Uploaded January 2015 | Updated September 2026, 15 hours ago
OPEN TO COLLAB! collabhunt.me/kawaiisweetworld
Hey guys! These homemade marshmallows are SO yummy, and much, much better than the store-bought kind! Seriously, it’s like a whole different confection :D Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
Also, be sure to check out the trailer for my NEW SERIES on ISAtv! :D Super excited about this one, click the link below to see it!
youtube.com/watch?v=kPLfv26uiEQ&spfreload=10
*Forgot to show adding in the vanilla extract, but also add in 2 T of vanilla extract after whipping marshmallows for 8-10 min if desired!
♥ Facebook: on.fb.me/14LNQ1d
♥ Instagram: instagram.com/kawaiisweeteats
♥ Channel: bit.ly/18keK04
Homemade Marshmallows
Makes about 16 large marshmallows, or 64 one inch marshmallows
Ingredients
1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
½ cup light corn syrup
½ tsp salt
2 T vanilla extract
1 cup powdered sugar
1 cup corn starch
Directions
1. Grease a 9” x 9” square pan with butter. Set aside.
2. In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top.
3. In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.
5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out marshmallow, and leave to sit for 6 hours or preferably overnight.
6. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch if needed.
For coffee marshmallows:
Replace 1 cup of water with 1 cup of strongly brewed coffee. If desired, add 1 tsp of espresso powder to whipped marshmallow mixture. Omit vanilla extract
I added ¼ cake mix for the “cake batter” marshmallows, but as I mentioned, I don’t recommend it! It deflates the marshmallows (but it does give them a cake flavor :-)
Tip: To clean saucepot, just fill with warm water and let soak for 1 hour. The sugar will dissolve quickly, and the pan will be completely clean!
Music courtesy of Audio Network “Clap Happy” and "Drive Me Home”
OPEN TO COLLAB! collabhunt.me/kawaiisweetworld
Hey guys! These homemade marshmallows are SO yummy, and much, much better than the store-bought kind! Seriously, it’s like a whole different confection :D Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
Also, be sure to check out the trailer for my NEW SERIES on ISAtv! :D Super excited about this one, click the link below to see it!
youtube.com/watch?v=kPLfv26uiEQ&spfreload=10
*Forgot to show adding in the vanilla extract, but also add in 2 T of vanilla extract after whipping marshmallows for 8-10 min if desired!
♥ Facebook: on.fb.me/14LNQ1d
♥ Instagram: instagram.com/kawaiisweeteats
♥ Channel: bit.ly/18keK04
Homemade Marshmallows
Makes about 16 large marshmallows, or 64 one inch marshmallows
Ingredients
1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
½ cup light corn syrup
½ tsp salt
2 T vanilla extract
1 cup powdered sugar
1 cup corn starch
Directions
1. Grease a 9” x 9” square pan with butter. Set aside.
2. In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top.
3. In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.
5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out marshmallow, and leave to sit for 6 hours or preferably overnight.
6. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch if needed.
For coffee marshmallows:
Replace 1 cup of water with 1 cup of strongly brewed coffee. If desired, add 1 tsp of espresso powder to whipped marshmallow mixture. Omit vanilla extract
I added ¼ cake mix for the “cake batter” marshmallows, but as I mentioned, I don’t recommend it! It deflates the marshmallows (but it does give them a cake flavor :-)
Tip: To clean saucepot, just fill with warm water and let soak for 1 hour. The sugar will dissolve quickly, and the pan will be completely clean!
Music courtesy of Audio Network “Clap Happy” and "Drive Me Home”
