For this blog post recipe of Homemade Marshmallows I teamed up with my sister Dinah Bucholz, the author of The Unofficial Harry Potter Cookbook. I’ve made this recipe countless times. I would venture to say probably many more times than the the author of the recipe herself. Each time I make it, I am asked for the recipe. These marshmallows are really a gourmet treat and make a perfect hostess gift especially for those people who are hard to please. This recipe is not as simple as most of my recipes but if you follow the instructions you will be surprised how uncomplicated they are to make. Good luck and enjoy!
You will need a candy thermometer for this recipe. You can purchase one on Amazon.
A special thank you to my sister Ayala Tarshish for the beautiful dishes used in these pictures.
- ½ cup confectioners sugar divided plus more as needed
- 1 cup water divided
- 3 tablespoons unflavored gelatin
- 2 cups granulated sugar
- 1¼ cups light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Spray a 9x13 pan with cooking spray, line with parchment paper
- Coat the parchment paper with ¼ cup confectioners' sugar using a sieve to dust
- Add ½ cup water and the gelatin to a mixing bowl from a standing mixer
- Add the sugar, corn syrup, salt and ½ cup water to a medium saucepan
- Cook until 238 degrees using a candy thermometer
- When the syrup reaches 238 slowly pour into the mixing bowl with the mixer on low speed
- Increase the speed to high and beat for 10-15 minutes until thick and creamy
- Add the vanilla
- Scrape the batter into the prepared pan, smooth the top and cover with the rest of the confectioners' sugar - using a sieve
- Leave the pan to and dry out for 8 hours or overnight
- Using a sharp knife, cut the marshmallows into squares ( see pictures above)
- Coat the sticky sides in more confectioners' sugar
- Store in an airtight container