Marhsmallows. They are the perfect treat to top a cup of tea 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, one of our blog sponsors.
Salted Marshmallow Recipe
This recipe was adapted from the Corn-Syrup Free recipe found on the Imperial Sugar Recipe site. They have SO many tasty options!
- 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
How to Make Marshmallows
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. 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. 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.
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.
So you have your syrup in a saucepan and the gelatin in a mixer. Add the syrup to the gelatin mix. Stir it by hand till it is lightly mixed. 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.
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.
Keep mixing until the peaks stay after you turn off the mixer.
Spray a pan with non-stick spray then dust it with powdered sugar. Pour the marshmallow “fluff” into a greased and sugared pan. Set it in the fridge overnight.
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!).
Thanks Imperial Sugar for inspiring this activity. They have tons of other recipes that your family will LOVE.
More Sweet Recipes
Here are just a few of the other recipes that they have inspired with us: