She Strengthens

Sweet Treats Made Easy: Homemade Marshmallows

The Magic of Marshmallows

Who doesn’t love the soft, fluffy texture and sweet taste of marshmallows? Making them at home is easier than you think, and with a few simple ingredients, you can create these delightful treats in no time.

Gather Your Ingredients

To get started, you’ll need:

• 3/4 cup powdered sugar
• 1/2 cup cornstarch or potato starch
• 4 1/2 teaspoons unflavored powdered gelatin
• 3/4 cup cold water
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/8 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• Cooking spray for coating the baking pan

The Marshmallow-Making Process

Begin by preparing your coating mixture by sifting together the powdered sugar and cornstarch or potato starch in a large bowl. Set it aside for now.

Next, lightly coat an 8-by-8-inch baking pan with cooking spray and set it aside.

In a small microwave-safe bowl, whisk together the gelatin and 1/2 cup of the cold water. Let it soften at room temperature for 5 minutes.

In a medium saucepan, combine the sugar, 1/4 cup of the corn syrup, remaining 1/4 cup water, and salt. Bring to a boil over high heat, stirring occasionally, until the temperature reaches 240°F on a candy/fat thermometer.

The Whipping Process

While the syrup is cooking, pour the remaining 1/4 cup of the corn syrup into the bowl of a stand mixer fitted with a whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl and turn the mixer to low.

When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and whip for 5 minutes. Increase the speed to medium high and whip 5 minutes more. Add the vanilla, increase the speed to the highest setting, and whip until opaque white, fluffy, and tripled in volume, about 1 to 2 minutes more.

Shaping and Coating

Pour the marshmallow mixture into the prepared pan and use an offset spatula to smooth it into the corners. Sift 1/2 cup of the coating evenly and generously over top; set the remaining coating aside. Let the marshmallow set uncovered for at least 6 hours in a cool, dry place.

The Final Touches

Use a knife to loosen the marshmallow slab from the edges of the pan. Dust a work surface with a thin layer of the reserved coating. Invert the marshmallow slab onto the work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in the remaining coating, patting off the excess. Store in an airtight container at room temperature for up to 1 month.

Tips and Variations

Want to take your marshmallows to the next level? Try adding a scraped vanilla bean or a dab of pure vanilla bean paste along with the vanilla extract for an intense vanilla flavor. You can also cut out fun shapes using cookie cutters or pipe out marshmallow chicks for Easter. The possibilities are endless!