These homemade marshmallows are fantastic. Add a few drops of food coloring if you’d like to the vanilla.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Additional Time: | 7 hrs 18 mins |
| Total Time: | 8 hrs |
| Servings: | 24 |
| Yield: | 24 large marshmallows |
Ingredients
- 3 cups white sugar
- ¼ cup corn syrup
- ¼ teaspoon salt
- ¾ cup water
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar for dusting
Instructions
- Generously coat a 9×13 dish with cooking spray.
- In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
- Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners’ sugar, and turn out onto a waxed paper lined surface. Dust with confectioners’ sugar again and cut with a knife.
Reviews
I feel bad that i’m giving this such a low rating but I am a very busy college student and was looking forward to doing this recipe for hot cocoa. I was not able to do so. First off, nothing was foaming or turning into a “peak” so that wasn’t superior in the first place. I then added the non foamy mixture to a glass pan and placed it in the fridge.Still waiting but i’ll update once I get results..
this was amazing just a little dry without the corn syrup you can use regular syrup if you like then it will not be dry!
I love all the reviews. easy to make. thanks for the recipe. worked perfectly. for those who have a hard time, candy making is a very precise endeavor. but fun once you get the hang of it. I have a friend who has allergies and I can’t use traditional thickeners like gelatin or agar agar. so I’m glad I found this recipe here are some tips from an amateur candy maker. hope this helps. make sure your thermometer is accurate. if it turns to powder or clumps it was heated to high. (try adding 1 TBL of hot water at a time while in mixer until you get a better texture) if it was gooey and didn’t set it didn’t get hot enough. (I don’t have an easy fix. try again) soft ball stage is at 235. make sure your room temp isn’t too hot or cold. I try and make sure that my room is at 72-74 also humidity makes a huge difference. people will say not to make it on a rainy day, you can you just have to adjust some of your liquid. if you got powdered clumps try making it on a rainy day. you might get better results
they turned out hard and flaky, some of that was error on my part but I think they would be better if you mix them for less time
This turned into fondent. I followed the recipe to a T and didn’t turn out. DO NOT recommend this recipe.
didn’t work for me
Followed the recipe and made the most delicious marshmallows! Will make again, and try different flavors next time! So worth the time and effort for the flavor.. The hardest part is waiting until they are ready to cut and eat.
I tried to make it but it turned into frosting for me I think that I had over mixed it a bit maybe that why it did not work.
I should have read the reviews before I even attempted making this because I got the results that a lot of you got which was a clumpy gritty mess and nothing was “whipped”
didn’t work for me. ended up with crumbly mess. I didn’t have a thermometer so I’m not sure if I was at correct temperature.
Definitely will NOT make again. I should have read reviews 1st but I didn’t have any gelatin on hand so it sounded like a good receipt to try. I had not beaten half of the time when I saw what previous reviewer meant. Turned granular. I just wasted 3 cups of sugar.
What a waste turned out to be icing >:(
Yes I loved it,when I layer it on the table before I knew it was gone
This recipe did not work for me.
Well this recipe does not work for marshmallows when i was beating the mixture in my stand mixer i ended up with a hard crumbly like breadcrumb mix i was really disappointed!
I followed the directions exactly and they came out good. I was able to save the cut marshmallows in a bag for a couple of weeks. I was skeptical of the no gelatin, but wanted to try it. I used a stand mixer. The temperature of the sugar is very important. I imagine if it came out a hard lump, the sugar was cooked too much.
Wasn’t anything near to marshmallow more like vanilla Ice no fluffiness at all a hard solid lump waste of time and ingredients
You can’t make marshmallows without a thickening agent. This recipient also doesn’t say what speed you’re supposed to mix the liquid at. When I tried to pour it into the pan it hardened almost instantly. It basically looks and tastes like really stale frosting. I’d give it a 0
When I put it on the mixer it solidified in about a minute; missing either an ingredient or a step.
it came out flat
I have a sticky mess in the kitchen and super unhealthy candy in the fridge that my little sister is going to expect she can have. I feel like a failure. i am very upset.