Soft as Sin: Homemade Marshmallows
You know what I love about homemade marshmallows? They are absolutely unnecessary. No one needs to make marshmallows from scratch. You can buy a bag of Jet-Puffed for $2 and call it a day. But homemade marshmallows? That’s a statement. They say I am unhinged enough to boil sugar to soft-ball stage and fling it into gelatin, then whip it into a sticky cloud of chaos, all because I can.
And honestly? They’re worth it.
Store-bought marshmallows taste like sugary packing peanuts. Homemade marshmallows taste like pillowy vanilla dreams that flirt with your teeth before dissolving into sweet nothingness. They’re soft. They’re bougie. They impress the hell out of anyone who eats one.
I whipped up a batch this weekend. Why? Because sometimes you need to stab convention in the heart with a candy thermometer and remind the world who it’s dealing with.
You’ll see what I did with them in an upcoming post (spoiler: graham cracker crust, brownies, and a torch were involved), but for now, let’s get to the base spell. Here’s how to summon the fluff:
1/3 cup water
4 tsp gelatin powder (about 2 packets—unflavored)
1/4 cup honey, agave, or corn syrup
(Another) 1/3 cup water
1 tsp vanilla bean paste
1/4 tsp salt
Pour the water into a stand mixer bowl and add the gelatin. Fit the whisk attachment, give it a stir for a few seconds, and then let the gelatin bloom while you prepare the sugar.
On the stove, boil the sugar, honey, and water over medium heat for 10-13 minutes, until the mixture reaches between 240-250°F (soft-ball stage).
With the mixer running on low, slowly stream the hot sugar into the bowl with the gelatin. Aim between the whisk and side of the bowl—if you pour it on the whisk, you’ll wind up with sugar shrapnel in your marshmallows.
Once all the syrup is added, toss in the vanilla and salt. Increase the mixer speed to medium-high and whip for 10-15 minutes, or until the bowl is warm (not hot) and the mixture is thick, glossy, and fluffy. If you wanted any other flavorings, add it now. Get creative, think about some chopped dehydrated strawberries or if you want to ruin the marshmallows, add nuts.
Immediately scrape the marshmallow into a greased or parchment-lined 9x13" pan dusted with powdered sugar. Spread evenly. Dust the top with more powdered sugar.
Let it set uncovered for at least 4 hours or overnight.
When you’re ready to cut them, lift the slab out and place it on a cutting board. Keep a bowl of neutral oil or nonstick spray, some paper towels, and a sharp knife nearby.
Dust the top again with powdered sugar.
Run the knife under hot water, dry it, lightly oil the blade, and cut as desired—cleaning and re-oiling the knife between cuts otherwise you’ll just end up with a sticky mess. Nothing you ever touch will be un-sticky again. Don’t say I didn’t warn you.
-J.