Candy, Marshmallow, Peanut Butter

Marsha, Marsha, Marshmallow!

Bouncy and soft, sweet and chewy, homemade marshmallows are treats that are surprisingly easy to make.


Homemade marshmallows are a delicious candy that’s worth the time and effort to master. The basic recipe couldn’t be easier to make, and it’s wildly versatile. Chocolate, peppermint, peanut butter, coconut… there are so many different types of flavors to try! And you can eat them plain, coat them in chocolate or cocoa powder, or you can use them in s’mores or any other confection you want.

You can use a 9 x 9 square pan to produce cube-like marshmallows perfect for dunking in hot chocolate or coating in melted dark chocolate. Alternatively, a 9 x 13 pan would produce thinner marshmallows that can be cut in the shape of graham crackers and used with s’mores as shown below (peanut butter on s’mores = heaven).


Homemade Vanilla Marshmallows

yield: well that would depend on the size of the pan, the shape of the marshmallows, and how many you eat as soon as they’re done, now wouldn’t it?

  • 3 envelopes unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • butter and confectioner’s sugar for greasing and dusting

Butter the bottom and sides of a 9 x 9 square pan. You can use a 9 x 13 pan if you’d prefer. Set aside.

In the bowl of a stand mixer fitted with a  whisk attachment, sprinkle the gelatin over 1/2 cup of the water. Let the gelatin bloom while you prepare the syrup.

In a medium saucepan set over medium heat, combine the remaining water, sugar, corn syrup, and salt. Bring to a boil and allow to boil for one minute more, or until the syrup reaches 240 degrees.

With the mixer on low speed, pour the syrup into the gelatin mixture in a slow and steady stream. Increase the speed to medium-high and whip until it is very thick and cool, about 12-15 minutes. Towards the end of the mixing, around the 10 or 12 minute mark, add in the vanilla.

Pour the marshmallow into the prepared pan and dust generously with confectioner’s sugar. Let the marshmallow sit out uncovered overnight to dry. Turn out the marshmallow onto a surface dusted with confectioner’s sugar, and cut into any shape you want.




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