Easy Homemade Marshmallows
Vanilla homemade marshmallows made by whipping a hot sugar syrup, letting it cool and tossing in a powdered sugar coating.
Servings: 1 batch
Ingredients
Marshmallow Coating
- 100 grams powdered sugar
- 100 grams corn starch
Gelatin Mass
- 18 grams gelatin powder 200 bloom
- 90 grams cool water
Marshmallows
- 400 grams granulated sugar
- 90 grams water
- 170 grams glucose syrup or light corn syrup
- gelatin mass
- 1 Tbsp vanilla bean paste
Instructions
Marshmallow Coating
- In a large bowl sift and whisk together powdered sugar and cornstarch. Set aside.100 grams powdered sugar, 100 grams corn starch
Prepare Pan
- Lightly spray a 8x8 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.
- I like to use an 8x8 metal square with no bottom. Cover a baking pan with a sheet of parchment paper. Spray the inside of the square and then parchment paper with a light coating of baking spray. Place the square on the parchment paper.
Gelatin Bloom
- In the bowl of a stand mixer, stir together water and gelatin. The gelatin will absorb and "bloom". Meanwhile make sugar syrup.18 grams gelatin powder 200 bloom, 90 grams cool water
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℉ (115℃) on a sugar 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 10-12 minutes until tripled in size, thick and fluffy.
Make Marshmallows
- Transfer the whipped marshmallow into the prepared pan with rubber spatula and level.
- Sift an layer of the powdered sugar and cornstarch coating across the top.
- Let sit uncovered in a cool dry place for 4 hrs to set or even overnight.
- Lift the marshmallow square from the pan by grabbing the overhanging parchment paper. Or if using a metal square with no bottom, simply remove it.
- 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 sides of marshmallows with more sugar mixture.