Homemade Marshmallows

Homemade Marshmallows

Making your own marshmallows may not be something you have ever considered doing but it is a fun and challenging project to conquer. I had so much fun making these marshmallows for our camp-out this past weekend and look forward to making the recipe again sometime soon. See below for more information on candy making (i.e. the “soft ball stage”), a fine art in and of itself. Be sure to keep your eyes open for more recipes like this from me in the future, as I feel a candy making kick coming on!

This recipe makes an 8″X8″ pan plus a loaf pan of marshmallows. The recipe can easily double to a 9″X13″ pan plus a loaf pan if you want more marshmallows.

2 envelopes gelatin (unflavored)
1/4 cup + 2 tablespoons water
1 1/2 teaspoons vanilla extract

1 1/2 cups sugar
1/4 cup + 2 tablespoons water
1/2 cup + 2 tablespoons light corn syrup
1/4 teaspoon salt

Line an 8″X8″ pan plus a loaf pan with waxed paper. Spray with cooking spray.

Pour 1/4 cup + 2 tablespoons water and vanilla into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle gelatin over the water/vanilla to “bloom” (soften).

Place the sugar, water, light corn syrup, and salt into a medium-sized boiler. Bring to a boil while covered on medium heat without stirring. When boiling, remove lid and continue to boil until mixture reaches the soft ball stage (234-240 degrees).

With the mixer at medium speed, slowly pour the corn syrup mixture down the side of the bowl. Be careful as the hot mixture may splash! When all the syrup has been added, bring the mixer to full speed. Beat at full speed for 8-10 minutes. Mixture will thicken while being beaten.

Pour the mixture into your prepared pans and allow to sit, uncovered, for 10-12 hours at room temperature. When mixture has hardened, sprinkle top of marshmallows with powdered sugar. Remove from pan and cut into cubes. Roll cubes in powdered sugar. Allow to dry about 8 more hours uncovered. Will keep for several weeks in an airtight container.