These fluffy homemade marshmallows are great. Not just great, but amazing. You can use them for your coffee, hot chocolate, just to eat or in anything else you can think of. They don’t take long to make, and only four hours to set before you can go nuts and use them…really, does it get better than that?! Yummy!
Fluffy Homemade Marshmallows
Ingredients
17 g powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup white sugar
1/3 cup light corn syrup
4 large egg whites, at room temperature
pinch of salt
2 teaspoons vanilla extract
1 cup icing sugar
1 cup corn starch
First put your cold water into a small bowl, then add the gelatin powder on top and let dissolve. Leave the bowl and go work on the other stuff!
Mix the white sugar, corn syrup and 1/3 cup cold water together in a medium sauce pan, temp set to med-high, and attach candy thermometer. *note, you will use this pot again so when you’re done with it this time, don’t wash or put in sink!
In a mixing bowl add in the egg whites and beat on low until nice and frothy, add a pinch of salt.
When the candy thermometer reads “210” or so, turn up the speed on the mixer to high so make nice and thick egg whites that resemble whipped cream!
When the sugar mixture reaches 245* add it into the egg whites while it’s still on. Don’t let the mixture hit the spindles or it will splash back…not good for you or the sugar mixture on the sides of the bowl!
Now scrape the gelatin mixture into the saucepan that you just had the sugar mixture in. It should still be hot, so no need to put it on a burner. Let the gelatin mixture melt, once it’s melted add it into the whipped mixture slowly. Then add the vanilla.
This next part is crucial! Keep mixing the egg white/sugar/gelatin mixture until it’s cooled down. 5-7 minutes at least. Making sure it’s cooled down before you pour it onto the pans will ensure that moisture doesn’t form underneath the marshmallow while it’s setting.
While it’s whipping up and cooling down take one cup of cornstarch and one cup of icing sugar and mix them together. Use a sifter to sift half of the mixture over the pan you choose to use. Thicker marshmallows should be made in a rectangular cake pan, flat ones like mine (good for stacking or making chocolate bars with!) use a cookie sheet. Cover the whole bottom with the mixture…don’t leave ANY blank spots!
Once the marshmallow is more than cool to the touch, pour it onto the sugar/cornstarch mixture. I like the air bubbles…if you don’t want them just tap the tray down to bring them to the surface and out. Set for 4 hrs or overnight.
Before cutting use the sifter to shake the rest of the icing sugar mixture on top of the marshmallow.
Enjoy!
- 17 g powdered gelatin
- 1/2 cup + 1/3 cup cold water
- 1 cup white sugar
- 1/3 cup light corn syrup
- 4 large egg whites, at room temperature
- pinch of salt
- 2 teaspoons vanilla extract
- 1 cup icing sugar
- 1 cup corn starch
- First put your cold water into a small bowl, then add the gelatin powder on top and let dissolve. Leave the bowl and go work on the other stuff!
- Mix the white sugar, corn syrup and 1/3 cup cold water together in a medium sauce pan, temp set to med-high, and attach candy thermometer. *note, you will use this pot again so when you’re done with it this time, don’t wash or put in sink!
- In a mixing bowl add in the egg whites and beat on low until nice and frothy, add a pinch of salt.
- When the candy thermometer reads “210” or so, turn up the speed on the mixer to high so make nice and thick egg whites that resemble whipped cream!
- When the sugar mixture reaches 245* add it into the egg whites while it’s still on. Don’t let the mixture hit the spindles or it will splash back…not good for you or the sugar mixture on the sides of the bowl!
- Now scrape the gelatin mixture into the saucepan that you just had the sugar mixture in. It should still be hot, so no need to put it on a burner. Let the gelatin mixture melt, once it’s melted add it into the whipped mixture slowly. Then add the vanilla.
- This next part is crucial! Keep mixing the egg white/sugar/gelatin mixture until it’s cooled down. 5-7 minutes at least. Making sure it’s cooled down before you pour it onto the pans will ensure that moisture doesn’t form underneath the marshmallow while it’s setting.
- While it’s whipping up and cooling down take one cup of cornstarch and one cup of icing sugar and mix them together. Use a sifter to sift half of the mixture over the pan you choose to use. Thicker marshmallows should be made in a rectangular cake pan, flat ones like mine (good for stacking or making chocolate bars with!) use a cookie sheet. Cover the whole bottom with the mixture…don’t leave ANY blank spots!
- Homemade Fluffy Marshmallows
- January 9, 2016 by Jennifer Ripel Leave a Comment (Edit)
- These are great. Not just great, but amazing. You can use them for your coffee, hot chocolate, just to eat or in anything else you can think of. They don’t take long to make, and only four hours to set before you can go nuts and use them…really, does it get better than that?! Yummy!
- dec-2-12-1528-768×1024
- Homemade Fluffy Marshmallows
- Ingredients
- 17 g powdered gelatin
- 1/2 cup + 1/3 cup cold water
- 1 cup white sugar
- 1/3 cup light corn syrup
- 4 large egg whites, at room temperature
- pinch of salt
- 2 teaspoons vanilla extract
- 1 cup icing sugar
- 1 cup corn starch
- First put your cold water into a small bowl, then add the gelatin powder on top and let dissolve. Leave the bowl and go work on the other stuff!
- Mix the white sugar, corn syrup and 1/3 cup cold water together in a medium sauce pan, temp set to med-high, and attach candy thermometer. *note, you will use this pot again so when you’re done with it this time, don’t wash or put in sink!
- In a mixing bowl add in the egg whites and beat on low until nice and frothy, add a pinch of salt.
- When the candy thermometer reads “210” or so, turn up the speed on the mixer to high so make nice and thick egg whites that resemble whipped cream!
- dec-2-12-1451
- When the sugar mixture reaches 245* add it into the egg whites while it’s still on. Don’t let the mixture hit the spindles or it will splash back…not good for you or the sugar mixture on the sides of the bowl!
- Now scrape the gelatin mixture into the saucepan that you just had the sugar mixture in. It should still be hot, so no need to put it on a burner. Let the gelatin mixture melt, once it’s melted add it into the whipped mixture slowly. Then add the vanilla.
- This next part is crucial! Keep mixing the egg white/sugar/gelatin mixture until it’s cooled down. 5-7 minutes at least. Making sure it’s cooled down before you pour it onto the pans will ensure that moisture doesn’t form underneath the marshmallow while it’s setting.
- While it’s whipping up and cooling down take one cup of cornstarch and one cup of icing sugar and mix them together. Use a sifter to sift half of the mixture over the pan you choose to use. Thicker marshmallows should be made in a rectangular cake pan, flat ones like mine (good for stacking or making chocolate bars with!) use a cookie sheet. Cover the whole bottom with the mixture…don’t leave ANY blank spots!
- dec-2-12-1468-1024×768
- Once the marshmallow is more than cool to the touch, pour it onto the sugar/cornstarch mixture. I like the air bubbles…if you don’t want them just tap the tray down to bring them to the surface and out. Set for 4 hrs or overnight.
- Before cutting use the sifter to shake the rest of the icing sugar mixture on top of the marshmallow.
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