Homemade Marshmallow Recipe

homemade marshmallows cut into heart shapes.

5 stars (3 ratings)

Homemade Marshmallow Recipe

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.

Prep Time15

Cook Time10

Resting Time4

Total Time20

Course: Dessert, Snack

Cuisine: American

Keyword: homemade marshmallows, how to make marshmallows, marshmallow recipe, marshmallows

Servings: marshmallows

Calories: 37kcal

Ingredients

¾ cup water divided
½ ounce unflavored gelatin powder 2 standard ¼-ounce packets
4 large egg whites
1 cup granulated sugar
2 Tablespoons light corn syrup
¼ teaspoon salt
2 teaspoons vanilla extract or a whole vanilla bean

US Customary - Metric

Instructions

Generously spray the bottom and sides of a 9x13-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 ½ 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

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.

Nutrition