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Homemade Marshmallows

8 INGREDIENTS • 9 STEPS • 3HRS 45MINS

Homemade Marshmallows

Recipe

4.0

1 rating
These homemade marshmallows in soft spring pastels are simply perfect. What could be better than biting into a fluffy, hollowed-out ball of joy? These easy-to-make yet elegant marshmallows are perfect for your Easter basket this year!
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These homemade marshmallows in soft spring pastels are simply perfect. What could be better than biting into a fluffy, hollowed-out ball of joy? These easy-to-make yet elegant marshmallows are perfect for your Easter basket this year!
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

3HRS 45MINS

Total Time

$0.83

Cost Per Serving

Ingredients

Servings
12
us / metric
Marshmallow
Granulated Sugar
600 g
Granulated Sugar
Light Corn Syrup
300 mL
Light Corn Syrup
Salt
1/4 tsp
Salt
Water
360 mL
Water, divided
Gelatin Powder
4 packets
Gelatin Powder
unflavored
Vanilla Extract
2 tsp
Vanilla Extract
Sugar Topping
Granulated Sugar
300 g
Granulated Sugar
Pink Food Coloring
1 drop
Pink Food Coloring
or Food Coloring of Choice

Nutrition Per Serving

VIEW ALL
Calories
399
Fat
--
Protein
2.0 g
Carbs
99.7 g
Add to plan
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

Author's Notes

Yields 24-40, depending on a cookie cutter.

Soft ball stage: If you do not have a candy thermometer, you can always test by using the soft ball method. Once the sugar syrup has boiled between 5-10 minutes, test by dropping a small spoonful of the sugar syrup into ice water. If it forms a soft and flexible ball it’s at soft ball stage and ready to pour.

Cooking Instructions

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step 1
Grease a cookie sheet (13x18-inch) and line with parchment paper. Grease the top of the parchment paper and set aside.
step 2
In a medium saucepan with a candy thermometer attached, add the Granulated Sugar (600 g), Light Corn Syrup (300 mL), Salt (1/4 tsp), and Water (180 mL).
step 3
Stir over medium heat until the sugar dissolves. Then, without stirring, let come to a boil until the syrup registers at 238 degrees F (114 degrees C), or soft ball stage if you don’t have a thermometer.
step 4
Once the sugar has dissolved in the previous step, set up your standing mixer with the whisk attachment and pour Gelatin Powder (4 packets) and Water (180 mL) into the mixing bowl and let sit for a minute.
step 5
Once the sugar mixture reaches 238 degrees, turn the standing mixer on low and slowly pour hot sugar mixture into the gelatin. Continue to whisk, slowly turning up the speed until the mixture is white. Leave the mixer on high to whip for 12 minutes. Add in the Vanilla Extract (2 tsp) at the very end.
step 6
Immediately pour marshmallow mixture onto the prepared cookie sheet and spread to the edges. Tap against the counter a few times to remove excess bubbles and set aside, uncovered for 3 hours.
step 7
Mix the Granulated Sugar (300 g) and Pink Food Coloring (1 drop) together.
step 7 Mix the Granulated Sugar (300 g) and Pink Food Coloring (1 drop) together.
step 8
Sprinkle about half of the sugar onto the top of the set marshmallows and spread around the entire surface. With your desired cookie cutter, cut out your shapes then dip into the additional sugar and set aside.
step 8 Sprinkle about half of the sugar onto the top of the set marshmallows and spread around the entire surface. With your desired cookie cutter, cut out your shapes then dip into the additional sugar and set aside.
step 9
Store in an airtight container or bag until ready to eat!
step 9 Store in an airtight container or bag until ready to eat!
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