I’ve been wanting to make marshmallows for ages but I always told myself it was too fancy & hard. And to be honest – I don’t particularly like doing fancy or hard things in the kitchen. I like doing what I know will work.
Marshmallows seemed quite daunting, to say the least. There’s special utensils, you have to wait for temperatures to be just right… it seemed to me there were a lot of things that could potentially go wrong & as much as I don’t like doing hard things in the kitchen, I really don’t like when recipes go belly up. I just can’t take the disappointment & I hate wasting food.
Now that I’ve walked through the fire, I’ve tasted molten hot syrup & come through on the other side unscathed. I waited & watched as temperatures rose. I poured things, I cut things…
I’m here to tell you, marshmallows are not hard to make.
You’re welcome. I did the hard part for you.
While marshmallows aren’t particularly hard to make – I’d go so far as to say, they’re easy – they do take some attention. And some special ingredients or utensils you may not already have.
The first thing you’ll need is some grass fed gelatin. Make sure you have the red canister – not the green. I venture to say you could use any unflavored gelatin actually so if you don’t have Great Lakes on hand, you could probably make an easy substitute but I’ve only used Great Lakes personally so I can’t vouch for others.
Secondly, you really need a candy thermometer. Like, you actually have to have that. You can’t do without it because you need to make sure the syrup gets to just the right temperature. You can find them easily at most stores so if you’ve already given up thinking you’ll never find one, don’t! Run out & find one in the baking or decorating aisle.
Third, this isn’t a deal breaker but it makes your life easier. An upright mixer. You can totally make the marshmallows with a hand mixer. It can be done. But, if you have an upright mixer, it’s easier.
How to make homemade marshmallows
The first thing you’ll do is mix your gelatin with water & leave it to bloom while you work on the second half of the recipe. I do this is the upright mixer bowl.
Next, you’ll bring your water, vanilla, salt, honey & maple syrup to 240 degrees, slowly over medium heat. As a side note, you can make this completely with honey. My first batch was made with honey only but everyone in my house finds the taste of the honey a bit overwhelming, which is why we do an even combo of honey & maple syrup.
I prefer to bring my syrup to boil over a low to medium heat. Once I had the heat turned up too high & some of the sugar scored the bottom of the pan. It didn’t affect the taste but I did have some dark brown scorched sugar bits in my marshmallows. The image below is what the syrup mixture will look like once it’s reached the 240 degree mark.
Remove the mixture from the stove & slowly – super slowly – pour it into the gelatin mixture. Be very careful not to splash the whisk if it’s going around while you’re pouring the syrup in. Once all the syrup is in the bowl, crank it up to high & whisk it all together until it starts to resemble marshmallow fluff! I test the consistency of the fluff by bringing the whisk up to see how it falls off. It should be quite thick – some people describe it as lava-like but to me, it reminds of thick taffy. A word of caution – the marshmallows can be over whipped. Don’t do that. It’s a mess.
Once the marshmallows are whipped, pour the mixture into a square baking dish that’s greased, lined with parchment paper & dusted with tapioca flour. Dust the tops with more tapioca & let the marshmallows cool & set. I typically leave mine overnight but 4-8 hours is good.
Once they’re set, flip em out of the baking dish & dust them with tapioca as needed. Using a sharp knife, cut them into squares & if you need, toss em with some more tapioca flour.
- 3 Tablespoons Grass Fed Gelatin
- 1 cup of Water – divided
- ½ cup of Raw Honey
- ½ cup of Maple Syrup
- 1 Teaspoon Vanilla
- pinch of Salt
- Tapioca Flour for dusting
- Special utensils: candy thermometer
- In a large bowl, add 3 tablespoons gelatin + ½ cup of water. Set aside & let bloom.
- On the stove top, over medium heat, add ½ cup of water + honey, maple syrup, vanilla & salt. Using a candy thermometer, bring the temperature to 240 degrees. This can take anywhere from 9-15 minutes depending on heat.
- Once the syrup has reached 240 degrees, remove from heat & very carefully pour hot syrup into the gelatin mixture.
- Using a mixer on high speed, combine the gelatin & syrup until it turns white & takes on the consistency of marshmallow fluff or lava. It will be thick when it runs off the whisk. This can take approx 10 minutes but be careful not to over whip the marshmallows.
- While the marshmallows are whipping, grease a square baking dish approx 8×8 or 9×9. Line it with parchment paper & dust with tapioca flour.
- Once marshmallows are finished whipping, quickly pour them into the baking dish & scrape any leftover fluff from the mixing bowl. Work very quickly as the marshmallows will begin setting quickly!. Smooth out the top of the baking dish as best you can & dust the top with more tapioca flour.
- Let set for 4-8 hours until ready to cut. Flip them out of the baking dish & using more tapioca, cut the marshmallow into squares. Toss with more tapioca so they don’t stick together.
- Marshmallows will store in a sealed jar for 3-4 days.
Making these for Santa? Don’t forget he loves my recipe for the best, gluten free chocolate chip cookies!14