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Homemade Mini Marshmallows
Homemade Mini Marshmallows
Homemade Mini Marshmallows
Homemade Mini Marshmallows
Homemade Mini Marshmallows cover
From the Cook
From the Cook
From the Cook
From the Cook
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Homemade Mini Marshmallows

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Line a 9 inch square pan with parchment paper. Liberally grease the parchment paper with softened butter and sprinkle with powdered sugar.
2
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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
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In a small saucepan, combine the other 56g (¼ cup) of water, granulated sugar, light corn syrup, and salt.
4
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Heat the saucepan over medium heat, stirring frequently until the sugar dissolves.
5
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Raise the heat to medium-high, and without stirring, bring it to 240 degrees F.
6
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While the mixer is on low speed, slowly drizzle the hot sugar over the gelatin.
7
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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
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Pour the marshmallow mixture into the prepared square pan and spread into an even layer.
9
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Tap the pan on the counter a few times to release any air bubbles.
10
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Allow to set at room temperature for at least four hours or overnight.
11
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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.

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Tips & Tricks (5)

  • Bloom Your Gelatin Properly 🌸
    Sprinkle gelatin over cold water and let it sit for 5 minutes before heating—this blooming process ensures even hydration and prevents lumps in your final marshmallows.
  • Use a Stand Mixer for Perfect Peaks ✨
    Whip your gelatin mixture on medium-high speed for 12-15 minutes until stiff peaks form; this incorporates air for that signature fluffy texture that cannot be achieved by hand.
  • Cornstarch-Powdered Sugar Coating Prevents Sticking 🎯
    Combine equal parts cornstarch and powdered sugar for your dusting mixture; cornstarch prevents moisture absorption better than powdered sugar alone, keeping marshmallows from clumping.
  • Oil Your Pan Strategically 🛢️
    Lightly oil your baking pan with neutral oil before adding the parchment paper to prevent the marshmallow from sticking to edges during setting and cutting.
  • Chill for Optimal Texture ❄️
    Refrigerate your marshmallows for at least 4 hours (or overnight) before cutting to achieve the perfect firm-yet-pillowy texture that slices cleanly without deflating.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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