Homemade Marshmallows
A recipe for perfect, homemade chocolate marshmallows.
Servings: 14
Calories: 234kcal
Ingredients
- ¼ cup vegetable oil
- 3 packs (20 grams) unflavored gelatin powder
- ½ cup (115 grams) cold water
- 1 ¾ cup (340 grams) granulated sugar
- 1 cup (340 grams) light corn syrup
- ⅓ cup (85 grams) water
- 1 tablespoon (15 grams) vanilla bean paste or extract
- Pinch of cream of tartar
- ½ cup corn starch
- ½ cup powdered sugar
- Seeds of 1 vanilla bean (optional)
Instructions
- Line a quarter sheet pan with parchment paper. Using vegetable oil, liberally and evenly oil parchment paper and edges of the sheet pan with vegetable oil. Place a second sheet of piece of parchment paper on top of the oiled sheet. Set aside until ready to use.
- Boil 2-3 cups of water in a small saucepan, and set aside until ready to use.
- Pour cold water into small, heatproof bowl. Bowl will eventually be used as a double boiler.
- Add gelatin powder into a ½ cup cold water, and whisk to avoid any clumping. Set a timer for 8 minutes, and set aside.
- In a medium-sized saucepan, pour granulated sugar, light corn syrup and ⅓ cup of water. Mix ingredients with a spatula until the mixture resembles wet sand.
- Transfer the pot to the stovetop and place over high heat. Stir occasionally until boiling. Closely monitor the temperature of the sugar mixture until it reaches 252°F.
- Carefully pour sugar mixture into the bowl of a stand mixer fitted with a whisk attachment, and continue monitoring the temperature as it decreases.
- Once the gelatin timer is up, place the bowl with the gelatin mixture over a small pot of hot water to create a double boiler, and allow the mixture to melt.
- When the sugar mixture has cooled to 212°F and the gelatin is fully melted, add the gelatin mixture to the bowl of the stand mixer, taking care to scrape any remaining gelatin from the sides of the bowl.
- Begin mixing the gelatin and sugar mixture on low (to avoid splattering hot sugar), and slowly increase the speed to high, and mix for 4 minutes.
- Add the vanilla and cream of tartar, and resume mixing on high for an additional 4 minutes. Turn off mixer, and remove the bowl and whisk.
- Separate the top sheet of parchment paper from the sheet pan, and set aside.
- Coat a spatula and your hands with vegetable oil to avoid sticking, and transfer the marshmallow onto the oiled parchment spreading the marshmallow out evenly. Once the marshmallow is spread evenly, place the top sheet of parchment paper, oil-side-down on the marshmallows, and wrap the pan in plastic wrap. Set marshmallows aside until fully cooled and fully set, optimally 24 hours.
- The next day, whisk together powdered sugar, corn starch, and seeds from 1 vanilla bean (if using) in a small bowl.
- Sprinkle enough of the powdered sugar mixture to coat a cutting board. Unwrap the marshmallows, remove the parchment paper from the marshmallows, and transfer to the board.
- Cut marshmallows into desired shape with a large chef’s knife, continuously coating the cut edges with the powdered sugar mixture to avoid sticking. Carefully, clean the knife when necessary between cuts.
Notes
Store at room temperature in a sealed container for up to 2 months.
Nutrition
Calories: 234kcal | Carbohydrates: 51g | Fat: 3g | Saturated Fat: 3g | Sodium: 12mg | Sugar: 47g | Calcium: 2mg