Learn how to make basic vanilla marshmallows from scratch. With this detailed step-by-step tutorial, including lots of photos and a video, you can make perfect jumbo or mini marshmallows every time. These spongy and sticky treats are also perfect for making s'mores, as a topping for a cup of hot chocolate, or use them for making s'mores cookies.
Jump to:
FAQs
Generally, yes, because most corn starches are gluten-free. Check the label on the package to be sure whether or not the corn starch you use contains traces of gluten due to the production process.
It depends on how you define vegetarianism. Gelatin, which is used in this recipe, is a byproduct of the food industry and is definitely not vegan. But whether it is vegetarian or not isn't definite to answer since vegetarianism is not clearly defined, and there are different varieties of vegetarianism. Some vegetarians would eat gelatin while others not. All other ingredients of marshmallows are certainly vegetarian.
Equipment
- Electric mixer - I recommend using a stand mixer with a whisk attachment because you need to mix the sugar mixture on high speed for several minutes. Using a hand mixer prolongs the mixing time, and you will feel your arm muscles getting fatigued.
- Saucepan - Use a medium-sized saucepan where you can clip the candy thermometer to the side.
- Candy thermometer - You get the best results when using a candy thermometer. It's crucial that you cook the sugar syrup to 240°F (115°C), soft-ball stage. Make sure that it is clipped to the side of the pan without touching the bottom of the pan. If you don't have a candy thermometer, you can still make this recipe, but then I recommend cooking it to a firm-ball stage and test the stage by dropping a small amount of the sugar syrup into a bowl of cold water. I recommend cooking it to a firm-ball stage when you don't have a thermometer because the soft-ball stage starts at 235°F (113°C), and when the syrup doesn't reach 240°F (115°C), the marshmallows will end up too soft.
- Spatula - A regular silicone spatula works best. Oil it lightly to remove the whipped sugar mixture from the mixing bowl easily.
- Baking pan - You can use either an 8x8 or 9x9 inch (20x20 or 23x23 cm) square pan.
Ingredients notes
Since a pillowy, spongy texture is essential for perfect marshmallows, I don't recommend any substitutions other than flavorings.
- Corn syrup - I tried this recipe with golden syrup and glucose syrup, and although the results were great at first, I found that the shelf life was cut drastically, and the texture changed noticeably after a week. But if you eat them within 3 days, you can go for one of these two substitutions. Do not skip the corn syrup or invert sugar altogether because it helps to prevent the marshmallows from crystallization.
- Gelatin - Also, replacing gelatin with agar-agar made the texture suffer, in my opinion. They were less bouncy and soft.
Flavors
You can replace the vanilla extract with any other flavor extract. Think of butterscotch, peppermint, strawberry, etc. By the way, did you know that I published a chocolate pistachio version in my cookbook?
Step-by-step photo tutorial
Lightly grease a square baking pan. Then, in a small bowl, combine the powdered sugar and cornstarch and generously sift about one-quarter of the mixture into the pan to cover the bottom and the sides completely.
In a large bowl, using an electric mixer fitted with a whisk attachment, whisk together the gelatin and water. Let stand until it has bloomed.
In a large saucepan over medium-low heat, combine water, sugar, salt, and corn syrup, and bring to a low simmer without stirring. Cook the mixture without stirring at any time until it reaches 240°F (116°C), softball stage. Use a candy thermometer to check the temperature.
Once the syrup has reached the required temperature, immediately remove it from the heat and pour it into the bowl of bloomed gelatin. Start whisking at low speed and steadily increase the speed to high within the first 30 seconds.
Whisk until it is very thick, multiplied several times in size, and still warm to touch.
Then add the vanilla and whisk just until incorporated.
Lightly oil a rubber spatula, and using the oiled spatula, quickly transfer the whipped sugar mixture to the prepared pan. Then, oil your hands and gently even the top by pressing the sugar mixture into the pan.
Dust generously with about one-quarter of the powdered sugar mixture. Let it dry.
Run an offset spatula around the sides of the pan.
Then invert the pan onto a large tray. Lightly tap the pan to release the marshmallows from the pan. Dust the top with one-quarter of the powdered sugar mixture and let them dry.
Dust a long, sharp knife with some of the remaining powdered sugar mixture and cut the marshmallows into pieces. After each cut, dust the knife again. Then, toss them in the remaining powdered sugar mixture
Expert tips for success
- The most important advice is that you need to resist the urge to stir the cooking sugar syrup. Add all ingredients to the pot, turn on the heat, and watch the temperature. That is all you need to do at this stage. Stirring with a whisk or wooden spoon is likely to cause the marshmallows to crystallize. That means that they wouldn't be bouncy or soft. If you notice hot spots in the pan, gently swirl the pan or reposition the pan.
- Mix long enough until the sugar mixture has multiplied several times in size. But do not overmix either. If mixed for too long, the sugar mixture cools down gradually and starts to deflate. It should still be warm to touch when removed from the mixing bowl.
- Use oil for the spatula to remove the sugar mixture from the bowl and oil your hands to press it into the pan.
- Generously dust the inside of the pan with powdered sugar and cornstarch that the bottom and the sides are completely covered. Also, dust the knife between the cuts for easier cutting.
Storage
Keep them in an airtight container at room temperature for up to 2 weeks. They don't freeze well.
Related recipes
Since you love marshmallows, you probably love meringue or s'mores recipes as well. Here are some of my favorite recipes that will fix your cravings:
Recipe
Basic Marshmallow Recipe
Equipment
- 8 or 9-inch (20 or 23 cm) square baking pan
- Electric mixer attached with a whisked attachment
- Medium-sized saucepan
- Candy thermometer
- Silicone spatula
- Oil for the spatula and your hands
Ingredients
- â…” cup powdered sugar
- â…“ cup cornstarch
- 0.75 oz powdered gelatin (three 0.25 oz packages)
- 1 cup water, divided
- 2 cups sugar
- ¼ teaspoon salt
- ½ cup corn syrup
- 2 teaspoon vanilla extract
Instructions
- Lightly grease an 8-inch (20cm) or 9-inch (23cm) square baking pan. Then, in a small bowl, combine the powdered sugar and cornstarch and generously sift about one-quarter of the mixture into the pan to cover the bottom and the sides completely.
- In a large bowl, using an electric mixer fitted with a whisk attachment, whisk together the gelatin and ½ cup (120 ml) of the water. Let stand until the sugar syrup is done cooking.
- In a large saucepan over medium-low heat, combine the remaining ½ cup (120 ml) of water, sugar, salt, and corn syrup, and bring to a low simmer without stirring. Cook the mixture without stirring at any time until it reaches 240°F (116°C), softball stage, about 15 minutes. Use a candy thermometer to check the temperature.
- Once the syrup has reached the required temperature, immediately remove it from the heat and pour it into the bowl of bloomed gelatin. Start whisking at low speed and steadily increase the speed to high within the first 30 seconds. Whisk until it is very thick, multiplied several times in size, and still warm to touch; this takes 6 to 10 minutes. Then add the vanilla and whisk just until incorporated, about 30 seconds.
- Lightly oil a rubber spatula, and using the oiled spatula, quickly transfer the whipped sugar mixture to the prepared pan. Then, oil your hands and gently even the top by pressing the sugar mixture into the pan. Dust generously with about one-quarter of the powdered sugar mixture. Let it dry for at least 4 hours or overnight.
- Run an offset spatula around the sides of the pan. Then invert the pan onto a large tray. Lightly tap the pan to release the marshmallows from the pan. Dust the top with one-quarter of the powdered sugar mixture and let them dry for another 4 hours.
- Dust a long, sharp knife with some of the remaining powdered sugar mixture and cut into jumbo or mini marshmallows. If you prefer giant marshmallows, cut them about 2 x 2 inches (5 x 5 cm). After each cut, dust the knife again. Then, toss the marshmallows in the remaining powdered sugar mixture and enjoy. Store them in an airtight container at room temperature for up to 2 weeks.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply