Making marshmallows from scratch sounds daunting and I certainly expected it to be difficult, but it’s surprisingly easy. You just need a few ingredients, all of which you can get at any grocery store, a candy thermometer, and a cup of hot chocolate. Although these are so good that you can eat them as is, sans the hot chocolate.
I haven’t played around with this recipe yet but there’s a lot of potential with these. The original recipe calls for vanilla extract but you could substitute peppermint extract and add crushed candy canes to the top for festive, minty marshmallows. You could dust them with cocoa powder instead of powdered sugar for a chocolate-y marshmallow. You could dip them in melted chocolate and then add sprinkles or crushed nuts or coconut.
Whatever you decide to do with these marshmallows (or just leave them plain like I did!), they make a great addition to any holiday gift basket, especially when paired with a jar of homemade hot chocolate mix.
Recipe from Ina Garten.
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- Powdered sugar for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Let sit.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup of water in a saucepan. Cook over medium heat until the sugar dissolves and then raise the heat to high. Cook until the syrup reaches 240 degrees (you will need a candy thermometer for this). Remove from heat.
Turn the mixer on low speed and carefully pour the syrup into the dissolved gelatin. Turn the mixer to high and whisk until the mixture is thick and fluffy, about 15 minutes. Add the vanilla and mix until combined.
Dust an 8×12 baking dish with powdered sugar – I used a 9×13 pan so mine were not quite as tall. The original recipe also specifies a nonmetal dish but I used a metal dish and did not have any issues; if you use metal, just spray it with oil first and make sure there is a good layer of powdered sugar on both the bottom and sides so the marshmallows do not stick.
Pour the marshmallow mix into the pan, smooth the top as best you can (it’s quite sticky), and dust with more powdered sugar. Leave it to dry out overnight, uncovered.
In the morning, turn the marshmallows out and cut into squares. Dust with more powdered sugar, making sure to get all the edges so they do not stick to each other. Make a cup of hot chocolate and enjoy!