Homemade Marshmallows
Posted On 10 November 2022
You may think they wouldn’t be all that different than store-bought, but you’d be wrong. These are the type of thing that you betted have a use for — or someone to give them to — lest you leave them around and eat yourself sick.
Pictures Soon
Vanilla Marshmallows
Equipment
- 1 9"-x-13" or 8"-x-8" pan
- 1 Mixer with whisk attachment (stand or hand-held)
- 1 pot
- 1 candy thermometer
Ingredients
Dusting Mixture
- 114 grams confectioner's sugar (1 cup)
- 56 grams cornstarch (½ cup)
Gelatin
- 113 grams warmish water (½ cup)
- 21.6 grams gelatin (3 packets)
- pinch sea salt
- 7 grams pure vanilla extract (1½ teaspoons) (or maybe a smidge more)
Syrup
- 115 grams agave syrup (⅓ cup / 80ml)
- 410 grams white sugar (Baker's sugar dissolves better)
- 120 grams water
Instructions
Pan and Utensil Prep
- If you want thicker marshmallows, use butter to grease the sides and bottom of an 8"-by-8" pan. For smaller marshmallows (but more of them), grease a 9"-by-13" pan. Set aside.
- Rub a spatula and a spoon with butter, too.
Dusting Powder
- Mix the confectioner's sugar with the corn starch and set aside. This will keep, so perhaps just put it into a resealable container and label.
Gelatin Prep
- In the bowl of a stand mixer (or just a large bowl if you're using a hand mixer) add the 113 grams of water and the gelatin. Have the vanilla and salt nearby. (This allows the gelatin to "bloom".)
The Syrup
- Place the sugar, syrup, and 120 grams of the water into a pot. Stir a bit to moisten everything.
- Bring to a boil over medium-high heat, swirl a bit, cover, and reduce heat to medium for 2 minutes.
- After two minutes remove the lid and check to make sure there are no sugar crystals on the sides of the saucepan. If there are, cover for another minute to allow condensation to kinda wash-down the sides.
- Clip a sugar thermometer to the edge and cook the syrup until it reaches 242-245°F.
- When it reaches the right temperature, remove from heat and let bubbles pop and reincorporate.
Making Marshmallows
- With the mixer (with whisk) running on medium-to-low speed, pour the sugar syrup into the gelatin along the wall of the bowl — this is to cool the syrup a bit so that it doesn't burn and scorch the gelatin. Add the salt and increase to medium-high.
- Whisk for 3-5 minutes on medium high until doubled from original volume. (Aside: I really don't recommend sticking your face in here to get a good whiff as at this point it's hot sugar and gelatin, which isn't all that appetizing smelling. Don't ask me how I know this.)
- Add the vanilla.
- Whisk another 3-5 minutes until the total volume probably 3 times the initial size.
- Scrape the marshmallow into the prepared pan using the prepared spatula and spoon. Spread evenly.
- Sieve the dusting powder over the top and let rest for 6 hours (this can be reduced by refrigerating, but you want to make sure it's set all the way through before cutting)
Cutting
- Dust your work surface with the Dusting Powder and turn the set marshmallows out onto this surface. Oil a knife or scissors or pizza cutter and cut into even strips. Dust each cut side of the strips with the Dusting Powder. Cut strips into cubes and toss in the dusting powder to coat all sides.
- Store in an airtight container.
