Homemade Marshmallows (recipe)

There’s a really good bakery in my neighborhood. Like, really good bakery. They call themselves a “dessert boutique,”  and fair enough, I haven’t tasted anything from there that isn’t awesome. A couple weeks ago I tried their marshmallows.  I had never had anything but a Jet Puffed marshmallow and couldn’t believe how amazing a marshmallow could be. It was a melt-in-your-mouth-sugary-goodness piece of heaven.

I must make these.

I had never thought about how marshmallows were made, I always assumed they were super processed and required loads of machinery to produce the little puff of sugar. I was wrong, they are surprisingly easy!

homemade marshmallows
{source recipe}

• about 1 C confectioner’s sugar, divided
• 3 1/2 packets unflavored gelatin
• 1 C cold water, divided
• 2 C sugar
• 1/2 C light corn syrup
• 1/4 tsp salt
• 2 large egg whites (reconstituted powdered egg whites work, too)
• 2 teaspoons Vanilla

You will also need:

• stand or handheld mixer
• candy thermometer
• 13x9x2 baking pan
• mixing bowls/spoons
• pizza cutter

Pour mixture over gelatin and mix on high speed until mixture becomes white, fluffy and triples in volume. (this takes about 10 mins with a handheld mixer)

In another bowl beat egg whites until stiff peaks form. Combine with the marshmallow fluff and add vanilla.  (The recipe I used called for a whole tablespoon of vanilla. I think it ended up being too much, it wasn’t bad, the vanilla taste was pretty strong, so I’m just guessing when I say 2 tsp. vanilla.)

Pour the goopy mallow mixture into the pan. This can be messy because the mixture is really sticky. Sift some powdered sugar over the top, and chill for at least 3 hours or even overnight.

After chilling, run a greased knife around the edges to loosen the marshmallows and flip onto a cutting board. I used a pizza cutter sprayed with nonstick spray to cut them. Toss the marshmallows in powdered sugar to completely cover them.

 Store in an air tight container. They last for up to a week, but they’re so good, there’s no way they’ll last that long!

 These little boutique goodies wouldn’t be complete without the proper packaging. So I made some cute labels and packaged them up all nice.

I’m totally pumped to make more of these now. I think it would be fun to play with other flavors: mint, almond, coconut? These were good, but not as good as my “inspiration mallows.” Those were more melty, and these were more puffy, if that makes any sense. Oh well, I guess I just have to try again!