How to Make Homemade Fluffy Marshmallows
Marshmallows have been a classic treat for generations. Whether enjoyed alone, in hot chocolate, or roasted over a fire, they bring a sense of comfort and nostalgia. Most people don’t realize how easy it is to make homemade marshmallows, and the taste is far superior to store-bought ones. Plus, making them yourself allows for natural and organic ingredients to be used, making them a healthier treat option. In this blog post, I will take you through the steps of making homemade fluffy marshmallows that will have you hooked on their superior taste.
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Jump to RecipeGathering the Right Materials
Supplies
- stand mixer with a whisk attachment
- medium sauce pan
- a candy thermometer
- rubber spatula
- cutting board
- 9×13 baking dish
Ingredients
- 3 tbsp unflavored gelatin
- 1 cup organic cane sugar
- 1 and 1/4 cup blue agave
- 1 cup cold water
- 1 tbsp vanilla extract (learn how to make your own HERE)
- 1/4 cup arrowroot powder
- 1/4 cup confectioners’ sugar or powdered sugar
Prepare the Marshmallow Dough
To begin, prepare the gelatin mixture by mixing unflavored gelatin with half a cup of cold water in the bowl of your stand mixer. Allow it to sit for 5-10 minutes to soften. Next, in a medium saucepan, combine sugar, agave, and half a cup of water.
Heat the mixture over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and let it boil without stirring until it reaches 240°F on the candy thermometer.
While the syrup is heating up, prepare the stand mixer with a whisk attachment and turn it to low speed. Slowly pour the hot syrup mixture into the gelatin mixture, and once all the syrup has been added, increase the mixer speed to high and beat for 10-12 minutes until soft peaks form. Add vanilla extract and continue to beat for another minute.
Preparing Your Pan
Now it’s time to transfer the marshmallow mixture to a prepared pan lined with parchment paper and nonstick cooking spray. Now you are going to mix the powdered sugar and arrowroot powder and use it GENEROUSLY on the lined 9×13 pan. Save at least half of this mixture to dust the top of the marshmallows and to use during cutting. This step is so important and if your pan isn’t well coated with this mixture it is going to be very difficult to remove your marshmallows from the pan once they have set.
Use a rubber spatula to spread the mixture evenly, and dust the top with your dusting powder of choice. Then transfer them to the refrigerator for at least 4-6 hours. Once the marshmallows have set, use a sharp knife or pizza cutter dusted with your dusting powder to cut them into 1-inch squares. Dust each side with more of your dusting powder to prevent sticking. The best part? Store them in an airtight container and enjoy them for weeks to come!
Conclusion
Making homemade fluffy marshmallows may seem daunting at first, but with the right tools and a bit of patience, it’s a new recipe worth trying. While cutting the marshmallows may be the hardest part, the taste of homemade marshmallows is unmatched. They’re perfect for snacking, gifting, or adding to your favorite hot chocolate. Plus, making your own marshmallows allows for full customization of ingredients and flavors. Give this homemade marshmallow recipe a try, and enjoy the taste of nostalgia with a natural twist.
Fluffy Homemade Marshmallows
Equipment
- 1 stand mixer
- 1 candy thermometer
- 1 9×13 pan
- 1 medium sauce pan
- 1 rubber spatula
Ingredients
- 1 cup organic cane sugar
- 1 1/4 cup agave
- 1 cup cold water
- 3 tbsp unflavored gelatin (3 packets)
- 1/4 cup arrowroot powder
- 1/4 cup powdered sugar
- 1 tbsp vanilla extract
Instructions
- Prepare the gelatin mixture by mixing unflavored gelatin with half a cup of cold water in a mixing bowl. Allow it to sit for 5-10 minutes to soften.
- In a medium saucepan, combine granulated sugar, agave, and half a cup of water.
- Heat the mixture over medium heat, stirring until the sugar dissolves.
- Increase the heat to medium-high and let it boil without stirring until it reaches 240°F on the candy thermometer.
- While the syrup is heating up, prepare the stand mixer with a whisk attachment and turn it to low speed.
- Slowly pour the hot syrup mixture into the gelatin mixture, and once all the syrup has been added, increase the mixer speed to high and beat for 10-12 minutes until soft peaks form.
- Add vanilla extract and continue to beat for another minute.
- Mix your arrowroot and powdered sugar in a separate small bowl.
- Line a 9×13 pan with parchment paper and oil.
- Generously sprinkle your powder mixture over parchment paper using about half of the mixture. This step is important as the marshmallows become VERY sticky and difficult to remove from the pan.
- Now it's time to transfer the marshmallow mixture to a prepared pan.
- Use a rubber spatula to spread the mixture evenly, and dust the top with your arrowroot and powdered sugar mixture. (Save a little for cutting your marshmallows)
- Place your marshmallows in the refrigerator for 4-6 hours.
- nce the marshmallows have set, use a sharp knife or pizza cutter dusted with your dusting powder to cut them into 1-inch squares. Dust each side with more of your dusting powder to prevent sticking.
- Store in an airtight container.
