MARSHMALLOWSSSS
Posted: Tue Mar 10, 2026 11:28 am
Gotta make up some presents so I thought to do something easy that looks impressive: marshmallows! They are so, so very easy... so easy in fact that I feel like everyone should be able to have marshmallows whenever they want. So, here is the easiest marshmallow recipe in the world.
1 cup water
4 1/2 tsp gelatin powder
2 cups sugar
1 1/2 tsp vanilla extract
1 pinch salt
icing sugar
Bloom the gelatin in 1/2 cup water. In a pot on medium heat dissolve the sugar in the remaining 1/2 cup water. When the sugar has dissolved add the gelatin. Bring to a frothing, rolling boil, hot enough that you can't stir the bubbles back down. Remove from heat and let cool for about 20 minutes. It should be lukewarm to the touch.
Prepare the pan or surface you will use to set the marshmallows. Grease the pan or line with nonstick parchment. Dust with icing sugar.
Once the syrup has cooled enough beat it on high speed for either 7-8 minutes with a stand mixer, or 10 minutes with a hand mixer. It should triple in size and turn thick, white, and very fluffy. Once it has bulked up, turn it out into the prepared pan. Smooth the top down with a wet spatula to keep it from sticking and dragging the marshmallow around. Chill for 4 hours, up to overnight.
Once the marshmallows have set, cut them into desired shapes (wet your knife or cookie cutter to keep it from sticking). Dust the marshmallows with icing sugar or potato starch, and let sit for a couple hours to air dry. Store in an airtight container and they will keep for up to two weeks... if they last that long!
You can also use honey instead of sugar! You will use less honey but more gelatin comparatively. You can also use 1/2 cup of fruit juice (unsweetened) to bloom the gelatin, which makes a nice colour and flavour. I like doing strawberry juice to make pink marshmallows.
1 cup water
4 1/2 tsp gelatin powder
2 cups sugar
1 1/2 tsp vanilla extract
1 pinch salt
icing sugar
Bloom the gelatin in 1/2 cup water. In a pot on medium heat dissolve the sugar in the remaining 1/2 cup water. When the sugar has dissolved add the gelatin. Bring to a frothing, rolling boil, hot enough that you can't stir the bubbles back down. Remove from heat and let cool for about 20 minutes. It should be lukewarm to the touch.
Prepare the pan or surface you will use to set the marshmallows. Grease the pan or line with nonstick parchment. Dust with icing sugar.
Once the syrup has cooled enough beat it on high speed for either 7-8 minutes with a stand mixer, or 10 minutes with a hand mixer. It should triple in size and turn thick, white, and very fluffy. Once it has bulked up, turn it out into the prepared pan. Smooth the top down with a wet spatula to keep it from sticking and dragging the marshmallow around. Chill for 4 hours, up to overnight.
Once the marshmallows have set, cut them into desired shapes (wet your knife or cookie cutter to keep it from sticking). Dust the marshmallows with icing sugar or potato starch, and let sit for a couple hours to air dry. Store in an airtight container and they will keep for up to two weeks... if they last that long!
You can also use honey instead of sugar! You will use less honey but more gelatin comparatively. You can also use 1/2 cup of fruit juice (unsweetened) to bloom the gelatin, which makes a nice colour and flavour. I like doing strawberry juice to make pink marshmallows.