Homemade Marshmallows and What to Do With Them

There’s a special kind of magic in transforming a few simple ingredients into something truly spectacular. And let me tell you, there is nothing more magical than creating your own homemade marshmallows. Forget the stiff, bland puffs from a plastic bag. We’re talking about cloud-like, pillowy squares of vanilla-kissed sweetness that melt in your mouth.

I remember the first time I made marshmallows from scratch. I was convinced it was some sort of complicated candy-making wizardry reserved for professionals. But as I watched the sugar syrup transform into a glossy white cloud in my mixer, I was completely hooked. The taste was on another level, so much better than anything I had ever bought.Making marshmallows is not only easier than you think, but it’s also incredibly fun. You get to play with flavors, cut them into fun shapes, and create a treat that will seriously impress your friends and family. So, join Our Food Rhythms in the kitchen and let’s whip up a little bit of magic.

Foolproof Homemade Vanilla Marshmallows

This recipe will give you a big batch of classic, bouncy, and delicious vanilla marshmallows. The process is straightforward, but having your ingredients and equipment ready before you start is the key to success.

Equipment You'll Need:

• A 9x13 inch baking pan
• Stand mixer with a whisk attachment (a hand mixer will work, but it will take longer)
• Small saucepan
• Candy thermometer
• Spatula
• Fine-mesh sieve

Ingredients:

• 1 cup cold water, divided
• 3 packets (about 21g or 3 tablespoons) unflavored gelatin
• 2 cups granulated sugar
• ⅔ cup light corn syrup
• ¼ cup water
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• For the coating:
• ½ cup powdered sugar
• ½ cup cornstarch

Step-by-Step Instructions:

1. Prepare Your Pan: Lightly grease your 9x13 inch pan with nonstick spray or butter. In a small bowl, whisk together the powdered sugar and cornstarch for the coating. Dust the prepared pan generously with about half of this mixture, making sure to cover the bottom and sides completely. Set the rest aside.
2. Bloom the Gelatin: Pour ½ cup of the cold water into the bowl of your stand mixer. Sprinkle the three packets of gelatin evenly over the water. Let it sit for at least 10 minutes to "bloom." The gelatin will absorb the water and become thick and jelly-like.
3. Make the Sugar Syrup: While the gelatin is blooming, combine the granulated sugar, corn syrup, the remaining ¼ cup of water, and salt in your small saucepan. Place the pan over medium heat and stir gently until the sugar dissolves.
4. Heat to Temperature: Once the sugar is dissolved, stop stirring. Clip your candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. Let the syrup cook until it reaches 240°F (115°C). This is the "soft-ball" stage and is crucial for the final texture.
5. Combine and Whip: Once the syrup hits 240°F, immediately remove it from the heat. Turn your stand mixer on low speed and carefully pour the hot syrup in a slow, steady stream down the side of the bowl into the bloomed gelatin. Be very careful, as the syrup is extremely hot.
6. Whip It Good: Once all the syrup is added, gradually increase the mixer speed to high. Let it whip for 10-15 minutes. You will watch it transform from a clear syrup into a thick, glossy, and bright white marshmallow fluff. It will almost triple in volume. During the last minute of mixing, add the vanilla extract.
7. Spread and Set: Working quickly, pour the marshmallow mixture into your prepared pan. Use a lightly greased spatula to spread it into an even layer. The mixture is very sticky! Dust the top generously with the remaining powdered sugar and cornstarch mixture.
8. Let It Rest: Let the pan sit uncovered at room temperature for at least 6 hours, or preferably overnight. Do not refrigerate it. The marshmallows need time to set and dry out.
9. Cut and Coat: Once set, turn the slab of marshmallow out onto a cutting board dusted with more of your coating mixture. Use a greased knife or pizza cutter to slice the marshmallows into squares. As you cut them, toss each square in the remaining coating mixture to prevent them from sticking together.

10 Fun Ways to Use Your Homemade Marshmallows

Now that you have a beautiful batch of homemade marshmallows, what should you do with them? The possibilities are endless!

1. The Ultimate Hot Chocolate: Drop a few into a mug of rich hot cocoa. They melt into a luscious, creamy layer on top that is pure bliss.
2. Gourmet S'mores: Sandwich a toasted marshmallow and a piece of good quality chocolate between two graham crackers. The superior melt of a homemade marshmallow makes for the best s'more you've ever had.
3. Next-Level Rice Krispie Treats: Swap the store-bought marshmallows for your homemade ones. The treats will be softer, gooier, and have a much better flavor.
4. Dessert Toppings: Cut them into smaller pieces and use them to top brownies, cupcakes, or ice cream sundaes.
5. DIY Marshmallow Fluff: Gently melt the marshmallows with a splash of corn syrup over low heat to create a spreadable fluff for sandwiches or as a dip for fruit.
6. Rocky Road Candy: Fold chopped marshmallows, nuts, and cherries into melted chocolate. Let it set, then cut into squares for a classic candy.
7. Fondue Fun: Toast them over a flame and dip them into melted chocolate fondue.
8. Coffee Sweetener: Pop one into your morning coffee for a hint of vanilla sweetness.
9. Sweet Potato Casserole Topping: Arrange them on top of your sweet potato casserole during the last few minutes of baking for a perfectly toasted, gooey topping.Eat Them Plain: Honestly, they are so delicious on their own. They make a perfect simple, sweet snack.

Fun Flavor Variations

Once you master the classic vanilla, you can start experimenting with other flavors.

• Peppermint: Replace the vanilla extract with 1 teaspoon of peppermint extract and add a few drops of red food coloring for a festive swirl. Perfect for the holidays!
• Chocolate: Add ¼ cup of unsweetened cocoa powder to the sugar and cornstarch coating. You can also mix a bit of cocoa powder into the marshmallow base.
• Strawberry: Use strawberry gelatin instead of unflavored gelatin, or add a bit of strawberry puree or extract for a fruity twist.Coffee: Add 1-2 tablespoons of instant espresso powder to the sugar syrup as it cooks for a delicious mocha-flavored marshmallow.

Storage and Troubleshooting

How to Store Marshmallows:
Store your coated marshmallows in an airtight container at room temperature. They will stay fresh for up to two weeks. Do not refrigerate them, as the moisture will make them sticky.

Common Troubleshooting Tips:

• My marshmallows are sticky: They might need more of the powdered sugar and cornstarch coating. Don’t be shy with it! It’s your best defense against stickiness.
• My marshmallows didn’t set properly: This usually means the sugar syrup did not reach the correct temperature (240°F). A reliable candy thermometer is your best friend here.My marshmallows are tough: This can happen if the syrup was cooked to too high a temperature. Accuracy is key.

Your Marshmallow Adventure Awaits

Making homemade marshmallows is a truly rewarding kitchen project. It’s a chance to slow down, create something with your own hands, and enjoy a treat that is worlds apart from anything you can buy. The pillowy texture and pure vanilla flavor are simply unmatched.

So, I hope you feel inspired to give it a try. I promise, once you taste a fresh, homemade marshmallow, you’ll never look back. Our Food Rhythms would love to see your creations, so please share your marshmallow adventures in the comments below.