Making marshmallows at home isn’t hard, and you can control what the ingredients are. These Very Simple Homemade Marshmallows are easy to make, and you can cut them into any shape you’d like!
I’ve made marshmallows in the past. They are very simple to make, just a little time consuming. However, they are well worth the time it takes to make them.
You’ll need a candy thermometer, because you have to boil sugar, agave nectar and water. But if I can make them, you can too. I can’t make many types of candy, because, well it takes patients and most candy recipes aren’t easy. I consider marshmallows one of the easiest candy recipes ever.
Can you use honey instead of agave? I don’t know. I’ve never tried. Can you use corn syrup? If you’re going to do that, then let me be frank with you, buy the bag of marshmallows from the store. The whole point in me making these was to avoid corn syrup since Kelsie is allergic to it.
Like I mentioned before, you can cut these into any shapes using cookie cutters. I used snowflakes for some, because I made a hot chocolate recipe that I’ll be sharing with ya’ll next week! These are so good in hot chocolate. They melt far faster and far superior to store bought marshmallows. They make an excellent base for rice krispie treats.
You can also change the flavor to just about anything you can buy an extract for. Peppermint..Yes! Orange…Yep! I’m not a fan of chocolate and orange together, but many are, and I imagine that those fans would love orange flavored marshmallows in a rich and dark chocolate hot chocolate.
You will want to follow this recipe to a T, as far as temperature goes and when to know when to pour into the prepared pan for setting up. You’ll notice not only that the outside of the bowl starts to cool down significantly from when you poured the mixture in from boiling, but you’ll also notice the color go from amber to off white, like a marshmallow. These are the two signs you are looking for. It does seem to take forever, but in reality, by the time you prepare you pan for pouring the mixture in to set up, it’s practically done.
- 3 packages of unflavored gelatin
- 1 cup cold water I stash mine in the freezer for 5 minutes, divided
- 12 oz sugar by all means weigh this out
- 1 cup light agave nectar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- In a large mixing bowl combine 1/2 cup cold water with the gelatin. Set aside, ready to use.
- In a large pot with deep sides, combine the other 1/2 cup of cold water, sugar, and agave nectar.
- Heat on medium to high heat, covered for 4 minutes.
- Uncover, and attach a candy thermometer.
- Cook until the mixture reaches 240 degrees.
- As soon as it reaches temp, remove from heat.
- Turn on your stand mixer (low) and slowly pour your mixture into the gelatin mix until you pour all of your sugar mix.
- Turn the speed up to high and continue beating until the mixture becomes very thick and no longer hot, but warm to the touch.
- While the mix is beating prepare a 13X9 inch baking dish - line the baking dish with wax paper, overlapping the sides.
- Combine the powdered sugar and corn starch, sprinkle the wax paper with half the mixture, reserving the rest for the top of your marshmallows.
- Once your marshmallow mixture is warm to the touch, pour in your vanilla flavoring and whip a minute more to combine.
- Turn off your mixer and pour your marshmallow mix into your prepared dish.
- Sprinkle 1/4 of the remaining cornstarch/powdered sugar mix on top, and set the rest aside for later use.
- Place your marshmallows into the fridge for at least 4 hours, but overnight is best.
- When they have completely set, pick up the wax paper, place on the counter, and dust the top with the rest of the cornstarch/powdered sugar mix. Make sure that every inch is covered. I used my fingers.
- Using a large sharp knife slice your marshmallows into squares.
- Store your marshmallows in a air tight container in the fridge for up to 2 months.
Looking for the perfect place to plop these marshmallows to enjoy?