Homemade marshmallows are the stuff dreams are made of. – sticky, gooey, sweet, messy, perfectly meltable. How much better can it get?
- Prep Time: 12+ hours
- Cook Time: 20 min
- Total Time: 12+ hours
- Yield: 32 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
3 pkg. unflavored gelatine
1 cup water, divided
1–1/2 cups sugar
1 cup corn syrup
1/4 tsp. kosher salt
1 Tbsp. vanilla
- Spray an 8×12 glass baking dish with cooking spray and dust with powdered sugar. Set aside.
- In the bowl of a stand mixer, combine gelatine and 1/2 cup water.
- In a saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt.
- Cook over medium heat, stirring constantly, until sugar melts.
- Stop stirring and let cook without disturbing until syrup reaches 240 degrees on a candy thermometer. (You can brush down the side a couple of times with a pastry brush dipped in warm water.)
- Remove from heat.
- Turn mixer on low and pour syrup slowly into mixing bowl with gelatine mixture.
- Increase speed to high and beat until thickened – about 15 minutes.
- Beat in vanilla.
- Pour out into prepared pan. Use a spatula to smooth out. Dust the top with powdered sugar and let sit overnight.
- Sprinkle work surface with powdered sugar and turn out marshmallows.
- Cut into desired shapes.
To Make Marshmallow Spiders:
- Melt white chocolate.
- When melted, place in a piping bag and pipe out 6 legs (connect them all in the middle so your spider head has somewhere to sit!)
- Let harden.
- Take a small biscuit cutter and spray lightly with Pam.
- Cut the marshmallow’s as close as possible without bleeding into the other.
- Take edible glue and place eyes one at a time. Wait a few minutes then place the other one. Repeat once more.
- Once dried, take the left over white chocolate and dab a little in the middle of the legs base, setting the head on top.
- Let harden.
To Make Winifred’s Spell Book:
- Prepare a cookie sheet lined with parchment paper.
- Take a square biscuit cutter and spray lightly with Pam.
- Cut the shapes.
- Place lollipop sticks in the marshmallows and place in freezer until slightly hardened (10 minutes or so)
- Melt dark chocolate.
- Knock off any extra powdered sugar and dunk marshmallows into melted dark chocolate.
- Place marshmallows on the least smooth side.
- Let harden.
- Cut off excess chocolate.
- Use the edible glue and place the eye on the smoothest side of the chocolate covered marshmallows.
- Take black icing of your choice (we used butter cream) and pipe the design of the book.
Store in a sealed container layer with waxed paper or parchment paper. These marshmallows freeze really well.