Author: Emma Chapman,Desserts,Food,Sweet,

How to make marshmallowsHow to make marshmallows at homeHey, friends. This post was updated in December 2016. I decided to improve the old images, and I've added more information as well. I did leave one of the original images, above, for nostalgia. Enjoy!

The hot, hot summer days are starting to subside a little in my neighborhood. Which means: more fire pit nights, please!!! I adore my little backyard fire pit and that's because I am s'more obsessed. I LOVE toasted marshmallows over dark chocolate (or a peanut butter cup, try it!) and crunchy graham crackers. And don't even get me started on hot cocoa with big, homemade marshmallows floating on top. That's the stuff of dreams, people!

Last year I learned to make marshmallows at home from this lovely blogger. Turns out, it's not that hard. But you will need a candy thermometer. It's a must. Don't be afraid. We're in this together.

Homemade marshmallows
Homemade Marshmallows, makes one 8x8 square pan (approx. 25-36 marshmallows depending how big or small you cut them)

1/4 cup powdered sugar
2 tablespoons corn starch
1 cup water, divided
3 packets of gelatin (each is 1/4 ounce)
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon extract such as vanilla, hazelnut, etc. (optional)

In a bowl combine the powdered sugar and corn starch. Spray an 8x8 pan with nonstick cooking spray and lightly dust with some of the powdered sugar and corn starch mixture. Set the rest aside.

Set up your stand mixer with a whisk attachment. Pour 1/2 cup water and the 3 packages of gelatin into the bowl and allow that to sit for 10 minutes (don't mix it). In the meantime, in a pot over high heat, stir together 1/2 cup water, the sugar, the corn syrup and salt. Attach your candy thermometer and allow mixture to reach 240° F. Remove from heat. Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! If your mixer came with a splash guard, use that for this step.

Once you've poured in all the sugar water, turn the mixer on high and beat until white and fluffy (5-6 minutes). During the last minute of mixing is when I add my extract of choice. And if you want to color your marshmallows to match a flavor (like green if using mint extract), then I usually add a drop or two of food coloring as well, but that's totally optional. Pour marshmallow batter into your prepared pan, sprinkle with the powder sugar/corn starch mixture, cover and allow to set overnight.

How to make marshmallows Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board. Cut with a pizza cutter or knife. Another fun option is to use cookie cutters to create shapes.

Then dip the marshmallows in a little more powdered sugar to prevent them from sticking to each other if you plan to store some for later.

Homemade marshmallows
I love how you can control the shape of homemade marshmallows; creating the perfect s'more size! If you don't use all your marshmallows that day, store them in an airtight container (otherwise they will dry out) for up to a week. Enjoy and don't fear the candy thermometer. :) xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions

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