I first made this recipe a couple of Easters ago as a replacement for the highly processed marshmallow Peeps my grandmother usually puts out on the dessert table. While it’s not exactly health food, these homemade marshmallows contain less refined sugar than their jet-puffed counterparts, and they’re actually not as difficult to make as you might think. The only tricky part is watching the temperature of the corn syrup mixture — too long on the stove and you’ll end up with a burnt, solid mess. And! The mixture is basically Fluff before it sets, so be ready to make yourself a Fluff & Nutella sandwich in the middle of this process. Fair warning: the powdered sugar/cornstarch mixture gets EVERYWHERE, but these really are a whole lot of fun to make. The colored sugar coating is optional, but totally necessary for imitation Peeps.
Oh, by the way. Marshmallows? Totally gluten and dairy free. #score
Ingredients (Yield varies depending on marshmallow size)
- 2 packets unflavored gelatin
- 2/3 ice cold water, divided
- 2/3 cup honey
- 2 tbsp. granulated sugar
- 1/2 cup Market Pantry light corn syrup
- 1/8 tsp. Kosher salt
- 1/2 tsp. vanilla extract
- 3 tbsp. confectioners’ sugar
- 3 tbsp. cornstarch
- Nonstick spray
- 1/2 cup colored sugar (optional)
Place gelatin into the bowl of a stand mixer with 1/3 cup of water. Set aside.
Meanwhile, combine remaining 1/3 cup water, honey, sugar, corn syrup and salt in a small saucepan. Cover and cook over medium high heat for 3 to 4 minutes.
Uncover and continue to cook until mixture reaches 240 degrees according to a candy thermometer (about 7 to 8 minutes). Immediately remove from heat.
Turn mixer on low speed and slowly pour sugar syrup down the side of the bowl into the gelatin mixture. When syrup is incorporated, increase speed to high and whip for 12 to 15 minutes or until mixture becomes thick (it should resemble marshmallow Fluff). Add vanilla and whip for one additional minute.
While mixture is whipping, combine confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 x 13″ baking dish with nonstick spray and add sugar/cornstarch mixture, moving the pan around to coat the bottom and sides. Return remaining mixture to the bowl.
Pour marshmallow mixture into prepared pan and spread evenly using a spatula coated with nonstick spray. Lightly dust the top with sugar/cornstarch mixture OR colored sugar (if using) and allow to sit uncovered for at least four hours.
Once set, turn marshmallows onto a cutting board and cut using a pizza wheel. Dust all sides of each marshmallow with sugar/cornstarch mixture OR colored sugar. Store in an airtight container for up to three weeks.
See original recipe for mini marshmallow instructions.