Homemade Marshmallows: Better Than Store-Bought!
There’s something magical about homemade marshmallows. They’re softer, fluffier, and have a melt-in-your-mouth texture that store-bought versions simply can’t match. Whether you’re toasting them over a campfire, floating them in hot cocoa, or enjoying them as a sweet snack, making marshmallows from scratch is easier than you might think!
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Why Make Your Own Marshmallows?
Homemade marshmallows not only taste better, but they also allow you to control the ingredients. No artificial flavors or preservatives—just simple pantry staples transformed into pillowy perfection. Plus, you can customize them with different flavors, colors, and even fun shapes!
Equipment you’ll need
- 9×13 glass baking dish (I do not recommend using a metal pan)
- heavy-bottom sauce pan
- candy thermometer
- stand or hand mixer
Ingredients for Homemade Marshmallows
- 3 packages (about 7 teaspoons) of unflavored gelatin
- 1 cup cold water (divided)
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup powdered sugar (for dusting)
- 3 tablespoons cornstarch (for dusting)
Step-by-Step Instructions
Prepare Your Pan: Grease a 9×13-inch baking dish and dust it with a mixture of powdered sugar and cornstarch. This prevents sticking and makes it easier to remove the marshmallows later. Set the remaining sugar and cornstarch aside for later.
Bloom the Gelatin: In the bowl of a stand mixer or using a hand mixer, combine gelatin with ½ cup of cold water. Let it sit while you prepare the syrup.
Make the Sugar Syrup: In a saucepan over medium heat, combine the remaining ½ cup of water, granulated sugar, corn syrup, and salt. Stir gently until the sugar dissolves, then stop stirring and let the mixture reach 240°F (soft-ball stage) using a candy thermometer.
Whip the Marshmallow Base: CAREFULLY pour the hot syrup into the bloomed gelatin while mixing on low speed. Once combined, increase to high speed and whip for about 10-12 minutes until the mixture becomes thick, glossy, and triples in volume. This may take a little longer if using a hand mixer. Add vanilla extract in the last minute of mixing.
Spread and Set: Pour the fluffy marshmallow mixture into the prepared pan, smoothing the top with a spatula. Let it sit uncovered for at least 6 hours (or overnight) until firm.
Cut and Coat: Dust a cutting board with powdered sugar and cornstarch. Flip the marshmallows out of the pan and cut into squares using a sharp knife or pizza cutter. Toss each piece in the powdered sugar mixture to prevent sticking.
Tips for Perfect Marshmallows
- Flavor Boost: Try adding peppermint, almond, or even espresso extract for a twist.
- Color Fun: Add a few drops of food coloring while whipping for festive marshmallows.
- Shape it Up: Use cookie cutters to make fun shapes for holidays or gifts.
Ways to Enjoy Homemade Marshmallows
- Toast them for s’mores
- Stir them into hot chocolate
- Dip in melted chocolate for a sweet treat
- Add to Rice Krispie treats for extra fluffiness
- Serve them with delicious Homemade Einkorn Graham Crackers
Once you try homemade marshmallows, you’ll never go back to store-bought! They’re fun to make, endlessly customizable, and taste absolutely amazing. Give them a try and enjoy the sweet, fluffy goodness of marshmallows made from scratch!
Love this recipe? Let me know!
Homemade Marshmallows
Equipment
- 9×13 glass pan (I don't recommend using metal)
- heavy bottom sauce pan
- Candy thermometer
- stand or hand mixer
Ingredients
- 3 pkgs unflavored gelatin (or about 7 teaspoons)
- 1 cup cold water (divided)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1/3 cup powdered sugar (for dusting)
- 3 tbsp cornstarch (for dusting)
Instructions
- Prepare Your Pan: Grease a 9×13-inch baking dish and dust it with a mixture of powdered sugar and cornstarch. This prevents sticking and makes it easier to remove the marshmallows later. Set the remaining sugar and cornstarch aside for later.
- Bloom the Gelatin: In the bowl of a stand mixer or using a hand mixer, combine gelatin with ½ cup of cold water. Let it sit while you prepare the syrup.
- Make the Sugar Syrup: In a saucepan over medium heat, combine the remaining ½ cup of water, granulated sugar, corn syrup, and salt. Stir gently until the sugar dissolves, then stop stirring and let the mixture reach 240°F (soft-ball stage) using a candy thermometer.
- Whip the Marshmallow Base: CAREFULLY pour the hot syrup into the bloomed gelatin while mixing on low speed. Once combined, increase to high speed and whip for about 10-12 minutes until the mixture becomes thick, glossy, and triples in volume. This may take a little longer if using a hand mixer. Add vanilla extract in the last minute of mixing.
- Spread and Set: Pour the fluffy marshmallow mixture into the prepared pan, smoothing the top with a spatula. Let it sit uncovered for at least 6 hours (or overnight) until firm.
- Cut and Coat: Dust a cutting board with powdered sugar and cornstarch. Flip the marshmallows out of the pan and cut into squares using a sharp knife or pizza cutter. Toss each piece in the powdered sugar mixture to prevent sticking.
