Homemade Marshmallow Recipe + Video (2024)

FAQs

Why are my homemade marshmallows not fluffy? ›

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

“Water molecules start to vibrate and heat and soften the sugar matrix. Also, the air bubbles heat up and expand. Since the sugar matrix surrounding the bubbles is softened, the bubbles are allowed to expand. The marshmallow expands and puffs up,” Wright said in an email.

Continue to beat until the mixture is very stiff and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn't be hot to the touch. This should take anywhere from 3 to 10 minutes. At the end of mixing, beat in the vanilla extract (if you're making vanilla-flavored marshmallows).

When the jelly is beaten into the mixture, air bubbles form and the agar coagulates around those bubbles, stabilizing them so their walls donʼt collapse. These pockets of air make the marshmallows soft and spongy.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.

Folding whipped egg whites into the whipped sugar syrup-gelatin mixture results in lighter, fluffier marshmallows.

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

Why is my homemade marshmallow runny? ›

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

The trick here is to hold it just above the flames on a continuous rotation. We want to make sure the marshmallow is evenly toasted on all sides for the perfect texture. For a more charcoaled coating place your marshmallow directly in the flames. No rotation is required as the aim is to burn that baby to a crisp.

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

First, if the syrup is too hot, it can cause the gelatin to break down, resulting in marshmallows that are flat and runny. A second reason is if the syrup is too cool, it won't blend well with the gelatin, leading to a lumpy texture.

In the microwave, an ordinary marshmallow will puff up until it's enormous! Kids, please don't try this without the help of an adult.

Air bubbles make marshmallows light and fluffy

That's because marshmallows are a foam. They contain a lot of tiny air bubbles which are surrounded and stabilized by sugar and proteins from egg whites and gelatin. Since air doesn't weigh much, adding it into a product decreases its density.