Homemade Marshmallows

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Homemade Marshmallows

There’s something truly magical about making marshmallows from scratch. The first time I tried this recipe, it was on a whim during a chilly winter evening when my kids begged for hot chocolate. Store-bought marshmallows just didn’t feel special enough, so I decided to try my hand at making them myself. What started as a spur-of-the-moment decision quickly turned into a family tradition.

The delight on my kids’ faces as they bit into soft, pillowy clouds of sweetness was absolutely priceless. Not to mention, the smell of vanilla wafting through the house was like a warm hug. What I love most about this recipe is how simple it is to make, yet it feels so indulgent. Whether you’re topping your hot cocoa, making s’mores, or just indulging in a sweet snack, these homemade marshmallows are a game-changer. And trust me, once you’ve tried them, you’ll never want to go back to store-bought. The best part? They’re made with ingredients you likely already have at home, and the process is much easier than you’d think. My family’s reaction every time I make them reminds me why this recipe is such a hit. It’s more than just a treat; it’s a memory in the making.

Questions I Often Get Asked About This Recipe

Can I make marshmallows without a candy thermometer?
Yes! While a candy thermometer is helpful, you can use the “soft ball stage” test by dropping a bit of the hot syrup into cold water. If it forms a soft ball, it’s ready.

How long do homemade marshmallows last?
Stored in an airtight container, they’ll stay fresh for up to two weeks.

Can I make these marshmallows in different flavors?
Absolutely! Swap out the vanilla extract for peppermint, almond, or even citrus extracts for a fun twist.

Do I need a stand mixer?
A stand mixer is ideal because the mixture needs to be whipped for about 10-15 minutes. A hand mixer works too, but it might be a bit more tiring.

Can I use these marshmallows for roasting?
Yes! They roast beautifully and get that perfect golden-brown exterior.

What You Need to Make Homemade Marshmallows

Ingredients:

3 envelopes unflavored gelatin (about 7.5 teaspoons)

1 cup cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup powdered sugar (for dusting)

1/4 cup cornstarch (for dusting)

Special Tools:

Candy thermometer (optional)

Stand mixer with a whisk attachment

9×13-inch baking dish

Parchment paper

Sifter or fine mesh sieve

How to Make Homemade Marshmallows

Prepare the Pan: Line a 9×13-inch baking dish with parchment paper. Mix powdered sugar and cornstarch, and dust the parchment generously.

Bloom the Gelatin: In the bowl of your stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it sit while you prepare the syrup.

Make the Syrup: In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Heat to 240°F (soft ball stage).

Whip the Mixture: Carefully pour the hot syrup into the gelatin mixture. Start the mixer on low, then gradually increase to high speed. Whip for 10-15 minutes, until the mixture is thick and fluffy. Add vanilla extract in the last minute of whipping.

Spread and Set: Pour the marshmallow mixture into the prepared pan, using a spatula coated in cooking spray to smooth the top. Dust with the powdered sugar-cornstarch mixture. Let it set at room temperature for 4-6 hours.

Cut and Dust: Once set, turn the marshmallows out onto a cutting board. Use a sharp knife or cookie cutters to cut them into shapes. Dust all sides with the powdered sugar mixture to prevent sticking.

Tips for Making the Best Homemade Marshmallows

Use room temperature ingredients: This helps the gelatin bloom properly and ensures smooth mixing.

Grease your tools: Lightly coat spatulas, knives, and even your hands with cooking spray to prevent sticking.

Experiment with flavors: Add cocoa powder for chocolate marshmallows or swirl in food coloring for a festive look.

Don’t rush the process: Allow the marshmallows to set fully for the best texture.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were amazing! My kids loved them in their hot cocoa, and the texture was so much better than store-bought.”

⭐️⭐️⭐️⭐️ “I tried this recipe with peppermint extract for the holidays, and it was a hit! Next time, I’ll make a double batch.”

⭐️⭐️⭐️⭐️⭐️ “So easy to follow and fun to make. I was surprised at how professional they looked!”

⭐️⭐️⭐️⭐️ “I wish the instructions mentioned how sticky the mixture gets. It was a little tricky, but the results were worth it.”

⭐️⭐️⭐️⭐️ “Perfect for roasting over a campfire. My family couldn’t believe I made them from scratch.”

Printable Recipe

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