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Homemade Marshmallows – Easier than you think to make and the results are so WORTH IT! Chewy, sticky, bouncy, soft yet firm, and they blow store bought marshmallows away! Learn how to make marshmallows at home with my straightforward and simple recipe!
Homemade Marshmallow Recipe
Making marshmallows at home from scratch is easier than you think and the results are so worth it!
These delectable marshmallows have a classic taste but truthfully are far superior to both the taste and texture you find in store bought marshmallows.
They’re chewy, sticky and bouncy. They are soft yet firm. Even adults who may have outgrown a childhood love of marshmallows tend to agree these homemade marshmallows are irresistible.
Ingredients in Homemade Marshmallows
To make marshmallows at home, you’ll need the following basic ingredients:
- Gelatin – This is the essence of marshmallows and without it you will have a sweet meringue.
- Cold water – This is used to help bloom the gelatin as well as make a sugar syrup.
- Granulated sugar – Besides adding sweetness to the marshmallows, sugar stabilizes the meringue to help create the bouncy squishy texture.
- Light corn syrup – This helps prevent the sugar syrup from crystalizing.
- Salt – Salt brings out the flavor in the marshmallows however it can be left out if you prefer.
- Vanilla extract – Vanilla enhances and gives the marshmallows their classic flavor.
- Confectioners’ sugar – Powdered sugar is used as an alternative to baking spray to ensure the marshmallows don’t stick to the pan. Baking spray will make the bottom of the marshmallows slimy and adds a funny taste.
How to Make Marshmallows
To the bowl of a stand mixer, bloom the gelatin by adding half the cold water and all of the gelatin. Let it set for 10 minutes.
While waiting for the gelatin to bloom, in a medium saucepan, over medium-low heat, add the granulated sugar, corn syrup, remaining cold water, and salt.
Whisk constantly until the sugar is dissolved. Let it simmer and bubble for about 3 minutes until the syrup becomes clear.
Once the gelatin has bloomed, pour in the hot syrup. When the syrup comes into contact with the gelatin, it may bubble up which is fine.
With the whisk attachment, whisk on low for about 2 minutes. Do not increase speed until the gelatin and syrup have mixed as it will fly out and cause burns.
After it has mixed, increase the speed to high and let it whisk for 10 minutes or until it is really fluffy and increased in size.
Add the vanilla and whisk for an additional minute.
Generously dust a 9×13-inch pan with powdered sugar to ensure the marshmallows do not stick and are easy to remove.
If your confectioners’ sugar is lumpy, I recommend sifting it.
Pour the marshmallow mixture into the pan and with a rubber spatula, spread it into an even layer. Dust the top of the marshmallows with additional powdered sugar.
Cover with plastic wrap and let set for at least 8 hours, but preferably overnight.
Is a Stand Mixer Required?
I strongly recommend using a stand mixer because ultimately you whip the mixture on high speed for 10 minutes and preceding that, for a few minutes on low speed.
If you don’t have a stand mixer, you can use a handheld electric mixer fitting with the whisk attachment, noting you may have to whip the mixture longer than the indicated times.
Do I Have To Use Corn Syrup?
Yes, in order to make this recipe for homemade marshmallows, you will need to use light corn syrup.
I don’t know any way around it.
How To Slice and Serve Homemade Marshmallows
Once the marshmallows are set, dust a cutting board or flat surface with powdered sugar to prevent them from sticking.
Cut the marshmallows into 1 inch squares. You should end up with 28 marshmallows. Serve and enjoy!
How To Store Homemade Marshmallows
Marshmallows made from scratch may be stored in an airtight container or a ziptop baggie for up to 2 weeks.
Tips for the Best Homemade Marshmallows
These marshmallows toast up beautifully and are just like, or better than, store bought marshmallows.
They are perfect for smores especially since they are square.
However, for almost any dessert where you’d use large store bought marshmallows, these homemade puffy beauties are just the thing. I use them in my epic three-layer Smores Cake.
You can also cut them smaller and use them in almost any of my dessert recipes that use marshmallows.
Check out the photos of the related marshmallow recipes below for ideas.
Homemade Marshmallows Are Thoughtful Gifts
These marshmallows make a fun gift for a child’s birthday, a nice take-home trinket to hand out at a kiddie birthday party, a thoughtful hostess gift, or a nice way to say thanks with something homemade for a few teachers, coaches, or colleagues over the holidays.
Since you’ll end up with 28 marshmallows and they are generously sized, putting a half dozen or so in a cellophane baggie and tying it with cute ribbon will allow you to gift four people from one batch making them a cost efficient gift as well.
- 1 cup cold water, divided
- 3 packets unflavored gelatin (packets are .25 ounce each)
- 1 ⅓ cup granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon fine salt
- 2 teaspoons vanilla extract
- 2/3 cup confectioners' sugar, divided
- To the bowl of a stand mixer (or extra large mixing bowl and then use a handheld electric mixer*) bloom the gelatin by adding in ½ c cold water and all of the gelatin. Let set for 10 minutes.
- While the gelatin blooms, in a medium saucepan, over medium-low heat, add the granulated sugar, corn syrup, remaining ½ cup water, and salt. Whisk constantly until the sugar is dissolved. Let it simmer and bubble for about 3 minutes until the syrup becomes clear.
- Once the gelatin has bloomed, pour in the hot syrup mixture. When the syrup comes into contact with the gelatin, it may bubble up which is fine.
- With the whisk attachment, whisk on low for about 2 minutes. Do not increase speed until the gelatin and syrup have mixed as it will fly out and cause burns.
- Once it has mixed, increase speed to high and let whisk for 10 minutes or until it is really fluffy and increased in size.
- Add the vanilla and whisk for an additional minute.
- Generously dust a 9x13-inch pan with confectioners' sugar, about ¼ c. This ensures the marshmallows do not stick and are easy to remove. If your confectioners' sugar is lumpy, I recommend sifting it.
- Pour the marshmallow mixture into the pan, and with a rubber spatula, spread it into an even layer.
- Dust the top of the marshmallows with about 2 tablespoons confectioners' sugar, cover with plastic wrap, and let set for at least 8 hours, but preferably overnight.
- Once the marshmallows are set, dust a cutting board or flat surface with 1/4 cup or more of confectioners' sugar to prevent them from sticking.
- Cut the marshmallows into 1-inch squares. You should end up with 28 large marshmallows. Serve and enjoy**. Marshmallows may be stored in an airtight container or ziptop baggie for up to 2 weeks at room temp.
**These marshmallows toast up beautifully just like, or better than, store bought ones. They are perfect for smores especially since they are square. Also check out the various marshmallow recipes I list in the blog post for ideas how to use these.
Amount Per Serving: Calories: 85Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g
Related Marshmallow Recipes:
Smores Cake – A three layer showstopping cake that everyone will ADORE! Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true smores experience! So many AMAZING textures and flavors in this rich and decadent smores cake! My very detailed post walks you through making this cake in extreme detail so it’s easy enough to master even for average bakers!
Marshmallow Buttercream Frosting – A five-minute decadent frosting recipe made with just five ingredients! Rich, sweet, smooth, perfect for piping or just spreading on your favorite cake, cupcakes, brownies, and more! So EASY yet so good!
S’mores Brownie Pie — Each bite of the pie is so satisfying and starts with a base of dense, fudgy, rich brownies, topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers.
S’mores Poke Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce.
Chocolate Chip S’mores Cookie Bars — Between layers of super soft chocolate chip cookie dough there’s chocolate, marshmallows, and graham cracker crumbs for the most DECADENT smores ever!! So EASY and just 4 main ingredients!!
Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!
Soft and Gooey Loaded S’mores Bars – Fast, easy, and so good! A reader favorite for years!
Peanut Butter S’mores Cookie Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!! You don’t need a campfire for these easy and AMAZING smores! Grab a spoon and dig in!!
Marshmallow Caramel Oreo Cookie S’mores Bars – No campfire needed for these Smores! Chocolaty with plenty of gooey caramel and marshmallows!
S’mores Bars – SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!
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