Homemade Marshmallows

Homemade Marshmallows


It’s hard to believe that these factory-formed, gluey gobs, destined for flaming twigs, were originally handmade masterworks formed one at a time in the finest confectionery shops of Paris. Fast-forward to present day, more and more people are making their own — and they’re actually quite easy to prepare. Once you have my base recipe down, the possibilities are endless (for example add peppermint oil for a holiday-spin or cocoa for chocolate lovers).

MARSHMALLOWS
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SOFTWARE
  1. 3 packages unflavored gelatin
  2. 1 cup ice cold water, divided
  3. 12 ounces granulated sugar
  4. 1 cup light corn syrup
  5. 1/4 teaspoon kosher salt
  6. 1 teaspoon vanilla extract
  7. 1/4 cup confectioners' sugar
  8. 1/4 cup cornstarch
  9. Nonstick spray
PROCEDURE
  1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
  2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
REGULAR MARSHMALLOWS
  1. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
ALTON BROWN https://altonbrown.com/
Alton Brown's Homemade MarshmallowsMiniature Marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

When ready, scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2-inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to 1 week.

224 Comments

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  1. 3
    Shal Scott

    Always perfect! People are constantly surprised by the lovely and fluffy texture. Been making these during the holidays for 6 years now and have added fun things in like mint extract (then dipped in dark chocolate) and everyone’s favorite pistachio (mixed into the marshmallows and sprinkled into the powdered sugar mix)

  2. 4
    Hazen

    These turned out so great! I followed the directions exactly for a test batch. When you initially transfer the mixture to a baking dish, it has the taste and consistency of marshmallow fluff. After setting it really does have that wonderful pillowy mouth feel as the marshmallows you are used to, but it makes the ones from the store seem gross and grainy. As others have noted, I don’t think a hand mixer can hold up to
    this. After 14 minutes on high, my Kitchenaid mixer was pretty hot.

    • 6
      Karin Kaj

      There is definitely some kind of viewing bug for some platforms. Sysop,: running Windows 7, can’t see the recipe with up to date Firefox 57.0.2, can see it on Chrome 63.0.3239.84.

  3. 12
    Tracy

    I love the idea of making my own marshmallows. My son is allergic to corn (among so many others). Has anyone successfully made these withOUT the use of corn syrup? If so, please share what you did. He hasn’t been able to have marshmallows for almost seven years. I would love to surprise him with some homemade ones.

      • 14
        tracy

        Thank you Kristen. I will try making some simple syrup. I asked a friend of mine here and she said that it should work. I will just need to reduce it down really well. The worst that can happen will be that I likely get Marshmallow fluff, which will be ok since my son really wants the Marshmallows for hot chocolate.

        • 15
          Becky C

          My girls have food allergies too. When we were avoiding corn I used agave nectar as a corn syrup substitute for candy making – it worked well to prevent crystallization. I never tried it in this recipe though. I tried to sub for the gelatin with agar and it was a disaster that hardened like cement in my mixer – I had to soak it for a long time to get it out!

  4. 17
    Susan Rebelski

    Make two batches every Christmas. I dip them all in chocolate, so good and they don’t dry out. Found some in May I had detached, still good.

  5. 18
    Michele

    I’ve been making marshmallows for the past 6 yrs and use any freeze dried fruit I can get my hands on to flavor them. It’s a great change to the normal vanilla flavor.

  6. 22
    Joan

    i want to make this marshmallow recipe but I want to put it in ice cream. I don’t want it to be the texture of store bought marshmallows which have cornstarch on them. My question is will they be melt in your mouth type of marshmallows like BR uses in Rockey Road? Or once they freeze I’m doomed to not have that silky texture?

  7. 23
    @Alanapaints

    A friend of mine is vegan but she loves candy. would it be possible to make marshmallows (or gummi bears for that matter) with agar instead of gelatin? What would be the proportions & method?
    (note: I’m not vegan, but i’m considering going vegetarian because of environmental concerns.)

  8. 24
    Jhon

    I have seen marshmallow recipes that use maple syrup rather than corn syrup. For less of a maple taste, you can use Grade A Light/Fancy syrup. Hope it tastes yummy

    • 26
      Dave

      I think some people here have said they use a hand mixer, but the problem is that the mixture becomes very thick, and will overpower many hand mixers. But then, Alton’s recipe says to whip for 12-15 minutes, which is not necessary for an average stand mixer, such as a 5qt. Kitchenaid (what I use). I use an almost identical recipe and whip at high speed for 6 minutes. This is plenty, and the marshmallows are great. Another difference is the cooking temp. If you want marshmallows just to eat or for hot chocolate, 240F is enough. If you want to roast them, you need to go to 250 at least, and they need a good 12-24 hours to rest (to firm up). If you keep them in a gallon ziploc bag in the fridge, they will stay good for months (let them come up to room temp before you roast).

  9. 27
    Michelle

    @ Carrie your kids don’t need to go without. Just sub glucose for corn syrup and rice flour for corn starch. As for the confectioners sugar, just buzz some granulated with rice flour in a food processor to make your own.

    • 28
      Rozenkruetz

      Plain corn syrup (as apposed to high fructose) is basically glucose and they generally make glucose from corn anyways. I have used straight honey.

    • 31
      Garrison

      Why on earth would you want to put pineapple in marshmallows? why????????????
      I smell a pineapple marketing ads in food magazines. Like that marshmallow sweet potato stuff; cue Jimmy Fallon saying EW!

    • 32
      Penny Blair

      Pineapple Marshmallows – I would think that adding any sort of real pineapple product would keep the gelatin from gelling. You cannot make a gelatin dessert with pineapple in it because the gelatin won’t set.

    • 34
      Crystal

      On the contrary, Penny, Christine could substitute pineapple juice for the water. The gelatin would set if the liquid requirement was not exceeded and she would have a pineapple/citrus flavored marshmellow.

  10. 35
    Dan

    I’ve been feasting on these marshmallows for a little more than a week now, I’ll never buy marshmallows again! The first batch was made just as the recipe reads and were amazing. I took them to a work party with some of Alton’s homemade hot chocolate and a bottle of bourbon, the second time around I added some bourbon to the marshmallow recipe. 2 tsp with the vanilla extract is enough to make them obviously bourbon marshmallows but not so much that they become overly boozy. Highly recommended!

  11. 36
    Gunnar

    I make these and add raspberry from purée- it works great. Roll them in a cocoa and powdered sugar/starch. They toast great – like a raspberry mousse. I’m trying lemon this weekend.
    The second best use for chopsticks is toasting homemade marshmallows indoors. My girls love them…..

  12. 37
    Carrie

    It sucks that all the best marshmallow recipes include corn or wheat. When you have kids with celiac and corn allergies too, this is sad that even simple treats aren’t available to them.

    • 38
      tracy

      I totally agree. My son is gluten sensitive and is allergic to corn and soy, among other things. I think I am going to make a go around and try making my own simple syrup with sugar and water. I can reduce it way down and see if it will work. I hope I can make it work.

    • 42
      Dave

      I’ve only tried chocolate once and I used 3Tbsp cocoa powder, added while whipping, and didn’t delete anything else. The flavor was good, but the powder created a grainy consistency that was not. I usually keep a squeeze bottle of Alton’s dark chocolate syrup in the fridge. Next time I try chocolate, I’ll use a few Tbsp of that. I think it’ll work much better.

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