Homemade Marshmallows Recipe (2024)

FAQs

What are the ingredients in marshmallows? ›

Marshmallows are made of sugar, corn syrup (sugar), water and gelatin. They can have other things added for flavor and color, but that's it. The magic is how the ingredients are combined. Marshmallows are a scaffolding of sugar and gelatin that stays rigid enough to become a network of stable air bubbles.

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.

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.

To keep marshmallows fresh and unstuck, put them in a freezer-safe plastic bag or a container with a tightfitting lid and store them in the freezer. When needed, remove and thaw at room temperature, and they are good as new.

Most commercially available marshmallows contain gelatin, which is a jelly-like substance derived from the collagen of the bones of many animals including fish, cattle and pigs. While much gelatin is derived from the bones of pigs, no meat is present in the sweet marshmallow product.

“Marshmallows are not vegan because they contain gelatin, an animal protein derived from the ligaments, tendons, and skin of animals, such as cows and pigs,” explains registered dietician Grace Pascale.

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

A blend of powdered sugar and cornstarch keeps the marshmallows from sticking to each other, gives them a manageable exterior (even where they're sticky from being cut), and tastes similar to what you'll find on a store-bought marshmallow.

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.

*I recommend using a non-stick pan, but glass or metal will do. For thick marshmallows, use an 8×8 pan. For thinner marshmallows, use a 9×13 pan. *In order for your marshmallows to set properly, the milk and sugar must be heated to approximately 235- 240 F.

How do you know when marshmallows are done mixing? ›

Step 4 -Making the Marshmallow mixture.

Once the sugar syrup has been added, turn the speed to high to mix the gelatin and sugar mix for about 6 – 10 minutes (for 1 batch). I mix this until I see the base start to pull away from the sides as thick strings.

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.

Marshmallows are a sweet treat that many of us enjoy with hot chocolate, on top of sweet potatoes, or even shaped into peeps at Easter time. But these fluffy white puffs aren't very nutritious. Marshmallow ingredients usually include just sugar, corn syrup, and gelatin.

The original ancient marshmallows were made from the root of the marshmallow plant and were vegan. Most modern marshmallows are made from gelatin, which is made from animal byproducts like skin, bones, and connective tissue. Some modern marshmallows might be made from carrageenan instead and might be vegan.

When the jelly is beaten into the mixture, air bubbles form and the agar coagulates around those bubbles, stabilizing them so their walls donʼt collapse. These pockets of air make the marshmallows soft and spongy.