I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.
Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the homemade marshmallows with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe for homemade marshmallows is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.
I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. You can watch me use both types of gelatin in my instagram video. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor. You can find the gelatin sheets on Amazon if you want to give them a try.
You can watch me make the marshmallows in my instagram video.
Homemade Marshmallows
See me make these step by step below and find the full recipe at the bottom of this post!
Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in 1/2 cup of water in the bowl of your stand mixer.)
Once the gelatin has softened, squeeze some of the excess water out.
Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.)
Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.
In a second saucepan cook the sugar, corn syrup and 1/2 cup water,
until it reads 245°F on a candy thermometer. Turn off the heat and quickly
pour the melted gelatin sheets into your mixer.
Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn’t hit the whip attachment.
Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes.
Generously dust a baking sheet, lined with parchment, with powdered sugar.
The marshmallow will be light, fluffy and cooled to nearly room temperature. This is when you add the vanilla, extract and food coloring.
Round Marshmallows: To make round marshmallows I used 2 1/2-inch molds made from PVC pipes. (I had them cut to the size I wanted from a long pipe that you can get at Home Depot. Or, you can buy pastry molds.) Line the molds with acetate strips that are cut to fit and really lightly wiped with butter, then dusted with more powdered sugar. This requires a bit more effort than the square or freeform marshmallows that I’ll talk about in a minute.
Using a pastry bag (I suggest using disposable, since it is very tough to refill the bags when working with sticky marshmallow) fitted with a large round tip. Pipe the marshmallow evenly into 12 prepared forms.
Allow the marshmallows to sit for several hours, or overnight before unmolding them.
Square Marshmallows: If you want to make square marshmallows, just lightly grease a baking dish with butter. Pour the marshmallow into the pan and allow to sit for several hours or overnight. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife and cut into desired shape. Dust with more sugar to prevent from sticking.
To unmold the set marshmallows:
Once the marshmallows are set, simply remove the acetate and roll the marshmallows in powdered sugar. (If they stick to the acetate, dip a paring knife in hot water and run it along the acetate.)
The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.
Make your favorite hot chocolate recipe and float the marshmallows.
As they sit in the hot liquid they will begin to melt, that’s the best part!
Ingredients
- 1 cup powdered sugar
- 12 sheets silver gelatin or 3 packets powdered gelatin
- 1 3/4 cups (385g) sugar
- 3/4 cup (255g) light corn syrup
- Pinch salt
- 2 teaspoons vanilla
- 1 teaspoon flavored extract mint, ginger, cardamom, almond, orange, lemon, or anything you like, but make sure it is an extract and NOT oils
- 1 + drops of food coloring I like to use the paste or gel colors
Instructions
- Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in 1/2 cup of water in the bowl of your stand mixer.) Once the gelatin has softened, squeeze some of the excess water out. Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.) Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.
- In a second saucepan cook the sugar, corn syrup and 1/2 cup water, until it reads 245°F on a candy thermometer. Turn off the heat and quickly pour the melted gelatin sheets into your mixer. Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn’t hit the whip attachment.
- Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes.
- Generously dust a baking sheet, lined with parchment, with powdered sugar.
- The marshmallow will be light, fluffy and cooled to nearly room temperature. This is when you add the vanilla, extract and food coloring.
- Round Marshmallows: To make round marshmallows I used 2 1/2-inch molds. Line the molds with acetate strips that are cut to fit and really lightly wiped with butter, then dusted with more powdered sugar. This requires a bit more effort than the square or freeform marshmallows. Using a pastry bag (I suggest using disposable, since it is very tough to refill the bags when working with sticky marshmallow) fitted with a large round tip. Pipe the marshmallow evenly into 12 prepared forms. Allow the marshmallows to sit for several hours, or overnight before unmolding them.
- Square Marshmallows: If you want to make square marshmallows, just lightly grease a baking dish with butter. Pour the marshmallow into the pan and allow to sit for several hours or overnight. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife and cut into desired shape. Dust with more sugar to prevent from sticking.
- To unmold the set marshmallows: Once the marshmallows are set, simply remove the acetate and roll the marshmallows in powdered sugar. (If they stick to the acetate, dip a paring knife in hot water and run it along the acetate.)
- The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.
Great photos and instructions! I love the free form marshmallows that you made too. Very nice post.
I can’t wait to try my own!!
Any substitutions if you’re avoiding corn syrup?
Hi Helen,
I have always used corn syrup, so I will have to do some investigating to see if there is a reasonable substitute.
Thanks, Zoë
You make it look so easy! I’m going to try it.
These look beautiful! Sheet gelatin seems to come in varying strengths – can you please comment, so we can find the correct kind of sheet gelatin? Thank you!
Hi Beth,
Great question, I used silver sheets.
Cheers, Zoë
they are really beautiful. like puffs of snow.
Organic tapioca syrup works pretty well, it is as close to flavor neutral as you can get. Honey works, if you want them to taste of honey. Agave doesn’t work. Golden syrup works as well. Sorry, stream of consciousness typing….
These are just gorgeous and look like so much fun to make!
Thanks Laura,
They really are fun to make. Sooo many options for flavors, shapes and colors!
Cheers, Zoë
In place of the corn syrup, I have used Lyle’s Golden Syrup, sorghum syrup, and honey all with success. The sorghum will tint the marshmallows a very light doe brown. Hope that helps!
Thanks Jyll,
I have used honey to flavor them in the past, but not in place of all the corn syrup. I was thinking Lyle’s would be a great alternative and so tasty. I am going to try it myself!
Cheers, Zoë
This is amazing. I love it all the way through.
Thank you Sini! 🙂
Cheers, Zoë
These looks great. I really appreciate the photo tutorial. You make it look so easy. I can’t wait to give them a try. Thanks.
Now those are marshmallows worthy of a hot chocolate dip.
Thanks, Zoe! Can’t wait to make these – enjoying the Minnesota winter along with you and these will be a perfect antidote. 🙂
ooh my… you had me at marshmallows
beautiful amazing photos, loves them all 😀
I am obsessed with marshmallows- And love the cloud-like texture of the egg-free ones. Such a good base for interesting flavours too- I have been whipping up maple chai, pomegranate and rose and toasted coconut ones all week and I just can’t choose my favourite! Check out my blog (http://loveandrelish.blogspot.co.uk/) for more! C x
I have never made marshmallows and had no idea how to go about it. Thanks for the step-by-step. So helpful.
Will you also share your hot chocolate recipe? It looks so luscious in the photographs!
Hi Karen,
I will have to write it down next time I make it. I usually just heat up milk, add chopped chocolate, a bit of cocoa powder until it is rich and dark, maybe some sugar if I’ve used a really dark chocolate, then a touch of cream, just because it is awesome! 😉
Cheers, Zoë
these are just the cutest! i sort of want to have a big hot tub sized cup of hot chocolate and sit on a marshmallow raft.
and YAY for the (perfect for hot chocolate) weather!!!
Thank you Molly!
I look forward to warmer weather, but until then we have hot chocolate! 😉
Cheers, Zoë
Thank you so much! I thought the only way to make homemade marshmallows was with egg whites. I used to make them before I had kids, and always thought it would be so much fun to make them with my future kids — but my kid is allergic to eggs! We will definitely try this together.
Zoe – we (husband and I) have purchased the newest (revised) book you co-authored with Jeff Hertzberg (my husband had purchased the first one before we met).
I’ve just finished my first try of the basic dough – and baked off a loaf.
Everything functioned as indicated it would – BUT – the crust look fine but was actually ‘soft’ and not crisp as I expected it to be. All preparations and instructions prior to baking-off were carefully followed but again the crust looked fine but was quite soft.
Is this the way it is supposed to turn out? because in reading back through the book and instructions nothing is actually mentioned that I could find describing how the crust was supposed to turn out.
Suggestions? Don’t think another 10 minutes baking time, etc., would have made much different – but if so please advise. Also, I’ve heard that ‘misting’ the top with water just before putting into the oven (and a tray of water was in the oven as the loaf baked) will make the crust turn out more crisp – so if that’s a step that can/should be taken to accomplish the desired crust please also comment.
Thanks !
Sharon
Hi Sharon,
Here is a link to my site all about the bread and books, there is tons of info over there. It is the best place for questions too, so I can point you to the proper posts. http://www.artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated
It sounds like your loaf was slightly underbaked, so the internal moisture made the crust soft. Additional baking time will help.
Thanks, Zoë
THANKS FOR THE RECIPE! WE ALL REMEMBER THE HOT CHOCOLATE WITH MARSHMALLOWS IN IT WHEN COMING IN FROM THE SNOW!!
I just found your website via a Pinterest pin of these beautiful marshmallows…it is beautiful. In exploring I notice you have a Bluestar range…I am about to buy one I think…would you recommend? Am interested to hear thoughts if you don’t mind. Am possibly buying two one for farm kitchen (36″ RCS) and one for home (48″). They look sound/great but not that many here on East coast. Thanks so much.
I’ve made many, many marshmallows in my day (over 1000 for my daughter’s wedding)… but they never looked like these. Yours are beautiful!
So naughty and so dreamy!! Gah! Those marshmallows alone are worthy of drool, but paired with that hot chocolate I am totally swooning.
I’ve just made marshmallows for the first time and you post was soooooo helpful. I had a recipie from a different site but I managed to mess up my first batch. Your pictures of the steps ensured my next batch was successful. So thanks.
Do you have an alternative suggestion for gelatin? My husband can’t eat it!
I would love to try this recipe with him.
Hi. I’m sorry I missed this, but did you ask me on instagram? I have never tried them without gelatin, but I know it is possible.
Thanks, Zoë
I did ask on instagram! Still looking for a gelatin alternative.
Hi. I think the best bet is agar agar, but I am just not sure how much. There are many vegan recipes online, but since I haven’t tried them, I am not sure which to recommend.
Thanks, Zoë
These are the cutest! I love homemade marshmallows so so much. They are my favorite thing to gift during the holiday season. Can’t wait to try this recipe out! xoxo
Hi Kelsey,
I hope you give them a try, so easy and fun!
Cheers, Zoë
loved the idea of making it in a baking ring so it fits the cup! Beautiful ♥
Hi Natalie,
I love this shape, but it’s a tiny more work to get there than the giant squares.
Zoë
These look so good! Is the 1 cup of powdered sugar just for dusting or does that go in the pot of sugar and syrup on the stove?
Hi. It is just for dusting!
Enjoy, Zoë
How could I make these mini?
Hi Molly,
Just spread them out in a larger pan, so they are much thinner and then cut them into tiny pieces.
Enjoy, Zoë
I feel a new project coming on- how heavy are the rings used for forming- how much weight is needed for the form, was thinking simple form cookie cutters sprayed w/ cooking spray.
These are very lovely, makes me want hot cocoa 🙂
How much is one packet of gelatin? They seem to be sold in various sizes.
Thanks!
Jill
Hi Jill! The gelatin packets Zoë uses are from Knox and 1 packet = 7g or .25 oz of gelatin. Happy baking!
Quick question – I’m going to a party tomorrow night who postponed her family’s Christmas party because of our -32-degree windchills. I thought, rather than take something traditional, I’d take a couple different hot chocolates and marshmallows. I’m thinking that one batch should be flavored with peppermint. Can you share a suggestion about that flavoring? Should I use it instead of vanilla, or in addition to vanilla? How much? Thanks so much. Happy New Year!
Hi Merrell! Such a fun idea. It depends how strong you want the flavor. Zoe suggests adding 1/4 tsp at a time until you like the flavor. Also, use peppermint in place of the vanilla. If you use both it could be too much liquid and change the consistency. Enjoy!
Hello – do you add both the powdered sugar and granulated sugar to make the syrup? It’s not clear in the instructions.
Hi Alison, the powdered sugar is just for dusting the baking sheet. Cheers!
Hi Zoe! What size baking dish should be used for the square shape? Will 9×13 stil yield a thick marshmallow? Thanks!
Hi! An 8×8 square pan will make them quite thick and a 9×13 will result in quite thinner marshmallows. If you give them a try, please come back and let us know how it went!