{"id":7025,"date":"2025-02-03T10:57:09","date_gmt":"2025-02-03T15:57:09","guid":{"rendered":"https:\/\/mobilesouleats.com\/?p=7025"},"modified":"2025-02-03T10:57:09","modified_gmt":"2025-02-03T15:57:09","slug":"homemade-marshmallows","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=7025","title":{"rendered":"Homemade Marshmallows"},"content":{"rendered":"<p>Have you ever had homemade marshmallows?! Me neither, until like a month ago, and learning taught me more than just how to transform sugar, water and gelatin. The first thing I learned (or was reminded of) is that I still don&#8217;t like s&#8217;mores all that much. I grew up disliking graham crackers, marshmallows, and plain chocolate so s&#8217;mores were a messy nightmare. The next thing I realized is that a lot &#8211; probably most &#8211; of the foods that we automatically buy processed at the store are incredibly simple to make ourselves. Like these <a href=\"https:\/\/mobilesouleats.com\/homemade-parmesan-herb-crackers\/10\/\">parmesan herb crackers<\/a> and like the marshmallows I&#8217;m about to share with you now.<\/p>\n<p>&nbsp;<\/p>\n<h2>Your grocery list<\/h2>\n<h3>Pantry items<\/h3>\n<ul>\n<li>White (granulated) sugar<\/li>\n<li>Corn syrup (to keep sugar syrup from crystallizing)<\/li>\n<li>Gelatin (1 box usually has 4 packets, but you&#8217;ll only need 3 for each batch of marshmallows you make)<\/li>\n<li>Vanilla extract (or whatever flavors you want to use)<\/li>\n<li>Coconut oil or butter (solid, for coating utensils so that marshmallow doesn&#8217;t stick to everything)<\/li>\n<li>Powdered sugar<\/li>\n<li>Cornstarch<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Equipment\/tools you&#8217;ll need<\/h2>\n<ul>\n<li>Stand mixer with whisk attachment (not necessary, I suppose, but definitely handy since the syrup has to whisk for around 10 minutes and that could be a strain on your arm\/shoulder with an electric hand mixer)<\/li>\n<li>Heavy-bottom pot (I&#8217;ve been using the pressure cooker pot my granny gave me, but any quality pot that will hold an even heat works)<\/li>\n<li>Candy thermometer (basically any thermometer that will allow you to clip it onto the side of the pot and has temperature readings that include the tenths place &#8211; &#8220;140.5 F&#8221; for example)<\/li>\n<li>Rubber spatula or wooden spoon<\/li>\n<li>9&#215;9 (ish) pan (for setting)<\/li>\n<li>Parchment paper<\/li>\n<li>Knife (for cutting marshmallows)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Step-by-step instructions for making homemade marshmallows<\/h2>\n<h3>1) Bloom the gelatin<\/h3>\n<ul>\n<li>Add 1\/2 cup of water to the bowl of your stand mixer with the whisk attached. Mix in 3 packets of the gelatin and let that sit while making the sugar syrup.<\/li>\n<\/ul>\n<h3>2) Make the sugar syrup<\/h3>\n<ul>\n<li>Heat a pot over medium heat. Add 1\/2 cup of water, 2 cups + 1 tablespoon of sugar, and 1\/4 cup of corn syrup. Only mix enough to moisten all of the sugar then DON&#8217;T STIR AGAIN. Seriously, this could cause crystals (aka shard of hard sugar) to form and ruin the light, fluffy texture of your marshmallows.<\/li>\n<li>Adding the corn syrup generally keeps this from happening, but to be safe, I still don&#8217;t agitate the sugar syrup while it cooks.<\/li>\n<li>Wait for the syrup to start boiling and then cover with lid. Continue cooking for 2 minutes before lifting lid to check the syrup&#8217;s progress.<\/li>\n<li>If there are still visible crystals of sugar on the bottom or up the sides, cover the pot again and continue cooking for 2 minutes. After another minute, the condensation in the pot will usually have melted any remaining sugar.<\/li>\n<li>Uncover the pot and clip your thermometer to the side of the pot or saucepan. Cook until the syrup reaches 142-145\u00ba F. Keep an eye on the temperature because it can sneak up on your.<\/li>\n<li>Once it reaches this temperature, remove the pot or saucepan from the heat until the bubbles have subsided.<\/li>\n<\/ul>\n<h3>3) Whip the gelatin and syrup together<\/h3>\n<ul>\n<li>Start the stand mixer on a low speed to start mixing the bloomed gelatin. Use a rubber spatula or wooden spoon to scrape any pieces that may be stuck to the bottom of the bowl, if needed, before adding syrup.<\/li>\n<li>Slowly pour sugar syrup against the side of the stand mixer bowl to begin combining the gelatin with the syrup.<\/li>\n<li>Once it is all poured in, increase the speed to a medium high speed and whip for 5-7 more minutes (the mixture will basically triple in volume)<\/li>\n<li>This is when I add any flavorings (in this case, vanilla) and continue whisking for 2-3 minutes or until the mixture begins to naturally pull away from the sides of the bowl.<\/li>\n<\/ul>\n<h3>4) Pour and wait for the marshmallows to set<\/h3>\n<ul>\n<li>Line a 9&#215;9 (or something similar in size) pan with parchment paper that has been greased with butter or solid coconut oil.<\/li>\n<li>Combine powdered sugar and cornstarch into dusting powder.<\/li>\n<li>Coat the rubber spatula or wooden spoon with the same and pour\/spread the marshmallow whip into the pan. Dust the top with powdered sugar + cornstarch mixture and wait for 5-6 hours to set.<\/li>\n<li>The parchment paper is optional, but it makes for easy removal and cutting of the marshmallows once they&#8217;ve set.<\/li>\n<li>After 6 hours, remove marshmallows from the pan by pulling up the parchment lining. Use a coated knife to cut the marshmallow into cubes or any shape of your choosing.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7159\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2025\/02\/3-683x1024.avif\" alt=\"homemade marshmallow pinterest image\" width=\"600\" height=\"900\" \/><\/p>\n<p>&nbsp;<\/p>\n<h2>Tips for great homemade marshmallows (from what I&#8217;ve learned so far)<\/h2>\n<ul>\n<li><strong>Give the gelatin enough time to bloom in the water.<\/strong> If not, there may be a grainy texture to your marshmallows.<\/li>\n<li><strong>Avoid stirring or messing with the sugar syrup.<\/strong>\u00a0The corn syrup will help keep the syrup from crystalizing, but if you disturb the syrup too much, it could still happen.<\/li>\n<li><strong>Pour the syrup down the side of the stand mixer bowl (or whatever bowl you&#8217;re using.)<\/strong> This will help &#8220;disturb&#8221; it less as it gently rolls into the whisk and mix with the gelatin. This also gives the syrup some time to cool down and keep the gelatin from being scorched.<\/li>\n<li><strong>Use parchment paper and coconut oil (in its solid form).<\/strong> To keep the marshmallow from sticking to everything, I stuck a clean rubber spatula straight down into the jar of coconut oil once. That was enough of a coating to get the marshmallow out of the stand mixer bowl and into the parchment-lined pan for setting.<\/li>\n<li><strong>Wait at least 5-6 hours for the marshmallow to set.<\/strong> I know it seems like a lot of time, and you may be able to use the less-set versions for other things, but a fully formed and set marshmallow takes at least 5 hours &#8211; 6 to be super safe.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>How to store your marshmallows<\/h2>\n<ul>\n<li>Keep marshmallows in an airtight container at room temperature for more than 2 weeks (mine are always used up by this point, but I&#8217;m sure they can last for months in a truly airtight container)<\/li>\n<li>Marshmallows containing egg whites can be stored for up to a week in an airtight container (in the fridge).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Ways to adjust your homemade marshmallows<\/h2>\n<ul>\n<li><strong>Add different flavors.<\/strong> Whatever extracts you have in the pantry, try a teaspoon of that instead of vanilla. Think lavender, orange, strawberry&#8230;<\/li>\n<li><strong>Make chocolate and\/or espresso marshmallows.<\/strong> Add 1-2 teaspoons of cocoa and\/or espresso powder to the marshmallows 2-3 minutes before they are finished whipping.<\/li>\n<li><strong>For a lighter marshmallow, add whipped egg whites during the whipping process.<\/strong> These will keep for less time at room temperature because of the eggs, but they make for a fluffier marshmallow. Gelatin-only marshmallows are fluffy, but much more sturdy with some bounce.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Ways to enjoy your homemade marshmallows<\/h2>\n<ul>\n<li>With a cup of hot chocolate<\/li>\n<li>In your s&#8217;mores<\/li>\n<li>Making rice krispie, fruity pebbles, or any other cereal bars<\/li>\n<li>These <a href=\"https:\/\/mobilesouleats.com\/chocolate-chip-bacon-marshmallow-cookies-cbm-cookies\/18\/\">CBM cookies<\/a><\/li>\n<li>Topping for your next sweet potato souffle<\/li>\n<\/ul>\n<hr \/>\n\n","protected":false},"excerpt":{"rendered":"<p>Have you ever had homemade marshmallows?! Me neither, until like a month ago, and learning taught me more than just how to transform sugar, water and gelatin. The first thing I learned (or was reminded of) is that I still don&#8217;t like s&#8217;mores all that much. I grew up disliking graham crackers, marshmallows, and plain [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4],"tags":[73],"class_list":["post-7025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-marshmallows"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Marshmallows - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=7025\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Marshmallows - mobile soul\" \/>\n<meta property=\"og:description\" content=\"Have you ever had homemade marshmallows?! 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