Homemade Marshmallows
Homemade Marshmallows
Description
Soft, pillowy, and melt-in-your-mouth, these homemade marshmallows are worlds better than store-bought. With a light vanilla flavor and a delicate sweetness, they’re perfect for hot chocolate, holiday treats, or dipping in chocolate.
Ingredients (Makes about 24 marshmallows)
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3 envelopes (21g) unflavored gelatin
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1 cup cold water, divided
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1 1/2 cups granulated sugar
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1 cup light corn syrup
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1/4 tsp salt
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1 tbsp pure vanilla extract
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1/2 cup powdered sugar
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1/2 cup cornstarch
Instructions
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Prepare the pan
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Lightly grease a 9×13-inch baking dish and line it with parchment paper.
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In a small bowl, mix powdered sugar and cornstarch. Dust the parchment with this mixture.
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Bloom the gelatin
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In the bowl of a stand mixer, add gelatin and 1/2 cup cold water. Let sit for 10 minutes to bloom.
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Make the syrup
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In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water.
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Stir until sugar dissolves, then stop stirring. Attach a candy thermometer and cook until mixture reaches 240°F (soft-ball stage), about 8–10 minutes.
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Combine gelatin and syrup
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Turn the stand mixer to low speed and slowly pour the hot syrup into the bloomed gelatin.
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Once all syrup is added, increase speed to high and whip for 10–12 minutes, until the mixture is thick, glossy, and tripled in volume.
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Add vanilla extract in the last minute of mixing.
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Spread and set
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Immediately pour marshmallow mixture into the prepared pan. Smooth the top with a greased spatula.
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Dust the top with more powdered sugar-cornstarch mixture.
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Let sit uncovered at room temperature for at least 6 hours (or overnight).
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Cut and coat
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Lift marshmallow slab from pan and place on a cutting board.
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Use a sharp knife or pizza cutter (dusted with powdered sugar) to cut into squares.
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Toss each marshmallow in remaining powdered sugar-cornstarch mixture to prevent sticking.
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Equipment
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Stand mixer with whisk attachment
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Medium saucepan
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Candy thermometer
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9×13-inch baking dish
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Parchment paper
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Rubber spatula
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Small mixing bowl
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Knife or pizza cutter
Prep Time: 20 minutes
Cook Time: 10 minutes
Set Time: 6 hours
Total Time: 6 hours 30 minutes
Serving Size: Makes about 24 marshmallows
Homemade Marshmallows
Equipment
- Stand mixer with whisk attachment
- Medium saucepan
- Candy thermometer
- 9x13-inch baking dish
- Parchment paper
- Rubber spatula
- Small mixing bowl
- Knife or pizza cutter
Ingredients
- 3 envelopes 21g unflavored gelatin
- 1 cup cold water divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tbsp pure vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Instructions
- Prepare the pan
- Lightly grease a 9x13-inch baking dish and line it with parchment paper.
- In a small bowl, mix powdered sugar and cornstarch. Dust the parchment with this mixture.
- Bloom the gelatin
- In the bowl of a stand mixer, add gelatin and 1/2 cup cold water. Let sit for 10 minutes to bloom.
- Make the syrup
- In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water.
- Stir until sugar dissolves, then stop stirring. Attach a candy thermometer and cook until mixture reaches 240°F (soft-ball stage), about 8–10 minutes.
- Combine gelatin and syrup
- Turn the stand mixer to low speed and slowly pour the hot syrup into the bloomed gelatin.
- Once all syrup is added, increase speed to high and whip for 10–12 minutes, until the mixture is thick, glossy, and tripled in volume.
- Add vanilla extract in the last minute of mixing.
- Spread and set
- Immediately pour marshmallow mixture into the prepared pan. Smooth the top with a greased spatula.
- Dust the top with more powdered sugar-cornstarch mixture.
- Let sit uncovered at room temperature for at least 6 hours (or overnight).
- Cut and coat
- Lift marshmallow slab from pan and place on a cutting board.
- Use a sharp knife or pizza cutter (dusted with powdered sugar) to cut into squares.
- Toss each marshmallow in remaining powdered sugar-cornstarch mixture to prevent sticking.
10 FAQs About Homemade Marshmallows
1. Can I make marshmallows without a stand mixer?
Yes, but it’s much easier with a stand mixer. A hand mixer works, but you’ll need to hold it for 10–12 minutes of whipping.
2. Do I need a candy thermometer?
Yes, for best results. The sugar syrup needs to reach exactly 240°F for the right texture.
3. Can I make marshmallows without corn syrup?
You can substitute golden syrup or honey, but texture may be slightly different and they might not be as fluffy.
4. How do I make flavored marshmallows?
Add extracts (peppermint, almond, coconut, etc.) or fold in flavor powders (cocoa, freeze-dried fruit powder) after whipping.
5. Can I color homemade marshmallows?
Yes, add gel food coloring during the last minute of mixing for even color.
6. Why are my marshmallows sticky?
They may not have set long enough or need more powdered sugar-cornstarch coating.
7. Can I make them vegan?
Yes use agar powder instead of gelatin, but cooking times and texture will differ.
8. Can I roast homemade marshmallows over a fire?
Yes, but they melt faster than store-bought, so keep an eye on them.
9. Can I pipe marshmallow shapes instead of cutting squares?
Yes, pipe them onto a sugar-dusted baking sheet while still soft, then let them set.
10. Can I freeze homemade marshmallows?
Not recommended freezing changes the texture. Store at room temperature instead.
How To Store Homemade Marshmallows
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Room Temperature: Store marshmallows in an airtight container, layered with parchment paper, at room temperature for up to 2 weeks.
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Avoid Moisture: Keep them in a cool, dry spot humidity will make them sticky.
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Dusting Maintenance: If they start sticking, toss them again in powdered sugar-cornstarch mix.
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Do Not Refrigerate: Fridge moisture will ruin the texture.
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Gift Storage: Wrap them in cellophane bags with extra dusting for gifting.
