How to Make Homemade Marshmallows

Once you make homemade marshmallows, you’ll never buy store-bought again. Slightly sweet, a touch of vanilla, and an incredibly fluffy texture you won’t find that anywhere else. They make a wonderful gift or addition to a cup of hot chocolate.

Table of Contents

• Here’s Why You’ll Love These
• Ingredients You Need
• So Many Flavor Options
• Step-by-Step: How To Make Homemade Marshmallows
• Use Homemade Marshmallows For
• FAQ
• More Candy Recipes

Have you ever made homemade marshmallows before? If you have, you know that it’s no exaggeration when I say that they are infinitely better than store-bought– NOTHING compares. While it’s convenient for parties, your guests will be begging you for more when you bring these.

Here’s Why You’ll Love These

• Incredibly flavorful– so much better than store-bought
• Perfect texture– soft and fluffy
• Not too sweet, with a hint of vanilla
• A lot easier than you think!

Ingredients You Need

• Gelatin: This is what sets the marshmallows giving them structure and stability. It also gives marshmallows their spongey, chewy texture.
• Powdered Sugar: For coating the outside of the marshmallows– while helping to prevent them from completely sticking to your fingers.
• Egg Whites: Whipping the egg whites into stiff peaks help create a base for the marshmallows.
• Water: Used to dissolve the gelatin.
• Light Corn Syrup: There’s no substitution for this and it’s key to prevent crystallization. To prevent discoloration of the marshmallows, make sure you use light corn syrup.
• Granulated Sugar: This helps create the sweet sugar syrup that will be the base of the marshmallows.
• Salt: To balance the sweet.
• Vanilla Extract: This is the main flavor of the marshmallows so you want to use pure vanilla extract, not imitation. You could also use vanilla bean or vanilla bean paste.

So Many Flavor Options

While the base of this recipe uses vanilla, it’s incredibly versatile. Here are some favorite add-ins:

• Pumpkin Spice Marshmallows: Add 1-2 teaspoons pumpkin pie spice with 1 teaspoon vanilla extract.
• Peppermint Marshmallows: Add 1/2 teaspoon peppermint extract.
• Raspberry or Strawberry Marshmallows: Pulse dried raspberries or strawberries into a fine powder, about 2-3 Tablespoons of powder.
• Espresso Marshmallows: Dissolve 1 Tablespoon of instant espresso into 1.5-2 Tablespoons of water.

Step-by-Step: How To Make Homemade Marshmallows

The full printable recipe is below, but first we’ll walk through step-by-step photos to ensure success.

Step 1: Stir together 1/2 cup water and gelatin. Then, begin beating the egg whites on high speed.

Step 2: Add the remaining water, granulated sugar, corn syrup, and salt in a small saucepan over medium heat until it reaches 245ªF.

Step 3: Once the egg whites have stiff peaks, slowly stream in the sugar syrup mixture. Then, add the gelatin.

Step 4: Spread the marshmallow mixture into the baking pan, smoothing the top as best you can.

Step 5: Once the mixture has set for at least 4-6 hours or up to 48 hours, cut into pieces or shapes using a cookie cutter.

Use Homemade Marshmallows For

There’s so many recipes that you can use homemade marshmallows in– to start, s’mores! Take rice krispie treats and sweet potato casserole to the next level, or top slow cooker hot chocolate off with theme. Even add them into homemade hot cocoa mix!

FAQ

More Candy Recipes

• Peanut Butter Fudge
• How To Make Toffee
• Chocolate Truffles
• Peppermint Bark

5 stars (3 ratings)

Homemade Marshmallow Recipe

Servings: 28 marshmallows

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Resting Time: 4 hours hrs

Total Time: 20 minutes mins

Once you make homemade marshmallows, you'll never buy store-bought again. Slightly sweet, a touch of vanilla, and an incredibly fluffy texture you won't find that anywhere else. They make a wonderful gift or addition to a cup of hot chocolate.

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Ingredients

• ▢ 3/4 cup (187.5 ml) water, divided
• ▢ 1/2 ounce (56.7 g) unflavored gelatin powder, 2 standard 1/4-ounce packets
• ▢ 4 large egg whites
• ▢ 1 cup (200 g) granulated sugar
• ▢ 2 Tablespoons (2 tablespoons) light corn syrup
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoons vanilla extract, or a whole vanilla bean

Instructions

 

• Generously spray the bottom and sides of a 9×13-inch baking pan or line with parchment paper and lightly spray with nonstick spray. (I recommend using a non-metal baking pan as it can affect the taste). Set aside.
• Place the gelatin and 1/2 cup water in a small bowl and stir together. Allow it to sit until you need it in step 4. Add the egg whites in the bowl of a stand mixer fitted with a whisk attachment. (If using a handheld mixer, a regular large mixing bowl.) Whisk on medium speed until stiff peaks form and the volume has about tripled, about 3-5 minutes.
• Place the remaining water, granulated sugar, corn syrup, and salt in a small saucepan over medium heat. Stir until the sugar has dissolved. Cook until the sugar syrup reaches 245ºF, use a candy thermometer for this.
• Turn the mixer on low speed and slowly pour the hot sugar syrup into the egg whites in a thin, slow stream. The syrup will be extremely hot, so use caution. Turn off the mixer. Add the gelatin to the small saucepan and place over low heat. Stir until it becomes a liquid. On low speed, carefully pour in the gelatin mixture and vanilla extract (or vanilla bean seeds). Then, gradually increase the speed until it reaches high and and whip until thick and shiny.
• Pour the marshmallow mixture into the prepared baking pan and smooth out the top with an offset spatula. Allow it to sit at room temperature for at least 4-6 hours or up to 48 hours.
• Once completely firm, cut the marshmallows. To do this, lift the marshmallows, using the parchment paper, from the baking pan or invert onto the surface. (Or, cover a large surface with parchment paper and sprinkle with a dusting of powdered sugar). Using a sharp knife, cut the marshmallow into 1.5-inch squares (or desired shapes), coating the knife with cornstarch as needed. Dust with powdered sugar.
• Store leftover marshmallows at room temperature in an airtight container, with parchment paper between layers to prevent them from sticking, for up to 2 weeks.

Notes

1. Make Ahead Instructions: Marshmallows are a perfect make-ahead recipe because they need to sit at room temperature for at least 4-6 hours or up to 48 hours before cutting. Once cut, they will stay fresh for up to 2 weeks.

Calories: 37kcal, Carbohydrates: 8g, Protein: 1g, Fat: 0.03g, Sodium: 31mg, Potassium: 8mg, Sugar: 8g, Calcium: 1mg, Iron: 0.01mg

Cuisine: American

Course: Dessert, Snack

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