Homemade Marshmallows

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!

Total Time

3hr 45min

4.0

1 Rating

Author: Olive and Artisan

Servings:

Ingredients

Marshmallow

•

3 cups

Granulated Sugar

•

1 1/4 cups

Light Corn Syrup

•

1/4 tsp

Salt

•

1 1/2 cups

Water , divided

•

4 packets

Gelatin Powder

•

2 tsp

Vanilla Extract

Sugar Topping

•

1 1/2 cups

Granulated Sugar

•

1 drop

Pink Food Coloring

or Food Coloring of Choice

Cooking Instructions

Grease a cookie sheet (13x18-inch) and line with parchment paper. Grease the top of the parchment paper and set aside.

In a medium saucepan with a candy thermometer attached, add the Granulated Sugar (3 cups) , Light Corn Syrup (1 1/4 cups) , Salt (1/4 tsp) , and Water (3/4 cup) .

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.

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 (3/4 cup) into the mixing bowl and let sit for a minute.

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.

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.

Mix the Granulated Sugar (1 1/2 cups) and Pink Food Coloring (1 drop) together.

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.

Store in an airtight container or bag until ready to eat!

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.

Nutrition Per Serving

CALORIES

399

FAT

0.0 g

PROTEIN

2.0 g

CARBS

99.7 g