How many times did you make hot chocolate as a kid and wish you had more marshmallows than what came in the packet? Or found that you didn’t like the taste of store bought marshmallows as you got older. Well, I’ve got the solution for both problems. A delicious homemade easy marshmallow recipe flavored with vanilla, cinnamon, and streaks of sunflower butter!
Marshmallows really aren’t that difficult to make and taste so much better than the plastic bag version. And you can cut them into any size or shape you like.
To create these delicious delectables I partner with SunButter for the best tasting marshmallows you’ve ever had. I just love the flavor of Creamy Sunflower Butter, even more when its mixed with vanilla and cinnamon. SunButter prides itself in offering a high quality product with no more than four simple ingredients, free from the top 8 food allergens, and containing more vitamins & minerals than most nut butters! Hello, isn’t it nice to know exactly whats in your food. 🙂
How to Enjoy Homemade Marshmallows!
- Eat them plain!
- Put them in hot chocolate or coffee.
- Make s’mores!!
- Make Rice Krispie Treats!
Easy Marshmallow Recipe Tips:
- A stand mixer is needed to make the best outcome.
- I chose to use Creamy Sunflower Butter, but feel free to swap out for your favorite SunButter.
- The most important part of making marshmallows is getting the sugar mixture to the right temperature. A candy thermometer is a must have so you can be exact.
- Next, when you pour the hot sugar into gelatin let it dribble down the inside wall of the bowl. Any closer to the whisk and it will fling all over and not mix properly.
- Be careful with hot sugar, I suggest wearing an oven mitt when you pour.
- Don’t place your marshmallows in the fridge unless you want gooey sweaty sugar mush, haha.
- Warm your SunButter slightly before stirring in vanilla and cinnamon.
- Don’t rush the process, be patient and you will be rewarded.
- Let your marshmallow mix set in the tray at room temp to dry out properly overnight in a cool dry place. Sprinkle with extra powdered sugar/cornstarch mix if you see a bare spot.
- Store your cut marshmallows by sprinkling with a little extra powdered sugar/cornstarch mix and store in an air tight container at room temperature.
- Marshmallows should keep fresh for up to two weeks, if they make it that long!
Ingredients
Marshmallow Coating
- 1 ½ Cups (180 grams) Powdered Sugar
- 1 Cup (125 grams ) Corn Starch
Gelatin Bloom
- 2 Tbsp (24 grams) Unflavored Gelatin Powder
- ½ Cup Cool Water
Sugar Syrup Mix
- ½ Cup Water
- ⅔ Cup (149 grams) Light Corn Syrup
- 1 ½ Cups (300 grams) Granulated Sugar
Sunflower Butter Swirl
- ¼ Cup (64 grams) Creamy Sunflower Butter
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
Instructions
Marshmallow Coating
- In a large bowl sift and stir together powdered sugar and cornstarch.
Prepare Pan
- Lightly spray a 8×8 inch or 9×9 inch square baking pan with non-stick spray. Next, line the pan with parchment paper that hangs over all 4 sides but lays flat across the bottom of pan.
- Lightly spray parchment paper with non-stick baking spray.
- Then sift powdered sugar/cornstarch to create a think coating across sided and bottom of pan.
Gelatin Bloom
- In the bowl of a stand mixer, stir together water and gelatin. The gelatin will absorb and "bloom". Meanwhile make sugar syrup.
Sugar Syrup Mix
- Combine sugar, water, and corn syrup in a medium saucepan on stovetop and heat on low until sugar has dissolved.
- Increase the heat a boil and cook for 6–7 minutes, checking the temperature to reach 240 F ( 115 C )on a sugar (candy) thermometer.
- Turn on stand mixer fitted with whisk attachment to high speed. Then very carefully and slowly pour hot sugar syrup into the gelatin mixture.
- Continue to whip on high for 8-10 minutes until tripled in size, thick and fluffy.
Sunflower Butter Swirl
- In a small bowl stir together Creamy SunButter with vanilla and cinnamon.
Make Marshmallows
- Use a fork and gently add streaks and small chunks of the sunflower mixture into the fluffy marshmallow. Use a rubber spatula to fold in the streaks.
- Transfer swirled marshmallow into prepared pan with rubber spatula and level.
- Generously sift powdered sugar/cornstarch to create a think blanket over the marshmallow cream.
- Let sit uncovered in a cool dry place for 4 hrs to dry out and set or overnight.
- Lift marshmallow square from pan by grabbing the overhanging parchment paper.
- Flip the marshmallow out onto a cutting surface lightly dusted with powdered sugar/cornstarch mixture. Dust a sharp knife and cut into squares. Coat the marshmallows with more sugar mixture and dip the sides if you like.
Tried this recipe?Let us know how it was!*This Recipe is Sponsored by Sunbutter. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Diane
Question, if I don’t have sunflower butter and would rather not use peanut butter can I somehow make them plain? Thank you and hope you have a wonderful New Year
Jenn
Hi Diane! Yes you can! Just add the vanilla after the hot syrup mixture in the final whipping stage. And skip the step where you swirl in the peanut butter 🙂 You will have vanilla marshmallows!