Perfect for hot chocolate or smores, you can have your own Kosher marshmallows with this easy marshmallow recipe.
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Most commercial brands of marshmallows have a couple of things in common: they are soft, fluffy, melty, and are made with pork gelatin and corn syrup.
Both of those things are items we try and avoid in our diet. However, we love making smores and having marshmallows in our hot chocolate in the fall, so I had to learn to make my own.
DIY marshmallows are not hard to make, and they are just as tasty as the commercial counterpart. In my opinion, they are even better.
Making your homemade marshmallows:
- Prepare an 8×8 baking pan with parchment paper. Dust with powdered sugar all over prepared pan.
- Pour some of the water in a bowl and mix in the gelatin. Let stand for 10-15 minutes.
- Combine the remaining water, sugar, and salt in a saucepan. Heat and dissolve the sugar in the water.
- Turn up the heat to medium/medium-high and boil, stirring frequently.
- Remove sugar mixture from heat and pour over the gelatin mixture. Stir REALLY well to dissolve all of the gelatin. Using a hand mixer on low speed, or a stand mixer fitted with a whisk attachment, beat until white and fluffy.
- Pour the marshmallow mixture into prepared pan and dust the top of the marshmallows with additional powdered sugar.
- Refrigerate for 3 hours. The marshmallows will harden and you will be able to pull the whole big rectangle out of the pan.
- Slice into a desirable size.
- Add to warm hot chocolate and enjoy! (We store left overs in the fridge.)
Will these homemade marshmallows melt in hot chocolate?
Yes! They will melt just like regular marshmallows and taste delicious!
Can you toast these marshmallows for smores?
Yes, they will toast up, but they are more fragile than commercial brand marshmallows, so just be careful. They melt and toast beautifully and are so good in homemade smores!
How long will homemade marshmallows keep?
I store them in the fridge for up to 3 days, in an airtight container or ziplock bag. I prefer a glass pan so they don’t get crushed.
They don’t freeze very well, so they are best made the day or couple of days you want to consume them.
How should I cut homemade marshmallows?
Use a very sharp knife or pizza cutter to cut your marshmallows in uniform size. A regular butter type knife will work in a pinch, but it may tear them up a bit.
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Homemade Marshmallows
Perfect for hot chocolate or smores, you can have your own Kosher marshmallows with this easy marshmallow recipe.
Ingredients
- Powdered Sugar for dusting
- 3 Tablespoons beef gelatin
- 1 1/4 cups cold water
- 2 cups granulated sugar
- 1 Tablespoon vanilla extract
Instructions
- Lin an 8x8 baking pan with parchment paper.
- Pour 1/2 cup of water in a large mixing bowl and mix in the gelatin. If you are using a stand mixer, use that bowl and attach the whisk attachment. Let stand for 10-15 minutes.
- Combine the remaining 3/4 cup water, cane sugar, and salt in a saucepan. Heat and dissolve the sugar in the water. Once dissolved, turn up the heat to medium/medium-high and boil for 10-11 minutes, stirring frequently.
- Remove sugar mixture from heat and slowly pour over the gelatin mixture while mixer is running on low to get it mixed thoroughly. Stir well to dissolve all of the gelatin and add vanilla.
- Turn up speed to medium high and beat until fluffy.
- Pour the whole mixture into prepared pan. Top the whole pan with another dusting layer of powdered sugar.
- Refrigerate for 3 hours. The marshmallows will harden and you will be able to pull the whole big rectangle out of the pan.
- Slice into a desirable size, and enjoy.
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