Fluffy marshmallow pillows!
Yields 6 oz. approximately ( I weighed these, then forgot to write it down… will update with the correct weight when I make these again)
Total Time: 4 hr. 45 min
Prep Time: 45 min
Rest Time: 4 hrs.
- 6 oz. water, divided
- 2 ½ tsp powdered gelatin (1 packet)
- 8 oz. granulated sugar (approximately 1 cup)
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 1 oz. confectioners’ sugar (approximately 1/8 cup)
- Prepare a stand mixer with the whisk attachment.
- Add 2 oz. water to a shallow bowl. Sprinkle the gelatin over the water in a thin, even layer.
- Place the sugar, salt, and remaining 4 oz. water in a saucepan, whisk to combine.
- Bring to a simmer over medium heat and cook until it reaches 240 degrees (soft ball stage), approximately 15 minutes. Do not stir this mixture once it is simmering.
- Add the bloomed gelatin to the hot sugar and whisk to combine.
- Turn the mixer on low and pour in the sugar mixture. Beat on high for 14 minutes.
- Meanwhile, prepare the baking sheets/pans of your choice (baking sheets for freeform/mini-marshmallows or 8 x 8-inch square pan for square marshmallows). Line with parchment paper, spray with nonstick cooking spray, and sift a layer of confectioners’ sugar over the top.
- After 14 minutes, add the vanilla extract and beat to combine.
- For mini-marshmallows, scoop the filling into a gallon plastic bag. Snip the tip of the bag and pipe out long strips. For freeform marshmallows, scoop the filling onto parchment paper in desired shapes. For square marshmallows, scoop the filling into a square pan and spread into an even layer.
- Sift additional confectioners’ sugar over the top and let sit uncovered for 4 – 8 hours.
- Cut into desired shapes using kitchen shears or pizza cutter. Toss in additional confectioners’ sugar to coat the sticky sides. Store in an airtight container at room temperature.
Making marshmallows from scratch is actually really fun! (once you figure out the recipe lol… luckily, I’ve already done that for you!)
Marshmallows were originally made from the sap of the marshmallow plant. Today, marshmallow sap is swapped out with gelatin, which helps the candy retain its chewy texture. Most marshmallow recipes contain corn syrup and/or raw eggs, which makes them less than ideal for nomming. This recipe contains very simple ingredients: water, kosher salt, gelatin, granulated sugar, confectioners’ sugar, and vanilla extract.
You’ll also want to have a fine-mesh strainer on hand for sprinkling on the confectioners’ sugar.
First step – gelatin preparation. Place 2 oz. water in a shallow bowl and evenly sprinkle the gelatin powder over the top. Let this soak while we work on the sugar mixture.
I know gelatin is kinda gross… however, I’ve been unable to recreate soft, spongy marshmallows without it. BUT, I do think I’ve been able to recreate sugar flavored rubber:
Appetizing, huh? So… using gelatin for now, until I can figure out how to make plant based gelatin work.
While the gelatin is gelling, time to move onto the other main component – sugar syrup! Place the remaining water and granulated sugar into a tall saucepan and whisk to combine.
Once it’s been combined, remove the whisk and let the mixture heat up over medium heat without disturbance. After a few minutes, small bubbles will begin to form.
Then, it will start to go crazy! Make sure you keep a close eye on this. Sugar can go from perfect to burnt in a blink of an eye. This is also extremely hot, so be careful not to spill any on yourself.
Once the mixture reaches 240 degrees Fahrenheit, remove it from the heat (takes about 15 minutes). This is the beginning of the soft ball stage, which is the perfect temperature for soft candies like marshmallows.
Whisk the gelatin mixture into the sugar syrup.
Then immediately pour this into a stand mixer, while it is running on low speed. You can also do this with a hand mixer.
Once it’s poured in, turn the speed up to high and let it go for 14 minutes.
Soon it will begin to transform into a light, fluffy pillow.
And then, it will actually start to look like marshmallow fluff!
Add the vanilla extract and beat until well combined.
At this point, apologize to your mixer for making it work so hard.
Now is the time for fast action – this marshmallow mixture will begin to setup and will soon be difficult to work with.
During the 14 minute whipping time, prepare the pans so they’re ready to go. I’ve found that 2 baking sheets work well for freeform and mini-marshmallows, while an 8 x 8 inch square pan is great for square marshmallows. Line your pan of choice with parchment paper. Then, spray with nonstick cooking spray and sprinkle with confectioners’ sugar.
For mini-marshmallows, scoop the filling into a gallon plastic bag. I usually spray a spatula with nonstick spray to help with the transfer.
Snip the end of the bag and pipe into long strips.
Sprinkle additional confectioners’ sugar over the top. After 4-8 hours cut into pieces using kitchen shears or a pizza cutter.
If you’d like to make larger squares, scoop the filling into an 8 x 8-inch square pan and spread into an even layer. Then sprinkle the top with more confectioners’ sugar
After 4-8 hours, cut into squares using a pizza cutter or kitchen shears.
Feel free to toss in additional confectioners’ sugar to coat the sticky sides.
For freeform marshmallows, scoop the filling onto a baking sheet in the desired shape and sprinkle with confectioners’ sugar.
Allowing these marshmallows to rest for 4-8 hours at room temperature before cutting and consuming will give them enough time to firm up. If you happen to have any leftover marshmallows, store in an airtight container at room temperature.
Happy marshmallow making!