Fluffy, Homemade (and Halal!) Marshmallows

You know what’s better than marshmallows? Homemade marshmallows—they’re fluffy, melt-in-your-mouth squares of goodness that can be used in s’mores, a cup of hot chocolate, toasted, or simply eaten plain!

You’ll never buy marshmallows from the store again after you try my homemade version. I’ve never been a big fan of marshmallows— they’re rubbery, chewy, and honestly pretty boring. But these babies are SO fluffy and delicious and it’s torture stopping myself after just 50, er 2.

Some children are told scary stories of clowns, slenderman, and the baba yaga. But I grew up with my mother’s favorite horror story: the first and only time she ever made marshmallows. Long story short, they were a disaster and I’ve been afraid to make them ever since.

Until now! I’ve finally tried my hand at marshmallows and aside from the process being an ooey gooey sticky mess, they were a success! 

Before we make these fluffy cubes, it’s time for a little bit of history! Marshmallows go waaaaay back to as early as 2000 BC! Ancient Egyptians are thought to be the first to ever create them. At the time, marshmallows were reserved solely for royalty—but now, us peasants can enjoy them, too! 😊

But the main question is—and the reason we rarely have marshmallows in our house—where do you get gelatin from? You have several options! There’s fish gelatin available on good old Amazon or halal beef gelatin. I’ve heard of vegan options using Agar Agar, but I haven’t tested any to share with you today. 

So how do you make marshmallows at home? I’m glad you asked!

Let’s start with blooming your gelatin over cold water in the bowl of a stand mixer fitted with a whisk attachment. (I made marshmallows with both— a stand mixer fitted with a whisk attachment and a hand mixer. And I highly recommend you use the stand mixer because you get a much fluffier marshmallow, and it’s easier on your hands!)

In a medium sauce pan, stir together the corn syrup, water, sugar, and salt. Turn the heat to high and bring to a boil. Clip a candy thermometer to the side of the pan, and boil until the sugar mixture reached 240°F. Immediately remove from heat.

Turn the mixer on low speed and begin streaming the sugar syrup down the side of the mixer bowl, into the bloomed gelatin. Go slow and be careful not to pour too much at a time. Increase the speed to high and beat for 8 to 10 minutes. Add the vanilla and beat until incorporated.

In a bowl, combine the cornstarch and powdered sugar together. Grease a 9×9-inch baking pan with butter, oil, or cooking spray. Dust the baking pan with a thick layer of the cornstarch mixture to prevent your marshmallows from sticking to the pan. The more the merrier!

Pour the marshmallow mixture into the prepared pan and allow it to sit uncovered overnight.

The next day, sprinkle your work surface with a layer of the cornstarch mixture. Turn the marshmallows out onto the surface and cut into desired squares with a sharp knife coated with the powder mixture. Once cut, dust all sides of each marshmallow with the remaining mixture and your marshmallows are done!

Enjoy them in a cup of hot chocolate, toasted, as a s’more, or just plain!