Well, I finally did it. I took the plunge — or rather, the squish — and made homemade marshmallows for a s’more cookie cup recipe. And honestly? It was a lot less sticky of a situation than I expected.
Sure, you need to watch the pot like it owes you money, drizzle the syrup into the mixer with the delicate precision of someone defusing a very sugary bomb, and peeling the set marshmallows from the pan is a little tedious. But it’s nothing that’ll leave you toasted. Best of all? I can actually pronounce every single ingredient. No chemistry degree required.
What You’ll Need (The Short, Sweet, and Fluffy List):
2 cups sugar
3 envelopes unflavored Knox gelatin
1/8 teaspoon salt
1 cup water
1 teaspoon vanilla bean paste
Five ingredients. That’s it. Five! These little pillows of joy are so much simpler than their store-bought cousins, and they don’t have that “I’ve been sitting in a bag since 2019” energy.
Let’s Get This Marshmallow Party Started:
1. Combine sugar, water, and gelatin in a heavy-bottomed pot and heat until it just comes to a boil. Watch it closely — this syrup is not the kind of thing you want to ghost.
2. Cool slightly, then slowly pour the mixture into your stand mixer on its lowest speed. Slow and steady wins the s’more.
3. Start low, go high — gradually increase the speed, beating until the mixture turns white, thick, and glorious, like marshmallow creme had a glow-up.
4. Pour into a greased and floured (or sugared — we’re not monsters) 9x13 pan and smooth it out. Flat is where it’s at.
5. Let it set at room temperature for at least 4 hours, or overnight for peak fluffiness. Patience, grasshopper. Good things come to those who wait — and to those who want better marshmallows. 6. Cut into cubes and dust generously with powdered sugar so they don’t stick together like old friends at a reunion.
⚠️ Hot Take (Literally): Boiled sugar syrup is extremely hot. Please don’t learn this lesson the hard way. Your fingers will not thank you.
Next time, I’m thinking powdered freeze-dried strawberries are about to enter the chat. Strawberry marshmallows? In a s’more cookie cup?? I’m already melting just thinking about it. Stay tuned.
A Love Letter to My KitchenAid
I cannot — will not — close this post without giving my KitchenAid mixer its flowers. This machine has been with me almost as long as my marriage, which means it has witnessed the full spectrum of my baking ambitions: the triumphs, the disasters, and the “we don’t talk about that incident” moments. It has never once judged me. It just whirrs on.
If joy had a horsepower rating, mine would be off the charts — and a lot of it comes straight out of that mixer.
From my mixer to yours,
Xtie 🍫🔥
[Click here for the KitchenAid mixer!]
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