I’ll be honest – I never thought you could make homemade marshmallows at home OR that they’d be so straightforward to make until one of my good friends was visiting and suggested we make our own marshmallows.
I’ve made this recipe several times and it’s a great as it’s easy to follow and produces amazing fluffy squares of sugar. It does take a little time, mainly because you have to wait for the liquid mixture to reach a high temperature, but other than that, the steps are quick. The great thing about making your own is that you can be super creative with their flavors, shapes and colors – try dyeing them by mixing in a few drops of your favorite color while you’re whipping the marshmallow cream!
How do you store homemade marshmallows?
Marshmallows can be stored in an airtight bag for a few weeks. They’re best the first 2-3 weeks.
What is the best way to keep the marshmallows from sticking to everything?
You can use vegetable oil (not olive oil) or powdered sugar when cutting the marshmallows. For storage, use powdered sugar as it will store much better than oil.
What can you do with homemade marshmallows?
Homemade marshmallows can be used in anything that uses store bought marshmallows. Use in hot chocolate, s’mores and these amazing oatmeal creme pies (pic below).
What is the difference between homemade marshmallows and store bought marshmallows?
Homemade marshmallows have amazing flavor and are void of all the chemicals that store bought marshmallows usually contain. They are also much softer. Though they take some time to make, the effort is 100% worth it as you’ll find yourself reaching for one after the other.
How to make homemade marshmallows…
In a saucepan, combine sugar, water, corn syrup and salt. Use a candy thermometer to monitor the temperature and boil until it reaches the soft ball stage.
Once it reaches the correct temperature, slowly pour into a mixer with the gelatin/water mixture. A KitchenAid mixer is best but you can use whatever you have. Mix on high for about 12 minutes, or until lukewarm.
You will start noticing the marshmallows getting “drier” – be sure to stop mixing once the marshmallow cream turns lukewarm to avoid over-mixing.
Grease a 9×13 glass pan with butter and dust with powdered sugar. Spread marshmallow evenly into pan and smooth over. Dust the top with powdered sugar. Allow to set for a few hours and test for doneness by lightly pressing on the marshmallow. If it seems firm, it’s ready. Wait at least 3 hours before cutting regardless of firmness.
Once ready, slice using an oiled knife or pizza cutter. Cut into strips and then squares, using plenty of powdered sugar to prevent marshmallows from sticking.
Easy recipe to follow for homemade marshmallows
- 3 packs gelatin
- 1/2 c water
- 1 1/2 c sugar
- 1/2 c water
- 1 c corn syrup
- 1/4 tsp salt
- 3 tsp vanilla
- powdered sugar
- Place 1/2 c water in a mixing bowl (preferably one that belongs to an stand mixer).Sprinkle gelatin evenly over top and let sit for a few minutes.
- Grease a 9×13 glass pan with butter. Use powdered sugar to dust the bottom and sides – similar to flouring a pan.
- Meanwhile, in a saucepan, mix 1/2 c water, sugar, syrup, and salt together. Place over medium high heat. Cover and cook about 4 minutes. Then uncover and clip a candy thermometer to the side of the pan. Cook the mixture until it is boiling and has reached 240F.
- As soon as it reaches 240F, remove from the heat. Take the mixing bowl and place in stand mixer – turn mixer on low. Gradually pour sugar mixture (from saucepan) into the mixing bowl with the gelatin mixture, scraping sides of the saucepan as needed. Once the saucepan mixture has been added to the gelatin mixture, turn the mixer speed to high. Whip on high until the mixture turns lukewarm, about 12 – 18 minutes.
- Once lukewarm, add the 3 tsp of vanilla and mix for a few seconds again. Spread marshmallow mixture into the 9×13 pan. Smooth top with a greased spatula. Dust the top with powdered sugar.
- Allow the marshmallows to set for about 4 hours or so. You will notice that the marshmallows will begin to solidify over time. Once the time has elapsed, turn the marshmallows out onto a cutting surface that has been dusted with powdered sugar.
- Using a well-oiled pizza cutter or knife, slice marshmallows into desired shapes and sizes. Dust all newly sliced sides with powdered sugar. (The easiest way to do this is to place a generous amount of powdered sugar in a small bowl and then drop each marshmallow in the bowl to evenly dust. Be sure to shake off the excess sugar.) Store in a plastic bag.
Recipe adapted from this.
Marshmallows stay soft for about 2 weeks.
When do you add the vanilla?
Hi Lynn, Step 5 – right before spreading in the pan.
I made these tonight. I have always thought it would be too difficult to make but your recipe was so simple and it came out awesome. Thank you for posting it. My family will love these!
Thank you so much Nancy! I’m so happy you enjoyed them 🙂
I’ve often made marshmallows just like this over the years. Its also a super fun and easy holiday gift to at a splash of peppermint extract and a swirl of red gel food coloring. After dry cut in cubes and dip half of each cube in melting chocolate. I give these and homemade caramels every year for co worker gifts.
What an awesome idea!
What is the measurement for 3 packs of gelatin as I just have 1 large jar of it.
Per the Knox website: 1 pouch/pack is about 2 1/2 teaspoons (7g) unflavoured gelatine. So you would need about 7 1/2 tsp. Hope that helps!
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