We’re Cooking: Homemade Marshmallows


So I had seen Ina, my hero, make homemade marshmallows a few weeks ago and said to myself, I can do that….though ended up going with a more classic approach to ensure everything would set up properly.  Gooey, sweet and tasty these little bites of love showed how truly amazing sugar can be.  Just make sure to give yourself ample time for them to set,  A delicious treat for the holiday which we gave as take home treats last Sunday.


Homemade Marshmallows
Ingredients: (this makes a lot of marshmallows so the portions can be altered if you don’t need several dozen)
2 cups cold water, divided
5 packets of unflavored gelatin
2 cup light corn syrup
2 1/3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
zest of 1/2 orange, optional
1/2 cup powdered sugar
1/2 cup corn starch
Non-stick spray
coconut flakes

IMG_6236Add the gelatin to a mixing bowl of a stand mixer with a wire whisk attached to the mixer with 1 cup cold water and let the gelatin dissolve and begin to activate.  In a sauce pan melt the salt and sugar into the remaining cup of water with the corn syrup to make a sugar syrup over medium high heat stirring often.  When the sugar has melted bring the mixture to a rolling boil until it reaches 240 degrees, it should take about 7-10 minutes.  Remove from heat when it reaches this temp and let cool slightly.   Turn the mixer on low and slowly pour the sugar syrup into the mixer with the gelatin.

IMG_6237Once all the sugar syrup is in the bowl turn it to high and let whip for 15 – 20 minutes until very firm peaks have formed.  While this is happening sift the corn starch and powdered sugar together.  Spray a large baking sheet with the non-stick spray and then sprinkle the corn starch mixture all over the pan to cover completely on the bottom and sides. Tap off any excess and save to coat the top of the marshmallows. When the marshmallows have formed soft peaks whisk in the vanilla extract and the orange zest and whisk to incorporate fully. Then pour the mixture out into the prepared pan.

IMG_6238Sprinkle the top of the marshmallows completely with the corn starch mixture and let rest for at least 5 hours or over night.  When ready to cut coat a baking sheet with an even layer of coconut and place into a pre-heated 300 degree oven to let toast slightly, stirring often for about 5-7 minutes.  Carefully cut the marshmallows evenly and using a small spatula lift one out and roll the edges in toasted coconut.  Place in bags for gifts or on a serving dish and enjoy.


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