Homemade flavored marshmallows are so much fun! These white chocolate macadamia marshmallows are a harmonious blend of sweet and nutty notes, thanks to the velvety richness of white chocolate and the buttery crunch of macadamia nuts.
They are apart of my "cookies turned into marshmallows" mini series, where I've taken the top five American cookies and turned them into marshmallows.
These are pillowy clouds of marshmallow goodness, with tons of velvety white chocolate chunks and crunchy macadamia nuts.
Looking for more marshmallows? Check out these red velvet marshmallows or pumpkin spice marshmallows or peanut butter marshmallows (the number four cookie!)
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Are marshmallows easy to make?
Yes. Marshmallow are easy to make, especially for the home baker, since most home bakers already have all of the ingredients and equipment needed to make homemade marshmallows. Homemade marshmallows are easier than you think to make and the results are so WORTH IT! Bouncy and full of flavor, they blow store bought marshmallows away.
What is in homemade marshmallows?
Marshmallows have a long history! Modern marshmallows are made of: sugar, a syrup (corn, glucose, tapioca, etc), gelatin, and flavoring. Some marshmallows are made using egg whites to incorporate air while others are made using gelatin. A few marshmallow recipes will call for both!
Ingredients
- unflavored gelatin
- water
- light brown sugar: deepens the marshmallow base flavor vs. white sugar
- corn syrup
- salted, roasted, macadamia nuts: Pre-salted macadamia nuts use a very fine salt called flour salt. It will add the best salt level to the marshmallows mimicking white chocolate macadamia cookies. You'll need A LOT of macadamia nuts - I used almost the entire linked package.
- white chocolate baking chips: baking chips are meant to hold their shape under heat so they won't melt in our warm marshmallow
- butterscotch hard candy flavor gives those deep, cooked butter notes that butter and cooking in the oven provide to cookies
- vanilla
- confectioners sugar: for dusting marshmallows after cutting
See recipe card for quantities and ingredient prep (you'll need to freeze the baking chips and chop the macadamia nuts)
Instructions
Freeze white chocolate chips for two hours before getting started. Keep them in the freezer until ready to use.
Prepare all of your ingredients and equipment and have them ready to use.
Line 10 x 10 square baking pan with greased parchment paper.
Bloom gelatin in cold water.
Cook light brown sugar, corn syrup, and water on medium high heat until the temperature reaches 252F.
Cool syrup mixture undisturbed until it reaches 210F.
Turn mixer to low, slowly stream cooled syrup over bloomed gelatin. Once it is all incorporated, whip on high for 10 minutes.
Turn mixer on low, add in vanilla and butterscotch flavors. Fold in frozen white chocolate chips and chopped nuts with a spatula.
Pour into prepared pan. Top with additional chopped nuts.
Set up for 12 hours.
Cut into squares. Dust with powdered sugar.
Hint: fold in your macadamia nuts BEFORE the frozen white chocolate chips. The cold chips will cause the marshmallow to stiffen up, giving you limited time to spread it in your pan.
Equipment
- five quart planetary mixer
- candy thermometer
- 10 x 10 square baking pan
- parchment paper
- high heat spatula
Looking for more candy making equipment? Check out my favorite equipment for at home candy making!
Marshmallow set up time
Marshmallows need plenty of time to dry out and set at room temperature. 12 hours or overnight is ideal - prior to cutting. Do not put these in the fridge because it causes the mixture to deflate and the sugar structure of the marshmallows to change.
Storage
Store marshmallows in an air tight container at room temperature to maintain their softness and texture.
Marshmallows will stay fresh for about a month.
Top tip
I've tested A LOT of unflavored gelatins and the Great Value Unflavored Gelatin is my favorite by a mile. It is truly unflavored without that typical gelatin scent.
FAQ
Yes. You need to measure the end temperature for cooking marshmallows and the cooling syrup temperatures. For example, if your end temperature is too low, you will make marshmallow fluff. Consequently, if your end temperature is too high, your marshmallows will be tough and not fluffy. If your cooling syrup is too hot, the marshmallows will not set up correctly. However if your cooling syrup is too cold, it will turn into a hard block in your mixer and not whip.
Yes, homemade marshmallows are gluten free. However, the equipment used to make marshmallows is also used to make items containing gluten so cross contamination may be an issue. Please make sure to check with your marshmallow maker for information on their particular recipe and kitchen.
Homemade marshmallows will stay good for approximately one month at room temperature and stored in an airtight container.
No. Do not refrigerate homemade marshmallows because it causes changes to the texture.
Sticky marshmallows can be from incorrect cooking temperatures or improper storage. Coating the marshmallows in powdered sugar reduces stickiness from where they were cut with a knife.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
White Chocolate Macadamia Marshmallows
Equipment
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 230 grams cold water
Syrup Slurry
- 680 grams light brown sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Inclusions
- 10 grams vanilla
- ¾ teaspoon butterscotch hard candy flavor LorAnn recommended
- 500 grams white chocolate baking chips frozen
- 375 grams macadamia nuts roasted, salted, chopped
After spreading in pan
- 100 grams chopped macadamia nuts
Post cutting
- 100 grams powdered sugar
Instructions
Prep work!
- Freeze 500 grams of white chocolate chips for two hours prior to beginning marshmallow making process.
- Chop macadamias, diving them into two bowls. One will contain 375 grams for inside of the marshmallows and one will contain 200 grams for topping the marshmallows.
- Line a 10 x 10 x 2 " pan with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 680 grams light brown sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat, stirring constantly, until 252F.
- Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 210F, add to gelatin.
- Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn't splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.
- Turn mixer to low. Add vanilla and butterscotch flavors.
- Mix on high for 20 seconds once flavors have been added.
- Fold in 375 grams chopped macadamia nuts FIRST and then 500 grams of frozen white chocolate chips. White chocolate chips will quickly drop the temperature of the marshmallow and cause it to stiffen, so be prepared to work quickly getting it into your pan.
- Spread into prepared pan. Sprinkle chopped macadamia nuts on top.
- Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
- Cut into desired size.
- Roll in powdered sugar mix after dusting. Store in an airtight container.
Did you make this recipe? Let me know!