Homemade Marshmallow Recipe + Video (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.

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 Mallow root sap has been replaced by gelatin.

But first, it's interesting to note that most marshmallow recipes contain corn syrup and/or raw egg whites which makes them soft and fluffy.

Seriously there is no competition when it comes to homemade vs. store-bought marshmallows. The texture, the flavor, the fluff! Melt-in-your-mouth pillowy soft.

CORN SYRUP, SUGAR, DEXTROSE, MODIFIED CORNSTARCH, WATER, CONTAINS LESS THAN 2% OF GELATIN, TETRASODIUM PYROPHOSPHATE (WHIPPING AID), NATURAL AND ARTIFICIAL FLAVOR, BLUE 1.

Two primary proteins that are commonly used as aerators in marshmallows are albumen (egg whites) and gelatin.

These Homemade Marshmallows are creamy, springy, and pillow-soft. 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.

Yes, you can use your delicious homemade marshmallows to make fluff! However, you might need to increase the amount of corn or simple syrup in the recipe to 1 1/2 teaspoons per 1 cup of marshmallows.

What does corn syrup do in marshmallows? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

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.

You can use either a large airtight container or ziplock bag, like I do. The cornstarch aids in removing the stickiness of the marshmallow by adsorbing moisture, so thoroughly coating them is key. And to ensure that they stay in the shapes you cut, it's a good idea to store them in layers.

Well, for starters, most marshmallows are made using a base of sugar and corn syrup, with a drop of gelatin. Those bits and pieces are boiled together, and whipped into an airy concoction once they reach the right heat.

Many marshmallows produced in the United States only consist of sugar, water, and gelatin. This makes them dairy-free, and in most cases, gluten-free.

There's really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that's done, you can cut or snip them into any size or shape. What are you waiting for?

Marshmallow plants thrive in full sun and moist soil, primarily in USDA Hardiness Zones 3 to 9. "While the plants will tolerate some shade, they can get leggy and are best in full sun," says Hachadourian. "As their common name of 'marshmallow' suggests, they grow well in wet locations and soils with regular moisture."