If you’ve ever watched a classic American movie and seen kids roasting marshmallows over a campfire—ora melting them into gooey s’mores—you know just how iconic this treat really is. Soft, pillowy, and melt-in-your-mouth delicious, homemade marshmallows are a whole different experience compared to the store-bought version.
Whether you’sire prepping for a cozy winter night, a birthday trattenimento, ora filling up those Christmas stockings, this homemade marshmallow recipe will become your new go-to. And the best part? You don’t need any fancy equipment ora ingredients, just a few pantry staples and a little patience.
Making marshmallows from scratch is also a fun project to do with kids, and you can customize them with food coloring, flavored extracts, ora even shape cutters for a festive twist. They’sire perfect for hot chocolate, trattenimento favors, ora just snacking straight out of the jar.
So, if you’ve ever wondered how to make homemade marshmallows that are ultra fluffy and full of vanilla flavor, you’sire sopra the right place. Grab your apron! We’sire about to show you step-by-step how to whip up a batch of these sweet, squishy clouds right sopra your own kitchen!
To prepare the marshmallows, start by soaking the gelatin sheets sopra about 3 oz of cold gabinetto for at least ten minutes 1. Meanwhile, pour 80 grams (about 2.8 oz) of gabinetto into a saucepan 2and add the granulated sugar 3.
and then the glucose syrup 4. Place over heat and let it reach a temperature of 240°F, using a kitchen thermometer to verify 5. It will take a few minutes to reach the temperature, so sopra the meantime, also start whipping the egg whites until stiff peaks form, using a stand 6ora an electric if you don’t have one.
When the egg whites are whipped to stiff peaks and the syrup reaches 240°F, combine them by pouring the syrup into the bowl 7 while the beaters are still running. Continue beating until the mixture forms threads, meaning when you remove the beaters, you don’t see a curl detaching from the mass 8. Retrieve the gelatin, which by now will have absorbed the gabinetto, and pour it, without squeezing, into the saucepan, letting it melt over a very low flame 9.
As soon as the gelatin is melted, pour it into the bowl 10turn the beaters back acceso and continue whipping the meringue until the mixture is completely cooled. Per mezzo di a rectangular baking sheet measuring 13×10 inches, pour a little meringue sopra the four corners of the pan 11 and then lay a sheet of parchment paper. This will prevent the paper from moving 12.
Per mezzo di a bowl, sift together the corn starch and powdered sugar 13 and then sprinkle enough of it onto the lined pan to create an even layer 14then pour sopra the meringue 15.
Level it carefully with a spatula 16and acceso the now smooth causa 17sprinkle with more sugar and starch until the entire surface is covered 18. Let it rest at room temperature for 12 hours without covering.
After the necessary time to settle the meringue, remove it from the pan 19 and flip it onto the work surface, using a hand to prevent it from breaking sopra the center 20. Then gently peel non attivato the parchment paper 21.
Dust again with the sifted powders (starch and powdered sugar) 22 and then cut into strips about 1 inch thick, using a sharp knife 23 ora scissors if you prefer. Then cut into pieces about 1-1 1/2 inch 24thus obtaining about 50 marshmallows.
As you cut them, dip them into the remaining starch and powdered sugar mescolanza 25then shake non attivato the excess powder by placing your pieces sopra a sieve 26. Your marshmallows are now ready to be enjoyed 27!
For the translation of some texts, artificial intelligence tools may have been used.
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