Marshmallows toasted over the fire is an ever-popular camping experience. But you don’t need to buy them from the shop, you can make your own! You can roast these to make smores, add them to hot cocoa, or just eat them for fun.
Unlike some candy recipes, marshmallow is relatively easy to make and can be done in any kitchen. Just make sure you have a sugar thermometer (or another thermometer) to manage the heat of the sugar. This recipe is also easy as it does not use the traditional method of egg whites.
Once you have made it a few times and get confident in your skills you can change out the vanilla for other flavors. Try fun and unusual flavor options like rose, raspberry, and mint. Or keep the marshmallows simple for cooking s’mores or adding to hot chocolate.
Homemade Marshmallows Recipe
Ingredients
- cooking spray
- 2 cups white sugar
- 1/4 cup corn syrup
- 1 cup water divided
- 3 tablespoons gelatin
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch (cornflour)
- 1/4 cup confectioner's sugar (icing sugar)
Equipment
- 9×13 inch (23x33cm) tray
- pot
- mixer with large heatproof bowl
Directions
- Prepare a 9×13 inch (23x33cm) tray, by spraying with cooking spray.
- Place the sugar, corn syrup, and ½ cup of water in a pot to heat over medium heat. Gently stir once to ensure the sugar mixture is wet. Do not stir after the initial mix, to eliminate sugar crystals from forming. Heat the sugar mixture to the ‘soft ball’ stage of candy at 240 to 245 degrees F (115 to 118 degrees C) on a sugar thermometer or instant-read thermometer. This will take 8 to 12 minutes.
- While the sugar mixture is heating, in a large heatproof mixer bowl add the gelatin and ½ cup water together (no stirring necessary). This blooms the gelatin (initiates the gelatin to absorb water).
- When the sugar mixture is at the ‘soft ball’ candy stage, set the mixer bowl with the gelatin at a low speed. Slowly pour the sugar mixture into the mixing bowl. Turn the speed up to high and mix for about 3 minutes until the volume of the marshmallow starts to grow.
- Add the vanilla then continue to mix on high speed for another 2 minutes. When the marshmallow fluff has doubled in volume and is glossy and thick, (it will slowly slide off the mixer blades), pour it into the greased tray. Set aside for 4 to 6 hours at room temperature to set.
- Mix equal parts of cornstarch and icing sugar, then sift over the top of the marshmallow.
- Flip the marshmallow onto a cutting board. With a sharp knife cut into squares using the cornstarch-icing sugar mixture to keep the slices and squares from sticking to each other.
- Store in an airtight container until ready to toast over the campfire.
Nutritional Information
More Marshmallow Recipes
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Marshmallow Snowmen
Picnic
Chocolate Marshmallow Wagon Wheels
Campfire
