Sweet overview
Homemade marshmallows transform a mundane pantry treat into a fluffy, flavorful confection. Perfect for hot chocolate, elevated s'mores, or thoughtful homemade gifts, these marshmallows are surprisingly approachable. For anyone who loves cooking, recipes, bon apetit, this recipe delivers a cloud-like texture and real vanilla flavor that store-bought marshmallows simply can't match.
Key takeaways
- Simple ingredients: gelatin, sugar, water, light corn syrup, salt, and vanilla.
- Essential technique: heat the sugar to the softball stage (about 240°F) or use the cold water test.
- Finish strong: whip until tripled in volume, then let set uncovered for at least four hours.
- If the goal is homemade treats for friends and family, this is a cheerful, gift-ready recipe for cooking, recipes, bon apetit lovers.
Ingredients
- Two 1/4 ounce packets unflavored gelatin (hydrated with 1/2 cup water)
- 300 g (1.5 cups) granulated sugar
- 1/2 cup water (for the sugar)
- 1 cup (240 ml) light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (or other flavorings)
- For coating: 1 cup powdered sugar + 1/4 cup cornstarch
Step-by-step
- Hydrate the gelatin. Combine gelatin with 1/2 cup water in the mixer bowl and set aside to bloom.
- Make the sugar syrup. In a heavy-bottom saucepan combine sugar, 1/2 cup water, corn syrup, and salt. Heat over medium, stirring until the sugar dissolves. Stop stirring once it comes to a boil.
- Reach the softball stage. Heat the syrup to 240°F. If a thermometer is unavailable, perform the cold water test: drop a small spoonful into cold water — a stretchy, soft ball indicates readiness.
- Whip. With the mixer on low, slowly drizzle the hot syrup into the bloomed gelatin. Gradually increase to high and whip for 3–5 minutes until the mixture triples in volume, becomes bright white, and holds a thick trail on the whisk.
- Flavor and pour. Add vanilla (or alternative extract) toward the end and mix briefly. Pour most of the mixture into a lightly oiled 8x8 pan; reserve a small portion for piping if desired.
- Set. Let the marshmallow set uncovered at room temperature for at least four hours.
- Cut and coat. Whisk together powdered sugar and cornstarch, dust a board generously, unmold the slab, and dust the top. Use a sharp knife dusted between cuts to slice; dredge each piece in the sugar-cornstarch mix to prevent stickiness.
Pro tips and flavor ideas
- Corn syrup matters. Use light corn syrup (not high fructose) to reduce crystallization and keep texture silky.
- Cold water test. A small drop of hot syrup into cold water revealing a soft, sap-like ball means the syrup is at the perfect softball stage.
- Flavor variations. Swap vanilla for peppermint (use less), rose water, or orange blossom for delicate twists. For bright colors, use gel food coloring—1 to 2 drops is plenty.
- Piping and molds. Silicone molds or piping tips let you make shaped marshmallows. Work while the mixture is warm and keep plenty of powdered sugar on hand.
- For gift sets and party favors, package with hot chocolate or chocolate drizzle for a festive touch that screams cooking, recipes, bon apetit.
Cutting, coating, and storage
Cutting is the only slightly fiddly part. Work on a heavily dusted surface and re-dust the knife between cuts to prevent sticking. For neat shapes, allow up to 24 hours before cutting if time permits. When finished, store marshmallows in an airtight container for up to two weeks.
A final note
"It's like a creamy sugar cloud that dissolves in your mouth."
That description captures why homemade marshmallows are worth the effort. Soft, fragrant, and endlessly customizable, they are a small baking project with big rewards. Share a batch, gift a jar, or keep them all for cozy nights with hot cocoa—the joy of cooking, recipes, bon apetit lives in small, delicious details like these.
This article was created from the video Easy Homemade Marshmallows with the help of AI.
Easy Homemade Marshmallows — cooking, recipes, bon apetit. There are any Easy Homemade Marshmallows — cooking, recipes, bon apetit in here.
