Homemade Marshmallows

Learn how easy it is to make homemade marshmallows AND an option to make them without corn syrup! The amount of people who are allergic to corn now and knowing how terrible corn syrup is for us, we love this option!

Marshmallow Recipe

1/2 cup water
2/3 cup light corn syrup (or invert sugar, recipe below)
2 cups sugar
Add the above ingredients to a saucepan and turn on medium heat, add your candy thermometer. It needs to reach 240 degrees f.

While that is coming up to temperature, add 1/2 cup cold water to your stand mixer bowl and sprinkle 3, 0.25 ounce packets of unflavored gelatin. Let this bloom while your sugar mixture comes to temperature.

Prep a pan or mold of choice with parchment paper and/or non-stick spray. Thick marshmallows = loaf pan. Thinner marshmallows = 8×8 pan.

Once your mixture reaches 240 degrees. Turn your mixer on low and dump the hot syrup into the mixer. Turn your mixer to high and whip for 10-12 minutes. It will be thick, white, and fluffy. After this, add your vanilla until incorporated.

Dump your mixture into your pan and dust with 1/4 cup powdered sugar with 1 tablespoon of corn starch mixed in. If you are using molds, sprinkle the same mixture over them as well and cover with plastic wrap and let it sit overnight or until set (sometimes only take a few hours). Once set, cut into pieces or de-mold. Cover or dip in any kind of chocolate you’d like to add some extra flavor, make them your own! Store in an airtight container or bag and enjoy!

Invert Sugar Recipe

Invert sugar can be a perfect substitute for corn syrup 1:1. It can also be used in royal icing, cakes, cookies, and more! It has a lot of benefits to it, we will be sharing more recipes with you as we go!

Add into a saucepan and turn on medium heat.

2 cups sugar
1 cup water
1/4 teaspoon cream of tartar

Stir the mixture until it dissolves and then stop stirring. Let it come a soft boil and use a candy thermometer to watch the temperature until it hits 236 degrees fahrenheit. Remove from heat and store in a glass airtight container. Store in a cool, dry, place.

When making the homemade marshmallows, I made the invert sugar and used it while it was still hot. For other recipes, you will want it to come to room temperature before use.