In this recipe, I’m going to show you just how easy it is to make the most delicious, fluffiest Marshmallows from scratch. Not only are they so much fluffier than storebought but they have such a strong vanilla flavor and are such a fun way to level up any treat or cup of cocoa that isn’t complete without the addition of a classic marshmallow.
Another great thing about making homemade marshmallows is that you can get creative with the shape. Feel free to use fun and festive cookie cutters to cut out your marshmallows to level them up even more 🙂 In addition to using fun cookie cutters to achieve fun and creative shapes, you can also experiment with different extracts for your marshmallows. In this recipe, we use vanilla extract to give us a classic marshmallow flavor but you can try using any flavoring you wish for different outcomes.
How To Store Homemade Marshmallows
These fluffy and delicious Homemade Marshmallows should be stored in an airtight container or ziplock baggie stored at room temperature for up to two months! It’s also important to store your Marshmallows with layers of parchment in between so that they don’t stick to each other. You can also add another dusting of confectioner’s sugar on top and between each layer of marshmallows to help decrease the chances of them sticking together too much.
I used a candy thermometer to help judge the temperature of the sugar mixture on the stove top. This is an extremely important step so ensuring that you’re using a thermometer is essential.
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Be sure to heavily butter your 9-inch pan as well as the sharp knife you’re using to cut your marshmallows. You can also use nonstick cooking spray for these steps as well. Anything that will ensure your marshmallows do not create a sticky mess and a headache!
What Kind Of Gelatin Should I Use?
Make sure to use unflavored gelatin as different gelatin variations can heavily effect the overall outcome and flavor of your marshmallows. I recommend using Knox Gelatin which you can find in the baking isles of most grocery stores.