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–+ servings
Marshmallows stacked on a silver serving tray.
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5 from 11 votes

Homemade Marshmallows

Fluffy, homemade marshmallows that melt in your mouth!
Prep Time15 minutes
Cook Time15 minutes
Resting Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: International
Servings: 50 marshmallows
Calories: 54kcal
Author: Anecia Hero

Equipment

  • Stand Mixer
  • Meat or Candy Thermometer
  • Spatula
  • Spray Oil
  • 9 x 13 dish or a rimmed baking sheet
  • Pizza cutting wheel or pastry cutter

Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water (divided)
  • ½ cup confectioner's sugar , See recipe notes
  • ½ cup cornstarch
  • 1½ cups granulated sugar (table sugar)
  • 1 cup corn syrup , light colored; not dark
  • 1 tablespoon vanilla extract (get clear if available); if not, get the 'normal' vanilla extract

Instructions

  • Lightly spray oil in 9 x 13 pan or a rimmed baking dish; line with parchment paper; spray parchment paper with oil; set aside. Measure one cup water and add ice; allow to sit. In a medium bowl, combine cornstarch and confectioner's sugar; mix well and set aside.
    1 cup ice cold water, ½ cup confectioner's sugar, ½ cup cornstarch
  • Pour half a cup of the ice cold water and gelatin into stand mixer bowl; DO NOT STIR. Let it sit for 10-minutes or so until it begins to crystallize.
    3 packages unflavored gelatin
  • Meanwhile, 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. Cover and allow to cook until the sugar mixture reaches 240ºF (See Recipe Notes) This takes about 12-15 minutes on my stove. Once the sugar mixture reaches 240ºF, immediately remove the saucepan from the heat
    1 cup corn syrup, 1½ cups granulated sugar
  • Pour the hot sugar mixture into the mixing stand and start mixer on low. Be careful, the mixture will be HOT! After mixing for 1-minute, gradually turn tup the mixing speed in increments until the mixture has cooled enough to mix on high speed; Set a timer and mix on high for 14 minutes. The mixture will be white and glossy. At 14 minutes drizzle in the vanilla extract and mix on high speed 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
  • After they have rested for at least 4 hours, sprinkle a little of the cornstarch/confectioner sugar mixture on the counter. Flip the baking dish upside down on the mixture. Remove parchment paper and sprinkle generously with more of the cornstarch/powdered sugar mixture.
  • Use an oiled sharp knife, pizza cutter or pastry rounds to cut marshmallows. Once marshmallows are cut, place them in a big bowl or zip bag and coat marshmallows with dry mixture; you may have to do this in batches. Place coated marshmallows in an airtight container until ready to use.

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. You might have to make another batch of the cornstarch mixture to completely 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

Serving: 1 marshmallow | Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 8mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 11g | Calcium: 2mg | Iron: 0.03mg