I feel like if marshmallows belonged in a season, it’d be fall. You can find them being toasted around a campfire or melting in a cup of hot chocolate.
Obviously it’s super simple to go to the store and buy a bag, but you can also make your own marshmallows! This recipe doesn’t require a candy thermometer and it’s also corn syrup-free.
If you want to get creative, you can add food colorings or use cookie cutters to make fun shapes. You can also make them great for gift giving by dipping them in chocolate or rolling them in toasted coconut or nuts (or use them in a fondue party!).
Note: This was actually my first time making marshmallows and it was way easier than I thought it was going to be (and less messy, too).
Homemade Marshmallows Recipe:
Easy Homemade Marshmallows
- This recipe is adapted from Kitchen Frau's Old-Fashioned Homemade Marshmallows recipe.
- 1/2 cup water, divided
- 1 packaged gelatin envelope (such as the Knox brand)
- 1 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 tbsp vegetable oil, for greasing the pan
- powdered sugar to dust the pan and to coat the marshmallows, about 1 cup
- Pour 1/4 cup of the water into a bowl with the gelatin. Stir it with a fork and let it sit for about 5 minutes, until it's thick and about the consistency of applesauce.
- While the gelatin mixture sits, heat the sugar and remaining 1/4 cup water in a small saucepan over medium-high heat until the sugar dissolves. Add the gelatin mixture to the pan and bring it to full, rolling boil (until it's foamy-looking and the bubbles can't be stirred down).
- Let it boil for 2 minutes and remove it from the heat. Let it cool for 20-25 minutes.
- Stir in the vanilla and salt and add the mixture to the bowl of a stand mixture (with the whisk attachment attached).
- Beat it on high for about 8 minutes until it's thick and tripled in volume.
- While the mixer is running, prepare a cookie sheet by rubbing the oil with a paper towel all over the surface (including the corners and sides). Sprinkle some powdered sugar on the pan and shake it until the pan is coated, then tap the excess sugar out.
- When the marshmallow has finishing beating, use a spatula to pour it out into the prepared pan. Spread it into an even layer and use a wet spatula to smooth out the top.
- Allow the marshmallow to set at room temperature overnight.
- Use a pizza cutter (or a knife) dipped in water to cut the marshmallow into squares. If you notice the cutter sticking, dip it in water again.
- Toss the cubes in powdered sugar and shake off the excess. Let the marshmallows set again, about 3 hours (to dry out the water used to cut them).
- Store them in an airtight container for up to 2 weeks.
Created by SouthernSavers.com
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