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 you can boil water and use a stand mixer, you can make these!
Perfect for hot cocoa, S'mores or just a sweet treat!
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 - these 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:
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 them:
The steps for making homemade marshmallows takes about 30-minutes.
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.)
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
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.
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."
Are homemade marshmallows vegan or vegetarian?
The binding ingredient, gelatin, is derived from animal collagen so...these are definitely not vegetarian or vegan.
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.
Be sure to leave some of these homemade marshmallows out for Santa!
- Southern Pecan Pie
- Gingerbread Bundt Cake
- Cheddar Cheese Wafers
- Holiday Sausage Balls
- Pecan Bars
- Microwave Peanut Brittle
- Hickory Almond Stuffed Dates
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
- Stand Mixer
- Meat or Candy Thermometer
- Spray Oil
- 9 x 13 or 9 x 9 dish
- Pizza cutting wheel
- 3 packages unflavored gelatin
- 1 cup ice cold water (divided)
- ¼ cup confectioner's sugar (powdered sugar)
- 1½ 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
- 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 sit1 cup ice cold water
- Combine cornstarch and confectioner's sugar in a small bowl; mix with fork; set aside¼ 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 STIR3 packages unflavored gelatin
- In a large saucepan on medium-high heat, add: corn syrup, granulated sugar and the other ½ cup of cold water; DO NOT STIR1 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 mixer1 tablespoon Vanilla extract
- Spray spatula with oil and scoop marshmallow mixture into prepared pan
- Smooth top of marshmallows with lightly oiled spatula
- Sprinkle about ⅓ 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
- 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