Bakers Royale

Homemade Marshmallows

By 29 Comments

We are officially 8 weeks away from Christmas! Can we just all squeal and dance to that? I’m already planning the Christmas Day dinner menu. If you haven’t guessed it by now, these homemade-no-corn-syrup marshmallows are making an appearance.

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I love how fluffy and cloud-like these marshmallows are. I make a lot of marshmallows around here, remember these fun and colorful Rainbow Marshmallows. Oh, and these, Kahlua Marshmallows, for your hot-chocolate-sipping sessions. Of course I have to share my fave, Blueberry Jasmine Marshmallows, that are just downright good for eating anytime!

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But these here, this classic vanilla marshmallow, is a must-make because: (1) they are killer and a pretty pop-able treat all on their own (2) they toast up better than any store-bought brand (3) it’s a building block for a big dessert to come, so make this—eat some and save some! 

Perfect Homemade Marshmallows

Perfect Homemade Marshmallows

Yield: Makes 36 1-inch cubes

Ingredients

  • 3/4 cup water, divided use
  • 3 tablespoons gelatin
  • 2 cups sugar
  • ¼ cup honey
  • 2 tablespoons vanilla extract
  • 2/3 cups powdered sugar
  • 3 tablespoons cornstarch

Instructions

Preparation: Lightly cover a 9”pan with nonstick spray. Place parchment on top and then cover once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.)
Place 1/4 cup water in a small shallow dish and sprinkle gelatin over the surface and leave untouched to set for 10 minutes.
In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 12-15 minutes.
In the meantime, scrape set gelatin into a stand mixer bowl. Once syrup mixture reaches 240 degrees F, pour it into the stand mixer bowl (over the gelatin mixture). Turn mixer on and  beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Add vanilla extract and beat until combined. Using a lightly oiled spatula, scrape mixture into prepared pan. Smooth out top (top surface will not be completely even). Set aside in a cool place to set for at least 8 hours.
Whisk together powdered sugar and cornstarch. Remove marshmallow from pan and peel away parchment paper. Lightly dust top and bottom of marshmallow with powdered sugar mixture. Lightly cover a serrated knife with non-stick spray and slice marshmallows into 1” cubes. Cover cut sides with powdered sugar mixture. Marshmallows will keep in an air tight container between layers of nonstick parchment for 3 to 4 days.
*To toast marshmallows: Use a kitchen torch and toast  top of marshmallow for 2-3 seconds, moving the torch left to right to prevent burns.
© Naomi Robinson | Bakers Royale
Category: Baking Basics Series

 

Comments

  6. Tori//Gringalicious says

    LOVE! Making homemade marshmallows is always the best, and these look like perfecion!

  7. Jennie Caniglia says

    Hi Naomi! When I’ve made marshmallows in the past, they’ve had to set for at least 3 hours in the fridge before removing from the pan. Do these have to set at all? So excited to try this corn syrup-free recipe!

  10. Taylor @ Food Faith Fitness says

    I have NEVER made a marshmallow before, but I LOVE that these have no corn syrup!

  11. Lauren @ Climbing Grier Mountain says

    HOLY CRAP! 8 weeks? I don’t know if I am ready for such a thing, but I am ready for a giant plate of marshmallows!

  13. Mary Ann | The Beach House Kitchen says

    I’m sure those 8 weeks are going to fly by too Naomi!! So much to do! These marshmallows look delicious, as do ALL your marshmallows! Perfect for our hot cocoa! I’ve got to give these a try!

  15. Kevin @ Closet Cooking says

    I have been wanting to try making marshmallows for a while and these ones look amazing!

  17. Dorinda says

    Ok, ok. I guess I’m just going to have to make some marshmallows. Geez! ?
    {Love that’s there’s no corn syrup. But you didn’t mention how long to let it set before cutting and dusting the pieces…}

  18. Alice @ Hip Foodie Mom says

    I’ve always wanted to try making my own homemade-marshmallows! Can’t wait to try this recipe! These are gorgeous!

  20. Allison Ferraro says

    I’ve been thinking about making homemade marshmallows recently, and these look incredible! I love that you made them without corn syrup. Pinning this for sure!

    xx Allison
    alwayseatdessert.com

  22. Jennifer Farley says

    There’s nothing quite like homemade marshmallows! You’re reminding me that I haven’t made them in forever. It’s time to fix that!

  23. Asha Shivakumar says

    Naomi, these marshmallows look gorgeous! I can’t wait to try these out! The boys will love them in our s’mores this winter!! xoxo

  26. Kelsey says

    I am making these and just need to know is the water measurements. You have two and doesn’t say where the 1/4 and 1/2 cup go. Just a little clarification would be good. Thank you.

  27. Amanda says

    I made these last night and they were amazing! I can’t see how to reply to comments above so I’m doing it here.

    Jennie: you’re right: most do have to set. When I made these, they felt pretty firm within 5 minutes but I put them in the fridge I while I made some hot chocolate sticks (~20 mins) . I was able to cut them at that point. I probably could have done it immediately but I was nervous!

    Kelsey – I used the 1/4 to dissolve the gelatin and the 1/2 cup for the sugar. Not all of my gelatin dissolved though I probably should have used a wider bowl with so little water.

    In any case, they were delicious!! Thanks for the recipe!!

  28. Diane says

    I was just wondering how long to you have to let these set before you can turn them out of the pan and cut them?

  29. Fionnuala Crowe says

    Love the recipe…so easy to follow. Is it ok to use less honey? I made them and they taste quite strongly of honey.

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