I admit it, I was totally scared to try marshmallows. They seem so… professional! And I always hear these horror stories of getting all the way through the recipe and then just having them turn into a sticky mess. But it seems like we worked out a recipe that’s pretty safe from failing, if you just have a good candy thermometer. I made these homemade marshmallows with sprinkles to pass around for Maggie’s birthday and they were a hit! Fluffy, puffy, and just the right amount of vanilla flavor. Add those amazing sprinkles and everybody will be hooked.
- 3 envelopes gelatin (unflavored)
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 2 T vanilla extract
- powdered sugar
- white chocolate melts
- It’s a Party Sprinkles
Step 1: Start by combining 1/2 cup of cold water and all the gelatin in the stand mixer bowl. Prep the whisk attachment on your stand mixer and set aside.
Step 2: Make your simple syrup. In a saucepan, combine the granulated sugar, corn syrup, salt, and the remaining cold water. Cook over medium heat and stir frequently until sugar is completely dissolved. Keep heating until the candy thermometer reaches 240 (raising heat to high if necessary). Remove from heat immediately after reaching 240.
Step 3: Turn the mixer on to a low speed and slowly pour in the simple syrup, mixing it with the gelatin. Once all of the syrup is added, turn the mixer to high. This is where it’s super handy to have a stand mixer! Set it and let it do the work for you. Whip on high speed for about 12-15 minutes, or until very thick.
Step 4: Add vanilla and mix again until thoroughly incorporated.
Step 5: Spray a 9×13″ pan with cooking spray. Dust with powdered sugar until all the cooking spray is covered (be generous!). Spread the marshmallow mixture into the pan and smooth the top as best you can with a spatula. Dust the top again with the powdered sugar. Leave uncovered overnight to set.
Step 6: If you like, you can try to turn your marshmallows onto a cutting board the next day to cut. I cut mine in the pan with a very sharp knife that I cleaned often. Depends on your preference. Either way, cut into squares and dust the cut sides with more powdered sugar until all the sticky spots are covered.
Step 7: Melt your white chocolate melts according to the instructions on the packaging. Dip a corner of a marshmallow in the melted chocolate and then immediately into the sprinkles. Set the dipped marshmallows aside to set until the chocolate cools. Store in an airtight container to keep them fresh; ours were still good about a week later!
Writing this post has me craving marshmallows again! Whaddaya think — maybe we could workshop a fun holiday flavor? Oooooh, eggnog marshmallows! I’ll keep you posted. xoxo