Content

• Ingredients
• Standard marshmallows
• Marshmallows without corn syrup
• Vegan marshmallows
• To step
• Method 1 of 3: Make standard marshmallows
• Tips
• Warnings
• Necessities
• Standard marshmallows
• Marshmallows without corn syrup
• Vegan marshmallows

If you've never made your own marshmallows before, give it a try. They are much more delicious than the ones you buy in the store and a lot of fun to make. A bag of homemade marshmallows makes a great gift, makes excellent smores and tasty toppings for baked yams (edible tubers) or sweet potatoes. If you are vegetarian or vegan, don't worry because there is also a gelatin-free option!

Ingredients

Standard marshmallows

• 3 unsweetened gelatin sheets
• 1 cup (240 milliliters) of cold water, divided
• 1½ cup (340 grams) granulated sugar
• 1 cup (240 milliliters) of light corn syrup
• ¼ teaspoon of kosher salt
• 1 teaspoon of vanilla extract
• ¼ cup (30 grams) of powdered sugar
• ¼ cup (30 grams) cornstarch

For 81 marshmallows

Marshmallows without corn syrup

• 2 unsweetened gelatin leaves
• 1 cup (240 milliliters) of cold water, divided
• 2 cup (450 grams) granulated sugar
• ½ cup (65 grams) of powdered sugar
• ¼ teaspoon of salt
• 2 teaspoons vanilla extract

For 81 marshmallows

Vegan marshmallows

• 2 tablespoons (20 grams) of sweet rice flour, plus extra for dusting
• 1½ cups (350 grams) of water, divided
• 2 tablespoons (10 grams) of agar flakes
• 1½ cups (340 grams) of granulated sugar
• 2 tablespoons (3 grams) of unsweetened soy powder
• ¼ teaspoon of xanthan gum powder
• ¼ teaspoon of guar gum powder
• ⅛ teaspoon of tartar powder (cream or tartar)
• Pinch of salt
• 1½ teaspoons vanilla extract

For 64 marshmallows

To step

Method 1 of 3: Make standard marshmallows

1. 
2. Sprinkle the marshmallows with more rice flour before serving. Pour some more rice flour into a rimmed baking tray. Roll the marshmallows around in the rice flour until completely covered. This will help keep them from sticking together. Wipe off the excess flour and keep closed in the refrigerator. They can be kept for a week.
   • You can also use cornstarch and / or powdered sugar for this step.

Tips

• Store the marshmallows between sheets of parchment paper or wax paper in an airtight container.
• Store the marshmallows in a cool, dry place. Vegan marshmallows must be kept in the refrigerator.
• The marshmallows can be kept for 3 to 4 weeks. Vegan marshmallows should be eaten within a week.
• Use plain unsweetened gelatin, not Jello.
• Instead of the vanilla extract, you can try another extract such as almond, peppermint or strawberry.
• Powder your knives and scissors with cornstarch before cutting the marshmallow base. This will prevent it from sticking.
• A warming tray between the wick and the small saucepan will help heat the sugar / corn syrup mixture evenly.
• You can use a larger pan if you want. You'll make more marshmallows that way, but they will be thinner.
• You can use powdered sugar instead of cornstarch.
• Cornstarch is available at the supermarket (don't confuse it with cornmeal).

Warnings

• Be careful when boiling the sugar as it can burn you.

Necessities

Standard marshmallows

• Candy thermometer
• Pan
• Medium pan
• Mixer or food processor
• Whisk
• Rubber spatula
• Square baking tin (23 by 23 centimeters)
• Rimmed baking tray

Marshmallows without corn syrup

• Candy thermometer
• Pan
• Medium pan
• Mixer or food processor
• Whisk
• Rubber spatula
• Square baking tin (23 by 23 centimeters)
• Rimmed baking tray

Vegan marshmallows

• Small saucepan
• Medium pan
• Mixer or food processor
• Whisk
• Rubber spatula
• Square baking tin (20 by 20 centimeters)
• Rimmed baking tray