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A stack of homemade marshallows.

Homemade Marshmallows

These easy homemade marshmallows will blow you away. Soft as clouds and perfectly sweet.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Drying Time 4 hours
Total Time 4 hours 20 minutes
Servings 24 marshmallows
Calories 112kcal


  • 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.


Serving: 1marshmallow | Calories: 112kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Sugar: 28g | Calcium: 2mg | Iron: 1mg