Why won't my marshmallows set?

Two issues could be at play here: You didn't bring the syrup up to the correct temperature. OR You didn't blend in the stand mixer long enough. Both should be fairly simple to amend the next time you make marshmallows. Make sure you invest in the candy thermometer if you haven't already. And be careful not to let the thermometer touch the bottom or sides of the pot (which will be hotter than the syrup itself, leading to an incorrect reading). When blending in the stand mixer, set a timer! Seriously, 5 minutes doesn't seem like THAT long until you stand around for 5 minutes. Set that timer and make sure the marshmallow cream doesn't drizzle off the beater, and instead slowly plops back in. Don't throw out the unset marshmallows — you've essentially made marshmallow cream and can use it as a dessert topping (ice cream, brownies, or pots de creme , anyone?) or can stir it into hot chocolate, coffee, or oatmeal.

Can I use all honey or all maple syrup?

Yes, feel free! I prefer using a blend and I craft all my marshmallow recipes that way, but use what you have on hand and experiment with a ratio you like.

How do you cut homemade marshmallows?

Easy — with a sharp chef's knife! If the marshmallow is sticking, dust with arrowroot flour or cornstarch. For fun shapes as opposed to diamonds or cubes, you can use sharp cookie cutters dusted with arrowroot or cornstarch. Marshmallow Christmas trees? Yes please!

How do you package homemade marshmallows?

Once cut and tossed in arrowroot flour or cornstarch, you can store homemade marshmallows in an airtight container or zip-top bag at room temperature. If you're gifting marshmallows for the holidays, consider using non-plastic-based packaging like pastry boxes or bags. Otherwise, Green Paper Products has clear, compostable packaging that would work great for marshmallows!

How to Make Homemade Marshmallows without Corn Syrup

Name: Homemade Marshmallows without Corn Syrup
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 1/4 cup cornstarch or arrowroot powder, divided, for dusting; 1 cup water, divided; 2 1/2 tablespoons plain gelatin (I use Vital Proteins); 1/2 cup honey; 3/4 cup pure maple syrup; 1/4 teaspoon sea salt; 2 teaspoons vanilla extract

Description

Squishy, fluffy, and sweet, homemade marshmallows make a wonderful kitchne project! Watch the magic of the dark syrup transform into fluffy white marshmallows. This recipe uses a blend of honey and maple syrup, no corn syrup. You can use all honey or all maple syrup if you prefer.

Ingredients

Units Scale

1/4 cup cornstarch or arrowroot powder, divided, for dusting
1 cup water, divided
2 1/2 tablespoons plain gelatin (I use Vital Proteins)
1/2 cup honey
3/4 cup pure maple syrup
1/4 teaspoon sea salt
2 teaspoons vanilla extract

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Instructions

Prep a 9x9 square baking pan by lining it with parchment paper. Sprinkle 2 tablespoons cornstarch or arrowroot powder on the bottom of the parchment paper in an even layer. Don't skip this — the marshmallows will stick to parchment paper and won't release uniformly without some type of starch or flour on the bottom.
Pour 1/2 cup of water into the bowl of a stand mixer. Sprinkle the gelatin overtop and set aside to allow the gelatin to bloom.
In a large pot or saucepan, combine the remaining 1/2 cup water, honey, maple syrup, and sea salt. Attach a candy thermometer to the pot with the tip of the thermometer immersed in the liquid but not touching the bottom of the pot. Bring the mixture to a boil over medium-high heat. Continue to boil until the temperature on the candy thermometer reaches 240 degrees F. This takes about 10 minutes. Keep a watchful eye on the pot, as the syrup tends to foam and bubble up.
As soon as the thermometer reads 240 degrees F, remove the pot from heat. Turn the stand mixer on low and carefully pour the syrup into the bowl. Avoid pouring directly onto the beaters, as that will cause splatters. Once you pour the syrup in, turn the mixer up to high speed. Beat for 5-7 minutes as the mixture increases in volume and lightens in color. You'll know the marshmallow cream is ready when you stop the mixer, lift up the beaters, and the marshmallow slowly drips from the beaters and gradually melts back into the marshmallow in the bowl. Add the vanilla extract, scrape down the sides of the bowl, and beat until just combined.
Working quickly, pour the marshmallow cream into the prepared baking pan. Use a rubber spatula to smooth out the top of the marshmallows. Cover the pan with a lid or plastic wrap and let set at room temperature for at least 4 hours or overnight. When ready to cut, sprinkle the top with remaining arrowroot powder before slicing into cubes. Toss in the excess arrowroot flour to prevent sticking.

Notes

If preferred, you can use all honey or all maple syrup to make the marshmallows.