Go Back
+ servings
How Much Sugar In Marshmallows
Pin Recipe
Share on Facebook
Print Recipe
5 from 1 vote

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

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.
Want more recipes?Check out Our YouTube Channel!