This homemade marshmallow recipe is light, airy, and easy as pie to make. A secret ingredient in the recipe makes them perfectly fluffy! Who knew making marshmallows was so easy? Yield: about 36 marshmallows
Prep Time 45minutes
Cook Time 10minutes
Total Time 55minutes
Author Stephanie Stiavetti
3tablespoonsunflavored gelatin(just under four envelopes)
1/2cupvery cold water
1 1/2cupsgranulated sugar
3/4cupsbrown rice syrup or corn syrup
2largeegg whitesat room temperature
Grease the inside of a 9″ x 9″ baking pan. In a bowl, mix powdered sugar and cornstarch until well blended. Coat the inside of the greased baking pan with 1/2 cup of the sugar and cornstarch, reserving the remaining amount for coating the finished homemade marshmallows.
Pour the cold water into the bowl of a stand mixer and sprinkle gelatin onto the surface of the water. Set aside.
In a heavy, high-sided pot, combine granulated sugar, brown rice or corn syrup, warm water, and kosher salt. Heat over a low flame and stir until sugar is completely dissolved. Turn heat up to medium and continue to cook, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer. The sugar will bubble up, but if you've got it in a pot with high sides, it shouldn't boil over. If it threatens to escape, remove the pot from the heat for a few seconds and stir the contents before returning to burner.
Once the sugar reaches 240°F (115°C), remove from heat. Immediately pour into gelatin and beat with a stand mixer using the whisk attachment until it becomes white, light and fluffy, about 10 minutes. You can use an electric hand beater, but it will take longer to fluff up, about 15-20 minutes. If you use a hand beater, be aware that the fluff will try to crawl up the beaters in its attempt to make a mess. Once done, the marshmallow fluff will have nearly tripled in bulk. Add vanilla and beat until well integrated into the fluff.
Beat egg whites in a small bowl until they reach stiff peaks. Scoop the whites into the marshmallow fluff and beat just until combined so that you don’t flatten the whites.
Pour marshmallow fluff into the prepared pan and use a greased spatula to smooth out the top. Sift cornstarch and powdered sugar mixture onto the top to completely cover the marshmallows, and leave to sit over night, uncovered, to stiffen up.
Once the marshmallows have firmed up, cut them into 1″ x 1″ squares. Toss the individual marshmallows in a bowl of the remaining cornstarch and powdered sugar so that they are completely coated, otherwise they will stick to everything they come in contact with. You can also use sharp cookie cutters to cut out the marshmallows, like I did in the photo below.
Store in an airtight container for up to 3 weeks.
Nutritional analysis is based on using the corn syrup option.