I’m always in awe of homemade marshmallows when I see them in bakeries. So fresh and fluffy looking, cut in perfect little cubes. I’ve never attempted to make them because I assumed you needed a lot of special equipment and ingredients. SO WRONG. They’re super simple and I made these with ingredients I already had in my pantry. With no special tools. Not even a candy thermometer. And they were so much fun to make, especially cutting them into the perfect jiggly little cubes of goodness. These make a great last-minute holiday or hostess gift (if you need more ideas, see my guide here).
I didn’t have any candy canes on hand when I made these, but if I had, I would’ve crushed them and used them as a topping before dredging. You can also use this recipe as a base to flavor and color your marshmallows however you want using different extracts and food colors.
- ¾ cup water
- 3 (.25 ounce) packages unflavored gelatin
- ⅔ cup corn syrup
- 2 cups white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup cornstarch
- ¼ cup confectioners' sugar
- Red food coloring
- Vegetable oil cooking spray
- Line a 9 inch square baking dish with parchment paper or plastic wrap. Coat generously with cooking spray.
- Place ½ cup of warm water in the bowl of an electric mixer, and sprinkle gelatin on top.
- While gelatin is soaking, combine ¼ cup of water, corn syrup, and sugar in a medium saucepan, and bring to a boil over medium heat. Once beginning to boil, turn heat up to high and boil for exactly one minute.
- Pour the hot sugar mixture into the mixing bowl and beat on high for 11-13 minutes (using whisk attachment), until the mixture is fluffy and forms stiff peaks (should be opaque and resemble marshmallow fluff). Add vanilla and peppermint extracts, and beat just until blended.
- Pour the mixture into the prepared baking dish, and gently shake side-to-side until marshmallow is distributed evenly.
- Place drops of food coloring about every 1-2" and use a toothpick or tip of a knife to create swirls over the surface of the marshmallow.
- Allow the marshmallow to rest for 4 hours or overnight. It should be solidified but still sticky to the touch.
- Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.