Milk Chocolate Marshmallows
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Making homemade marshmallows has always seemed intimidating, but this milk chocolate version is honestly so simple and quick. With just 45 minutes total from start to finish, you'll have a batch of fluffy, delicious treats that taste infinitely better than store bought ones and cost just a fraction of the price. The milk powder adds extra calcium and protein, so you can feel a little better about indulging. These are perfect for hot chocolate, s'mores, or just snacking straight from the container. I promise, once you try making your own, you'll never go back.
Ella x
Ingredients
- 400 mlcorn syrup
- 800 ggranulated sugar
- 4egg whites
- 250 gunflavored gelatin
- 100 gmilk powder
- 150 mlmilk
- 120 mlvegetable oil
- 5 gsalt
- 600 gmilk chocolate chips
- 2 mlvanilla extract
- 1 mlalmond extract
- colored sugar (optional)
Detail level
Instructions
- 1
In a medium saucepan, combine the corn syrup, sugar, and 150ml of water. Place the saucepan over medium heat and stir until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Tip: Do not stir the mixture during this time.
- 3
Remove the saucepan from the heat and let it cool slightly.
Tip: Be careful, as the mixture will still be hot.
- 4
Add the egg whites to the saucepan and whisk until they have incorporated into the mixture.
Tip: Be patient and let the mixture cool to room temperature.
- 5
In a small bowl, sprinkle the gelatin over 50ml of water and let it sit for 5 minutes to soften.
Tip: This will help the gelatin dissolve more easily.
- 6
Add the softened gelatin to the saucepan and whisk until it has dissolved.
Tip: Continue to whisk until the mixture has cooled to room temperature.
- 7
Add the milk powder, milk, vegetable oil, salt, and vanilla extract to the saucepan and whisk until well combined.
Tip: Make sure to scrape the sides of the saucepan to avoid any lumps.
- 8
Add the milk chocolate chips to the saucepan and melt over low heat, stirring occasionally.
Tip: Do not let the mixture boil.
- 9
Add the almond extract and mix until well combined.
Tip: If using, sprinkle with colored sugar on top of the marshmallows.
- 10
Pour the mixture into a stand mixer or a large bowl and whip until stiff peaks form.
Tip: This should take about 5-7 minutes with a stand mixer.
- 11
Spoon the marshmallow mixture onto a greased surface and let it set at room temperature for at least 4 hours.
Tip: This will help the marshmallows to set properly.
- 12
Once set, cut the marshmallows into desired shapes and enjoy!
Tip: Store any leftover marshmallows in an airtight container at room temperature.
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