Set yourself up for s'mores or a delicious dessert with our Homemade Marshmallows recipe. Try making your very own homemade marshmallows today!
What You Need
Original recipe yields 16 servings
3 env. (1/4 oz. each) KNOX Unflavored Gelatine
1 cup water, divided
1/2 cup powdered sugar
2 Tbsp. cornstarch
1-1/2 cups granulated sugar
1 cup light corn syrup
1 Tbsp. vanilla
1 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. multi-colored sprinkles (green, red and white)
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Let's Make It
Sprinkle gelatine over 1/2 cup water in medium bowl of electric mixer fitted with wire whisk attachment; set aside. Spray 8-inch square pan with cooking spray. Combine powdered sugar and cornstarch. Sprinkle 2 Tbsp. of the powdered sugar mixture onto bottom of prepared pan.
Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat until sugar is dissolved, stirring occasionally. Cook and stir on high heat 8 to 9 min. or until sugar syrup registers 240ºF on candy thermometer.
Add sugar syrup slowly to gelatine, beating constantly with mixer on low speed after each addition until well blended. Beat on high speed 13 to 15 min. or until mixture is very thick and opaque. Blend in vanilla.
Pour marshmallow mixture into prepared pan; smooth top with spatula. Sprinkle with 2 Tbsp. of the remaining powdered sugar mixture; cover. Let stand 3 hours or until firm. Reserve remaining powdered sugar mixture for later use.
Unmold marshmallow mixture from pan onto cutting board; cut marshmallow into 2-inch squares with kitchen shears. Add, in small batches, to reserved powdered sugar mixture; toss until evenly coated. Gently brush off excess powdered sugar mixture. Place marshmallows in single layer on baking sheet.
Melt chocolate as directed on package; drizzle over marshmallows. Top with sprinkles. Let stand until chocolate is firm.
Instead of drizzling the cut marshmallows with the melted chocolate, dip them into the melted chocolate, then sprinkles. Refrigerate until chocolate is firm.
Add 1/2 tsp. peppermint extract to the cooked sugar mixture along with the vanilla; pour into prepared dish, then top with a few drops red food coloring. Swirl gently with knife. Let stand at room temperature until firm.
Instead of cutting the unmolded large marshmallow piece into cubes, you can instead use cookie cutters to cut the marshmallow into desired shapes.
The decorated cut marshmallows can be stored in airtight container at room temperature up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.