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Fluffy, gooey, homemade marshmallows! Wanna make your own? Feeling a bit DIY? Turns out, these aren’t too difficult to make. The 3 main ingredients are sugar, gelatin, and water. This version does not use egg whites.
The hardest part about making these is the waiting. No one said you can’t eat the leftover marshmallow from the bowl… Just sayin, it’s like fluff. Waste not, want not.
Getting the two-tone look is simple. Just divide the goo in half and add any extra color or flavor at that point. I added a 1/2 tsp of raspberry for this one. You could add freeze dried raspberry or another extract.
Pour the first marshmallow layer, quickly smooth, then pour and smooth the next. Another option is too pour in color blobs, mix the colors around, and make a swirl pattern with a skewer. The only thing is, you need to work fast. The stuff will start to set up and won’t smooth out.
Make sure you dust the marshmallows pretty liberally. To make it easier, use a strainer to sift the sugar mixture over the marshmallows and cutting board. This stuff is sticky!
Cutting them up with a pizza cutter was actually pretty fun! I dusted the cutter every now and then to make it easier. You could use a cookie cutter if you wanted to make some fun shapes. Roll each cut piece in the sugar dust, just to make sure they don’t stick together.
Before storing them in an airtight container, you can let them sit out a bit to dry a little more. Depends on the texture you are going for. If the weather is humid, they may not dry out as well.
Marshmallows (No Eggs)
Ingredients
- 3 packages unflavored gelatin powder
- 1 cup cold water divided in half
- 1 ½ cup sugar
- 1 cup light corn syrup
- Pinch salt
- 1 tbsp vanilla
- ½ cup confectioners sugar
- ½ cup cornstarch
- Cooking spray
Instructions
- Combine gelatin and half the water in a mixer bowl. Set aside and let the gelatin bloom.
- Mix sugar, corn syrup, water, and salt in a saucepan. Over medium heat, cook till sugar is dissolved. Turn heat up.
- On high heat cook sugar mixture till firm ball stage or till 240 – 250 degrees F. Should form a firm ball when dripped in cold water but still be able to squeeze it. Not rock hard.
- Grease 9 x 13 pan with cooking spray.
- Using whisk attachment on mixer, slowly add in hot sugar mixture and turn mixer to lower speed.
- Increase speed to high and mix until marshmallow liquid is cooled down enough to touch. Mixture should be fluffy. Mix time is about 4 – 8 minutes.
- Add in vanilla and mix. (If you are making two toned marshmallows, divide mixture in half and add any extract and flavoring.)
- OPTIONAL add any extra desired flavor/syrup.
- Pour mixture into greased pan. Using a greased spatula, smooth and spread out marshmallows quickly before it starts to set.
- Let sit 5 hours or overnight.
- Mix confectioners sugar and cornstarch.
- Dust top of marshmallows and a cutting board with cornstarch mix.
- Flip over pan and let mallow slab fall onto cutting board.
- Dust pizza cutter with powder and cut into squares. Or you could use cookie cutter shapes.
- Roll cut marshmallows in sugar mixture.
- Store in airtight container for 2 – 3 weeks.