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5 from 1 vote

Sweetened Condensed Milk Marshmallows

These rich tasting Sweetened Condensed Milk marshmallows don't use corn syrup. They have a creamy color, and slight caramel flavor.
Prep Time15 mins
Cook Time15 mins
Setting Time1 hr
Total Time1 hr 30 mins
Course: Candy
Cuisine: Universal
Keyword: candy, easter, gluten free, marshmallow, sweetened condensed milk
Servings: 36 pieces
Calories: 124kcal

Equipment

Ingredients

Marshmallows

  • 2 ½ Tablespoons unflavored gelatin (3 packets)
  • 1 cup ice cold water divided
  • 12 oz granulated sugar about 1.5 cups
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Canola oil spray
  • ¼ cup powdered sugar
  • ¼ cup cornstarch

Chocolate Coating (Optional)

  • 12 oz chocolate dark or milk
  • 1 tablespoon coconut oil or shortening

Instructions

  • Sprinkle gelatin powder over ½ cup of the cold water in the bowl of a stand mixer.
  • Heat sweetened condensed milk, sugar and the remaining water over medium high heat in a medium (at least 1.9 quart or 1.7 liter), covered saucepan for 3-4 minutes. Remove lid and begin to monitor the temperature with an instant-read thermometer. Continue cooking until temperature reaches 240°F. The mixture will begin to boil vigorously before the temperature is reached.
  • Once the temperature reaches 240°F, immediately remove from heat (the sugar mixture will burn if left on the heat too long). Turn stand mixer on low and pour hot sugar mixture slowly down the side of the bowl. Once it has all been added, turn mixer to high speed. Continue whipping until marshmallow is white, lukewarm and very thick.
  • While marshmallow is mixing, prepare a 9x13" baking pan as follows: spray lightly with canola oil. Mix icing sugar and cornstarch together, then pour it into baking sheet. Turn pan around to coat it evenly with the cornstarch mixture. Pour excess into a dish and save it for later.
  • Pour whipped marshmallow into the baking pan, spreading it evenly with an oiled spatula. Sprinkle the top with leftover cornstarch mixture, saving excess for later. Let sit uncovered for at least 4 hours.
  • When marshmallow is set, cut it with a greased knife or cookie cutters in desired shapes. Toss cut marshmallows with remaining cornstarch mixture to coat.
  • To coat in chocolate: melt your desired chocolate in a double boiler (or a heat proof bowl set over a pot with a small amount of simmering water) with coconut oil or shortening. Dip marshmallows in chocolate, shake off excess and place on a baking sheet lined with wax paper. Decorate with sprinkles if desired.

Nutrition

Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg