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Homemade Marshmellows

48 marshmallows
Desserts

Characteristics

Gluten Free Low Sodium Dairy Free

Nutritional Facts Per Serving

53
Calories
0.4 g
Protein
13.3 g
Carbs
0 g
Fibre
Show All Nutrition Facts

Nutritional Facts

per marshmallow
  • Amount Per Serving % Daily Value
  • Calories 53
  • Fat 0 g 0 %
    • Saturated   0 g
    • + Trans 0 g 0 %
  • Cholesterol 0 mg
  • Sodium   31 mg 1 %
  • Carbohydrate 13.3 g 4 %
    • Fibre   0 g 0 %
    • Sugars   10.7 g
  • Protein 0.4 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %

Method

Grease a 9” by 13” non-stick pan with oil spray. Put 1/2 cup water in your stand mixer bowl. Sprinkle in gelatin and let mixture sit until needed.
Place remaining 1⁄2 cup water, granulated sugar, syrup, vanilla and salt in a heavy pot. Set over high heat, bring to rapid boil, boil 2 minutes, and then remove from heat.

Using the whip attachment and low speed, slowly mix the hot sugar mixture into the gelatin mixture. Turn speed to medium-high and whip 3 minutes. Now turn speed to high. Whip 7 minutes more, or until mixture at least triples in size and is very thick, but still warm.

With a spatula, spread marshmallow into prepared pan. Grease a sheet of plastic wrap, larger than the pan, with oil spray. Set it, greased-side-down, on the marshmallow. Press on the plastic wrap, sealing the marshmallow underneath. Let marshmallow set at room temperature at least eight hours.

To cut, sprinkle a work surface 1/2 cup icing sugar. Use a paring knife to loosen the marshmallow from the pan. Now quickly invert onto the work surface. Rub the top and sides of marshmallow with 1/4 cup icing sugar. Put remaining icing sugar in a shallow bowl.

Line a baking sheet with parchment paper. Cut marshmallow into 48, 1 1/2” squares. Coat each cut marshmallow with icing sugar, setting them on the baking sheet as you go along.

Let marshmallows sit uncovered two hours to dry and set exteriors. Pack marshmallows, not stacked, in airtight containers at room temperature until needed.

Note: Envelopes of Knox brand gelatin were used in this recipe. It is sold in small boxes in our baking supply aisle.

Serving Suggestions

Below are three ways to flavour the above marshmallows: 

  1. Matcha mint marshmallows: After you’ve poured and mixed the hot syrup into the gelatin in the mixing bowl, add 1 Tbsp. matcha green tea powder and 2 tsp. mint extract. Now whip and finish the marshmallows as described in the recipe. You’ll find matcha in our Vitamins & More department.
  2. Orange liqueur marshmallows: When making the syrup mixture in the pot, replace the 1/2 cup of cold water used with 1/2 cup orange liqueur, such as Grand Marnier or Cointreau. After boiling that syrup and mixing it with the gelatine mixture in the mixing bowl, add 2 tsp. finely grated orange zest and 2 tsp. orange extract. Now whip and finish the marshmallows as described in the recipe. If desired, near the end of whipping, colour the marshmallow pale orange, by adding a few drops each of red and yellow food colour. 
  3. Cinnamon marshmallows: After you’ve poured and mixed the hot syrup into the gelatine in the mixing bowl, add 2 tsp. of ground cinnamon. Now whip and finish the marshmallows as described in the recipe

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