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Homemade Marshmallows

November 1, 2016 By Naomi Robinson | Bakers Royale 28 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.

perfect-marshmallows-bakers-royale

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!

perfect-marshmallows-via-bakers-royale

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

 

Filed Under: Baking Basics Series, Candy, Sweet

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Comments

  1. Gina @ Running to the Kitchen says

    November 1, 2016 at 7:51 pm

    Can’t wait to see this big dessert to come! These are gorgeous 😀

  2. Tieghan Gerard says

    November 1, 2016 at 8:40 pm

    These truly look incredible! Love that there is no corn syrup! 🙂

  3. Matt says

    November 1, 2016 at 9:21 pm

    These were absolutely awesome!!

  4. Summer says

    November 2, 2016 at 2:56 am

    Yummy treat ♥

    summerdaisycottage.blogspot.com

  5. Sommer @aspicyperspective says

    November 2, 2016 at 3:12 am

    I’ve got to try these!

  6. Tori//Gringalicious says

    November 2, 2016 at 3:14 am

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

  7. Jennie Caniglia says

    November 2, 2016 at 4:39 am

    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!

  8. Marla Meridith says

    November 2, 2016 at 4:51 am

    That toasty version is very tempting!

  9. Jenny Flake says

    November 2, 2016 at 4:55 am

    These look so great! Gotta try them!

  10. Taylor @ Food Faith Fitness says

    November 2, 2016 at 4:58 am

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

  11. Lauren @ Climbing Grier Mountain says

    November 2, 2016 at 5:19 am

    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!

  12. Shashi at RunninSrilankan says

    November 2, 2016 at 5:22 am

    I SO love that this recipe doesn’t call for corn syrup!

  13. Mary Ann | The Beach House Kitchen says

    November 2, 2016 at 5:34 am

    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!

  14. Maria says

    November 2, 2016 at 6:00 am

    What a fun treat to make with my boys!

  15. Kevin @ Closet Cooking says

    November 2, 2016 at 6:01 am

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

  16. Heather Christo says

    November 2, 2016 at 6:23 am

    my kids are obsessed with marshmallows! and these look so great!

  17. Dorinda says

    November 2, 2016 at 7:31 am

    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

    November 2, 2016 at 8:56 am

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

  19. Melanie | Melanie Makes says

    November 2, 2016 at 11:17 am

    Absolutely can’t wait to give these a try, N – they look amazing!

  20. Allison Ferraro says

    November 2, 2016 at 6:09 pm

    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

  21. Julie | Table for Two says

    November 3, 2016 at 6:38 pm

    I CANNOT wait to try these! I LOVE homemade marshmallows!

  22. Jennifer Farley says

    November 5, 2016 at 12:57 am

    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

    November 5, 2016 at 9:18 pm

    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

  24. Gaby Dalkin says

    November 7, 2016 at 2:08 pm

    I have to try this! The toasty texture looks so yummy!

  25. Allura says

    December 8, 2016 at 9:42 am

    Also wanting to know if it needs to set in pan before I try this.

  26. Kelsey says

    December 11, 2016 at 11:45 am

    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

    December 16, 2016 at 7:11 am

    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

    December 19, 2016 at 8:04 am

    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?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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