“I literally could not feel more cozy right now if I were actually inside a marshmallow” ― Alice Clayton.

I do strongly believe that homemade is unbeatable for most things in life and of course I have been brought up on that philosophy. But more often than not , laziness and lack of preplanning gets the better of me. On the whole, where ingredients are concerned, I am not a DIY kind of person .. but once in a way I go the whole nine yards and DO NOT take the easy way out!

I haven’t been able to get my hands on a decent bag of marshmallows for the longest time.The only ones I can find in shops nearby are either  flavoured or coloured…which is fine if you are just planning to nosh on them, not so much if you want to bake with them. Please note that this post was originally up in 2016. And pictures have been updated in 2023 : and since I have now a 5 year daughter , the marshmallows  ( like too many things in my world ) are pink ! You can opt out the colour !

Recipes for marshmallows aren’t the most confidence inducing ones … either they involve the dreaded corn syrup or extensive precautions on pouring hot sugar syrup into bowls with moving beaters . Then there are the ones with egg whites. It was in Instructables that I found this great way of making marshmallows. No egg whites , corn syrup or liquid glucose . Quite a lot of gelatine though.

These are reasonably easy to make , the only tricky part being , getting the sugar heated to the right stage. A candy thermometer takes away the guess work but you can do without it . See the recipe for notes on this. An electric mixer is highly advisable though. The batter is sticky as hell and you would much rather preserve your muscle power to use elsewhere.

And if you are looking for ways to use these marshmallows , other than just popping into your mouth – check out my recipes for marshmallow brownies or s’mores brownies or this rocky road cake !

The end result was worth it a hundredfold. If it wasn’t, I wouldn’t be sharing it with you , would I! The marshmallows are as good (?better) than any ones I have eaten. Spongy , pillow soft and chewy !

Homemade marshmallows

Easy way to make the best marshmallows at home – without any glucose , egg whites or corn syrup!

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Ingredients

  

• 28 grams or 3 tablespoons gelatin
• 60 ml or 1/4 cup cold water
• 60 ml or 1/4 cup water
• 200 grams or 1 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar for coating
• 2-3 drops red or pink gel food colouring

Instructions

 

• Prepare your pan by greasing generously with oil and sifting icing sugar all over. Tap off the excess. A 5 x 5  square pan works well for good sized marshmallows for candy, I used an 8 x 8 here as I wanted mini marshmallows for baking recipes.
• Mix the gelatin into the quarter cup of cold water. This is called blooming.
• In a thick bottomed sauce pan, measure out another 1/4 cup water and the one cup sugar. Heat until all the sugar dissolves. Swirl or stir so that nothing burns.
• Once the sugar dissolves, let it continue heating on low or medium until it reaches soft ball stage. If you have a thermometer, it should register 240 F or 115 C.
• If you don't have a thermometer , use a teaspoon and drop little bits of the sugar solution into a cup of cold water. Roll in your fingers. If it forms a "soft ball" , its the right stage. If its not reached the required temperature yet, you will not be able to form a ball with it.
• It sounds more complicated than it really is. Basically , if you let all the sugar melt and heat it for a minute or so more – before it turns yellow or amber colour – you should be good.
• Once you have reached this stage , immediately take the saucepan off the heat. Mix in the gelatine and stir until dissolved.
• Add the vanilla and salt.
• If you see undissolved bits , you can strain it now .
• Beat with your electric mixer at medium high for few minutes. You want a batter that is white , fluffy and viscus . When you lift the beater or tilt your pan, it should flow slowly. It will be really sticky.
• Add your food colour if using ( drop by drop) and beat until incorporated
• Using a rubber or silicon spatula , spread the mixture on your prepared pan and smoothen quickly. Rest for atleast 2 hours or overnight .
• Remove the marshmallow slab , using a rubber or silicon spatula to nudge it off the sides and bottom.
• Dust the top of the marshmallows , your knife and the cutting board with sifted icing sugar. Cut into squares. Dust with icing sugar.

Notes

Double the recipe for a 9 x 13 inch pan .
Store sugar coated marshmallows in an airtight container for few days at room temperature.
Don’t worry about your sticky utensils. Soak in water and the marshmallow melts right off in a few minutes.

My measuring cup is 240 ml. 

There you go … light and fluffy marshmallows right at home. They are chewy and yet almost airy. They are great to eat all on their own. Dress them up with colour , add ins ( chocolate chips and sprinkles?) or flavours like coffee or rose or mint . I left them plain because I have a few recipes in mind to try out with these! Is there any bake with marshmallow that you have wanted to make ? Let me know !!!!

Until then , have a look at these ooey gooey toasty marshmallow brownies and this out-of-this-world Rocky Road cake!