From the Cook
From the Cook
From the Cook
From the Cook
1/5
Homemade Mini Marshmallows
This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Line a 9 inch square pan with parchment paper. Liberally grease the parchment paper with softened butter and sprinkle with powdered sugar.
2
|
In the bowl of a stand mixer fitted with a whisk attachment, add the 56g (¼ cup) of water and sprinkle the gelatin on top in an even layer. Set aside to bloom.
3
|
In a small saucepan, combine the other 56g (¼ cup) of water, granulated sugar, light corn syrup, and salt.
4
|
Heat the saucepan over medium heat, stirring frequently until the sugar dissolves.
5
|
Raise the heat to medium-high, and without stirring, bring it to 240 degrees F.
6
|
While the mixer is on low speed, slowly drizzle the hot sugar over the gelatin.
7
|
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.
8
|
Pour the marshmallow mixture into the prepared square pan and spread into an even layer.
9
|
Tap the pan on the counter a few times to release any air bubbles.
10
|
Allow to set at room temperature for at least four hours or overnight.
11
|
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.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Bloom Your Gelatin Properly 🌊Sprinkle gelatin over cold water and let it sit for 5 minutes before heating—this hydration step ensures a smooth, lump-free mixture and creates perfectly fluffy marshmallows.
- Whip to Stiff Peaks for Maximum Fluff ☁️Use an electric mixer and whip your gelatin mixture for 10-12 minutes until it reaches stiff, glossy peaks—this incorporates maximum air for that signature pillowy texture.
- Prepare Your Coating Pan Strategically 🎯Mix powdered sugar and cornstarch (1:1 ratio) and coat your pan thoroughly before pouring—cornstarch prevents sticking better than sugar alone and creates a clean bite.
- Chill Fully Before Cutting ❄️Allow marshmallows to set for at least 4 hours (or overnight) at room temperature before cutting—rushing this step results in sticky, gummy marshmallows that won't hold their shape.
- Use an Oiled Knife or Kitchen Shears ✂️Lightly oil your cutting knife or use kitchen shears between each cut to prevent sticking and ensure clean, uniform pieces with perfect edges.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Sloan’s Table
Check out more Sloan’s Table content!Browse Sloan’s Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.