Homemade Marshmallows (without corn syrup)
It’s been a long time coming that I made our own marshmallows. Something about those fluffy white clouds of goodness just calls out to me. Well maybe the boys more :-) All the beautiful pictures that I have seen on Pinterest and through online searching finally got to me and I decided I would do it. I did know that corn syrup would be a no-go, since I like to avoid using it when I can. Even still, it seems like aside from switching out different flavors, there is one standard recipe that people tend to follow. It’s everywhere! I found this one on a Food.com post, but like I said, it is the one you will find almost everywhere. I did change the amount of vanilla added, which originally calls for 2 tsp.
These will be the plain vanilla old-fashioned marshmallows. Now that I completed the basic recipe, I fully intend to come up with different flavor and color combinations throughout the seasons. It wasn’t as messy as I thought it would be, and they turned out divine! Will definitely be putting this one down in the books.
I’m also trying something new on the blog, if you like it, let me know! I still want to include both the pictures AND printable recipe, so I will be writing the instructions with the pictures first and putting the printable recipe at the bottom of the post. Best of both worlds! So, let’s go!
Homemade Vanilla Marshmallows (without corn syrup)
8 Tbsp. cold water
2 envelopes (2 Tbsp.) gelatin
2 cups sugar
1/2 cup water
1/4 tsp. salt
1 1/2 tsp. vanilla extract
Powdered sugar for dusting
1. Sift some powdered sugar into a shallow pan or onto a flat surfaced covered with parchment paper. I had originally done a pan, but once I saw the consistency and stickiness of the marshmallows pre-cooling, I decided to go the parchment paper route.
2. Mix together gelatin and the 8 Tbsp. cold water in a small bowl and set aside. Don’t worry if you see it harden, it is supposed to do that (which totally makes me think that I could be coming up with a recipe for my own gummy fruit snacks soon!).
3. In a large pot, on low-medium heat, stir together sugar (granulated) and 1/2 cup water until it dissolves. Add the gelatin and bring to a boil.
4. Remove from heat and pour into a mixing bowl to cool partially. I just poured it into my KitchenAid bowl, and it worked just fine, as it is the bowl I used for the next step.
5. Add the salt and vanilla and mix on low for about two minutes to let the steam release. Increase speed to high for about ten minutes, or until you have a white and fluffy consistency.
6. If you are using it as marshmallow “fluff”, you can just stop here! If not, pour the mixture into the prepared pans or onto the powdered flat surface. Let cool completely, until it no longer sticks to your finger when you touch the top of the marshmallows (it took me about 45 minutes).
7. After it has completely cooled, sift more powdered sugar onto the top of the marshmallows. Using a sharp knife or cookie cutter, cut out the marshmallows into the desired shapes. Mine are huge here, but it’s because I am using them for a special recipe coming up soon…:-)
8. Pull marshmallows apart and dust edges with powdered sugar. Store in a tightly closed container, or you could leave them out a little to form that nice harder exterior (perfect for roasting!).
These were incredibly easy to make, and as I said on my Instagram pic, if I’d have known it was this simple to make our own marshmallows, I would’ve started doing it a long time ago!
Have you made your own marshmallows? What flavors or colors have you done or would like to do?
- 2 Tbsp. or 2 packets gelatin
- 8 Tbsp. cold water
- 2 cups sugar
- ½ cup water
- ¼ tsp. salt
- 1½ tsp. vanilla
- Powdered sugar for dusting
- Mix together gelatin and the 8 Tbsp. cold water. Set aside.
- In a large pot on low-medium heat, stir together ½ cup water and 2 cups sugar until dissolved. Add gelatin and bring to a boil.
- Remove from heat and transfer the mixture to a large mixing bowl and let cool partially.
- Add salt and vanilla, then mix on low for about 2 minutes, letting the steam release.
- Increase speed to high and mix about 10 minutes, or until mixture is white and fluffy.
- Pour mixture into shallow pan dusted with powdered sugar, or onto powdered sugar dusted parchment paper on a flat surface, and smooth out to desired thickness. Let cool completely, until the top no longer sticks to your finger.
- Sift more powdered sugar onto top of marshmallows and using a sharp knife or cookie cutter, cut out desired shapes.
- Store in tightly closed container, or you can let sit out for a bit for a more crunchy exterior.