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).

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  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
  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.
  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.


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  1. 2

    These are perfect. Follow the recipe as it says and they turn out great. Only thing I did different is I am at a higher elevation so I went up to 245 degrees.

  2. 3

    Linda, this might be too late to be relevant, but the cornstarch and confectioner’s sugar are just for ensuring the marshmallows don’t stick to each other. Confectioner’s suger alone might be fine, or you could substitute some other fine, neutral tasting flour for the cornstarch. Maybe tapioca flower or potato starch?
    As for the corn syrup, it’s mostly just there to make sure the syrup doesn’t crystallize. It is possible to go without this, just substitute in 2/3 cup of granulated sugar, and be very careful with making your sugar syrup (make sure the pan, stirring implement, and thermometer are spotlessly clean before starting, swirl some white vinegar around the pan and dump it out before putting the other ingredients in, don’t stir the syrup/jostle the pan/touch anything between when the syrup starts boiling and when it comes to temperature).
    As for the gelatin, you might be able to substitute agar agar, which is very similar, but you would have to look up exact amounts.

  3. 5

    I am wondering if molasses would work in place of corn syrup, or maybe replacing the white sugar with brown sugar. My brother would like that kind of flavor for his weird sweet potato thing he does. Also need to add that Mr. Brown’s recipes are my first, and more often than not last, stop for recipes, very detailed and informative.

  4. 6
    Linda Howard

    I have more of a question. My daughter in law is allergic to anything with corn products so is there anyway to ake marshmallow without the corn products or gelatin. I know this sounds weird, but she loves marshmallows and every time she eats store bought she gets sick.

  5. 9

    This is my second time making these marshmallows. They came out even better the second time. Can’t wait for the holidays so I can flavor up some cocoa!!! Stay Proper!!

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