• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LunaCafe

LunaCafe

Regional, seasonal food with original recipes by Susan S. Bradley

  • Home
  • About Us
    • Getting Started
    • About LunaCafe
    • About Susan S. Bradley
    • About James H. Bradley
  • Holiday
    • Christmas Cookies: Deck the Halls
    • Christmas Cookies: Silver Bells
    • Christmas Favorites: Silver Moon
    • Christmas Cookies: Starry Night
  • Fresh Primers
    • Apple Primer
    • Apple Cider Primer
    • Artichoke Primer
    • Blueberry Primer
    • Cherry Primer
    • Cranberry Primer
    • Lentil Primer
    • Pear Primer
    • Rhubarb Primer
    • Strawberry Primer
    • Winter Squash Primer
    • Cranberry Garnishes
    • Temperature Guide for Cooking
  • Show Search
Hide Search
Home/Confections/Homemade Vanilla Marshmallows (Angel Kisses)

Homemade Vanilla Marshmallows (Angel Kisses)

Homemade Vanilla Marshmallows | LunaCafeHomemade Vanilla Marshmallows (Sans Egg Whites)

So what are marshmallows exactly? Simply softened gelatin combined with firm ball-stage sugar syrup, whipped together until white, voluminous, and fluffy. They may or may not contain egg whites. This formula is sans egg whites. The results are beyond delectable. I can’t imagine how they could be any better, but just to be certain, I will test the egg white formula at a later time.

vegetable oil for coating the pan
¾ cup powdered sugar
½ cup cornstarch

½ cup cold water
3 packets (3 tablespoons) unflavored gelatin

2 cups sugar
¾ cup light corn syrup
½ cup cold water

½ teaspoon fine sea salt
2 tablespoons vanilla

  1. Lightly oil the sides of a 13- by 9-inch cake pan. Line with plastic wrap, smooth out air pockets and wrinkles and lightly oil the wrap.
  2. In a medium mixing bowl, whisk together cornstarch and powdered sugar.
  3. Sift 2 tablespoons of the cornstarch-powdered sugar mixture in an even layer over the bottom of the cake pan. Dust the sides with an additional tablespoon of the cornstarch-powdered sugar mixture. Reserve the remainder.
  4. To prepare the gelatin, in the bowl of a stand mixer fitted with the whisk attachment, stir cold water and gelatin together. Let the gelatin “bloom” for 30 minutes.
  5. To prepare the sugar mixture, in a 2-quart saucepan, combine sugar, corn syrup, and water and set over medium-low heat. Stir constantly until the sugar dissolves and the syrup clears. To prevent crystallization, do not rush this first step; use a pastry brush dipped in cold water to wash down the sides of the saucepan.
  6. When the sugar is fully dissolved, raise the heat, bring the syrup to a boil, and stop stirring. Continue heating without stirring until the syrup reaches 240°, about 6 minutes.
  7. To prepare the batter, remove syrup from the heat and carefully pour the extremely hot syrup over the gelatin into the bowl of the stand mixer.
  8. Mix on the slowest speed for a minute or so, until the gelatin is melted and incorporated.
  9. Increase mixer speed to medium and beat for 5 minutes. Beat in the vanilla and salt.
  10. Increase mixer speed to high and beat for an additional 10 minutes, until the mixture is thick and white but still warm. (The gradual increase of speed will help prevent splattering of the extremely hot syrup. Be very careful when working with hot syrup.)
  11. Lift the whisk attachment up from the bowl and let the warm batter fall from it into the bowl. Do not try to help this process with a utensil. The mixture is incredibly sticky and you will only make matters worse by trying to get every last bit. When most of the batter has fallen into the bowl, remove the whisk and put it into a sink of hot water.
  12. To form the marshmallows, spray a metal spatula with vegetable oil spray and use it to scrape the marshmallow mixture from the bowl into the prepared pan. Do not touch the mixture with your fingers.
  13. Spread the batter as evenly as you can, making sure to get it into the corners.
  14. Let the marshmallows set, uncovered, at room temperature for up to 12 hours.
  15. When set, liberally dust a sheet of parchment paper set on the countertop with the remaining powdered sugar-cornstarch mixture and turn the marshmallow slab out onto it. Remove the plastic wrap.
  16. Using a long sharp knife coated with vegetable oil spray, cut into 2-inch squares. Dust each square with additional powdered sugar mixture.
  17. To store for up to 1 week, arrange marshmallows in an airtight container and seal.

Copy­right 2011 Susan S. Bradley. All rights reserved.

Pages: Page 1 Page 2

Written by:
Susan S. Bradley
Published on:
November 24, 2012

Categories: Confections, Holiday, Silver MoonTags: Christmas, confection, dessert, holiday, homemade marshmallows, Let It Snow, Recipes

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Chocolate Shavings

    December 16, 2012 at 1:24 pm

    Homemade marshmallows are so much better than the store bought kind – and such a lovely treat for this time of year!

  2. Penny Wolf

    December 3, 2012 at 5:33 am

    I am a marshmallow maker from way back. Martha Stewart got me going in 2003. Believing them to be a blank canvas for
    all kinds of creative ventures I still LOVE the vanilla. Floating around in a cup of hot cocoa or coffee with plenty of Bailey’s
    mixed in is fantastic way to end the day. I sub the corn syrup with honey for my tea drinking friends. (Use a larger pot for boiling because the honey comes way up the pan).
    I enjoyed this post, Thank you!

    • Susan S. Bradley

      December 10, 2012 at 8:20 pm

      Penny, such a nice note, thank you! Homemade marshmallows are a complete revelation. Hope to get into the flavoring options this season.

  3. Chris

    November 28, 2012 at 9:37 pm

    Every time I see a recipe for marshmallows, I tell myself I’m going to try it. I even watched Ina Garten make some on her show once – actually she was the first to cause that thought to cross my mind. The thing is, as easy as it looks, I just never seem to get around to it. These really look good though and you make them sound even better than they look. Maybe I’ll finally give it a try!

Primary Sidebar

Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

Find Recipes By Category

Recent Adventures

Fresh Apricot Ginger Peasant Cake

Fresh Apricot Ginger Peasant Cake is a simple, earthy cake in the Clafouti …

Continue Reading about Fresh Apricot Ginger Peasant Cake

Mulled Apple Cider with Winter Spices

Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

Have you ever wondered what “mulled” actually means? As in Mulled Apple Cider? I always assumed …

Continue Reading about Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Okay first things first. What's a pandowdy? Or is it pan dowdy? And does "dowdy" mean what I …

Continue Reading about Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Blueberry Lavender Limeade

After I created Fresh Blueberry Lime Sauce earlier this summer, I devoted myself to spooning it over …

Continue Reading about Blueberry Lavender Limeade

Search our site

Newsletter

Sign up to receive email updates and to hear about our latest adventures!

We won't sell your email or send you spam.

Explore more

Footer

The LunaCafe

Copyright 2014-2021 | Susan S. Bradley. All Rights Reserved.

Copyright © 2023 · Navigation Pro by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Block Examples