DIY Marshmallows (Corn Syrup and Egg white Free)

I talked about how we made our own marshmallows for s'mores a little while ago and now I'm getting around to posting the recipe I used. I wanted a recipe that didn't use any corn syrup and I basically ended up following the recipe from here. I did end up making a couple of minor adjustments to the process and am including more pictures of the process. I found I had to boil the sugar syrup longer, probably because we are at high altitude. We also had to beat the mixture longer to get it to the right consistency, but  that is because we only have a crank mixture. If you had a stand mixer this recipe would really require very little hands on time, just some monitoring really.

One other cool thing we discovered was that homemade marshmallows don't catch on fire and burn like commercial ones. They also fly across the room really well and make the best foam in hot cocoa that I've ever seen from a marshmallow.

Homemade Marshmallow Recipe

• 2 tablespoons gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 3/4 cup boiling water
• 1/8 tsp salt
• 1 1/2 tsp vanilla extract (or other flavored extract, mint is also really good)



Prepared baking pan

• Butter for greasing pan and powdered sugar for coating pan and marshmallows

1. Butter and coat a 8x8 pan with powdered sugar. I used a silicone pan, but if using a regular baking pan you will probably want to put waxed paper inthe bottom first too.
2. Dissolve gelatin in cold water in a mixing bowl. Use the bowl for your stand mixer if you have one, but we were able to make these with just a crank mixer, a few family members, and some determination.
3. In a saucepan mix together sugar, boiling water, and salt. Bring to a boil over medium heat, then stop whisking and allow to slowly boil for 15-30 minutes (I had to boil at least 30 minutes at high altitude) or until candy thermometer reads 236F.
4. When the syrup is thick and ready, slowly pour down the side of the mixing bowl into the dissolved gelatin. Mix for about 20 minutes with an electric mixer, 30-40 with a crank mixer, or until the mixture is thick, white, foamy, and cool.
5. Pour into prepared baking pan and smooth out mixture.
6. Allow to sit for 6-8 hours, or freeze for a few hours to allow the marshmallows to set.



Finishing up mixing

7. Remove from pan (and remove waxed paper if necessary) and cut into squares on a cutting board dusted with powdered sugar. Then roll individual marshmallows in powdered sugar and eat or store in airtight container. Ours did keep OK in an airtight container at (a cool) room temperature for two weeks, but I wouldn't plan on keeping them any longer than that at room temp.

Cute helper

Yield obviously depends on how big you want your marshmallows. This would make, lots and lots of mini marshmallows, 64 one inch marshmallows, or 36 one and a half inch marshmallows, or of course just one giant marshmallow.

These are great for roasting or in hot cocoa.