmallows can last up to a month.
Homemade Vanilla Marshmallows Recipe
Love marshmallows? Well, you’ll obsess over these homemade marshmallows! The pillowy soft, gooey delights are tasty sweet treats that are super easy to make.
Ingredients
- Neutral oil of choice
- 6 fluid ounces cold water, divided
- 0.75 ounces unflavored gelatin, powdered
- 14 ounces granulated sugar
- 8 ounces light corn syrup
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- ½ cup confectioners sugar, divided
- ¼ cup cornstarch
Instructions
- Grease a 9x13-inch baking sheet with oil, preferably glass or ceramic.
- Add 4 ounces of water to the bowl of an electric mixer fitted with a whisk attachment.
- Sprinkle the gelatin over the water and leave to soak.
- Meanwhile, add the remaining water to a saucepan with the granulated sugar and corn syrup.
- Bring to a boil over medium heat, then allow the mixture to boil for 1 minute or until it reaches just shy of 240 degrees Fahrenheit. Remove the saucepan from the heat and run the mixer on high.
- Slowly pour the sugar and corn syrup mixture into the bowl and whip until the mixture is fluffy and forms stiff peaks.
- Add the vanilla extract and salt, then mix until the two ingredients are well incorporated.
- Pour the marshmallow mixture into the prepared pan and spread in an even layer using a greased spatula.
- Dust the top with half of the confectioners’ sugar and leave the marshmallows to rest in a cool, dry place for at least 4 hours, but overnight is best.
- Mix the remaining confectioners’ sugar with cornstarch.
- Invert the marshmallows onto a cutting board, and cut with a greased knife or cookie cutters for fun shapes, then lightly dredge with the sugar and cornstarch mixture.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 19mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 1g
This data was provided and calculated by Nutritionix.
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