Homemade Marshmallow Recipe

Did you see the Cookie Exchange Party we threw with our friends at Pottery Barn, Liddabits Design Shop, and Eileen Carter Creations? One of my favorite things we had at the party was a Hot Cocoa Bar, and the crowning jewel of it was these Homemade Marshmallows! I thought maybe they would be hard to make, but when I gave it a try, I was surprised at how simple it was. And trust me, these are miles above the kind you can buy at the grocery store - totally worth going to the little bit of extra effort. They really took the hot cocoa we served to a whole new level and made whole party feel extra special. 

Ingredients:
  • 
3 packets unflavored gelatin

  • 1 1/2 cups granulated sugar
  • 
1 cup light corn syrup
  • 
1/4 cup confectioners’ sugar
  • 
Optional: 1 tbsp. flavored extract of your choice (Peppermint, almond, vanilla and maple are all really nice!)
  • Note: You will need a candy thermometer
 
Directions:
Step 1: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
 
Step 2: Combine the sugar, corn syrup and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on the candy thermometer (this is the “soft-ball” stage for candy making). Remove from the heat.
 
Step 3: With the mixer on its lowest speed setting, slowly pour hot the syrup into the dissolved gelatin. Move the setting on high speed and whip until the mixture is very thick, about 15 minutes. If using an extract, add in the last minute of mixing.
 
Step 4: Spray with cooking spray and then dust an 8 by 12-inch glass or ceramic baking dish with confectioners’ sugar. Pour the mixture into the pan. Spread and smooth the top using a rubber spatula coated with cooking spray. Dust with more confectioners’ sugar. Allow to stand at least 4 hours or overnight.
 
Step 5: Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar to prevent sticking. Store in airtight container.
 
To see all the pics from the Cookie Exchange Party and Hot Cocoa Bar, go here. But here are a few of our faves! 

Credits:
Photographer: Whitney Huynh, Tulle and Grace
Cookies: Eileen Carter Creations
Paper Epherma: Liz Jahn, Liddabits Design Shop
Styling: Ashley Pepitone, Camp Makery
Decor: Pottery Barn

Shop the Shoot from Pottery Barn:
Red Plaid Holiday Coffee Mugs

Polka Dot Mugs
Cambria Mini Cakestand

Emma Dinnerware
Cambria Serve Cakestand
Cardinal Cookie Jar
​Snowy Tree Cloche Place Card Holders

Did you try making these marshmallows? We'd love to hear how your's came out and see pics- share them with us on our Facebook Page!