I have always wanted to make my own marshmallows. Just too busy every Christmas. I think my mom made them once when we were kids. Faint memory of soft pillows of yumminess. With covid restrictions and my grands living 1,350 miles away I finally have time. I got this recipe from my sister Karen who makes them every year. It is fairly close to many I have researched. It is not a difficult process but there are a few truths I have gleaned. Do not let the fluff get cool much less cold before you try to pour it into the prepared pan. The pan must be glass or ceramic, 9-x13. Know that as it cools it gets sticky. So, pour it quickly while warm, smooth with damp hands, then sprinkle with powdered sugar and let it stand a good long time to reduce the stickiness. You will find clean up easy with lots of hot water.
You can buy a box of unflavored jello; inside the box are 5 packets of dry unflavored gelatin. I think each packet is one tablespoon.
People like to flavor them with extracts like peppermint, almond or other fruity flavors. You can dip them sticky into melted chocolate and then dip/roll in crushed peppermint or coconut. Try sprinkles or other fun toppings. I did dark chocolate and toasted coconut; I loved it best with both toppings! It is a keeper and yet I am not that big of a fan of typical marshmallows; just so much better!
Karen’s Homemade Marshmallows
2 ½ Tbsp. unflavored gelatin
1 ½ cups white sugar
1 cup white corn syrup
¼ tsp. salt
2 Tsp vanilla
Confectioners sugar (maybe ½ a cup total)
Combine gelatin with ½ cup cold water in mixer bowl; let stand 30 min. At the 20 minute point start the wet sugar pan: combine sugar, corn syrup salt and ½ cup cold water in a small heavy saucepan. Heat to dissolve sugar. Wash down sides of pan with wet pastry brush. Put on candy thermometer. Heat on high, stirring, until it reaches 240 degrees. Immediately turn off.
Turn on your stand mixer, on low and add hot sugar mix slowly and carefully to gelatin mix until blended. Then turn up to high and beat 10-15 minutes until white and tripled in volume. If you are using a KitchenAid you will probably have it done by 10 or 11 minutes. Stop before it cools.
While it beats, put a decent amount of powdered sugar in 9×13 glass pan; very thick, thick sprinkle to well coat the entire inside of the pan is best. Maybe a ¼ inch thick. Pour hot sticky mixture into it. Smooth top with wet hands. Sprinkle with more powdered sugar. Let stand 8-12 hours. Longer is better.
Dump out onto powdered cutting board (this is where lots of powdered sugar put in before helps it free from pan) and cut with dry pizza wheel into rows and cubes. If tool gets sticky wash in hot water and dry before cutting more. Dip some into melted chocolate. Then dip in plain or toasted coconut. Roll them in toasted coconut. Or powdered sugar. For kids try colored sprinkles.
You can use different flavorings instead of the vanilla. Next batch! I stored each variety in a different container so the flavors stay distinct and it is easy to pick what I want.
These make excellent gifts wrapped in cellophane or put in baggies. Enjoy!
You could give these as a hot chocolate DIY gift; especially nice if you give homemade cocoa mix. My ratio mixture per serving is 1 heaping Tbsp each of sugar and plain unsweetened cocoa. So put equal amounts in a jar and dip out 2 heaping tablespoons per serving. So… I heat ½ cup water with the dry stuff (Double for the two servings) and then add 1 ½ cup milk to it; heat stirring often until hot but not boiling. You can add a sprinkle of cinnamon if you like and of course some small homemade marshmallows. This simple recipe makes 2 mugs of hot chocolate.