Homemade Marshmallows are much easier than you might think, and the delicious results are so much better than store-bought. They actually taste “fresh” and have a more pure flavor.
Special Diet Notes: Homemade Marshmallows
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, nut-free, and soy-free.
- 1 cup powdered confectioners' sugar for dusting
- 2 cups white sugar
- 1 tablespoon light corn syrup
- ¾ cup + ½ cup cups cold water, divided
- ¼ cup unflavored gelatin
- 2 egg whites
- 1 teaspoon vanilla extract
- Dust a 9x9 inch square dish generously with confectioners' sugar.
- In a small saucepan over medium-high heat, stir together white sugar, corn syrup and ¾ cup water. Cook until it reaches 250ºF to 265ºF, or until a small amount of syrup dropped into cold water forms a rigid ball.
- While the syrup is heating, place the remaining ½ cup water in a small saucepan and sprinkle the gelatin over the surface. Let it rest for a few minutes. Place the saucepan over low heat, and whisk until the gelatin has dissolved completely. Keep the gelatin mixture in a warm place until the syrup has come to temperature.
- Remove the syrup from the heat and whisk in the gelatin mixture.
- In a separate large bowl, whip the egg whites with a hand mixer until soft peaks form. Continue to beat while your pour the syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in the vanilla.
- Spread the mixture evenly into your prepared pan. Let rest for 8 hours or overnight before cutting.