Can this recipe be doubled?

Yes! If you'd like thicker marshmallows, you can make a double batch in a square pan, or in a 9x13 inch pan for thinner marshmallows.

Can I replace the light corn syrup?

I find that light corn syrup is the best liquid sugar for making homemade marshmallows. Others have had success with using agave or honey, so if you'd like to try an alternative to light corn syrup, go ahead, but no promises it'll work!

Can I add flavoring or food coloring to these marshmallows?

Yes! The fun part about homemade marshmallows is that you can flavor or color them however you'd like! Add peppermint extract, swirl in melted chocolate, or color with pink food gel! The options are endless.

Homemade Mini Marshmallows

Description

These homemade mini marshmallows are sweet, fluffy, and so delicious in hot chocolate or as s'mores! They're such a fun, easy holiday recipe!

Ingredients

Scale

56g (1/4 cup) + 56g (1/4 cup) water
8g (1 packet) unflavored gelatin powder
200g (1 cup) granulated sugar
88g (1/4 cup + 1/2 tbsp) light corn syrup
1/2 tsp kosher salt
2 tsp vanilla paste
powdered sugar for dusting

Instructions

Line a 9 inch square pan with parchment paper. Liberally grease the parchment paper with softened butter and sprinkle with powdered sugar.
In the bowl of a stand mixer fitted with a whisk attachment, add the 56g (1/4 cup) of water and sprinkle the gelatin on top in an even layer. Set aside to bloom.
In a small saucepan, combine the other 56g (1/4 cup) of water, granulated sugar, light corn syrup, and salt.
Heat the saucepan over medium heat, stirring frequently until the sugar dissolves.
Raise the heat to medium-high, and without stirring, bring it to 240 degrees F.
While the mixer is on low speed, slowly drizzle the hot sugar over the gelatin.
Once all of the hot sugar is poured in, increase the mixer speed to high and mix until thick and cool (about 100 degrees F). Add the vanilla paste while it is mixing.
Pour the marshmallow mixture into the prepared square pan and spread into an even layer.
Tap the pan on the counter a few times to release any air bubbles.
Allow to set at room temperature for at least four hours or overnight.
Once set, turn the marshmallows out onto a surface dusted with powdered sugar. Sprinkle more powdered sugar on top, then cut marshmallows into 1 inch squares, and toss in a bowl of powdered sugar.
Enjoy!

Notes

Be sure to line and grease your square pan before you start making the marshmallows. If you wait until it's ready to be poured in the pan, it may become far too thick and sticky to properly pour into the pan.
Liberally grease the parchment paper with softened butter. I have had many incidents where my marshmallows have stuck to the paper.
When spreading the marshmallow in the pan, it will need to be coaxed into the corners. It starts to thicken and set quickly, so you'll need to work fast!
This recipe can easily be doubled, so if you'd like thicker marshmallows, you can make a double batch in a square pan, or in a 9x13 inch pan for thinner marshmallows.

Keywords: homemade marshmallows, mini marshmallows, marshmallow recipe