Homemade Marshmallow

Homemade marshmallows are a game-changer. Soft, fluffy, and way better than store-bought, they practically melt in your mouth. Plus, making them is easier than you think, and the result is downright dreamy.

Why You’ll Love Homemade Marshmallow

Versatile: Perfect for hot cocoa, s’mores, or snacking on their own.
Budget-Friendly: Cheaper and tastier than store-bought versions.
Quick and Easy: Just a few steps, and you’ll have fluffy marshmallows in no time.
Customizable: Add vanilla, peppermint, or even swirl in chocolate.
Crowd-Pleasing: Kids love helping cut them out with cookie cutters!

Ingredients in Homemade Marshmallow

Gelatin: The key to the marshmallow’s bouncy texture.
Sugar: Creates that signature sweetness.
Corn Syrup: Helps prevent crystallization and keeps them smooth.
Vanilla Extract: Adds a warm, cozy flavor.
Powdered Sugar: For dusting so they don’t stick together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Line a baking dish with parchment and dust with powdered sugar.

Combine Ingredients

Bloom gelatin in water. Meanwhile, heat sugar and corn syrup until dissolved and bubbly.

Prepare Your Cooking Vessel

Pour hot syrup into gelatin while mixing on high speed until fluffy.

Assemble the Dish

Beat in vanilla, pour into prepared dish, and smooth the top.

Cook to Perfection

Let set for at least 4 hours, uncovered, at room temperature.

Finishing Touches

Dust the top with powdered sugar.

Serve and Enjoy

Cut into squares, toss in more powdered sugar, and enjoy soft, pillowy bites!

Nutrition Facts

Servings: 20
Calories per serving: 90

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes

How to Serve Homemade Marshmallows

Serve them in hot cocoa, toast them for s’mores, or dip them in chocolate for a treat.

Additional Tips

• Use a wet knife to cut marshmallows without sticking.
• Add food coloring for fun variations.
• Store in an airtight container to keep them fresh.

FAQ’s

1. Can I make them without corn syrup?
Yes, use honey, but the texture may differ.

2. How long do they last?
Up to 2 weeks in an airtight container.

3. Can I freeze marshmallows?
Yes, but the texture may slightly change.

4. Do I need a stand mixer?
It’s easier, but a hand mixer works too.

5. Can I make flavored marshmallows?
Yes, add extracts like peppermint or almond.

6. Why is my mixture sticky?
It’s normal—just dust with powdered sugar.

7. Can I use agar instead of gelatin?
Yes, for a vegetarian option, but it sets firmer.

8. How do I prevent crystallization?
Don’t stir once the sugar mixture starts boiling.

9. Can I add mix-ins?
Yes, swirl in chocolate or sprinkles before it sets.

10. Can I use natural sweeteners?
Honey works, but the flavor changes.

Conclusion

Homemade marshmallows are soft, dreamy, and far superior to anything you’ll buy in a bag. Make a batch and watch them disappear!

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