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–+ servings

Homemade Marshmallows

So yes, these will give you homemade marshmallows no matter what, but THEN there's also the option to turn them into Salted Sesame Marshmallows OR Tiramisu Marshmallows, which I'll leave in the recipe notes in the box below. It's a modification you'll want to try!
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 16 marshmallows

Equipment

Ingredients

  • 21 grams unflavored gelatin, 3 packets
  • 178 grams cool water, 3/4 cup, divided
  • 400 grams granulated sugar, 2 cups
  • 200 grams light corn syrup, 2/3 cup
  • 1/8 teaspoon Diamond Crystal kosher salt
  • Cornstarch or rice flour, for dusting

Instructions 

  1. In the bowl of a stand mixer, add the gelatin and 1/4 cup (60g) of cool water. Mix.
  2. Set a medium pan over medium heat. Add the sguar, corn syrup and remaining 1/2 cup (118g) of water. Bring this to a boil and let the mixture bubble for 2 minutes.
  3. Pour the hot sugar into the stand mixer and use the whisk attachment to whip on medium high speed. Mix for 8-10 minutes, or until soft peaks form and the mixture is glossy. Add the salt during the last minute of mixing.
  4. Line an 8 by 8-inch baking pan with parchment paper, making sure the paper is fitted. Spray a very light layer of nonstick spray on the paper, and then dust liberally with the cornstarch. Anything that doesn't have a layer of cornstarch on it will end up hopelessly stuck to the marshmallow.
  5. Pour the marshmallow mixture into the baking pan, dust the top with a light sprinkle of cornstarch then let it set for at least 4 hours.
  6. When the marshmallow is set and firm, use a sharp knife to cut it into 16 pieces. Dust all the edges in cornstarch before storing, so they don't stick together.
  7. Store in a sealed container at room temperature for up to three weeks. See notes for flavor modifications!

Notes

For Salted Sesame Marshmallows:
Add another half teaspoon of Diamond Crystal kosher salt to the marshmallow mixture during the last minute of beating. Portion the marshmallow mixture into the baking dish, but dot tahini all over the top. Use a toothpick or knife to swirl the tahini into the marshmallow. Instead of sprinkling cornstarch, sprinkle a generous layer of toasted sesame seeds on top. Add a sprinkle of flaky salt before letting the marshmallow set. 
 
For Tiramisu Marshmallows:
During the last two minutes of mixing, add 1 teaspoon vanilla extract, 1 tablespoon of bourbon, and 2 teaspoons of coffee grounds. Add the marshmallow mixture to the baking dish, and after dusting the top with cornstarch, use a sieve to add another dusting of cocoa powder. Let it set and slice as normal.