Homemade Marshmallow Recipe + Video (2024)

FAQs

Why are my homemade marshmallows not fluffy? ›

The key to getting the perfect marshmallow consistency is in the mixing. As you mix all the hot ingredients together, you inherently add air to the recipe. This air gives your marshmallow its fluff. And as more and more air enters the mix, the gelatin and sugar cool and set.

In marshmallows, the foam is made up of air suspended in a liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture.

Continue to beat until the mixture is very stiff and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn't be hot to the touch. This should take anywhere from 3 to 10 minutes. At the end of mixing, beat in the vanilla extract (if you're making vanilla-flavored marshmallows).

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey. However, no one knows what the mallow looked like in those times but it does sound delicious! The French were introduced to marshmallows in the early to mid-1800s.

110-160°C is the temperature range expected for caramelization or creating the golden brown layer on marshmallows. On the moisture-depleted surface, carbon reacts with oxygen, ignites, and produces a blue flame. The burning leaves a char, black surface.

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

You'll find yourself making this easy recipe all year round to enjoy in hot chocolate and with s'mores. This recipe makes 24 large marshmallows and costs about $1.91 to make. That's just $0.08 per marshmallow! Use these marshmallows for classic S'mores or use them in my favorite Chocolate Chip Cookies Smores Recipe.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

What happens when you put a marshmallow in vinegar? ›

We found that the vinegar had caused the most "melting" even though it had not melted as much as we thought it would have. When we turned it with forceps, it came apart easily and was much smaller on the side that was in the vinegar. The co*ke and the cranberry juice "stained" the marshmallow and made them soggy.

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

In the microwave, an ordinary marshmallow will puff up until it's enormous! Kids, please don't try this without the help of an adult.

If your results are runny, I urge you to just keep mixing. Turn your electric hand mixer to high speed, and keep whipping it until it stiffens up. If that doesn't work, place the bowl in the fridge for 30 minutes, and then beat again.

If the temperature is too low the marshmallow will be too soft and won't hold its shape. Too high of a temperature will cause the texture to become far too sticky and the marshmallows would likely pull out your fillings. A Thermapen^®® is perfect for spot-checking the temperature of your sugar.)