Homemade marshmallows small batch style. Made in a bread loaf pan to make 8 big marshmallows!
I foresee lots of mugs of hot chocolate in your future. Or maybe a hot chocolate party? And how sad would those mugs be without a big, honking homemade marshmallow floating on top?
I made you a small pan of homemade marshmallows. I spread the gooey batter in a 9 x 5-inch bread loaf pan. When sliced, you get 8 large marshmallows. So perfect for so many cool days ahead.
You don’t really have to wear flannel when making and eating marshmallows, but it does something for the flavor, I tell ya. Also, if it’s one of those perfect crisp Fall days where you need a jacket in the morning but the sun warms you plenty in the afternoon, the marshmallows will be especially delicious. Trusted facts only here.
Do you see the tiny black specks? They’re vanilla bean!
I’m moderately obsessed with vanilla beans lately. I found a spice store in my town that sells 3 for about $8, and I think that’s pretty reasonable, as far as vanilla beans go. So, I’ve been using them in everything (especially pie!), but if you don’t have half of a vanilla bean, just use 1/2 teaspoon of vanilla extract.
If anything, vanilla extract can sometimes be fruitier and stronger than vanilla beans. Although, the tiny specks of vanilla bean in your marshmallow are so fun and crunchy.
How to make homemade marshmallows:
I’ve always wanted to make homemade marshmallows, but I have been putting it off for a rainy day when I had plenty of time to make them. I assumed they were time-consuming and difficult. Honestly, I had this batch of marshmallows in the pan in 20 minutes. Yeah, they had to set for 3 hours before I could cut them and roll them in powdered sugar (the funnest part!), but seriously, homemade marshmallows couldn’t be easier.
Maybe it’s harder to wield a large amount of sticky marshmallow cream into a pan, but when you’re dealing with a small amount, it’s easier? I’m not sure why these were so simple to pull together.
All I know is my future has a lot of homemade marshmallows (small batch style) in it. And that can never be a bad thing.
I can’t wait to try to use these in my Smores Dip recipe!
Homemade Marshmallows {small batch}
Make a batch of homemade marshmallows!
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 3/4 cup powdered sugar
Instructions
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit.
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for a full 10 minutes.
- Stir in the vanilla extract or vanilla bean seeds and mix until combined.
- Spread the mixture into a 9 x 5" loaf pan that has been lined with parchment paper and greased very well with either cooking spray, butter or oil.
- Let the mixture set uncovered for at least 3 hours.
- When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 1340Sodium: 76mgCarbohydrates: 351gSugar: 342g
Hey Christina, all your recipes are good. Sometimes i thought why i couldn’t be so creative while cooking. The marshmallows is looking perfect! I didn’t try this before.thanks for sharing this.your tips will help me to make that correctly. Keep posting this type of recipes.. :)
Love that I found this recipe because my boyfriend doesn’t eat sugar; its nice to have a recipe that I don’t have to half or manipulate!
I don’t have a hand mixer, so despite the warning against a stand mixer, it was my only option. I just beat it at a lower speed until I poured all of the hot sugar in. I did have a lot of hard stuff on the sides, but it wasn’t THAT bad. I would just maybe make a tiny bit more of the sugar mixture to make up for what I lost on the sides that got hard. My only issue was that I wasn’t able to nicely smooth the mallow into the pan. Do you have any tricks for that? It wasn’t lumpy, but it certainly wasn’t a nice smooth surface.
It sounds like you did great! Next time, though I know it’s a pain, try lifting up the stand mixer head as you add small amounts of the hot sugar. That might help you not splash on the sides and get the hard crunchy pieces! I’m so glad you tried the recipe anyway, and it worked, though!
Oh man, as for the stickiness when spreading–isn’t it nuts! Try using a silicone spatula that is sprayed lightly with cooking spray. Good luck :)
Hi! Why shouldn’t you use a stand mixer to make these?
I covered this in the post. Because the beaters don’t touch the small amount of mixture in the bowl. Big bowl + very little mixture .