Homemade Marshmallows: Step-by-Step Recipe & Pro Tips
Experience the magic of whipping sugar and gelatin into airy, melt-in-your-mouth treats.
If you’ve only ever tasted store-bought marshmallows, you’re in for a treat. Homemade marshmallows are on another level: ultra-soft, fluffy, and melt-in-your-mouth delicious. Whether for hot chocolate, s’mores, or simply enjoying as a snack, learning to make marshmallows from scratch is a fun, satisfying project for any home cook.
Why Make Marshmallows at Home?
- Flavor Control: Add real vanilla, swap in flavor extracts, or experiment with colors and shapes.
- Texture: Homemade marshmallows are fresher, airier, and more delicate than commercial varieties.
- Gift-Worthy: Boxed in cellophane or nestled in a tin, homemade marshmallows make a memorable edible gift.
- Fun Process: The transformation from syrup to cloud-like candy is magical for adults and kids alike.
Ingredients & Equipment
Essential Ingredients
- Nonstick cooking spray – For prepping your pan, prevents sticking.
- Powdered sugar (about 1 cup) – For dusting and finishing, keeps marshmallows from sticking.
- Unflavored powdered gelatin: 3 (1/4-ounce) packets – Setting agent that gives marshmallows structure.
- Cold water: 1 cup – Divided; half for blooming gelatin, half for sugar syrup.
- Granulated sugar: 1 1/2 cups – The main sweetener and base for the syrup.
- Light corn syrup: 1 cup – Stabilizes the sugar syrup, preventing crystallization; gives chewiness.
- Kosher salt: 1/2 teaspoon – Balances the sweetness.
- Vanilla extract or paste: 2 teaspoons – Adds rich flavor; vanilla bean paste gives visible specks.
Helpful Equipment
- Stand mixer with whisk attachment – The volume of mixing needed is best handled by a stand mixer.
- Candy thermometer – Essential for precise sugar syrup temperature.
- 9-inch square baking pan – For shaping and setting the marshmallows.
- Plastic wrap – Lines the pan for easy removal.
- Fine mesh sieve – For dusting powdered sugar evenly.
- Large offset spatula or spoon – For spreading the mixture into the pan.
Step-by-Step Instructions
Step 1: Pan Preparation
Line the bottom and sides of a 9-inch square baking pan with plastic wrap, leaving some overhang for easy lifting. Lightly mist with nonstick spray to ensure easy release later. With a fine mesh sieve, evenly dust the bottom and sides of the pan with a thick layer of powdered sugar, ensuring good coverage. Set aside.
Step 2: Bloom the Gelatin
In the bowl of a stand mixer fitted with a whisk attachment, combine the 3 gelatin packets with 1/2 cup cold water. Gently whisk or stir to moisten all the gelatin. Let it rest and “bloom” for about 10 minutes. The gelatin will absorb the water and thicken—it will look somewhat chunky at this stage, which is normal.
Step 3: Cook the Sugar Syrup
- Combine in Saucepan: In a small saucepan, add 1 1/2 cups granulated sugar, 1 cup light corn syrup, 1/2 teaspoon kosher salt, and the remaining 1/2 cup cold water.
- Dissolve Sugar: Stir over medium-high heat until sugar is dissolved, about 3 minutes. Use a heatproof spatula to help incorporate everything, scraping down sides if needed.
- Boil and Monitor Temperature: Attach a candy thermometer to the pan (without letting the bulb touch the bottom). Bring to a boil and let the mixture cook, undisturbed or with occasional gentle stirring, until it reaches 240°F (the soft-ball stage), about an additional 10 minutes. Watch closely toward the end—the temperature can rise quickly.
- Remove from Heat: When the syrup reaches 240°F, immediately take it off the heat.
Step 4: Whip the Marshmallow Base
- Start Mixer: With the stand mixer on medium-low speed, carefully (the syrup is very hot!) drizzle the hot syrup into the bowl with the bloomed gelatin. Try to pour down the side of the bowl to avoid splattering.
- Increase Speed & Whip: Once all syrup is added, gradually increase the speed to high. Whip the mixture until it becomes very thick, white, and voluminous and has cooled somewhat—about 10-12 minutes. Don’t under-whip, as the marshmallows won’t set properly.
- Add Vanilla: Just as the mixture reaches peak volume, beat in 2 teaspoons vanilla extract (or vanilla bean paste, for flecks and richer flavor).
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Step 5: Shape and Cure Marshmallows
- Pour and Smooth: Working quickly, use a greased spatula or spoon to scrape the thick, fluffy mixture into your prepared pan. Smooth the top as best you can (it may be sticky).
- Dust the Top: Generously dust the surface with more powdered sugar. This helps prevent a crust and makes them easier to handle.
- Let Set: Leave the pan uncovered at room temperature for at least 8 hours or overnight—this enables the marshmallows to set and dry slightly.
Step 6: Cut and Coat
- Dust a large cutting board with powdered sugar. Loosen sides if needed, then use the plastic wrap to lift the marshmallow slab out.
- With a large, sharp knife (lightly greased or dusted with sugar), cut into even squares. For cleaner cuts, re-dust the knife as needed.
- Toss each cut marshmallow in additional powdered sugar to ensure all sides are coated and to prevent sticky surfaces.
Pro Tips & Troubleshooting
- Use a stand mixer: Hand-held electric beaters may burn out as the mixture thickens.
- Don’t skip the candy thermometer: Reaching exactly 240°F guarantees the right set and pillowy texture.
- Work quickly when pouring: The mixture cools and thickens fast.
- Store marshmallows correctly: Layer between sheets of waxed or parchment paper in an airtight container at room temperature for up to 1 week.
- Try fun shapes: For special occasions, use small cookie cutters (dust edges with powdered sugar to prevent sticking).
Creative Ways to Enjoy Homemade Marshmallows
| Activity | Details |
|---|---|
| Hot Chocolate Garnish | Top cocoa with marshmallows for a melty, creamy treat. |
| S’mores Upgrade | Toast marshmallows over a fire or broiler and sandwich with chocolate and graham crackers. |
| Homemade Rice Cereal Treats | Substitute these for bagged marshmallows for gooier, richer cereal bars. |
| Marshmallow Gift Boxes | Layer in a tin or box, wrap with ribbon, and give as edible gifts. |
| Dipped in Chocolate | Dip squares in melted chocolate and sprinkle with crushed peppermint or toasted coconut. |
Flavor Variations
- Peppermint: Add 1/2 teaspoon peppermint extract and swirl in a few drops of red food coloring.
- Cocoa: Replace half of the powdered sugar with cocoa powder for a chocolatey dusting.
- Coffee: Dissolve 1-2 teaspoons instant espresso powder into the syrup for mild coffee flavor.
- Almond, Lemon, or Other Extracts: Swap up to half the vanilla for your preferred extract for new flavors.
- Rainbow Marshmallows: Divide mixture before spreading into pan and fold in drops of food coloring.
Frequently Asked Questions (FAQs)
Q: Can I use sheet gelatin instead of powdered?
A: Yes, you can substitute 3 (1/4-ounce) packets of powdered gelatin with about 6 sheets (platinum grade) of leaf gelatin. Bloom the sheets in cold water as directed by the manufacturer, then proceed with the recipe.
Q: Why did my marshmallows turn out rubbery?
A: Marshmallows can become rubbery if the sugar syrup is overcooked (exceeds 240°F) or if the mixture is under-whipped. Use a reliable thermometer and whip until the mixture is extremely thick and fluffy.
Q: What’s the best way to store homemade marshmallows?
A: Keep them at room temperature in an airtight container, layered between waxed or parchment paper. Avoid refrigeration as it makes them sticky or weepy.
Q: Can I make marshmallows without corn syrup?
A: Light corn syrup helps prevent crystallization and gives marshmallows their signature chewiness. You can sometimes use golden syrup or honey as a partial substitute, but results may differ in texture and flavor.
Q: Is there a vegan version of this recipe?
A: Traditional marshmallows rely on gelatin, which is animal-derived. For a vegan version, use a combination of agar-agar and aquafaba, but note that the texture may differ and extra experimentation is needed.
Troubleshooting & Success Tips
- Granulated sugar crystals forming? Ensure your saucepan is clean and avoid stirring vigorously after boiling starts.
- Marshmallow too soft? The syrup may have been undercooked. Ensure to reach 240°F; calibrate your candy thermometer as needed.
- Sticky marshmallows after cutting? Toss cut pieces in extra powdered sugar or a mix of cornstarch and sugar until completely coated.
- No stand mixer? Try halving the recipe and using a hand mixer, but be aware this is strenuous on most machines.
Homemade Marshmallow Recipe – At a Glance
- Prep time: 15 minutes
- Cook time: 15 minutes
- Setting time: 8 hours to overnight
- Makes: Approx. 36 square marshmallows
- Skill Level: Intermediate – Requires timing and handling hot sugar syrup.
Final Tips for Marshmallow Success
- Read the recipe through before starting to understand each stage.
- Gather all ingredients and equipment before the sugar syrup step to avoid last-minute scrambling.
- Have fun! Marshmallows are impressively simple but reward precision and enthusiasm in equal measure.
Home Marshmallow Making FAQ (Quick Reference)
- How long do homemade marshmallows last?
Stored airtight, up to 1 week at room temperature. - Can marshmallows be frozen?
Yes, freeze (well-wrapped) for up to 1 month. Thaw at room temperature before serving. - Can marshmallows be tinted or decorated?
Yes! Fold in food coloring or swirl before setting; sprinkle surface with nonpareils or edible glitter while still sticky.
Mastering homemade marshmallows opens a new world of DIY candy magic for festive gatherings, thoughtful gifts, or a cozy treat on a winter’s night. Enjoy the cloud-like sweetness with every soft, pillowy bite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41805184/homemade-marshmallows-recipe/
- https://www.youtube.com/watch?v=mkG9cbrTMjw
- https://www.youtube.com/watch?v=FRgHljlyel8
- https://www.youtube.com/watch?v=8LSfbs39MJE
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42087712/marshmallow-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11409/marshmallow-pops/
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