For a kicked-up glamping weekend, we like to make our own marshmallows ahead of time. Sure, there are lots of places to buy these fresh confectionaries these days, but I’ve gotta save that money for some certain $200 per night campsites. Another issue is that some of these homemade use all wholesome ingredients. While this is delightful, marshmallows without corn syrup (or those that use egg whites) just won’t melt properly on the campfire.
Instead, they’ll just turn to syrup when exposed to the flame. But not these . . . .
Making these pillowy dream clouds takes only about 30 minutes, but it’s essential to get the heat high enough (240 degrees) when you’re cooking them – and then stop. Then you’ll need to let them set for at least four hours.
We actually make them a few days before our camping trip, let them dry out well for a day (for better s’more making) and put them in a Ziploc bag.
Once you try these on your S’Mores, in your hot chocolate, or covered in melted chocolate, you’ll likely snub the store-bought ones forever.
And then you’ll live happily ever after.
Homemade Marshmallows
Ingredients
- 3/4 oz packaged gelatin, unflavored (3 pouches)
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 cup water, divided
- 2 tbsp corn (or vegetable) oil don't use olive oil
- 1/2 - 1 cup confectioner's sugar
- 1/4 cup cornstarch
Instructions
- Line a square pan (I used 8x8 inch) with plastic wrap and then grease it well with the oil. Set aside.
- In mixing bowl, sprinkle the gelatin (make sure it's not clumped together) into 1/2 cup of VERY cold water. Barely stir it just enough that all the gelatin is wet. Soak it for about 10-12 minutes.
- Combine the sugar, corn syrup and remaining 1/2 cup water in a saucepan and whisk only til just mixed. Don't overstir. Bring it to a strong, hard boil and then keep boiling until it is 240 degrees (or soft-ball stage), and then remove from heat. It's important to reach the proper temperature, so use a candy thermometer unless you've mastered identifying soft-ball stage.
- Next, you are going to pour this super hot mixture into the gelatin mixture. But be careful - I spilled this on my hand decades ago and it's quite an unforgettable experience! So, pour this in slowly and carefully. Whisk, increasing speed to high, for about 10-15 minutes. You can use a hand mixer (if you have a lot of patience) or a stand mixer. After the mixture is nice and fluffy but stiff, beat in the vanilla extract.
- Coat your hands and a spatula with vegetable oil. Pour the marshmallow mixture into your prepared pan and smooth with spatula. Place a piece of oiled plastic wrap over it and press down with your hands. Let set for at least four hours at room temperature.
- So here's the fun part. Cover a surface with confectioner's sugar combined with the cornstarch and flip the marshmallows onto the surface. Coat the entire block with the confectioner's sugar mixture. Next, coat a knife with the sugar/cornstarch combo and cut the marshmallows into pieces. Then coat the marshmallow pieces with the mixture. This will keep nicely in an airtight container or plastic bag for 2-3 weeks.
- Optional add-ins (add when you stir in the vanilla): For pink marshmallows, add a few drops of red food coloring. For chocolate marshmallows, add 1/4 cup cocoa powder. For peppermint, add 1-2 teaspoons of peppermint extract.
