My easy homemade marshmallows recipe is a must-try if you want delectably soft, sweet, vanilla-scented sugar puffs. You need just a few ingredients and a bit of patience to pull off this recipe. Plus, I have the best tips to keep you from getting into any sticky situations!
Homemade marshmallows are truly a cut above their store-bought counterparts. They are unbelievably soft, sweet without being cloying, and have the perfect texture. And you don’t need any complicated ingredients to make them! If you’re looking for ways to use your yummy homemade marshmallows, try my s’mores recipe, hot chocolate cookies, or Mexican hot chocolate.
What You Need to Make this Recipe
Gelatin — you need unflavored gelatin for these marshmallows.
Sugar — granulated sugar is an important part of the syrup, and confectioners’ sugar (also called powdered sugar) is mixed with cornstarch for dusting and dredging the marshmallows.
Light corn syrup — the magic ingredient that gives you the perfect homemade marshmallow consistency.
Cornstarch — a mixture of powdered sugar and cornstarch helps to prevent the marshmallows from sticking to everything.
How to Make Homemade Marshmallows
1. Start by prepping a baking dish. You need a 9-inch square dish (it doesn’t need to be oven-safe as you don’t use your oven for this recipe). Lightly grease the pan with vegetable oil or cooking spray. You should grease a spatula as well. Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and set it aside to bloom while making the syrup.
2. Combine the granulated sugar, light corn syrup, salt, and ½ cup of water in a medium saucepan.
3. Set the pan over medium heat and stir until the sugar dissolves and the mixture comes to a boil. Insert a candy thermometer into the syrup and continue boiling, without stirring, until the mixture reaches 240°F. Immediately remove from the heat. (See tips below if you do not have a candy thermometer.)
4. Once the syrup is ready, your gelatin will also have bloomed. Turn the mixer on low speed, and gradually pour the hot syrup into the gelatin mixture. Be careful here as the syrup is hot. Once all the syrup has been poured in, slowly increase the mixer to high speed. Beat until it has become white and very thick, which will take 3 to 5 minutes. To test if it’s done, stop the mixer, dip the whisk attachment into the mixture and pull it up: If a thick ribbon falls from the whisk, the mixture is done. Quickly beat in vanilla extract.
5. Transfer the marshmallow to the prepared pan. It will be VERY sticky. Use the greased spatula to spread the marshmallow evenly and smooth the top. You can also wet your clean fingers to do this. If your fingers are not wet, the marshmallow mixture will stick to you. Allow it to sit uncovered at room temperature for a minimum of 4 hours to set.
6. After the marshmallow has set, whisk together the confectioners’ sugar and corn starch in a small bowl. Then sift the sugar mixture to get rid of lumps and liberally dust a cutting board with the mixture. Carefully remove the slab of marshmallow from the dish and place it on the cutting board. You may need the help of a spatula to carefully peel it away from the dish.
Dust the top of the marshmallows with the sugar mixture. Then cut the marshmallow into squares of whatever size you like, dusting the knife between each cut to prevent sticking. Dredge the marshmallows with more of the dusting powder so they don’t stick together.
Pro Tips for Making this Recipe
- Use a candy thermometer. Candy thermometers are inexpensive, handy tools that remove the guesswork and stress of getting the syrup to the perfect temperature.
- If you do not have a candy thermometer: Use a glass or bowl of cold water. Drop a small amount of the hot sugar syrup into the water. If it forms a pliable ball of sugar, the syrup is ready. If it dissolves, the syrup is not ready. If the ball is very hard, the syrup is too hot.
- Marshmallows are sticky! I cannot stress this enough. This is a very sticky treat. So be sure to grease the pan well. If the dish is not nonstick, dust it lightly with cornstarch after greasing it. Alternatively, fully line it with parchment paper or plastic wrap and lightly grease that.
- Dust the knife between each cut. Powdering the knife with the sugar and cornstarch mixture between each slice will help to prevent sticking.
- Use vanilla beans or vanilla bean paste for a speckled look!
Frequently Asked Questions
For the perfect homemade marshmallows, you need light corn syrup, gelatin, and sugar. Corn syrup helps with softness and texture and keeps the sugar from crystalizing when boiling. Sugar, of course, makes the marshmallows sweet and helps trap air during mixing, giving them a fluffy texture. And gelatin is what gives them their signature chewiness.
While I believe that corn syrup is the secret ingredient for perfect fluffy homemade marshmallows, there are a couple of good substitutes you could try: brown rice syrup, cane syrup, maple syrup, or golden syrup. Keep in mind that these other syrups will change the color and alter the flavor of the marshmallows.
Stored correctly, this homemade marshmallow recipe will last 4 days. They must be in an airtight container as humidity will make them sticky and too much air circulation can make the outside hard.
Store vanilla marshmallows in an airtight container at room temperature. I recommend storing them in a single layer and placing wax or parchment paper between them if you need to stack them.
If you love this recipe try these out!
If you’ve tried this homemade marshmallows recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Homemade Marshmallows
Video
Equipment
- 9” baking pan
- mixing bowl
- Electric mixer
Ingredients
- 1 cup water divided (240mL)
- 2 (¼-ounce) envelopes unflavored gelatin
- 1½ cups granulated sugar (300g)
- 1 cup light corn syrup (240mL)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar (120g)
- ¼ cup cornstarch (20g)
Instructions
- Lightly grease a 9-inch square baking dish with nonstick cooking spray or vegetable oil. I also recommend lightly greasing a spatula. (If you don’t have a nonstick pan, lightly dust it with cornstarch after greasing it or fully line with parchment paper or plastic wrap and grease that lightly.)
- Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top of the water and set aside to hydrate while making the syrup.
- In a saucepan, combine the granulated sugar, corn syrup, salt, and remaining ½ cup of water. Place over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Place a candy thermometer into the syrup and continue boiling, without stirring, until the mixture reaches 240°F. Immediately remove from the heat.
- Turn the mixer with the bloomed gelatin in the bowl on low speed, and slowly pour the hot syrup into the gelatin. Once all of the syrup has been added, gradually increase the speed to high.
- Beat the sugar mixture until very thick, 3 to 5 minutes. You test to see if it’s done by stopping the mixer, dipping the whisk attachment into the mixture and pulling it up; if a thick ribbon falls from the whisk and forms on the mixture in the bowl, it’s done.
- Quickly beat in the vanilla, and immediately transfer the marshmallow to the prepared pan. (WARNING: It will be sticky!) Use the greased spatula or wet your fingers to spread the marshmallow evenly and smooth the top. Allow it to sit, uncovered at room temperature for at least 4 hours to set.
- Whisk together the confectioners’ sugar and cornstarch in a small bowl, then place in a fine mesh sieve or sifter, and generously dust a cutting board with the mixture.
- Carefully remove the slab of marshmallow from the pan and place it on the cutting board. Dust the top with the sugar mixture. Cut the marshmallow into squares, dusting the knife between each cut. Dredge the marshmallows with more of the dusting powder so they don’t stick together. Marshmallows should be stored in an airtight container.
Notes
- Use a candy thermometer. Candy thermometers are inexpensive, handy tools that remove the guesswork and stress of getting the syrup to the perfect temperature.
- If you do not have a candy thermometer: Use a glass or bowl of cold water. Drop a small amount of the hot sugar syrup into the water. If it forms a pliable ball of sugar, the syrup is ready. If it dissolves, the syrup is not ready. If the ball is very hard, the syrup is too hot.
- Marshmallows are sticky! I cannot stress this enough. This is a very sticky treat. So be sure to grease the pan well. If the dish is not nonstick, dust it lightly with cornstarch after greasing it. Alternatively, fully line it with parchment paper or plastic wrap and lightly grease that.
- Dust the knife between each cut. Powdering the knife with the sugar and cornstarch mixture between each slice will help to prevent sticking.
- Use vanilla beans or vanilla bean paste for a speckled look!
