Homemade marshmallows taste nothing like the bagged kind: soft, bouncy and full of vanilla. They take one pot, a stand mixer and a night to set. Using beef gelatin keeps them pork-free, which is why we wrote this one with our own.
Ingredients (about 36 marshmallows, one 23 cm square pan)
- 21 g beef gelatin powder (about 30 ml / 2 tbsp)
- 125 ml (1/2 cup) cold water, for the gelatin
- 400 g (2 cups) sugar
- 160 ml (2/3 cup) corn syrup or light glucose syrup
- 125 ml (1/2 cup) water, for the syrup
- A pinch of salt
- 10 ml (2 tsp) vanilla
- 60 ml (1/4 cup) icing sugar and 60 ml (1/4 cup) cornstarch, mixed, for dusting
Method
- Grease a 23 cm (9 inch) square pan and dust it with some of the icing sugar mixture.
- In the bowl of a stand mixer, sprinkle the gelatin over the cold water and let it bloom 10 minutes.
- In a saucepan, heat the sugar, corn syrup, water and salt over medium heat, stirring until the sugar dissolves. Then stop stirring and boil until the syrup reaches 115 °C (240 °F) on a candy thermometer.
- With the mixer on low, pour the hot syrup down the side of the bowl onto the gelatin. Raise to high and whip 10 to 12 minutes, until thick, glossy and tripled. Add the vanilla in the last minute.
- Spread in the pan with an oiled spatula, dust the top and let it set uncovered at room temperature at least 4 hours or overnight. Cut with an oiled knife and toss the pieces in the remaining dusting mixture.
Notes
- Keep in an airtight container at room temperature for up to 2 weeks.
- For maple marshmallows, replace the corn syrup with maple syrup and watch the temperature closely, it foams.
- Need to know more about gelatin? See the best grass-fed beef gelatin in Canada.
More with gelatin: homemade fruit gummies, bone broth and the pantry guide.
From Rise Nutrition
Try it for 30 days.
One-ingredient bovine gelatin. Ships from Canada · Free shipping over $45 · 30-day money-back.
★★★★★ 5.0 from 68 reviews
