Homemade marshmallows require a candy thermometer and the pre-step of making Cane Sugar Syrup, but the good news is that they are not difficult to make. There’s no corn syrup. No preservatives. No dried-out pucks of sugar. And my family will tell you, they’ve never had a store-bought marshmallow that compares. Once piece of advice: Don’t forget the parchment paper so there’s no struggling in the end to remove them from the pan.
MAKES ABOUT 4 DOZEN (1½-INCH SQUARE) MARSHMALLOWS
CANE SUGAR SYRUP
The first step to homemade vanilla marshmallows is Cane Sugar Syrup, which ultimately has the consistency of unrefined honey and is golden in color.
2 cups water
2 pounds, 8 ounces granulated cane sugar (about 5¼ cups)
1 teaspoon cream of tartar
¼ teaspoon sea salt
Add all the ingredients to a saucepan over medium heat and cook until the sugar comes to 230°F. Turn off the heat and let the syrup cool undisturbed at least 2 hours, or overnight. Leftover syrup may be stored in a clean airtight container for several weeks for future use.
MARSHMALLOWS
1 cup chilled water, divided
3 gelatin packets
1½ cups granulated cane sugar
1¼ cups Cane Sugar Syrup (recipe above)
¼ teaspoon sea salt
2 teaspoons vanilla extract
Coconut oil cooking spray
Up to 1½ cups powdered sugar, for powdering
In the bowl of a stand mixer, combine ½ cup cold water with the gelatin and let rest.
In a medium saucepan, combine the remaining water with granulated sugar, Cane Sugar Syrup, and salt. Over medium-high heat, cook until the mixture reaches 230°F*, about 10–12 minutes, then turn off the heat.
Turn the mixer on low and slowly add the sugar mixture to the gelatin mixture. Turn the speed to high and whip until it resembles marshmallow fluff or a sticky meringue batter, about 15 minutes. Just as it reaches the fluff consistency, add the vanilla and mix for another minute to fully incorporate.
Meanwhile, line a deep glass storage container (such as a 9- by 7½-inch Pyrex pan with lid) with parchment paper. Spray liberally with coconut oil cooking spray. Dust it thoroughly with powdered sugar, shaking out any excess.
Pour marshmallow fluff into the prepared pan and completely dust the top with powdered sugar. Allow the marshmallows to sit for at least 8 hours before removing from the pan and cutting into cubes. Be sure to spray a very sharp knife with cooking spray before cutting, and dust the individual cubes with powdered sugar to avoid them sticking to each other.
Homemade marshmallows may be stored in an airtight container for up to 4 weeks.
*Altitude affects the sugar temperature. This recipe was designed for use at around 5,000 feet, so if you’re attempting this recipe in a place like Big Sky Meadow Village (6,250 feet), cook until the mixture reaches about 225°.
