Homemade marshmallows are a game-changer. Once you make a batch for yourself, you will never want to go back to store-bought again.
These homemade treats are super simple to make and require very little ingredients. The main factor when making them: a whole lot of patience.
The good news about this recipe is that it makes a pretty big batch. Also, they store pretty well in the freezer. One batch could easily last you through most of the summer.
So, let’s talk about the details. To make the marshmallows you will need water, powdered gelatin, sugar, corn syrup, salt, and some vanilla. Half of the water goes into the gelatin to bloom, while the other half goes into a saucepan with the sugar, corn syrup, and salt. Bring the sugar mixture in the saucepan to 240 degrees. Then slowly add the sugar mixture into the bloomed gelatin and beat on high until it starts to get super fluffy. That’s when you add in the vanilla.
And that’s about it. See I told you it would be easy.
Now for this batch, I decided to experiment with some flavors. Let’s just say some worked better than others….
My attempt to make the marshmallows with a chocolate filling fell short. The chocolate just sank to the bottom when I hoped it would stay in the middle. While they didn’t do exactly what I wanted and looked rather bulky, they were still delicious (and even better toasted!).
However, the chocolate swirled marshmallows came out just as expected. The chocolate swirl gives the plain marshmallow a subtle burst of flavor. This could easily be done with pretty much anything. Think strawberry, mint, or cookies and cream. The options are endless.
Check out the recipe for the chocolate swirled marshmallows below and say goodbye to the store-bought brand!
Chocolate Swirled Marshmallows
Ingredients
- 3 packages unflavored gelatin (21g)
- 1 cup water, cool and divided
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup confectioners sugar for sprinkling
Chocolate Swirl
- 1 cup chocolate of your choice
- 2-3 tablespoons whole milk
Instructions
- Prepare a 9x13 dish with grease and set aside.
- In a large bowl or in the bowl of a stand mixer or large bowl, bloom the gelatin. Add the gelatin with 1/2 cup of water and stir until combined. Set aside to bloom.
- In a deep saucepan, combine the remaining water, sugar, corn syrup, and salt. Mix on a medium heat until the sugar is dissolved.
- Once the mixture is combined, turn the heat up to medium-high. Let the sugar mixture cook undisturbed until the temperature reaches 240°F. Resist the urge to stir the mixture at any point.
- Next, add the sugar mixture to the gelatin. You will want to do this slowly. With the stand mixer on low, or with the hand mixture ready to go, add the sugar mixture. Slowly begin beating the mixture. Once the mixture is fully in the bowl, increase the speed. The mixture will look a little pale in color, but that's good. Whip the mixture until it is very fluffy and white in color. This will take anywhere from 7-12 minutes, depending on the speed of your mixer. Mix in the vanilla at the end.
- Once the mixture is super fluffy and cool, spread it into the prepared dish. If you wet your spatula with water it will be much easier to spread it. Once in the pan, top the fluff mixture with confectioners sugar.
- Make the chocolate mixture. In a double boiler, melt the chocolate. Once melted stir in the milk until you reach your desired thickness.
- Add small dollops of the chocolate mixture into the pan with the marshmallows and swirl. Use a toothpick or a fork in order to get the maximized amount of swirls.
- Let the mixture sit for a few hours at room temperature or in the refrigerator overnight.
- The marshmallows should spring back when ready. They might be a little bit sticky when cutting, but a cold knife will help reduce that.
- Store in an air-tight container or in the freezer.
This recipe was adapted from King Arthur’s Homemade Marshmallow Recipe.
Can’t wait to sink my teeth into it…but like you said “patience” is a key ingredient
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