Pillowy, sweet clouds perfect for s’mores and hot cocoa
I can’t believe how easy marshmallows are to make. How have I not made them until now?! I’m never going back. They’re quite fun to make too. Watching sugar turn into a puffy cloud and then into a marshmallow is fascinating. Kids will love helping too – tossing the finished marshmallows in powdered sugar is the perfect job for little helpers.
These are classic vanilla marshmallows but get ready because many flavor variations are coming your way! These have the perfect melt-in-your-mouth texture. On hot chocolate, they practically turn into marshmallow cream. It’s heaven!
You can cut these out into shapes or whatever size you’d like. I cut these into large cubes and reserved one corner for another special treat. These are very sticky so don’t skimp on the powdered sugar. Otherwise they’ll be too sticky to handle.
These will truly make the most killer s’mores. They get magical when they start to melt. These babies last several weeks in an airtight container and would make a lovely gift for friends.
Homemade Marshmallows
1 cup cold water, divided
3 Knox gelatin packets
2/3 cup light corn syrup
2 cups granulated sugar
1/4 tsp salt
1 Tbsp vanilla
1 cup powdered sugar, divided
1/3 cup cornstarch
- Line a 9×13” pan with wax paper and coat with nonstick spray.
- Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle with gelatin and let bloom while you make the next step.
- Combine remaining 1/2 cup cold water with corn syrup, sugar, and salt in a medium sized saucepan over medium high heat. Whisk until the sugar has dissolved, then leave it alone and place a candy thermometer on the side of your pan. Bring to a boil and cook for about 8-10 minutes, until the candy thermometer reaches 240 degrees.
- Remove from heat and carefully pour straight onto the gelatin in the stand mixer, avoiding the sides of the bowl. Attach the whisk attachment and turn the mixer on low for about a minute, then slowly increase the speed to high. Let whip on high speed for 8-10 minutes, until mixture is thick and glossy.
- While your mixture is whipping, whisk together 1/2 cup powdered sugar and 1/3 cup cornstarch. Spray a silicone spatula with nonstick spray.
- With the mixer still running, add vanilla and beat for one more minute. Turn off the mixer and quickly scrape the mixture into the prepared pan, spreading it out with your greased spatula. Sift half of the powder sugar-cornstarch mixture over the marshmallows, reserving the rest for later. Cover loosely with plastic wrap and let sit at room temperature for 6-8 hours or overnight.
- After 6-8 hours, set a cutting board on top of the marshmallow pan. Flip upside down so that the marshmallows fall onto the cutting board and peel off wax paper. Sift remaining powdered sugar-cornstarch mixture over the marshmallows.
- Spray a long knife with nonstick spray and cut into 1” cubes. Place remaining 1/2 cup powdered sugar in a paper bag. Toss 3-4 marshmallows in the bag at at time to coat with powdered sugar, then toss in a sieve to remove excess sugar. Store at room temperature in an airtight container or ziplock bag for up to three weeks.
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