Make Homemade Marshmallows with Me

Ingredients

• 2 cups Granulated Sugar (400 g, fine granules)
• 1 cup Light Corn Syrup (240 ml, prevents crystallization)
• 0.5 cup Water (120 ml, for syrup)
• 3 tablespoons Unflavored Gelatin (about 21 g, powdered)
• 0.5 cup Cold Water (for gelatin bloom) (120 ml, room temperature)
• 1 teaspoon Vanilla Extract (pure, optional)
• 0.25 teaspoon Salt (fine sea salt)
• 0.5 cup Powdered Sugar (for dusting, sifted)
• 0.5 cup Cornstarch (for dusting, sifted with powdered sugar)
• 2 cups Whole Milk (480 ml, for hot cocoa)
• 3 tablespoons Unsweetened Cocoa Powder (15 g, high quality)
• 2 tablespoons Granulated Sugar (for cocoa) (25 g, can adjust sweetness)
• 1 tablespoon Unsalted Butter (14 g, cut into pieces)
• 0.5 teaspoon Vanilla Extract (for cocoa) (optional, same as above)
• Pinch Salt (for cocoa) (enhances flavor)

Instructions

1. Prepare Dusting Mixture and Pan

   In a small bowl combine powdered sugar and cornstarch, sift together, and set aside. Line a 9×13‑inch baking pan with parchment paper and lightly dust the paper with a portion of the sugar‑cornstarch mixture.

   Time: PT5M

2. Bloom Gelatin

   Place the gelatin in a small bowl, add ½ cup cold water, and let sit for 5 minutes until the mixture becomes spongy.

   Time: PT5M

3. Make Sugar Syrup

   Combine granulated sugar, corn syrup, and ½ cup water in a saucepan. Attach the candy thermometer and bring to a boil over medium‑high heat, stirring until sugar dissolves. Continue cooking until the temperature reaches 240°F (soft‑ball stage).

   Time: PT10M

   Temperature: 240°F

4. Dissolve Gelatin

   While the syrup is cooking, gently warm the bloomed gelatin over low heat (or in the microwave for 10 seconds) until fully dissolved, being careful not to boil.

   Time: PT2M

5. Combine Syrup and Gelatin

   When the syrup reaches 240°F, remove from heat and immediately pour the dissolved gelatin into the syrup, whisking quickly to combine.

   Time: PT1M

6. Whip the Marshmallow Base

   Transfer the hot mixture to the mixing bowl of a stand mixer. Using the whisk attachment, beat on high speed for 10‑12 minutes, or until the mixture becomes thick, glossy, and triples in volume. Add vanilla extract and salt in the last minute of whipping.

   Time: PT12M

7. Set Classic Cut Marshmallows

   Pour half of the whipped marshmallow mixture into the prepared pan, spreading evenly with a rubber spatula. Smooth the top, then dust lightly with the remaining sugar‑cornstarch mixture. Allow to sit at room temperature for about 2 hours, or until firm to the touch.

   Time: PT2H

8. Pipe Fluffy Marshmallows

   Fit a piping bag with a large plain tip, fill with the remaining marshmallow mixture, and pipe desired shapes (e.g., rosettes, spirals) onto a parchment‑lined tray. Dust lightly with the sugar‑cornstarch mixture and let set for 2 hours at room temperature.

   Time: PT2H

9. Cut and Finish Classic Marshmallows

   After the cut marshmallows have set, lift the sheet from the pan, place on a cutting board, and cut into 1‑inch squares using a sharp knife dusted with the sugar‑cornstarch mixture.

   Time: PT5M

10. Prepare Silky Hot Cocoa

    In a clean saucepan melt butter over medium heat. Whisk in cocoa powder and sugar until a smooth paste forms. Slowly whisk in the milk, bring to a gentle simmer, and cook for 3‑4 minutes, stirring constantly. Remove from heat, stir in vanilla extract and a pinch of salt, then pour into mugs.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

38 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated Sugar: Superfine sugar
• Instead of Light Corn Syrup: Golden syrup, Honey (will affect flavor)
• Instead of Unflavored Gelatin: Agar‑agar (use 1 tsp agar powder, adjust liquid)
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Cornstarch: Tapioca starch
• Instead of Whole Milk: 2% milk, Almond milk (non‑dairy)
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa (adds richness)
• Instead of Granulated Sugar (for cocoa): Honey, Maple syrup
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract (for cocoa): Almond extract

Equipment Needed

• Saucepan
• Candy Thermometer
• Mixing Bowl
• Stand Mixer with Whisk Attachment
• Rubber Spatula
• 9×13‑inch Baking Pan
• Parchment Paper
• Fine Mesh Sieve
• Piping Bag with Large Plain Tip
• Measuring Cups
• Measuring Spoons
• Whisk

Critical Steps — Do Not Skip

• Cooking the sugar syrup to the correct temperature (240°F) is essential for proper set.
• Whipping the marshmallow base until it triples in volume creates the airy texture.
• Allowing the marshmallows to set undisturbed for 2 hours at room temperature ensures they firm up without becoming rubbery.

Chef Tips from the Video

• Use a silicone baking mat instead of parchment for easier release of pipeable marshmallows.
• For extra flavor, add a pinch of espresso powder to the hot cocoa.
• Dust the cutting board as well as the knife to keep cuts clean.

Troubleshooting

Storage

Refrigerator: Store marshmallows in an airtight container for up to 5 days; they may become slightly firmer.

Freezer: Freeze marshmallows in a zip‑top bag for up to 3 months. Thaw at room temperature before serving.

Room temperature: Keep in a cool, dry place in an airtight container for up to 1 week.

Make-Ahead Tips

• Marshmallows can be made a day ahead; keep them in an airtight container at room temperature.
• Hot cocoa can be prepared in advance and reheated gently on the stove or in the microwave.

Frequently Asked Questions