Homemade Marshmallows
Ingredients
- 1 tbsp
marshmallow root powder optional - 1 cup water divided
- 4 tbsp
powdered gelatin - 1 cup
honey ,maple syrup , or sugar - 2 tsp
vanilla or other flavors - 1/4 tsp
salt powdered sugar , orarrowroot powder
Instructions
- Combine the marshmallow root with 1 cup of warm water and allow it to sit for at least 5 minutes. Using this ingredient is optional, but has some great health benefits.
- Stir the mixture after it has sat and then strain out any remaining marshmallow root. This should leave you with about a cup of liquid.
- Add in ½ a cup of the marshmallow root mixture (or plain water if not using marshmallow root) into a bowl of your stand mixer and then add in the gelatin. Using the whisk attachment, combine the mixture together and set aside for now.
- Pour the remaining ½ cup of water and 1 cup of your sweetener (honey, maple syrup, or sugar), into a pot or saucepan and whisk to combine.
- Bring the water and sweetener to a boil slowly, and try to stir the mixture as little as possible throughout this process, any agitation of the sugar can cause it to crystallize. Add in a ¼ tsp of salt once it has started to boil and use a kitchen or candy thermometer and monitor the mixture until it reaches 240℉. Do not leave this unattended as the mixture can boil out of the pot very quickly. If this starts to happen, simply turn down the heat.
- Turn on stand mixer with the water and gelatin mixture to medium speed and whisk while slowly pouring the sweetener and water mixture into the mixing bowl. Once combined, turn the stand mixer onto a high setting and allow it to mix for approximately 10 minutes, add in your vanilla while mixing. It should form a marshmallow cream that has about tripled in size, is cool to the touch, and holds a bit of a shape when drizzled from the whisk into the bowl. It is very important to not over mix, as it will set in the bowl and prevent it from spreading in the baking dish.
- Pour the completed marshmallow cream mixture into a 9x13 baking dish (9x9 for thicker marshmallows) that has been coated with powdered sugar, or arrowroot powder. You can also use parchment paper with some of the powder sprinkled on. Smooth evenly across the baking dish with a silicon spatula.
- Let rest approximately 12 hours if possible.
- Flip onto a cutting board and cut into desired shapes with a well oiled utensil or knife.
- Store in an airtight container at room temperature.
Notes
Store the marshmallows in an airtight container and leave them somewhere at room temperature. If you store them in the refridgerator they will start to melt.