Keyword: Candy & Confectionery, Dessert Recipes, No bake desserts
Prep Time: 10minutes
Cook Time: 20minutes
Curing Time: 6hours
Total Time: 6hours30minutes
Servings: 641 x 1 inch marshmallows
Learn how to make marshmallows without corn syrup (or with corn syrup) with this step by step detailed recipe. Once you know the basics, you can make perfect vanilla marshmallows every single time. Please note there is 6 hours of inactive time. Intermediate - This recipe will be easy for those who like to cook / bake regularly. Using the tips given in the post will make the process easy. Please read the whole recipe (and post) before proceeding for the first time.
14.5ozwhite sugarincrease the sugar to 500 g, if you’re not using agave or corn syrup
1/3cupagave syrupor 1/4 cup corn syrup
½cupwaterincrease water to ⅔ cup if you’re not using agave or corn syrup
½cupwaterfor the gelatin
7tspgelatinabout 3 packets of Knox gelatin (21. 6 g)
1 ½tsppure vanilla extract
1 cup confectioner's sugarsifted
1/2 cupcornstarch (cornflour)
Homemade Marshmallow Base
Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water.
If you’re not using agave or corn syrup, place the sugar in the saucepan and pour the water along the edge of the saucepan. Make an “X” in the sugar using your finger - wall to wall, to let the water spread and moisten the sugar.
Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.
Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.
Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature. If you don't have a sugar thermometer, please check the sugar stage every 5 minutes until it reaches the firm-ball stage (please read the recipe notes in the post to learn how to do this).
While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer, with the whisk attachment.
When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium - high.
Whisk on medium - high for 3 - 5 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -5 minutes on high speed, allowing the marshmallow to volumize more (upto 3 times). Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for about 5 - 6 minutes to shorten the time as well, just make sure the base is fluffy, white and upto 3 times more than the initial volume)
While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils - spoon, spatulas with the same fat as well.
Optional - whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed.
Add the vanilla, (and egg whites - if using) to the marshmallow base and whisk for a further minute on high speed to combine the vanilla (and egg whites).
Scrape the marshmallow base into the prepared pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula.
Sieve confectioner’s sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours.
Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an air-tight container.
Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed. There is more than enough for multiple batches. I like making extra so I can store my marshmallows with some of the dusting powder and store the rest for another batch.
Note 1 - Please read the post for more detailed tips and tricks for troubleshooting. Note 2- marshmallow flavor variations
Chocolate chip mint marshmallows - add 1/2 cup of grated milk chocolate (or finely chopped chocolate) and 2 tsp of pepper mint extract to the marshmallow base and mix to combine.
Unicorn marshmallows - you will need to work quickly for these. Divide the marshmallows into 3 portions. Color each portion with pink, blue, and purple. Swirl the colors together and spread them in the prepared pan.
If you're using Knox gelatin, you will need 3 packets which is equal to 6 3/4 - 7 tsp (or 21.6 g ).
If you're using other gelatin brands, measure out the packet content to make sure you have 6 3/4 - 7 tsp of gelatin. This is because I tried a generic brand of gelatin, and each packet contained 3 tsp of gelatin.
If you're using loose gelatin powder, then you can easily measure 6 3/4 - 7 tsp of gelatin for this recipe.