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Homemade Mini Marshmallows (Episode 3: Croissant Chocolate Marshmallow Cake Series)

Prep Time 25 minutes
Cook Time 10 minutes
Set Time 4 hours
Total Time 4 hours 35 minutes
Servings: 1 large 9×13 slab (~6–8 cups of minis)
Course: Dessert, Topping
Cuisine: American

Ingredients
  

Marshmallow Base
  • 14 g gelatin 2 envelopes
  • 120 ml ½ cup cold water (for blooming)
  • 240 g 1 ¼ cups granulated sugar
  • 160 ml ⅔ cup light corn syrup
  • 60 ml ¼ cup water (for syrup)
  • 1 tsp vanilla extract
Coating
  • ½ cup powdered sugar
  • ½ cup cornstarch

Equipment

  • 9x13-inch pan
  • Stand mixer with whisk attachment
  • Candy thermometer
  • Offset spatula (lightly oiled)
  • Large chefs knife (lightly oiled)
  • Mixing bowls

Method
 

Prep the pan
  1. Lightly grease a 9×13 pan with a thin film of neutral oil. Coat generously with the powdered sugar + cornstarch mixture. Tap out excess.
Bloom gelatin
  1. In the bowl of a stand mixer, combine gelatin + ½ cup (120 ml) water. Let sit.
Cook syrup
  1. In a medium pot, combine sugar (240 g), corn syrup (160 ml), and ¼ cup (60 ml) water. Heat to 240°F (soft-ball stage).
Stream syrup + whip
  1. With mixer on low, slowly pour hot syrup down the side of the bowl into the gelatin. Increase to high and whip 8 minutes until thick, white, and tripled in volume.
Flavor
  1. Beat in 1 tsp vanilla.
Spread
  1. Use an oiled offset spatula to smooth the mixture evenly into the prepared pan. Dust top lightly with more coating mixture.
Set
  1. Let marshmallows rest for 4 hours or overnight.
Cut
  1. Turn out the slab. Cut into ½-inch mini cubes with an oiled knife. Toss cubes in remaining coating.
Torch (optional)
  1. Lightly toast marshmallows just before serving for golden edges.

Notes

Tips & Tricks

  • Don’t use parchment. It causes sliding and uneven tops — the oil + coating method is perfect.
  • Cut small. ½-inch or smaller makes the ideal melt + toast texture.
  • Don’t over-whip. More than 8 minutes makes them tougher.
  • Store coated. The coating prevents sticking and keeps them soft

Storage

  • Store in an airtight container at room temperature for up to 5 days.
  • Do not refrigerate or freeze — moisture ruins the texture.
  • Retoss lightly in coating if they get sticky.