How to Make Homemade Marshmallows Recipe
Learn how to make soft, fluffy homemade marshmallows from scratch with this easy step-by-step recipe. Using gelatin, sugar syrup cooked to soft ball stage, and vanilla, these marshmallows are perfect for snacking, desserts, or gifting. The method involves whipping the gelatin and hot sugar syrup mixture until thick and glossy, then setting it in a dusted pan for several hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: About 36 marshmallows (cut into 1.5-inch squares) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For Coating
- 1/3 cup (40g) confectioners’ sugar
- 3 Tablespoons (24g) cornstarch
Main Ingredients
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 Tablespoon pure vanilla extract
Instructions
- Prepare the pan: Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift together the confectioners’ sugar and cornstarch, then sprinkle some lightly all around the pan to dust it. Set the remaining mixture aside for later coating.
- Bloom the gelatin: Place the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed for 1 minute to combine, then let it sit while you prepare the sugar syrup.
- Make sugar syrup: In a 3-quart heavy-duty saucepan over medium heat, combine the remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir gently to dissolve sugar. Attach a candy thermometer to the pan’s side, avoiding contact with the bottom. As the syrup heats, brush down the sides with a water-moistened pastry brush to prevent crystallization.
- Cook to soft ball stage: Without stirring, cook the syrup until it reaches 235–240°F (113–116°C) on the candy thermometer. Remove from heat and let sit 5 minutes.
- Combine syrup and gelatin: With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Be cautious as the syrup is very hot.
- Whip to marshmallow texture: Gradually increase mixer speed to high and whip for 10–15 minutes until the mixture becomes white, thick, and shiny. Add vanilla extract in the last minute of whipping.
- Set the marshmallows: Pour the mixture into the prepared pan and smooth top with a spatula. Let sit uncovered at room temperature for at least 6 hours or up to 48 hours until firm.
- Cut and coat marshmallows: Dust a large surface with the reserved cornstarch and confectioners’ sugar mixture. Loosen marshmallow edges from pan, invert onto dusted surface, and peel away the pan. Using a sharp knife dusted with the sugar mixture (or warmed and dried for clean cuts), cut into 1.5-inch squares. Roll edges in the sugar mixture to prevent stickiness.
- Store: Keep leftover marshmallows at room temperature in an airtight container with parchment paper layers between to prevent sticking.
Notes
- Use a glass or ceramic pan as metal pans can alter the marshmallow flavor.
- Brushing down the sides of the pan during syrup cooking prevents sugar crystallization.
- Whipping time may vary if using a handheld mixer; the mixture should be thick and glossy.
- Coating with cornstarch and powdered sugar prevents marshmallows from sticking.
- Marshmallows can be stored at room temperature for up to two weeks.
Keywords: homemade marshmallows, marshmallow recipe, homemade candy, light corn syrup marshmallows, vanilla marshmallow
