Easy Homemade Marshmallows

If you’ve never made homemade marshmallows, you’re in for a real treat! These soft, sugary, puffy marshmallows are so much better than store bought, and believe it or not, pretty easy to make!

If never occurred to me to make homemade marshmallows until I ate one! Oh my goodness!

These fluffy, vanilla-flavorful puffs of confection are absolutely divine! The thing I like about them is they aren’t too sweet, but sweet enough.

Here’s some important stuff you need to know up-front

Marshmallows take about 30-minutes to make; but need to sit at room temperature for at least 4 hours (I recommend 8 hours)

So, if you’re going to make marshmallows with your kids or grandkids, I recommend this as a two-day event🙂

You’ll love these!

  • Great flavor – homemade marshmallows taste much better than Kraft Marshmallows
  • Hostess gift – take a batch of these to your neighbor’s holiday party as a thank-you!
  • Not too sweet – these have just the right amount of sugar and vanilla!

Here’s what you’ll need

  • Powdered sugar – also known as confectioner’s sugar
  • Corn starch
  • Spray oil
  • Karo syrup – light corn syrup, not dark
  • Vanilla extract
  • Unflavored gelatin
  • Sugar
  • Cold water
  • Pizza cutter or pastry cutter
Overhead visual of ingredients for easy homemade marshmallows

Kitchen equipment you’ll need

Making homemade marshmallows is pretty easy, but there are a few kitchen tools you must have. You’ll definitely need:

  • Meat or candy thermometer
  • Stand mixer
  • A timer
  • Parchment paper
  • Pizza cutting wheel
  • Spray oil

How to make homemade marshmallows

The steps for making homemade marshmallows takes about 30-minutes. This is an overview; for exact ingredient measurements and instructions, see recipe card below.

Once you’ve created the marshmallow cream, place it in a 9 x 13″ prepared pan and let it sit uncovered for at least 4 hours (I recommend 8 hours.)

Expert tips

The cooking and preparation time for easy homemade marshmallows is only about 30-minutes! This makes for an ideal “cooking” event for kids! The resting time is a minimum of 4 hours, (I recommend 8 hours.)

The corn syrup, sugar and water cook on the stove top for about 15-20-minutes, or until the mixture reaches the “soft-ball stage” in candy making, (temperature of the sugar mixture is between 235 – 245ºF.)

Make sure you get the corn syrup mixture to 240ºF

The minute it gets to 240ºF, lift the saucepan off the heat

When you add the hot corn syrup mixture to the stand mixer, be careful! It’s hot!

Start a timer for 14-minutes as soon as you add the hot mixture to the stand mixer

Start whisking the cold water/gelatin and hot syrup mixture on LOW; after about a minute, turn the mixer setting to high

After you cut the marshmallows, you might need to make a second batch of the cornstarch/powdered sugar mixture so you’ll have enough to evenly coat all the marshmallows

FAQ

What size pan?

This recipe uses a 9 x 13″ baking dish and yields about 70 marshmallows. 

What kind of corn syrup?

This recipe calls for Karo light corn syrup– clear corn syrup vs. dark corn syrup
The folks at Karo now have a “Lite” Karo Light Corn Syrup with ZERO high fructose corn syrup. Do not use this one. Use the original Karo Light Corn Syrup.

Are homemade marshmallows vegan or vegetarian?

The binding ingredient, gelatin, is derived from animal collagen so…these are definitely not vegetarian or vegan.

How to cut marshmallows

The trickiest part of making homemade marshmallows is cutting them. You can use a sharp kitchen knife, scissors or a pizza cutter (I find the pizza cutter the most efficient.) Note that whatever slicing tool you use, you will want to clean it between cuts.

How to keep your cutting tool clean between cuts

There are two ways to keep your slicing tool clean when cutting out homemade marshmallows. You can either:

  • wipe the tool clean and spray it with oil after each cut or,
  • spray the tool with oil, then sprinkle a little of the cornstarch mixture on the tool after each cut

Are homemade marshmallows healthier than store brands?

While these easy homemade marshmallows are not technically “all-natural,” they are a little bit healthier than the manufactured versions.

National brands, like Kraft, contain “tetrasodium pyrophosphate” and “artificial color blue #1.” I don’t know about you, but I avoid consuming anything “tetra” or “phosphate.”

Storing Marshmallows

If the marshmallows are cut, they keep well in an air-tight container in the refrigerator up to about a week. After that, their texture begins to change.

They’re still good, they just get a bit hard. Let them come to room temperature before serving.

Freezing marshmallows is another way to preserve these sweet treats! Cut them into cubes and place in an air-tight container in the freezer for up to three months.

Note that frozen marshmallows will harden, so you’ll want to let them get to room temperature before serving or consuming.

Marshmallow squares stacked on a red plate

Be sure to leave some of these homemade marshmallows out for Santa!

If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!

Homemade Marshmallows

Fluffy, homemade marshmallows made in a 9 x 13 baking dish
5 from 11 votes
Print Rate
Course: Dessert
Cuisine: International
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 8 hours
Total Time: 8 hours 30 minutes
Yield: 70 marshmallows
Author: Anecia Hero

Equipment

  • Stand Mixer
  • Meat or Candy Thermometer
  • Spatula
  • Spray Oil
  • 9 x 13 or 9 x 9 dish
  • Pizza cutting wheel

Ingredients 

  • 3 packages unflavored gelatin
  • 1 cup ice cold water (divided)
  • ¼ cup confectioner's sugar (powdered sugar)
  • cups granulated sugar (table sugar)
  • ¼ cup corn starch
  • 1 cup Corn syrup , light colored; not dark
  • 1 tablespoon Vanilla extract (get clear if available); if not, get the 'normal' vanilla extract

Instructions 

Prep

  • Lightly spray oil in 9 x 13 pan; line with parchment paper; spray parchment paper with oil; set aside
  • Measure one cup water and add ice; allow to sit
    1 cup ice cold water
  • Combine cornstarch and confectioner's sugar in a small bowl; mix with fork; set aside
    ¼ cup corn starch, ¼ cup confectioner's sugar
  • Set up stand mixer with whisk attachment

Make the Marshmallows

  • Pour half a cup of the ice cold water and 3 packages of gelatin into stand mixer bowl; DO NOT STIR
    3 packages unflavored gelatin
  • In a large saucepan on medium-high heat, add: corn syrup, granulated sugar and the other 1/2 cup of cold water; DO NOT STIR
    1 cup Corn syrup, 1½ cups granulated sugar
  • Cover and allow to cook until the sugar mixture reaches 240ºF (See Recipe Notes)
  • Once the sugar mixture reaches 240ºF, immediately remove the saucepan from the heat
  • Pour the hot sugar mixture into the mixing stand and start mixer on low and start a timer for 14-minutes
  • After mixing for 1-minute, gradually turn the mixing speed up to high; mix on high for 14 minutes
  • At 14 minutes, drizzle in the vanilla extract; mix for one more minute; turn off mixer
    1 tablespoon Vanilla extract
  • Spray spatula with oil and scoop marshmallow mixture into prepared pan
  • Smooth top of marshmallows with lightly oiled spatula
  • Sprinkle about 1/3 of the the cornstarch/confectioner sugar over the top of the marshmallows (See Recipe Notes)
  • Allow marshmallows to rest, uncovered, for at least 4 hours

Cut The Marshmallows

  • After marshmallows have rested for at least 4 hours, gently pull the parchment paper from the baking pan
  • Sprinkle a little of the cornstarch/confectioner sugar mixture on the counter
  • Place marshmallow on the cornstarch mixture
  • Use an oiled sharp knife, pizza cutter or kitchen shears to cut marshmallows into squares
  • Once marshmallows are cut into cubes, place them in a big bowl or zip bag; sprinkle remainder of confectioner sugar/cornstarch mixture; coat marshmallows with dry mixture

Notes

A note about the corn syrup mixture:
It doesn’t matter what order you put the ingredients in the saucepan. I put corn syrup first, then sugar, then the remainder of the ice water. 
DO NOT STIR THIS MIXTURE
Cover and let this cook to 240ºF. I have an electric stove so the heat goes up and down. I put the stove setting on high then, when the mixture gets to about 235ºF, I turn the stove to super hot to get it to 240ºF. 
Once it gets to 240ºF, pull the saucepan up off the burner
On my stove, it took about 15 minute for the mixture to get to 240ºF. 
Be careful pouring the hot sugar/corn syrup mixture into the stand mixer bowl. It’s HOT!
Cornstarch and Powdered Sugar Mixture:
After the marshmallows have rested for 4-8 hours, you’ll cut them and toss them in a cornstarch/powdered sugar mixture. 
I always make a second batch of this when it’s time to cut and coat the marshmallows.
If you need to make more of this, just use equal parts cornstarch and powdered sugar.
Cutting the Marshmallows
There are two ways to keep your slicing tool clean when cutting out homemade marshmallows. You can either:
  • wipe the tool clean and spray it with oil after each cut or,
  • spray the tool with oil, then sprinkle a little of the cornstarch mixture on the tool after each cut

Nutrition Estimate

Serving: 1cupCalories: 37kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 1mgFiber: 1gSugar: 8gCalcium: 1mgIron: 1mg
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