Why You’ll Love These Ghostbusters Stay Puft Marshmallows
You will love making these marshmallows! They bring back memories of your favorite movie. They look impressive and are fun to make because they are so big. They taste much better than marshmallows from the store. They are soft, bouncy, and perfectly sweet. You can change them to suit different tastes or events. They are great for parties, especially if you love Ghostbusters.
How to Make Ghostbusters Stay Puft Marshmallows
Making these giant marshmallows is easy. You will gather your ingredients, prepare your tools, and follow simple steps. You will learn how to mix the sugar and gelatin, whip it until fluffy, and let it set.
Ingredients of Ghostbusters Stay Puft Marshmallows
Here are the ingredients you need:
- 1 cup (240ml) cold water, divided
- 4 packets (about 1 ounce or 28g total) unflavored gelatin powder
- 2 cups (400g) granulated sugar
- ¾ cup (180ml) light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Confectioners’ sugar for dusting
- Cornstarch for dusting
Ghostbusters Stay Puft marshmallows
A magically delicious recipe for Classic Stay Puft Ghostbusters Marshmallows – light, fluffy, and perfect for roasting over a proton pack!
- Total Time: 4 hours 40 minutes
- Yield: 40 large marshmallows 1x
Ingredients
3 large egg whites
1/2 cup cold water, divided
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup powdered sugar, for dusting
1/2 cup cornstarch, for dusting
Instructions
1. Lightly grease a 9×13 inch baking dish with non-stick spray and dust generously with a 50/50 mixture of powdered sugar and cornstarch.
2. In the bowl of a stand mixer, combine egg whites and half of the cold water (1/4 cup).
3. In a small bowl, sprinkle gelatin over the remaining 1/4 cup cold water and let it sit for 5 minutes to bloom.
4. In a medium saucepan, combine granulated sugar, corn syrup, and salt. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
5. Remove from heat and immediately stir in the bloomed gelatin until dissolved.
6. With the mixer on low speed, slowly pour the hot syrup mixture into the egg white mixture. Increase speed to high and beat for 10-12 minutes, or until the mixture is very thick, white, and holds stiff peaks. Beat in the vanilla extract.
7. Pour the marshmallow mixture into the prepared baking dish, spreading evenly with an oiled spatula. Sift the remaining powdered sugar and cornstarch mixture generously over the top.
8. Let sit uncovered at room temperature for at least 4 hours, or preferably overnight, to set completely.
9. Once set, invert the marshmallow onto a large cutting board dusted with the powdered sugar/cornstarch mixture. Cut into desired shapes using an oiled knife or cookie cutters.
10. Dust all cut sides with more powdered sugar/cornstarch mixture to prevent sticking. Store in an airtight container at room temperature.
Notes
These Stay Puft Ghostbusters marshmallows are incredibly soft and bouncy. They are excellent for s’mores or hot cocoa. Make sure your candy thermometer is accurate! Using a stand mixer is highly recommended for best results.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 60
- Sugar: 15g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Directions of Ghostbusters Stay Puft Marshmallows
Follow these steps to make your marshmallows:
- Prepare Your Pan: Lightly grease a 9×13-inch baking pan. Dust it well with a mix of equal parts confectioners’ sugar and cornstarch. Make sure the sides are coated too.
- Bloom the Gelatin: Pour ½ cup of the cold water into the bowl of a stand mixer. Sprinkle the gelatin powder over the water. Let it sit for 5-10 minutes. The gelatin will soften and absorb the water.
- Sugar Syrup Symphony: In a medium saucepan, combine the granulated sugar, light corn syrup, and the remaining ½ cup of cold water. Add the salt. Place the saucepan over medium-high heat. Stir until the sugar dissolves. Stop stirring once it boils. Let it boil without stirring until it reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage.
- Whip It Real Good: Carefully pour the hot sugar syrup in a slow, steady stream into the gelatin mixture in the stand mixer bowl. Turn the mixer to low speed first, then gradually increase to high speed. Whip the mixture for 10-15 minutes. It will become very thick, white, and glossy. It will also cool down.
- Flavor & Form: Add the vanilla extract during the last minute of whipping. Pour the marshmallow mixture into your prepared baking pan. Use an offset spatula to spread it evenly.
- Patience is a Virtue: Let the marshmallow set at room temperature for at least 4-6 hours, or overnight. Do not cover it.
- Cut & Coat: Once firm, generously dust a clean cutting board or work surface with the confectioners’ sugar and cornstarch mix. Invert the marshmallow onto the dusted surface. Peel off the pan. Dust a large knife or pizza cutter with the sugar mix. Cut the marshmallow into squares or any desired shape. Immediately roll each cut marshmallow in the sugar dust to coat all sides.
How to Serve Ghostbusters Stay Puft Marshmallows
You can enjoy these marshmallows in many ways:
- Hot Chocolate Superstars: Put a big marshmallow in hot cocoa.
- S’mores with a Twist: Use them instead of regular marshmallows for s’mores.
- Ghostbusters Themed Party Favors: Wrap them individually for party gifts.
- Toasted Perfection: Toast them briefly with a kitchen torch for a crispy outside.
How to Store Ghostbusters Stay Puft Marshmallows
Store your homemade marshmallows in an airtight container at room temperature. They will stay fresh for about one week. Do not put them in the refrigerator, as this can make them hard.
Tips to Make Ghostbusters Stay Puft Marshmallows
- Temperature Matters: Use a candy thermometer. It helps you get the syrup to the correct temperature. This is important for the right marshmallow texture.
- Don’t Over-Whip: Watch the mixture. Stop whipping when it is thick, white, and glossy. Over-whipping can make them too stiff.
- Dusting is Key: Use plenty of confectioners’ sugar and cornstarch mix. This stops the marshmallows from sticking to everything, including each other.
- Read Through First: Always read all the steps before you start. This helps you know what to do next.
- Mise en Place: Get all your ingredients measured and ready before you start cooking. This makes the process smoother.
FAQs
Q1: How do I store homemade Ghostbusters Stay Puft marshmallows, and how long do they last? A1: Store them in an airtight container at room temperature. They can last for about one week.
Q2: Can I make these Ghostbusters Stay Puft marshmallows without a stand mixer? A2: A stand mixer is highly recommended for whipping the mixture for a long time. You could try a very powerful hand mixer, but it will be much harder and might take longer.
Q3: Why are my Ghostbusters Stay Puft marshmallows not firming up properly? A3: This often happens if the sugar syrup did not reach the correct temperature (240°F/115°C). Make sure your candy thermometer is accurate. Also, ensure the gelatin fully bloomed.
Q4: Can I add a different flavor to my Ghostbusters Stay Puft marshmallows? A4: Yes! You can add other extracts like almond, mint, or citrus instead of vanilla. Add them at the same time as the vanilla extract.
Q5: What’s the best way to cut these large Ghostbusters Stay Puft marshmallows without them sticking? A5: Generously dust your cutting surface and the knife with a mix of confectioners’ sugar and cornstarch. Re-dust the knife often as you cut. You can also lightly oil the knife.