Salted Marshmallow Recipe

I love marshmallows and this marshmallow recipe is amazing! They are the perfect treat to top a cup of hot coco or coffee – or even to eat by themselves. These salted marshmallows are super light and airy – the recipe is a hit with the kiddos!

This is a mom-made-it recipe – inspired by Imperial Sugar. Not only are these salty marshmallows delicious, they’re so much fun to make!

how to make homemade marshmallows with this salted marshmallow recipe

Salted Marshmallow Recipe

Homemade marshmallows are so much better than store bought ones. They don’t have as many preservatives, but they just taste fresher and you can add so many different flavors. Your kids will love these.

However, since you’re going to be using the stove quite a bit, this marshmallow recipe may not be great for little helper in the kitchens until later when you start dusting these deliciously salty marshmallows with powdered sugar.

Ingredients Needed To Make This Delicious Salted Marshmallow Recipe:

This marshmallow ingredients list is pretty basic, however, if you’re missing a few things we can help! (This post contains affiliate links.)

How To Make This Sweet and Salty Marshmallow Recipe:

Marshmallow recipe step by step
We can show you how to make this marshmallow recipe step by step.
  1. In your big mixing bowl, mix the 2/3 cup of water (#1) with the gelatin. Stir it quickly with a spoon and set aside.  
  2. Then combine your sugar, 3/4 cup of water and salt together in a sauce pan. Stir it slightly and turn the heat onto high. Watch the pot.
  3. When it starts to boil turn the temperature down to medium low. You want to keep the syrup barely boiling for about 10  minutes. If you have a candy thermometer go check out the instructions over at the Imperial Sugar site. You won’t have to watch your syrup as closely – waiting for the moment your syrup enters the “soft ball” stage. See the syrup on the side of my bowl? How it is raised but yet still liquid? That is the stage you are hoping for.  When the syrup is thick on the spoon, but still moving.
  4. So you have your syrup in a saucepan and the gelatin in a mixer.
  5.  Add the syrup to the gelatin mix. Stir it by hand till it is lightly mixed.
  6. Then add the whisk attachment to your mixer. Mix on high for 15 minuets or so. We have made these multiple times and I don’t think you can over mix them at this stage.
  7. When soft peaks start to form add your vanilla extract – or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.
  8. Keep mixing until the peaks stay after you turn off the mixer.
  9. Spray a pan with non-stick spray then dust it with powdered sugar.
  10. Pour the marshmallow “fluff” into a greased and sugared pan.
  11. Set it in the fridge overnight.
  12. The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we’ve never made it that long!).

The salty marshmallow recipes are perfect for a treat or to go on your hot coco. I bet these would be good on smores too.

Tips:  

If you are curious, drop a drop of your syrup into a cold glass of water. It should become a ball, but when you get it out of the water it should start to “melt”.  

Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.  

If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch.  

Your marshmallows will be more gritty, slightly less smooth – but they will still taste great!

Optional:

Add Maple Syrup after you pull the syrup off the stove.  We added 1/4 cup to our second batch and wowsers!  Yum.

Salted Marshmallow Recipe

how to make homemade marshmallows

Marshmallows are super easy to make - this recipe for salted marshmallows is super light and tasty! Your whole family will love it!

Ingredients

  • 3 packages of gelatin
  • 2/3 cup of cold water (1)
  • 2 1/2 cups of finely ground Imperial Sugar
  • 3/4 cup of water
  • 1/2 teaspoon of salt - we used sea salt for a more intense flavor
  • 2 teaspoons of vanilla extract
  • 1/2 (or more) of Imperial powdered Sugar

Instructions

  1. Then combine your sugar, 3/4 cup of water and salt together in a sauce pan.  
  2. Stir it slightly and turn the heat onto high. Watch the pot.  
  3. When it starts to boil turn the temperature down to medium low. You want to keep the syrup barely boiling for about 10  minutes. If you have a candy thermometer go check out the instructions over at the Imperial Sugar site. You won't have to watch your syrup as closely - waiting for the moment your syrup enters the "soft ball" stage. See the syrup on the side of my bowl?  How it is raised but yet still liquid?  That is the stage you are hoping for.  When the syrup is thick on the spoon, but still moving.
  4. So you have your syrup in a saucepan and the gelatin in a mixer.
  5. Add the syrup to the gelatin mix.
  6. Stir it by hand till it is lightly mixed.
  7. Then add the whisk attachment to your mixer.  
  8. Mix on high for 15 minuets or so. We have made these multiple times and I don't think you can over mix them at this stage.
  9. When soft peaks start to form add your vanilla extract - or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.
  10. Keep mixing until the peaks stay after you turn off the mixer.
  11. Spray a pan with non-stick spray then dust it with powdered sugar.
  12. Pour the marshmallow "fluff" into a greased and sugared pan.  
  13. Set it in the fridge overnight.
  14. The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we've never made it that long!).

Notes

If you are curious, drop a drop of your syrup into a cold glass of water.  It should become a ball, but when you get it out of the water it should start to "melt".  

Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.

 If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch.  

Your marshmallows will be more gritty, slightly less smooth - but they will still taste great!

Add Maple Syrup after you pull the syrup off the stove.  We added 1/4 cup to our second batch and wowsers!  Yum.

Thanks Imperial Sugar for inspiring this activity. They have tons of other recipes that your family will LOVE.

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