Homemade Marshmallows
Homemade Marshmallows are a million times better than storebought and much easier to make than you might think. The perfect way to dress up a rich cup of French Hot Chocolate during the winter months or toast them up for s'mores in the summer!
Homemade Marshmallows are a million times better than store bought and much easier to make than you might think. The perfect way to dress up a rich cup of French Hot Chocolate during the winter months or toast them up for s’mores in the summer!
Homemade Marshmallows Are The Best!
This Marshmallow Recipe is great to package up as gifts, make s’mores with, or fancy up a hot chocolate bar!
Homemade Marshmallows are super easy to make as long as you have a stand mixer! The majority of the time, this recipe requires is completely hands-off!
Homemade Marshmallow Ingredients
- powdered sugar
- cornstarch
- unflavored gelatin
- cold water divided
- granulated sugar
- light corn syrup
- kosher salt
- vanilla extract or other flavorings
- nonstick spray
How To Make Homemade Marshmallows
- Combine powdered sugar and cornstarch in a medium bowl.
- Lightly spray a 9×13-inch baking pan with cooking spray and dust with the powdered sugar mixture. Dump the excess back into the bowl with the rest of the mix.
- Combine the gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment and let sit.
- Combine the remaining ½ cup of water with the sugar, corn syrup, and salt in a small saucepan. Place over medium-high heat, cover, and cook for 3 to 4 minutes until the edges begin to simmer.
- Uncover the pan, clip a candy thermometer to the side, and continue cooking until the temperature reaches 240°F. It should take about 7 to 8 minutes. Once the mixture reaches this temperature, please remove it from the heat immediately.
- Turn the mixer on low speed; while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all the sugar syrup, increase the speed to high and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the vanilla (or another flavoring) and whip for 30 additional seconds.
- Quickly spread the marshmallow mixture into the prepared pan using a greased rubber or offset spatula so it’s relatively level. Tap the pan on the counter a few times, then sprinkle the top with a thicker powdered sugar mixture. Let sit uncovered at room temperature for at least 3 hours, preferably overnight.
- Once set, turn the marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
- Once cut, dust each marshmallow on all sides with the powdered sugar mixture; make more mixture if needed, then toss the marshmallows in a large colander to remove any excess.
How To Store Homemade Marshmallows
They will last for up to 3 weeks when stored in an airtight container.
Can You Freeze Marshmallows?
Yes, you can! Once you’ve prepared them, place them in an airtight freezer-safe container and freeze them for up to 3 months!
This Easy Marshmallow Recipe Is Allergy Friendly!
You might be wondering, are marshmallows gluten free? These ones are, and there aren’t any egg whites, nuts, or dairy in this marshmallow recipe either, which makes it allergy-friendly!
I loved how these marshmallows melt into a creamy topping for my hot cocoa; they were great on my sweet potatoes and delicious enough to eat plain! These would make a great addition to a food gift basket, or whip them up for a hot chocolate bar on Christmas Eve!
More Basic Kitchen Recipes
- Best Ever Peanut Butter Frosting
- How To Make Simple Syrup
- How To Candy Lemons
- Best Ever Vanilla Icing
- Homemade Vanilla Buttercream
This post was originally published on December 2017 and updated in May 2023 with new photos and content and an improved recipe.
Steps
Combine the and in a medium bowl.
Lightly spray a 9x13-inch baking pan with , then dust with half of the powdered sugar mixture, coating the bottom and sides of the pan. Transfer the excess coating back to the bowl with the half that wasn't used.
In a medium saucepan, combine ½ cup of the , , , and , and cook, covered, over medium-high heat for 3 to 4 minutes, until the edges of the mixture begin to simmer. (DO NOT STIR)
Uncover and clip a candy thermometer to the side of the pan and continue to cook until the temperature reaches 240°F (DO NOT STIR), about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove the pan from the heat.
Stir the and the remaining ½ cup of water in the bowl of a stand mixer, and let sit so the gelatin can bloom for about 5 minutes.
Turn the stand mixer to low speed (stir setting). While running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.
Once you have added all the sugar syrup, increase speed to high (10 speed) and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the and whip for 30 additional seconds.
Spread marshmallow cream out in the pan so it’s relatively level. Sprinkle with more powdered sugar mixture. Let it sit uncovered for at least 4 hours, preferably overnight.
Once set, turn marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed. Ten toss the marshmallows in a colander to remove any excess mixture.
Store in an airtight container for up to 3 weeks!
Notes
- You can make jumbo/thick marshmallows by preparing this recipe in an 8x8-inch pan instead of a 9x13-inch pan.
- How To Freeze: Once you've prepared them, place them in an airtight freezer-safe container and freeze for up to 3 months!
- Recipe adapted from Alton Brown.
Nutrition
- Calories20
- Carbs5g
- Protein0.03g
- Fat0.1g
- Saturated fat0.02g
- Fiber0.003g
- Sugar5g
- Sodium7mg
Estimates per serving, when a serving size is listed.
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