Dessert for Two

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Homemade Marshmallows {small batch}

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Homemade marshmallows small batch style. Made in a bread loaf pan to make 8 big marshmallows!

A small batch of marshmallows! @dessertfortwo

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.

Homemade vanilla bean marshmallows @dessertfortwo

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.

Homemade vanilla bean marshmallows @dessertfortwo

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!

Yield: 8

Homemade Marshmallows {small batch}

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

  2. 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.
  3. 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.
  4. 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.
  5. Beat the mixture for a full 10 minutes.
  6. Stir in the vanilla extract or vanilla bean seeds and mix until combined.
  7. 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.
  8. Let the mixture set uncovered for at least 3 hours.
  9. 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.
  10. Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 1340 Sodium: 76mg Carbohydrates: 351g Sugar: 342g
© www.DessertForTwo.com

 

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Comments

    • They were easy to make. Very Fluffy. Just make to to use correct size pan. If you want big ones, use a loaf pan.Just make sure of pan size.
      Reply

  9. I did homemade marshmallows last year - a bucket list thing along with the homemade (and SOOOOOO time consuming homemade croissants) - and they were so simple! Nate laughed because I don't actually like marshmallows, but those were so fun to dip in chocolate and play with!
    Reply

  13. LOVE these!! I tried homemade marshmallows when I was first starting out...and let's just say they weren't nearly as beautiful as these!! I'll have to give it another go :) Have you been to penzey's spices? My fave. love love love.
    Reply

  14. I squealed a little bit when I saw this post! I am SO trying this. I love homemade marshmallows, but I hate making 1,000 of them. Can't wait to make this when I go home. www.natillie.com
    Reply

  15. I looove making homemade marshmallows! It's like the coolest mini science experiment coming together in your kitchen. Love it. Cannot wait for cooler weather to stick around.
    Reply

  17. Yes, Lots of hot chocolate is coming my way. And probably some boozy hot chocolate as well! I've actually never made homemade marshmallows before and was just talking about them with a friend last night. So now I gotta try these. Pinned!! XO
    Reply

  19. WHY have I never thought to make homemade marshmallows before?! These look amazing and so simple. I can just imagine how good they would taste atop a huge mug of hot chocolate when it finally gets cold!www.thegetting.com
    Reply

  24. I buy my vanilla beans on amazon. For <$20 I can get enough for me, my mom, my fiancé's mom and his aunt for the whole year.
    Reply

  25. I hear that Amazon is the best hookup for vanilla beans. Also, I love the idea of a smaller batch! I feel like we don't eat them fast enough (sounds strange...) and they don't keep as fresh. This recipe makes me so excited for Fall & Winter! Thank you!!
    Reply

  26. I'm envisioning myself roasting s'mores over a campfire with these joyous lumps of mallow lovin' Like.whoa! I've never made mallows either, and you've inspired me to try it...20 minutes?? DONE!
    Reply

  32. I hope I don't sound cheesy with my next statement. Making homemade marshmallows is a seriously life changing experience. I just recently made my first batch and I cannot believe the difference. I went pumpkin spice but I love the vanilla bean you tossed in here! So perfect.
    Reply

  34. I have a feeling this is just the beginning of your small batch marshmallow infatuation! You can flavor them in a so many ways, it is ridiculous. I love them! And I am totally obsessed with this recipe, because I never need 300 homemade marshmallows (the normal sized batches, and ones I've made before).
    Reply

  37. Once again, I want to start my comment with "you are a genius!" but that's getting a little stalkerish, right? However, you ARE a genius, because every time I make marshmallows I end up--never thought I would have this problem--asking myself what the hell I can do with like 50 marshmallows.. in four days. This small batch is just perfect! Not too small, not too many. Just perfection
    Reply

  42. I'm super love vanilla beans/vanilla bean paste… I swear I try to put it in everything, its borderline obsessive. Homemade marshmallows are the BEST and I love that you made such a small batch!
    Reply

  45. I made these tonight and added 1.5T of cocoa powder, and they are amazing! One thing I learned the hard way, a tip for the other people out there like me who don't think first: don't drizzle the sugar syrup into a running stand mixer! It will splash all over the sides and you'll lose half of what you made. I am not a smart woman...
    Reply

    • Great tip, Hollee! There's a recipe in my cookbook that calls for streaming in corn syrup and I had to state to do it with the mixer OFF. I should add that to the directions here, too! thanks :)
      Reply

  46. This is a project I've been wanting to do with my daughter. Can't wait to try all sorts of flavors. I have a raspberry extract that would be fantastic dipped in chocolate. And I just recently found cherry extract. I know a few of my loved ones who are getting homemade, chocolate-dipped marshmallows for Christmas this year.
    Reply

  50. I just tried these tonight because I had a craving for homemade marshmallows but didn't want to make a giant batch. At least with using my stand mixer, beating the sugar mix for 10 minutes was far too long. Whipping it that long cooled it down too much and it was too sticky to even pour into the pan. I've made homemade marshmallows before, so I think in the future I'll use this recipe and just whip it until it turns white like I normally do.
    Reply

    • Hi Marie,Marshmallows are incredibly sticky. It's the nature of the beast. I also definitely don't recommend using a stand mixer for such a small amount of ingredients, like you always see in desserts for two. I used a hand mixer, which is not as powerful, so therefore 10 minutes was perfect.Christina
      Reply

  51. Made these a while ago and they were fabulous, tonight I made another batch with peppermint extract and crused candy canes and they are divine. I'm making more for family for sure. But these ones are mine!
    Reply

  52. I just made these and they are sitting for the three hours as we speak. I had a terrible time moving the fluff to. Pan and spreading it because it was so sticky. Any tips on how to make that process a little easier?
    Reply

    • Yes! The mixture will be very sticky. Spray your hands with cooking spray, and use a silicone (non-stick) spatula to help you move the mixture. Once the mixture is in the pan, I spray an off-set spatula with cooking spray, and use it to flatten the surface of the marshmallows.
      Reply

  53. I like marshmallows and would like to make them, however, I eat kosher and cannot and will not use powdered gelatin since it is made from the skin and bones of a variety of animals, including pigs. Is there an alternative, probably vegetarian, that can be used that will produce a marshmallow that is worth eating?
    Reply

  54. Catherine, there are several brands of kosher gelatin, if it isn't in a store near you it is readily available online.I'm embarrassed to say, I never thought to make a small batch of marshmallows using a hand mixer. Great idea!I have always buttered my hands to avoid 'marshmallow mittens'. It tastes better than cooking spray :-)
    Reply

  56. Is there a difference in using the beaters or whisk on the hand mixer? I feel silly for not knowing the difference...
    Reply

    • Don't feel silly, Amanda! So, the whisk is generally not strong enough (at least on my hand mixer). And my hand mixer only came with 1 whisk instead of 2 whisks..like how there are 2 beaters, ya know? Stick with the heavy duty beaters--the batter gets thick.
      Reply

  57. I AM SO DUMB. i was in the process of boiling all of the sugar before i realized it called for a hand mixer... which i do not own. so i beat it manually and it was awful hahahaha good news is, they still taste delicious - but aren't as fluffy as they should be. note to self - read WHOLE recipe first.lol<3
    Reply

  58. This is my first time making any sort of candy. The marshmallows are in the pan now, so I'll see how I did in a few hours, but I have a couple of questions. 1. Should I stir the gelatin before adding in the syrup? I know I'm supposed to let it sit for a bit. However, I didn't stir it at all before starting to beat in the syrup and the gelatin whipped around the bowl as one chunk for awhile before actually mixing with the syrup. 2. Should I start counting the ten minutes when I start pouring in the syrup, or after it's all in? Relatedly, what should it look like when it's ready to go in the pan? 3. When I was beating, the mixture started making its way up my beaters. I kept stopping so it would fall off and starting again, but it climbed its way back up quickly. Should I spray my beaters or something? I know it wouldn't be good for my mixer if marshmallow climbed up into the mechanics!
    Reply

    • Hi Cathy! I'm so glad you wrote me :) I'm sorry this recipe caused so much anxiety. I hope it worked out ok! 1. No need to stir, just scrape it all in the bowl. The mixer will stir it perfectly. 2. Start counting immediately, but overall, it shouldn't be a big deal for a 30second-1 minute lapse. When they are ready to go in the pan, it will look like store-bought marshmallow fluff from the jar. Fluffy, glossy white, and sticky. 3. Yep, the mixture is SUPER sticky and will climb like crazy. Don't spray your beaters. I would take the beaters around the edges of the bowl while mixing to try to un-stick it and keep things moving. Does that make sense?Overall, CONGRATS ON CONQUERING MARSHMALLOWS! Once you master them, you'll become obsessed and never buy store-bought again! :) Let me know if you need anything else. I'm here :)
      Reply

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