Simple Homemade Marshmallow Recipe (2024)

FAQs

What are the three main ingredients in marshmallows? ›

A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison. In marshmallows, the foam is made up of air suspended in a liquid sugar mixture.

Air bubbles make marshmallows light and fluffy

That's because marshmallows are a foam. They contain a lot of tiny air bubbles which are surrounded and stabilized by sugar and proteins from egg whites and gelatin. Since air doesn't weigh much, adding it into a product decreases its density.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above).

Marshmallows are made of sugar, corn syrup (sugar), water and gelatin. They can have other things added for flavor and color, but that's it. The magic is how the ingredients are combined. Marshmallows are a scaffolding of sugar and gelatin that stays rigid enough to become a network of stable air bubbles.

A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison.

Store homemade marshmallows layered between sheets of wax or parchment paper in an airtight container. If kept in a dry place at cool room temperature, they should keep for about a month. Marshmallows that include mix-ins or that have been dipped in chocolate will have a slightly shorter shelf life.

What's the gelatin in your marshmallow pieces (marbits) made from? Good question - we're glad you asked. The gelatin in our marshmallow marbits pieces is made from pork collagen. Collagen as an additive is tasteless and clear, and is used in many types of food.

It's also important to remember that whenever you are cooking with sugar, hitting the right temperature is essential. For marshmallows, you need to take the temperature to 240 degrees Fahrenheit, but do not go over 245 degrees — any hotter, and your pieces of sweet, pillowy goodness may become too tough.

Just pour a little confectioners' (powdered) sugar or cornstarch into the bag, close and shake, shake, shake until the marshmallows are coated. Most of the marshmallows will fall apart, but there might be a few that remain stubborn, and you should be able to gently pull them apart.

Keep them in an airtight container with a little extra confectioners' sugar. They should last for up to 3 weeks at room temperature. Like many candies, the enemy of marshmallows is moisture, including humidity. Prolonged exposure to heat can also make them melt or otherwise deteriorate.

What is a substitute for marshmallows? ›

Whipped Cream: In some recipes or applications, whipped cream can be a suitable substitute for marshmallows. It adds a light and fluffy texture. Meringue: Whipped egg whites with sugar can provide a similar texture to marshmallows. They can be baked or torched for a crispy exterior.

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form. Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin.

Marshmallows are a sweet treat that many of us enjoy with hot chocolate, on top of sweet potatoes, or even shaped into peeps at Easter time. But these fluffy white puffs aren't very nutritious. Marshmallow ingredients usually include just sugar, corn syrup, and gelatin.

The original ancient marshmallows were made from the root of the marshmallow plant and were vegan. Most modern marshmallows are made from gelatin, which is made from animal byproducts like skin, bones, and connective tissue. Some modern marshmallows might be made from carrageenan instead and might be vegan.

When you toast marshmallows, the heat causes a chemical reaction producing water molecules, which then evaporate, leaving carbon behind (the blackened part of the roasted marshmallow).