Spooky Homemade Marshmallows18 Reviews
- Prep: 45 min
- Ready In: 4 hr 45 min
“Homemade marshmallows that you can customize with different flavors and spices make any occasion special.” - by Argo®
Original recipe yields 36 large marshmallows
- Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
- Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 degrees F or soft ball stage.
- Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
- Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
Amount Per Serving (18 total)
- 165 cal
- 0 g
- < 1%
- 41 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"I can't believe I just made marshmallows. These are sweet billowy clouds of puffy goodness! Unlike any store-bought marshmallow I've ever had, these tasted delicate and were softer. My kids think I..." See more'm a superstar! Be sure to grease the pan very well or the mixture will stick--this makes it more difficult to remove from the pan when they're dry enough. Since I made bones for Halloween, I dipped my cutter into the powdered sugar/Argo cornstarch mixture before making each cut, pressed down hard, and wiggled slightly to ensure it went all the way through. These are truly a delight--yumm!!!"
"Just right not to sweet!! Came out nice and fluffy and soft like yummy pillows!!! A++++++..." See more"
"I thought these were neat to make. They were kind of fun too. I didn't have any major problems. I greased the pan with pan spray and wiped out the excess and had no sticking. I read the reviews and we..." See morent heavy on the powdered sugar to make cutting easy also. I even spread some all over the top and continuously while cutting the marshmallow with cookie cutters or into square ones with a knife. Do also coat the cutters and knife well with the powdered sugar too. Before cutting, I cooled them on the counter for about 7-8 hours with plastic wrap over the top of the pan. I can't imagine doing this without a stand mixer. It made it super easy. A very reliable thermometer is also neccessary. With the right tools, it is nearly fool proof. I thought they tasted kind of like a bagged marshmallows, but so much better with the soft fluffy texture. To top, they were excellent in homemade cocoa."
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