Print the recipe page! (revised per comments) homemade marshmallows 1
You won’t believe how easy these are to make! Marshmallows are such a fun treat and (without even knowing it) you probably already have all the ingredients on hand. I’ve made two batches here (for comparison), one using my standing mixer and one mixed by hand; it works either way, so even without electricity you could still make them to go with all that hot chocolate you’re storing. Beyond hot chocolate, just wait until you try them made into one of our favorite treats…S’mores Bites!
makes 18-22 marshmallows
4 tsp. unflavored Knox gelatin (just under 2 envelopes)
1/4 cup cold water
1/4 cup cold water
3/4 cup sugar
1/2 cup honey
1/8 tsp. salt
1 TBS vanilla
oil (for greasing the pan)
1 cup sifted powdered sugar
Tools and Supplies:
Rotary egg beater
Prepare an 8 x 8 baking dish, lining with parchment paper then brushing with oil.
In a large mixing bowl (or standing mixer) combine the gelatin and 1/4 cup water. Allow to set atleast 20 minutes. In a pot over medium heat combine 1/4 cup water, sugar, honey, salt and vanilla and heat (increasing temperature to medium/high heat) until the syrup reaches 244 degrees (borderline firm ball stage) on the thermometer. Immediately remove syrup from heat and very carefully add to the softened gelatin.
Begin beating the mixture slowly, being careful not to splash (it’s hot!). If using the whisk on an electric mixer, gradually increase the speed to high. Beat for 15 minutes or until thick and tripled in volume. Pour the marshmallow mixture into the prepared pan and allow to set for 3 hours.
Dust a cutting board with 1/2 – 3/4 cup sifted powdered sugar. Holding onto the sides of the parchment paper, lift and turn marshmallow out of the pan, flipping it upside down onto the dusted cutting board. Using an oiled knife, cut into bite sized squares and roll the marshmallows into the remaining powdered sugar until they’re well dusted and not sticky anymore. Leftovers may store up to two weeks in an air tight container.
Brush your dish lined with parchment paper with oil..
Soften the gelatin with 1/4 cup cold water and allow to set for atleast 20 minutes. Heat the syrup.
244° is the magic temperature! Remove from heat immediately and pour into gelatin mixure.
Using a Standing Mixer:
After allowing it to set for 3 hours, flip it upside down onto a powdered sugared surface and peel off the parchment paper.
Using an oiled knife, cut it into bite sized squares and dust well with powdered sugar.
By hand: using my 13 year old (and a manual egg beater)…
15 minutes of beating. Toward the end your arm is really working to get the job done. You won’t believe how thick it gets!
After all that work, he’s rewarded the marshmallow beater!
Set up and ready to cut. They’re not as fluffy as the mixer beaten batch and they’re chewier when you compare the two, but no one is disappointed by them at least here at my house. They’d still be a welcomed treat even if we had to beat them ourselves to make them.
Marshmallows side by side. The one on the left was made with the electric mixer.
2 cups graham cracker crumbs
1 1/2 cups chocolate chips
Pour one cup of the graham cracker crumbs on the bottom of the prepared pan and sprinkle with 1/2 of the chocolate chips. Pour on the marshmallow , top with remaining chocolate chips followed by remaining graham cracker crumbs. Allow to set for three hours. Cut into bites (using an oiled knife) and serve.
After three hours it’s ready!
Oh my my my. These are so good!
- The rotary egg beater I have is by OXO (here it is on Amazon).