Having trouble getting your homemade marshmallows to turn out light and fluffy? Many factors can affect the texture of marshmallows, from ingredients to technique. Don’t worry – with a few tweaks, you can get pillowy homemade marshmallows every time.
Why Are My Marshmallows Dense Instead of Fluffy?
There are a few common reasons why homemade marshmallows may turn out dense instead of fluffy:
- Not enough sugar – Sugar helps provide structure in marshmallows. Not using enough granulated sugar can result in dense marshmallows.
- Overmixing – Overmixing the sugar syrup and gelatin can cause the marshmallows to deflate and become dense. Mix just until combined.
- Incorrect ratios – The ratio of sugar, corn syrup, and gelatin needs to be balanced to get fluffiness. Too much or too little of any ingredient can make them dense.
- Old gelatin – Gelatin loses its gelling power over time. Make sure your gelatin powder or sheets are fresh.
- Incorrect cooking – Undercooking the sugar syrup will prevent it from reaching the proper temperature and viscosity.
- Low humidity – Marshmallows will deflate more easily if the air is very dry. Try making them on humid days.
How to Get Fluffy Homemade Marshmallows
Follow these tips for pillowy soft homemade marshmallows:
Use the Right Ingredients
- Granulated sugar – Regular granulated white sugar provides the best structure.
- Corn syrup – Light corn syrup helps prevent crystallization so the syrup doesn’t grain up.
- Gelatin – Use gelatin powder or sheets. Powder is easier for beginners.
- Vanilla – Real vanilla extract enhances flavor. Don’t use imitation vanilla.
- Water – Filtered water prevents off flavors.
Get the Correct Ratios of Ingredients
The proportions of sugar, corn syrup, and gelatin have a big impact on texture. Here is a ratio that works well:
| Ingredient | Amount |
|---|---|
| Granulated sugar | 2 cups |
| Light corn syrup | 3/4 cup |
| Gelatin | 3 packets or 6 sheets |
| Water | 1/2 cup |
| Vanilla | 1 1/2 tsp |
Cook the Sugar Syrup Correctly
Getting the sugar syrup to the right temperature and viscosity is key. Follow these steps:
- Combine the sugar, corn syrup, water, and salt in a saucepan. Stir to dissolve.
- Cook over medium heat until it reaches 240°F on a candy thermometer. The mixture should be translucent.
- Once it reaches 240°F, immediately remove from heat.
Mix and Whisk Properly
The mixing method can make or break your marshmallow texture:
- Pour the hot sugar syrup into the bowl of a stand mixer. Start mixing on low speed.
- Gradually sprinkle the gelatin over the syrup. Make sure it dissolves and doesn’t clump.
- Once combined, increase mixer speed to high. Beat for 8-12 minutes.
- Stop once the mixture is very thick, fluffy, and holds stiff peaks.
Let Them Set Up
Give the marshmallows time to set up before cutting:
- Pour the marshmallow into a prepared pan coated with nonstick spray and powdered sugar.
- Let sit uncovered at room temperature for at least 6 hours, preferably overnight.
- Once set, lift from the pan and cut into squares with a lightly oiled knife.
Tips for Super Fluffy Marshmallows
Follow these extra tips for marshmallows that practically float off the plate:
- Make them on a dry, low-humidity day. Dry air helps them stay fluffy.
- Use an electric mixer, not a hand mixer, to whip maximum air into the marshmallows.
- Use freshly purchased gelatin. Old gelatin won’t set up as well.
- Add extra vanilla extract for more flavor without affecting the texture.
- Coat your hands in cornstarch instead of powdered sugar when shaping marshmallows.
- Store in an airtight container at room temperature up to 1 week.
Troubleshooting Dense Marshmallows
If your marshmallows still turn out dense, look at these common issues:
| Problem | Solution |
|---|---|
| Still not fluffy enough | Whip the marshmallow for a longer time (up to 15 minutes) to incorporate more air. |
| Marshmallows deflated and weepy | Use more gelatin next time to give them more structure. |
| Marshmallows crumbly | Add a bit more corn syrup next time to prevent crystallization. |
| Marshmallows too stiff and dry | Reduce the gelatin amount slightly and cook sugar syrup to a slightly lower temperature. |
Conclusion
Light and fluffy homemade marshmallows may take some trial and error, but once you get your recipe down, you can enjoy them anytime. Be sure to use fresh ingredients in the right proportions, cook the syrup properly, and beat the marshmallow base thoroughly. With the right techniques, you’ll have pillow-soft marshmallows to enjoy in cocoa, s’mores, or on their own!