How to Make the Best Homemade TEXAS Size Marshmallows
If you love big marshmallows for your s’mores, then this how to make the best homemade TEXAS size marshmallows recipe will be the hit around your campfire!
These marshmallows are the perfect size for the cowboy or cowgirl in you. They are soft with an excellent texture and just the right amount of sweetness. These homemade marshmallows only take minutes to make and will have you throwing those store-bought marshmallows back on the store shelves! Naturally gluten free, these marshmallows can fit into most diets, so you can feel good about serving these healthy homemade marshmallows to your kiddos!
If you know me then you know that I am from Texas, where bigger is supposedly better! I am not quite sure I relate to that thought but when it comes to giant marshmallows and giant sweet sourdough breads, I am all in! I hope I am not giving my age away when saying this, but I remember when the giant roaster bags of marshmallows hit the grocery store shelves. I was still a child. Please stop doing the math. I begged my mom to buy those huge marshmallows for our next s’mores extravaganza! I honestly thought they were genius. For me, the roasted marshmallow with the melted chocolate was the best. I could do without the graham crackers.
They are perfect for all marshmallow dessert recipes!
Of course this homemade marshmallow recipe can be divided up into smaller portions (with a knife or cookie cutters) for that perfect mug of hot chocolate, or those delicious thanksgiving sweet potato yams. They will also melt down beautifully for your favorite marshmallow dessert recipes such as: rice crispy treats, and marshmallow popcorn treats. And there is nothing better than chocolate-dipped marshmallows, especially with this recipe!
Are homemade marshmallows vegetarian?
Unfortunately this homemade marshmallow recipe is not vegetarian. This recipe does contain gelatin which is sourced from a cow. However, it is a healthier alternative than a store-bought marshmallow that is highly processed and is laden with chemicals.
What you will need for homemade vanilla marshmallows.
Small saucepan
Electric mixer or a hand mixer (I used a stand mixer)
7 X 11 pyrex dish (or any dish that size with sides that will allow these marshmallows to be large)
Rubber spatula
Nonstick cooking spray
Ingredients for healthy homemade marshmallows:
- 3 packets of unflavored gelatin powder
- 1 cup water, divided into two halves
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1 half tablespoons of confectioners’ sugar (powdered sugar), for a dusting powder
- 1 and 1 half tablespoons of corn starch, for a dusting powder
Instructions For How to Make the Best Homemade TEXAS Size Marshmallows
Before starting, combine the powdered sugar with the corn starch in a small bowl. Set this aside. This will be used as a dusting powder and keep your marshmallows from being sticky.
Prepare Pan: Lightly grease a 7×11 inch baking dish and dust with confectioners’ sugar and cornstarch mixture. You can also line it with parchment paper for easier removal later.
Bloom Gelatin: In the bowl of your stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it sit and soften while you prepare the syrup.
Make Syrup: In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water. Place over medium high heat, stirring until the sugar dissolves. Place a lid on the saucepan and let the the sugar mixture cook for 4 minutes. Once the 4 minutes is up, remove the lid and increase the heat to high heat. Cook until the mixture reaches 240°F (115°C) on a candy thermometer, about 7-8 minutes.
Combine Syrup and Gelatin: With the whisk attachment on the stand mixer, turn it on low speed and slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Be careful as the syrup is very hot.
Whip: Once all the syrup is added, increase the speed to high and whip until the mixture becomes very thick and lukewarm, about 12-15 minutes. During the last minute of whipping, add in the vanilla extract.
Pour and Set: For best results, spray non-stick cooking spray on your spatula and scrape the marshmallow mixture into the prepared pan and spread it out evenly with a spatula. This can and will be a sticky mess! However, it is a very tasty clean up! Dust the top with more confectioners’ sugar and the corn starch mixture. Let it sit at room temperature, uncovered, for at least 4 hours or overnight until set.
Cut and Store: Once set, dust a cutting board with confectioners’ sugar mixture. Turn the marshmallow slab out onto the cutting board and dust the top with more confectioners’ sugar. Use a sharp knife, pizza cutter, or cookie cutters to cut the marshmallows into 12 squares or desired shapes. Toss the marshmallows in more confectioners’ sugar mixture to prevent sticking.
Enjoy: Homemade marshmallows can be enjoyed immediately or stored in an air-tight container at room temperature for up to 2 weeks.
These marshmallows are perfect for a cup of hot cocoa, s’mores, or just enjoying on their own!
Other recipes you might enjoy:
Best Kettle Corn Recipe For a Salty Sweet Snack
Homemade Soft Caramel Recipe (Without Corn Syrup)
The Best Oil For Making Perfect Stovetop Popcorn
This Is The Best Keto Friendly Mayo Recipe
How To Make Easy Homemade Butter From Raw Milk
How to Make the Best Homemade TEXAS Size Marshmallows
Ingredients
- 3 packets of unflavored gelatin powder
- 1 cup water divided into two halves
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1 half tablespoons of confectioners’ sugar powdered sugar, for a dusting powder
- 1 and 1 half tablespoons of corn starch for a dusting powder
Instructions
- Before starting, combine the powdered sugar with the corn starch in a small bowl. Set this aside. This will be used as a dusting powder and keep your marshmallows from being sticky.
- Prepare Pan: Lightly grease a 7×11 inch baking dish and dust with confectioners' sugar and cornstarch mixture. You can also line it with parchment paper for easier removal later.
- Bloom Gelatin: In the bowl of your stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it sit and soften while you prepare the syrup.
- Make Syrup: In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water. Place over medium high heat, stirring until the sugar dissolves. Place a lid on the saucepan and let the the sugar mixture cook for 4 minutes. Once the 4 minutes is up, remove the lid and increase the heat to high heat. Cook until the mixture reaches 240°F (115°C) on a candy thermometer, about 7-8 minutes.
- Combine Syrup and Gelatin: With the whisk attachment on the stand mixer, turn it on low speed and slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Be careful as the syrup is very hot.
- Whip: Once all the syrup is added, increase the speed to high and whip until the mixture becomes very thick and lukewarm, about 12-15 minutes. During the last minute of whipping, add in the vanilla extract.
- Pour and Set: For best results, spray non-stick cooking spray on your spatula and scrape the marshmallow mixture into the prepared pan and spread it out evenly with a spatula. This can and will be a sticky mess! However, it is a very tasty clean up! Dust the top with more confectioners' sugar and the corn starch mixture. Let it sit at room temperature, uncovered, for at least 4 hours or overnight until set.
- Cut and Store: Once set, dust a cutting board with confectioners' sugar mixture. Turn the marshmallow slab out onto the cutting board and dust the top with more confectioners' sugar. Use a sharp knife, pizza cutter, or cookie cutters to cut the marshmallows into 12 squares or desired shapes. Toss the marshmallows in more confectioners' sugar mixture to prevent sticking.
- Enjoy: Homemade marshmallows can be enjoyed immediately or stored in an air-tight container at room temperature for up to 2 weeks.
