Ingredients
Scale
- 1 tbsp marshmallow root (for infusion)
- 1 cup water, divided
- 3 packets unflavored gelatin (about 2 ½ tbsp)
- 1 ½ cups cane sugar
- 1 cup light corn syrup (or honey/agave, but corn syrup is the most reliable)
- ¼ tsp salt
- 2 tsp vanilla extract (or a pinch of vanilla bean powder for extra flavor)
- Powdered sugar or arrowroot starch for dusting
- Optional: Cheesecloth for straining the marshmallow infusion. You could also use a mine mesh strainer.
Instructions
- Make the marshmallow root tea:
Simmer 1 tbsp marshmallow root in ½ cup water for 10–15 minutes. Strain well and let cool slightly. Definitely don’t let it boil. Marshmallow root has a strong, earthy scent and flavor. If you add too much or boil too long, it can overwhelm the flavor of the marshmallows. - Bloom the gelatin:
Pour ½ cup of the marshmallow root tea over the gelatin in a large bowl or stand mixer. Mix it up and then let it sit and soften while you prepare the syrup. - Cook the syrup:
In a saucepan, combine sugar, corn syrup, salt, and ½ cup water. Heat over medium-high, stirring until dissolved. Attach a candy thermometer and cook without stirring until the mixture reaches 240°F (soft ball stage). - Whip it up:
With the mixer on low, carefully pour the hot syrup into the bloomed gelatin. Turn the speed to high and beat for 8–10 minutes until the mixture is thick, white glossy, and increased in volume. Add vanilla near the end. My kids enjoyed watching the mixture change from clear to solid white! - Set and cut:
Pour into a greased 9×13 pan dusted with powdered sugar. Smooth the top and let rest uncovered for 4–6 hours. Once set, dust with more powdered sugar, cut into cubes, and enjoy! Store them in a Tupperware at room temperature. You’ll want to put some parchment paper between the layers! - Once our marshmallows were set up, we enjoyed them with hot chocolate (with a little carob powder added in) and celebrated a fun first day with a family movie night! We had a blast with this activity and will definitely be making marshmallows again, especially around Christmas.
