Did you know you can make your own marshmallows for the holidays? It’s super easy and your friends will think you’re a genius! Package them in little bags with ribbons or use them for them for the most amazing s’mores ever. This is the perfect recipe for the holidays and it’s super easy! Just make sure to be very careful with the hot sugar syrup! These marshmallows are so soft and creamy that it will be hard to go back to the store bought bags. If you want to to put a French twist on them, leave them uncovered for a few hours to form a crust on the outside. Enjoy!
The ingredients I list below have the cleanest flavor profile. Although corn syrup and corn starch can be easily substituted, I prefer to make my own syrup and use tapioca starch. *agave syrup is not recommended for this recipe, as it has an off-putting flavor.
3 packages unflavored kosher gelatin (Great Lakes) 1 cup ice cold water, divided
12 ounces organic cane sugar
1 cup sugar cane syrup (recipe below)
¼ teaspoon kosher salt
1 teaspoon organic vanilla extract or vanilla bean paste
¼ cup organic powdered sugar (has no corn starch)
¼ cup tapioca (tastes better than corn starch)
Nonstick spray (I prefer coconut oil)
Chai Spice Marshmallows
For Chai marshmallows, make a strong Chai tea. Divide water into ½ cup strong Chai tea and ½ cup ice cold water (for gelatin portion). Add ½ tsp organic cinnamon with vanilla extract or vanilla bean paste.
Combine the gelatin with ½ cup of the cold water (or gelatin won’t dissolve) in the bowl of a stand mixer. Have the whisk attachment standing by.
Combine the remaining ½ cup water, the organic cane sugar, cane sugar syrup and salt in a 2-quart saucepan. Place over medium heat, cover and allow to cook for 5 to 7 minutes until sugar is completely dissolved (or syrup will crystallize). Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 8 to 9 minutes (time could depend on the temperature of your stovetop). When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the organic powdered sugar and tapioca starch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray or coconut oil. Add the sugar and starch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and starch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.