Homemade Marshmallow Recipe + Video (2024)

FAQs

Why are my homemade marshmallows not fluffy? ›

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.

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

Marshmallows are made of sugar, corn syrup (sugar), water and gelatin. They can have other things added for flavor and color, but that's it. The magic is how the ingredients are combined. Marshmallows are a scaffolding of sugar and gelatin that stays rigid enough to become a network of stable air bubbles.

The Key to a Gooey Marshmallow

In marshmallows, the foam is made up of air suspended in a liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture.

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.

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.

Far better in both texture and flavor, homemade marshmallows are 100% worth the effort and time it takes to make them–I promise! Plus, they're not at all difficult to make (your mixer will do most of the work!) and the ingredients are super simple.

One study suggests marshmallow may lower blood sugar levels. So people with diabetes should talk to their doctors before taking marshmallow.

When making marshmallows, the syrup is cooked until an 85 percent concentration of sugar is in the syrup, and the corn syrup is added to help prevent crystals from forming in the cooled syrup.

Why are my marshmallows flat? ›

First, if the syrup is too hot, it can cause the gelatin to break down, resulting in marshmallows that are flat and runny. A second reason is if the syrup is too cool, it won't blend well with the gelatin, leading to a lumpy texture.

In the microwave, an ordinary marshmallow will puff up until it's enormous! Kids, please don't try this without the help of an adult.

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.

When the jelly is beaten into the mixture, air bubbles form and the agar coagulates around those bubbles, stabilizing them so their walls donʼt collapse. These pockets of air make the marshmallows soft and spongy.