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A delicious science experiment at home, Homemade Marshmallows are fun little treats that only require a thermometer for perfect results. The best part is that this is a small batch recipe, so if you’re nervous, start here!
We don’t make homemade marshmallows because it’s easier than buying a bag. We make marshmallows from scratch because doing so feels like a science experiment. But also: because of the flavor!
Homemade marshmallows are bursting with real vanilla extract, while the store bought ones use synthetic or leave it out altogether to save money. The choice is yours.
If you’re intimidated on working with gelatin, start with my recipe because it’s a small batch of marshmallows! I spread the gooey batter in a bread loaf pan, and when sliced, you get 8 large marshmallows.
Ingredients
- Sugar. Three-quarters of a cup of granulated sugar. No substitutes.
- Corn Syrup. One-third cup of clear (light) corn syrup. Also, not substitutes, but if you don’t like corn syrup, you should see my recipe for marshmallows without corn syrup.
- Salt. The smallest pinch of salt in the sugar mixture is essential for me.
- Water. We need 6 tablespoons of cool water total. We’ll use 3 tablespoons for melting the sugar and corn syrup, and another 3 tablespoons for blooming the gelatin.
- Gelatin. Two and a half teaspoons of unflavored plain gelatin powder. No substitutions, and no, I do not know how to make this recipe with gelatin sheets because I don’t have those in my grocery store.
- Vanilla. One-half teaspoon of vanilla extract. If you’re feeling fancy, you can scrape half of a vanilla bean for this recipe instead!
- Powdered Sugar. We need roughly 3/4 cup of powdered sugar for rolling the homemade marshmallows in. Every cut or exposed edge is super sticky unless it’s rolled in powdered sugar!
In a deep sauce pan, stir together the sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Fahrenheit.
When the sugar mixture is about half-way to 238-degrees, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring. This is called ‘blooming the gelatin.’
When the sugar syrup reaches 238, turn off the heat. Immediately, begin to stream it SLOWLY into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
Continue beating for a full 10 minutes. It will change in color and texture! See photos for reference.
After the 10 minutes, stir in the vanilla extract, and mix until combined.
Spread the mixture into a 9 x 5″ loaf pan that has been lined with parchment paper and greased very well with either cooking spray, butter or oil. Let the mixture set uncovered for at least 3 hours.
When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
How to Store Homemade Marshmallows
For best results, store marshmallows in an air-tight container at room temperature. They will keep for 2-3 days. This is a little weird, but personally, I like when the outside edges of homemade marshmallows get a little hard after being exposed to air. It makes them taste more similar to store-bought ones. So, I leave the lid off my marshmallow for one day for the ‘skin’ to form, and then I seal them for the remaining few days.
I should mention that homemade marshmallows are much softer than store-bought ones, but you will love the soft, fluffy texture. They’re more similar to a Peep, if you like those weird little Easter candies. They also melt faster in hot cocoa, just a heads up.
Homemade Marshmallows
Make a small batch of homemade marshmallows!
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Line an 8 or 9-inch loaf pan with parchment paper, and spray with nonstick spray.
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Fahrenheit.
- Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
- When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for a full 10 minutes.
- Stir in the vanilla extract, and mix until combined.
- Spread the mixture into the loaf pan.
- Let the mixture set uncovered for at least 3 hours.
- When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 0gUnsaturated Fat: 0gSodium: 9mgCarbohydrates: 54gSugar: 54gProtein: 1g
Made these a while ago and they were fabulous, tonight I made another batch with peppermint extract and crused candy canes and they are divine. I’m making more for family for sure. But these ones are mine!
That sounds incredible! I want to make a peppermint batch now, too! :)
I just made these and they are sitting for the three hours as we speak. I had a terrible time moving the fluff to. Pan and spreading it because it was so sticky. Any tips on how to make that process a little easier?
Yes! The mixture will be very sticky. Spray your hands with cooking spray, and use a silicone (non-stick) spatula to help you move the mixture. Once the mixture is in the pan, I spray an off-set spatula with cooking spray, and use it to flatten the surface of the marshmallows.
I like marshmallows and would like to make them, however, I eat kosher and cannot and will not use powdered gelatin since it is made from the skin and bones of a variety of animals, including pigs. Is there an alternative, probably vegetarian, that can be used that will produce a marshmallow that is worth eating?
Catherine, there are several brands of kosher gelatin, if it isn’t in a store near you it is readily available online.
I’m embarrassed to say, I never thought to make a small batch of marshmallows using a hand mixer. Great idea!
I have always buttered my hands to avoid ‘marshmallow mittens’. It tastes better than cooking spray :-)
You’re a genius, Peggy! And thanks for answering the kosher question :)
My batter crawled up the beaters into my hand mixer. Any tips on how to avoid this from happening again?
Is there a difference in using the beaters or whisk on the hand mixer? I feel silly for not knowing the difference…
Don’t feel silly, Amanda! So, the whisk is generally not strong enough (at least on my hand mixer). And my hand mixer only came with 1 whisk instead of 2 whisks..like how there are 2 beaters, ya know? Stick with the heavy duty beaters–the batter gets thick.
I AM SO DUMB. i was in the process of boiling all of the sugar before i realized it called for a hand mixer… which i do not own. so i beat it manually and it was awful hahahaha good news is, they still taste delicious – but aren’t as fluffy as they should be. note to self – read WHOLE recipe first.
lol
<3
This is my first time making any sort of candy. The marshmallows are in the pan now, so I’ll see how I did in a few hours, but I have a couple of questions.
1. Should I stir the gelatin before adding in the syrup? I know I’m supposed to let it sit for a bit. However, I didn’t stir it at all before starting to beat in the syrup and the gelatin whipped around the bowl as one chunk for awhile before actually mixing with the syrup.
2. Should I start counting the ten minutes when I start pouring in the syrup, or after it’s all in? Relatedly, what should it look like when it’s ready to go in the pan?
3. When I was beating, the mixture started making its way up my beaters. I kept stopping so it would fall off and starting again, but it climbed its way back up quickly. Should I spray my beaters or something? I know it wouldn’t be good for my mixer if marshmallow climbed up into the mechanics!
Hi Cathy! I’m so glad you wrote me :) I’m sorry this recipe caused so much anxiety. I hope it worked out ok!
1. No need to stir, just scrape it all in the bowl. The mixer will stir it perfectly.
2. Start counting immediately, but overall, it shouldn’t be a big deal for a 30second-1 minute lapse. When they are ready to go in the pan, it will look like store-bought marshmallow fluff from the jar. Fluffy, glossy white, and sticky.
3. Yep, the mixture is SUPER sticky and will climb like crazy. Don’t spray your beaters. I would take the beaters around the edges of the bowl while mixing to try to un-stick it and keep things moving. Does that make sense?
Overall, CONGRATS ON CONQUERING MARSHMALLOWS! Once you master them, you’ll become obsessed and never buy store-bought again! :) Let me know if you need anything else. I’m here :)
In Italy corn syrup is hard to come by. Any idea for subs? Thanks :)
Maple syrup :)
I have a Kitchen Aid 9-speed hand mixer. What speed would you say to use for this recipe for the 10 minute beating?
I’d say the medium setting. :)