It’s easy to make your own marshmallows from scratch using one of the two recipes below using either marshmallow root or ingredients from your pantry.
Behind The Scenes
Nothing quite compares to coming in out of the cold and drinking a warm cup of hot chocolate frothy with melted marshmallows as far as I am concerned.
This is a tradition I’ve loved as long as I can remember.
The highlight of winter weather – for me – was drinking hot chocolate and eating toast with butter afterwards while warming up indoors.
Some people prefer making their hot chocolate from scratch using a cocoa powder recipe and others prefer buying the mix that you simply add milk or water to.
Either way you can spice it up by adding peppermint sticks and marshmallows molded or cut into any shape you desire.
Homemade Marshmallows Made From Marshmallow Root
If you grow marshmallow in your garden, or know where to get some fresh marshmallow root, give this recipe a try.
PrintHomemade Marshmallows From Scratch Recipe
- Prep Time: 24 hours
- Cook Time: 40 minutes
- Total Time: 24 hours 40 minutes
- Category: Condiments
- Method: Stovetop
Ingredients
- 4 Tablespoons marshmallow root
- 28 Tablespoons refined sugar
- 20 Tablespoons gum arabic
- 2 cups orange flower water
- 2 eggs whites, well beaten
Instructions
- Simmer the marshmallow roots in the orange flower water for thirty minutes. Add additional orange water if necessary.
- Remove the marshmallow roots, carefully saving the water and mucilaginous gel. Place this in the top of a double boiler.
- Bring the water in the bottom of the double boiler to a boil. Sit the pan with the marshmallow gel on top of the pan with the water in it.
- Add the gum arabic to the marshmallow water mixture and stir until the gum arabic is completely dissolved.
- Quickly stir in the sugar.
- Once the sugar is completely dissolved, add the egg whites, stirring constantly.
- Remove from the heat source and quickly pour the marshmallow mixture into greased molds or spread it out on a greased cookie sheet to dry.
- Once the marshmallow mixture is cool, unmold it or use greased cookie cutters to cut it into the shapes you desire.
Notes
Tips: Use fresh marshmallow roots whenever possible. Make sure the roots are not too woody – and if you are using dried roots, be sure they are not moldy. The mucilaginous gel the marshmallow roots give off when placed in water is equal to twice the weight of the root.
Homemade Marshmallows From Store Bought Items
For those who do not have access to fresh marshmallow root, it is possible to buy the items needed to make homemade marshmallows.
In fact, you might have many of these ingredients in your pantry.
Here is the recipe.
PrintHomemade Marshmallows
- Prep Time: 24 hours
- Cook Time: 20 minutes
- Total Time: 24 hours 20 minutes
- Category: Condiments
- Method: Stovetop
Ingredients
- 2 envelopes Knox unflavored gelatin
- 2/3 cup cold water
- 1 1/2 cups sugar
- 2/3 cup light corn syrup
- 1/8 teaspoon salt (optional)
- 1 teaspoon vanilla extract
Instructions
- Pour 1/3 cup of cold water into a large bowl. Sprinkle the unflavored gelatin on top of the water and allow it to sit – undisturbed – for five minutes.
- Combine the sugar, corn syrup, salt and 1/3 cup water in a saucepan and bring to a boil. Continue to boil the mixture – stirring occasionally – until the mixture reaches the soft-ball stage which is 238 degrees F.
- Begin mixing the gelatin and water together using a mixer on the lowest speed. Slowly add the hot syrup to the gelatin mixture while continuing to mix.
- Once the two liquids are combined, gradually increase the speed of the mixer until it is on high speed.
- Once the liquids look thick, white and are triple the volume you began with (this process takes about 12 minutes), add the vanilla and beat for 30 seconds.
- Quickly pour the marshmallow mixture into greased molds or spread it out on a greased cookie sheet to dry.
- Once the marshmallow mixture is cool, unmold it or use greased cookie cutters to cut it into the shapes you desire.
Final Thoughts
The marshmallows from both of these recipes should be used immediately.
Their shelf life is approximately one week if they are stored in sealed containers at room temperature.
I highly recommend the following articles:
- Matcha S’mores Marshmallow Recipe
- Angel Food Cake Recipe With Poppyseed And Lemon Zest
- Easy, Elegant Chocolate Desserts On-A-Stick Recipe
- Try This Lemon Mousse For An Elegant Brunch Dessert
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