Homemade Marshmallows Recipe (2024)

FAQs

What are the ingredients in marshmallows? ›

CORN SYRUP, SUGAR, DEXTROSE, MODIFIED CORNSTARCH, WATER, CONTAINS LESS THAN 2% OF GELATIN, TETRASODIUM PYROPHOSPHATE (WHIPPING AID), NATURAL AND ARTIFICIAL FLAVOR, BLUE 1.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

While making homemade marshmallows is admittedly more time consuming than just buying a bag from the store, they truly put the store-bought version to shame. Far better in both texture and flavor, homemade marshmallows are 100% worth the effort and time it takes to make them–I promise!

Place the marshmallows in the oven for 20 to 30 minutes. The warm air will dry them out without melting them.

A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1–2% gelatin.

A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison. In marshmallows, the foam is made up of air suspended in the liquid sugar mixture.

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

Marshmallows are a sweet treat that many of us enjoy with hot chocolate, on top of sweet potatoes, or even shaped into peeps at Easter time. But these fluffy white puffs aren't very nutritious. Marshmallow ingredients usually include just sugar, corn syrup, and gelatin.

Sweet And Sticky Alternatives To Marshmallows

Honey and maple syrup are some of the more common choices, as they're less processed, but other syrups will work fine. Just be cautious of using more strong flavored syrups like molasses or treacle, as that intense flavor may overpower all others.

How do you make marshmallows taste better? ›

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so, your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer.

Seal the container or zipped bag opening. Then shake the container to coat the marshmallows and prevent them from sticking together. Remove marshmallows from the refrigerator when you're ready to use them. You can store the marshmallows in a dark corner of the refrigerator for 2-3 months.

You can use either a large airtight container or ziplock bag, like I do. The cornstarch aids in removing the stickiness of the marshmallow by adsorbing moisture, so thoroughly coating them is key. And to ensure that they stay in the shapes you cut, it's a good idea to store them in layers.

We found that the vinegar had caused the most "melting" even though it had not melted as much as we thought it would have. When we turned it with forceps, it came apart easily and was much smaller on the side that was in the vinegar. The co*ke and the cranberry juice "stained" the marshmallow and made them soggy.

Arrange the marshmallows on your dehydrator trays, leaving space between them. They do puff up a bit, so this keeps them from sticking together and allows air to circulate. Dehydrate at 150ºF (65ºC) for 6-10 hours until the marshmallows are dry.

Air bubbles make marshmallows light and fluffy

That's because marshmallows are a foam. They contain a lot of tiny air bubbles which are surrounded and stabilized by sugar and proteins from egg whites and gelatin. Since air doesn't weigh much, adding it into a product decreases its density.

Jet-Puffed marshmallows contain a relatively short list of ingredients, but it is crucial to examine each one closely. The primary components include corn syrup, sugar, modified cornstarch, gelatin, and artificial flavor.

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

Do Trader Joe's marshmallows have gelatin? ›

In fact, they're made with exactly the same recipe, which means these miniature clouds of chewy, vanilla-y goodness are also gluten and gelatin free.

Today, instead of mallow root sap, most marshmallows on the market contain gelatin, which comes from the skin, bones, and tendons of animals. But not all of them are made this way, and it is possible to buy vegan versions of the classic s'mores ingredient. Here are some of the tastiest vegan marshmallows on the market.

While most marshmallows are dairy-free, there are other allergens to consider, like soy and eggs. Don't let the science of ingredients like gelatin and modified food starch scare you away from enjoying these fluffy, sugary treats.

But first, it's interesting to note that most marshmallow recipes contain corn syrup and/or raw egg whites which makes them soft and fluffy.