How Much Sugar In Marshmallows

How Much Sugar In Marshmallows?

How much sugar in marshmallows? The exact amount depends on the type of sugar used, the recipe, and how the marshmallows have been made.

Today, we will dive deep into the world of marshmallows including how much sugar they contain and even the sugar content of a single marshmallow. We also compare how this amount differs between homemade and store-bought marshmallows. And, finally, we have included a very easy marshmallow recipe you can make at home!

Sugar In Marshmallows

This is the most important ingredient for making marshmallows. Sugar in marshmallows is what gives these treats their shape, structure, and sugary-sweet flavor. Essentially, the sugar crystals are melted and restructured using specific temperatures.

The sugar is melted and brought to firm ball stage. At this stage, the syrup has certain characteristics that when processed in specific ways, can give you soft candies that will hold their shape – like marshmallows.

How Much Sugar Is In Marshmallows?

When someone asks us “how much sugar is in marshmallows, we can’t really give you an exact answer. The exact amount of sugar depends on a ton of factors. Different manufacturers use different recipes which will affect the quantity of sugar present in the final product.

It is also common that different types of sugar are used to make marshmallows, not only traditional granulated white sugar.

If you want to figure out how much sugar is in a marshmallow when it is homemade, you can use a nutritional calculator online, or work on some averages.

For the average homemade marshmallow, and specifically this recipe, one portion contains between 7 and 9 grams of sugar and roughly 30 calories each.

sugar in marshmallows

How much sugar is in a marshmallow?

A regular (or average-sized) marshmallow is considered to be roughly a 1-inch cube.

One regular marshmallow contains about 4 grams of sugar, which is roughly equal to one (1) teaspoon of granulated white sugar.

And, 4 regular marshmallows are considered to be a single serving. This means a serving of marshmallows will contain roughly 16 grams of sugar (4 teaspoons).

While marshmallows are virtually fat-free, they are considered to be extremely high in calories because of their high carbohydrate content.

Easy And Simple Marshmallow Recipe – What You Will Need

Ingredients for the marshmallows

  • 17.6 ounces white granulated sugar
  • 2/3 cup water, for the marshmallows
  • 1/2 cup water, to bloom gelatin
  • 3 packets (7 teaspoons) gelatin powder
  • pinch of salt
  • 1 1/2 teaspoons extract of your choice

Ingredients for the dusting powder

  • 1 cup powdered sugar, sifted
  • 1/2 cup cornstarch, sifted

Equipment

  • Medium saucepan
  • Cup with hot water
  • Pastry brush
  • Sugar or candy thermometer
  • Large mixing bowl
  • Electric mixer (hand or stand mixer)
  • 8×8-inch baking pan
  • Non-stick baking paper or baking spray
  • Silicone or rubber spatula
  • Sieve

Step By Step Instructions For Making Marshmallows

Step 1: make the sugar base

Start by combining the white granulated sugar and the water (for the marshmallows) inside a medium saucepan. Set the mixture over medium heat and stir constantly so that the sugar can dissolve completely.

Once the sugar has dissolved, bring the syrup to a light simmer and allow it to cook for roughly two minutes. If you see any sugar crystals form on the sides of the pot, brush them with a pastry brush and some hot water.

If you can, place the thermometer against the side of the pot. Otherwise, just check the temperature often. Your syrup should reach a temperature of between 242 – 245°F (116.5 – 118.3°C). This is also known as the firm ball stage.

Step 2: prepare the gelatin

While the syrup is cooking and coming up to the right temperature, you can prepare the powdered gelatin.

In a large mixing bowl, combine the water (for the gelatin) and the powdered gelatin. Whisk to make sure they are well combined and allow the gelatin to bloom for at least 10 minutes. You will see that it absorbs all of the water and becomes a solid mixture.

Step 3: make the marshmallow mixture

Once the sugar syrup has reached the correct temperature, remove it from the heat and allow its bubbles to subside.

Slowly start whisking the bloomed gelatin inside of the mixing bowl. As the mixer is running at a low speed, pour the syrup onto the side of the bowl so that it can run down to the gelatin. Once all of the syrup has been added, add the salt and increase the mixers’ speed to high.

Continue whisking at this speed for about 3-5 minutes or until the base has doubled in size and is white and fluffy. Continue whisking for another 3-5 minutes so that the volume of the marshmallow base can increase even further.

Step 4: prepare the equipment

While the marshmallow base is whipping, start preparing your equipment. You can also do this step before you start making your marshmallows.

Rub an 8×8-inch baking pan with butter, cooking spray, or line it with non-stick baking paper. Brush all of your utensils (that you will be using) with that fat as well.

Step 5: finish your marshmallow base and shape

Finally, add the extract of your choice to the whipped and fluffy marshmallow base and whisk it for another minute or so to ensure it is well-combined.

Then, scrape the fluffy base into the lined baking pan. We found that a silicone or rubber spatula works best. Spread the fluff evenly into the pan, making sure not to press out all of the air.

Step 6: allow the marshmallow to set

Lastly, sieve some powdered sugar over the top of the marshmallow and allow it to set (at room temperature) for at least 6 hours.

Once set, turn the marshmallows out onto a dusted counter. You can use the mixture of cornstarch and the remaining powdered sugar. Dust your knife or scissors with the dusting powder and cut the marshmallows into the shape and size of your choice. Dust the entire piece in powder and store them inside of an airtight container.

how much sugar is in a marshmallow

Tips And Tricks For Making Marshmallows

  • When making the sugar syrup base, it is important to look out for crystals forming inside of the pot. These crystals could easily cause the entire syrup to crystallize, making it unusable. To prevent this from happening, brush the sides with hot water and a pastry brush. Do not use cold water as it will shock the sugar crystals and promote crystallization. The hot water helps melt them away.
  • The reason you are pouring the hot syrup onto the side of the bowl and not directly onto the bloomed gelatin is so that you can prevent scorching the gelatin and causing it to lose its effectiveness.
  • You have to rub all of your utensils with the fat (butter, shortening, or cooking spray) to prevent the marshmallow base from sticking to them. Do not skip this step!
  • We like to use vanilla extract to make “plain” marshmallows, but you can use virtually anything you can think of! This is where many people get very creative!
  • You can use these marshmallows to make our famous and uber creamy marshmallow frosting.

Servings And Preparation Times

Preparation time Setting time Servings
30 minutes 6 hours 64 1×1-inch marshmallows

How Much Sugar In Marshmallows – Final Words

Regardless of how much sugar marshmallows contain, we still absolutely love them and anything is good in moderation. If you love this recipe and found it useful, let us know in the comments below and share it with your friends!

Read more about Best Way To Melt Marshmallows

The Ultimate Marshmallow Recipe

Easy, simple, and delicious!
Servings: 64 1x1-inch marshmallows

Equipment

  • Medium saucepan
  • Cup with hot water
  • Pastry brush
  • Sugar or candy thermometer
  • Large mixing bowl
  • Electric mixer (hand or stand mixer)
  • 8x8 inch baking pan
  • Non-stick baking paper or baking spray
  • Silicone or rubber spatula
  • Sieve

Ingredients
  

For the marshmallows

  • 17.6 oz white granulated sugar
  • 2/3 cup water, for the marshmallows
  • 1/2 cup water, to bloom gelatin
  • 3 packets (7 teaspoons) gelatin powder
  • pinch of salt
  • 1 1/2 tsp extract of your choice

For the dusting powder

  • 1 cup powdered sugar sifted
  • 1/2 cup cornstarch sifted

Instructions

  • Start by combining the white granulated sugar and the water (for the marshmallows) inside a medium saucepan. Set the mixture over medium heat and stir constantly so that the sugar can dissolve completely.
    Once the sugar has dissolved, bring the syrup to a light simmer and allow it to cook for roughly two minutes. If you see any sugar crystals form on the sides of the pot, brush them with a pastry brush and some hot water.
    If you can, place the thermometer against the side of the pot. Otherwise, just check the temperature often. Your syrup should reach a temperature of between 242 - 245°F (116.5 - 118.3°C). This is also known as the firm ball stage.
  • While the syrup is cooking and coming up to the right temperature, you can prepare the powdered gelatin.
    In a large mixing bowl, combine the water (for the gelatin) and the powdered gelatin. Whisk to make sure they are well combined and allow the gelatin to bloom for at least 10 minutes. You will see that it absorbs all of the water and becomes a solid mixture.
  • Once the sugar syrup has reached the correct temperature, remove it from the heat and allow its bubbles to subside.
    Slowly start whisking the bloomed gelatin inside of the mixing bowl. As the mixer is running at a low speed, pour the syrup onto the side of the bowl so that it can run down to the gelatin. Once all of the syrup has been added, add the salt and increase the mixers' speed to high.
    Continue whisking at this speed for about 3-5 minutes or until the base has doubled in size and is white and fluffy. Continue whisking for another 3-5 minutes so that the volume of the marshmallow base can increase even further.
  • While the marshmallow base is whipping, start preparing your equipment. You can also do this step before you start making your marshmallows.
    Rub an 8x8-inch baking pan with butter, cooking spray, or line it with non-stick baking paper. Brush all of your utensils (that you will be using) with that fat as well.
  • Finally, add the extract of your choice to the whipped and fluffy marshmallow base and whisk it for another minute or so to ensure it is well-combined.
    Then, scrape the fluffy base into the lined baking pan. We found that a silicone or rubber spatula works best. Spread the fluff evenly into the pan, making sure not to press out all of the air.
  • Lastly, sieve some powdered sugar over the top of the marshmallow and allow it to set (at room temperature) for at least 6 hours.
    Once set, turn the marshmallows out onto a dusted counter. You can use the mixture of cornstarch and the remaining powdered sugar. Dust your knife or scissors with the dusting powder and cut the marshmallows into the shape and size of your choice. Dust the entire piece in powder and store them inside of an airtight container.
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