How to Make Marshmallows from Scratch
Making marshmallows from scratch is a fun and rewarding process that requires just a few simple ingredients and some patience. In this article, we will guide you through the steps to make delicious homemade marshmallows that are perfect for snacking, baking, or using in s’mores.
Ingredients and Equipment Needed
Before we begin, you will need the following ingredients and equipment:
- 3 cups (600 ml) of water
- 1 cup (200g) of granulated sugar
- 1/2 cup (120g) of light corn syrup
- 1/2 cup (120g) of powdered gelatin
- 1 teaspoon of salt
- 1 tablespoon of unflavored gelatin
- A medium-sized bowl
- A hand mixer or stand mixer
- A 9×13 inch baking dish
- A spatula
- A clean, dry cloth
Step 1: Prepare the Gelatin
To make marshmallows, you will need to prepare the gelatin. Gelatin is a protein derived from animal products, such as bones and skin. It is a key ingredient in making marshmallows, as it helps to give them their signature texture and structure. To prepare the gelatin, simply cut it into small pieces and soak them in a bowl of cold water for at least 30 minutes.
Step 2: Mix the Sugar, Corn Syrup, and Salt
In a medium-sized bowl, combine the 1 cup (200g) of granulated sugar, 1/2 cup (120g) of light corn syrup, and 1/2 cup (120g) of powdered gelatin. Mix the sugar, corn syrup, and gelatin together until the gelatin is fully dissolved. This mixture is called the "mixture" and it is the base of your marshmallow recipe.
Step 3: Heat the Mixture
Place the 1 cup (200g) of water in a small saucepan and heat it over medium heat, stirring occasionally. Once the water has reached a boil, add the mixture to the saucepan and heat it for about 5 minutes, or until the mixture reaches 240°F (115°C) on a candy thermometer. This is an important step, as it helps to create a stable gel-like texture in your marshmallows.
Step 4: Whip the Mixture
Remove the saucepan from the heat and let it cool slightly. Add the 1 tablespoon of unflavored gelatin to the mixture and whisk until it is fully dissolved. Then, add the 3 cups (600 ml) of water** to the mixture and whisk until it is fully incorporated.
Step 5: Whip the Mixture
Use a hand mixer or stand mixer to whip the mixture until it becomes thick and fluffy, about 5-7 minutes. This is an important step, as it helps to create a stable foam that will hold its shape when it is shaped into marshmallows.
Step 6: Pour the Mixture into a Baking Dish
Pour the whipped mixture into a 9×13 inch baking dish and let it cool to room temperature. This is an important step, as it helps to prevent the marshmallows from becoming too sticky or runny.
Step 7: Let the Marshmallows Set
Let the marshmallows set at room temperature for at least 4 hours, or overnight. This is an important step, as it helps to allow the marshmallows to set and become firm.
Step 8: Cut and Shape the Marshmallows
Once the marshmallows have set, use a sharp knife or cookie cutter to cut them into desired shapes. You can also use a spatula to shape the marshmallows into balls or other shapes.
Step 9: Store the Marshmallows
Store the marshmallows in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 6 months.
Tips and Variations
- To make flavored marshmallows, simply add a few drops of food coloring or a teaspoon of extract (such as vanilla or almond) to the mixture before whipping.
- To make colored marshmallows, simply add a few drops of food coloring to the mixture before whipping.
- To make marshmallows with a different texture, try adding a few tablespoons of cornstarch or tapioca flour to the mixture before whipping.
- To make marshmallows with a different flavor, try adding a few tablespoons of extract (such as mint or orange) to the mixture before whipping.
Table: Ingredients and Equipment Needed
| Ingredient | Quantity |
|---|---|
| Water | 3 cups (600 ml) |
| Granulated Sugar | 1 cup (200g) |
| Light Corn Syrup | 1/2 cup (120g) |
| Powdered Gelatin | 1/2 cup (120g) |
| Salt | 1 teaspoon |
| Unflavored Gelatin | 1 tablespoon |
| Medium-Sized Bowl | |
| Hand Mixer or Stand Mixer | |
| 9×13 inch Baking Dish | |
| Spatula | |
| Clean, Dry Cloth |
Table: Equipment Needed
| Equipment | Quantity |
|---|---|
| Saucepan | |
| Candy Thermometer | |
| Whisk | |
| Hand Mixer or Stand Mixer | |
| 9×13 inch Baking Dish | |
| Spatula | |
| Clean, Dry Cloth |
Table: Tips and Variations
| Tip or Variation | Description |
|---|---|
| Add a few drops of food coloring or extract to the mixture before whipping for a flavored marshmallow. | |
| Add a few tablespoons of cornstarch or tapioca flour to the mixture before whipping for a different texture. | |
| Add a few tablespoons of extract (such as mint or orange) to the mixture before whipping for a different flavor. | |
| Use a different type of sugar, such as turbinado or muscovado, for a different flavor. | |
| Use a different type of gelatin, such as agar agar or pectin, for a different texture. |