Easy Homemade Marshmallows
Once you make your own marshmallows it will be hard to ever go back to store-bought! I'll share how to make homemade marshmallows with only a few ingredients. It's easier than you might think. Add them to holiday gifts, dip in chocolate, or enjoy as a snack!
Servings 24
Calories 88kcal
Equipment
- stand mixer
- candy thermometer
Ingredients
- 3 packets unflavored gelatin
- 1/2 cup ice water
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 cup light corn syrup
- 1/2 cup water
- 2 teaspoons vanilla
- 2/3 cup sifted powdered sugar (confectioner's sugar) divided
Instructions
- Mix 3 packets of unflavored gelatin with ice water in a small bowl. Set that aside.
- Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce heat to medium and let the mixture simmer until it reaches 245 degrees. Depending on your stove, pan, etc. this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
- Scoop the gelatin mixture in the bowl of a stand mixer. Carefully pour the hot syrup mixture into the bowl (it will be HOT).
- Beat on med-high speed for 13 minutes.
- Add vanilla and beat another minute or two. It should be lukewarm at this point.
- Grease a 9×13 baking dish (metal or glass) and sprinkle or dust with a handful of SIFTED powdered sugar (you don't want clumps). Gently shake and rotate around until the entire pan is covered, then turn over and dump out excess sugar. We’ll use it later.
- Spoon marshmallow mixture into the prepared pan. Spray a rubber spatula with nonstick spray (the marshmallow mixture is super STICKY!) and smooth the mixture until it is evenly distributed. It may not be perfectly smooth and that’s fine.
- Let the pan sit at room temperature for 30-60 minutes to cool then sprinkle a handful of powdered sugar over the marshmallows and smooth with your hand to make sure everything is coated.
- Cover with plastic wrap and let sit at least 4 hours at room temperature. You can even let it sit overnight.
- Remove marshmallows from the pan and cut into shapes using cookie cutters or a pizza cutter.
- Roll the marshmallows in powdered sugar and tap off excess. This prevents the sides from being sticky after you sliced them with the pizza cutter.
Video
Notes
HOW TO FLAVOR OR COLOR MARSHMALLOWS
Towards the end of the mixing process, we added 2 teaspoons of vanilla extract. If you’d prefer a different flavor of marshmallows you can add a teaspoon or two of your favorite flavoring. Vanilla is mild so adding 2 teaspoons is a safe bet, start with 1 teaspoon of more potent flavors like mint.
Add a few drops of food coloring to tint your marshmallows before the mixing process ends.
HOW TO STORE MARSHMALLOWS
These can be store in an airtight container or in plastic bags for up to a week.
RECIPE YIELD
This recipe makes 24 ounces of marshmallows. Calories have been calculated for a 1-ounce portion.
Nutrition
Calories: 88kcal