I thought I didn’t like marshmallows until I started making my own! The homemade variety uses just a few ingredients and you can really taste the vanilla and feel how much softer they are when you compare them to the pre-made powdery ones you get from the grocery store.
What You’ll Need for This Recipe
Corn syrup: This inverted sugar keeps things from crystalizing. You can sub in another inverted sugar like maple, agave, golden syrup, or honey.
Gelatin: You’ll need two packets or 5 teaspoons or 14 grams of gelatin powder.
Vanilla extract: You can flavor your marshmallows with any flavor you enjoy from rose water to orange blossom water.
How to Make Marshmallows
1. Brush your 8×8 dish with oil then completely coat the bottom and sides with powdered sugar. Add 1/2 cup of cool water to the bowl of your stand mixer and then sprinkle in the gelatin powder. Stir together then allow to bloom while you heat the sugar mixture.
2. In a medium pot combine the granulated sugar, water, and corn syrup then mix together and place over medium-high heat.
3. Bring to a boil and heat to 240F. If you don’t have a thermometer to use you can use the soft ball test to determine when the appropriate temperature has been reached. Use a spoon to carefully drop a bit of the mixture into a glass of cold water, if a soft ball with the consistency of sap forms then it’s ready. If the mixture melts into the water, it’s not ready, and if it forms a had ball then it’s too hot.
4. Carefully pour the hot sugar solution into the mixer while running on low then increase speed to high and beat until a very thick marshmallowy mixture forms. You can stop the mixture to check for consistency, it will flow very slowly from the whisk and leave a trail in the bowl when ready. Beat in the vanilla once the desired consistency is reached.
5. Pour the marshmallow into your prepared pan. Use a spatula to scrape the bowl down and smooth the top of the marshmallow. Set aside to firm up and dry out for about 4 hours.
6. Liberally dust a cutting board with powdered sugar then use a spatula to ease out the marshmallow onto your prepared surface. Dust with more powdered sugar then cut into pieces with a sharp knife which you have also dusted with powdered sugar.
Pro Tips for this Recipe
- If you are making these marshmallows in advance, they can be stored between layered sheets of parchment/wax paper within a dry container.
- Powdered sugar is your friend when making these very sticky treats. Dust cut sides with powdered sugar and dust your knife with powdered sugar between each cut
- If you’re concerned about the marshmallow sticking to the dish then you can line it with plastic after brushing with oil. Then brush with more oil and dust with powdered sugar.
- You can add food coloring to marshmallows when the vanilla goes in. If you’re making them pink then try dusting with crushed freeze dried strawberries instead of powdered sugar.
- Big marshmallows look amazing but if you’re toasting them for s’mores then try cutting smaller marshmallows so they completely melt inside.
Frequently Asked Questions
How long does homemade marshmallow last?
If stored in a cool room, they can last for around three weeks.
Can they be frozen?
You can definitely freeze homemade marshmallows. Just store in a freezer bag and make sure to press most of the air out. If you want to keep them from freezing in a big clump then place them on a baking sheet and freeze then transfer to a freezer bag.
Can I make these without corn syrup?
You can! Corn syrup is an inverted sugar that keeps your sugar from crystallizing, a dreaded problem if you’re ever made caramel. You can use agave, maple syrup, golden syrup, or honey as a replacement. All of these will add different flavors, which you may or may not enjoy.
What can I do with homemade marshmallows?
Try adding to hot chocolate, making amazing s’mores, dipping in chocolate, or topping a very special sweet potato casserole with them.
Do you need to use an 8×8 inch dish for this?
You can use any sized dish you’d like. 9×9 will be great while a 9×13 will give you a much thinner marshmallow, which might be perfect for cutting mini marshmallows. You can even spread a very thin layer onto a prepared baking sheet then cut circles and make marshmallow sandwich cookies.
If you’ve tried this Homemade Marshmallows recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 8x8 dish
- 2 tbsp vegetable oil for brushing pan
- 1 cup confectioners' sugar 100g, for coating pan and marshmallows
- 1/2 oz gelatin 2 envelopes powdered unflavored
- 1 1/2 cups granulated sugar 300g
- 1 cup light corn syrup 240mL
- 1/4 tsp salt
- 2 tsp vanilla extract 10mL
- 1 cup water 240mL divided 1/2c for gelatine and 1/2c for sugar 1 cup water
- Using vegetable oil, brush the bottom of a 9-inch baking pan. I recommend a square pan. After, dust your pan using confectioner's sugar.In the bowl of a standing mixer add 1/2 cup of water and 2 gelatin packages. Mix and set aside.
- In a large saucepan, combine the corn syrup, salt, 1/2 cup water and granulated sugar. Place over medium heat. Bring to a boil. Stir the sugar until it has dissolved. Place the candy thermometer into the syrupy liquid -- without stirring -- until it is at 240°F.
- While the mixer runs on low speed pour the hot sugar mixture into the bloomed gelatin. Gradually increase mixer speed to high. Beat until the marshmallow has a very thick consistency. You will know it's ready when it forms a thick ribbon once the whisk has been removed. Mix in the vanilla once the desired consistency is reached.
- Transfer the marshmallow to the pan. WARNING: It will be sticky. You can use a 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.
- Dust the cutting board using confectioner's sugar. Use a spatula to gently pull the marshmallow from the pan's sides and bottom. Place the marshmallow on the cutting board and dust the top with confectioner's sugar. Cut the marshmallow into the desired number of pieces dusting the knife between each cut. Dust the cut sides of marshmallows with confectioner's sugar s they don't stick together.
- If you are making these marshmallows in advance, they can be stored between layered sheets of parchment/wax paper within a dry container. If stored in a cool room, they can last for around 1 month.
- Powdered sugar is your friend when making these very sticky treats. Dust cut sides with powdered sugar and dust your knife with powdered sugar between each cut.
- If your concerned about the marshmallow sticking to the dish you can line it with plastic after brushing with oil then brush with more oil and dust with powdered sugar.
- You can add food coloring to marshmallows when the vanilla goes in. If you're making them pink try dusting with crushed freeze dried strawberries instead of powdered sugar.