While convenient, store-bought marshmallows lack much flavor. They are great for a quick add-in, but if you take the time to make your own, you’ll be hooked! Most foods taste infinitely better when made from scratch, and marshmallows are no exception!
It’s getting cooler here in Tennessee, that means hot chocolate. It also means bonfires. Both of these mean it’s time to make homemade marshmallows!
This is not a complicated recipe or process. You can do this! Be forewarned, though, once you taste a fresh, homemade marshmallow, you’ll turn your nose up at those bags of imitation things at the store!
To this basic recipe, you can add different flavors and colors. Try adding peppermint and red food coloring. Or maybe spearmint and green food coloring. It’s really up to you! Have fun with this recipe!
Here are the simple steps:
There’s a printable recipe card at the end of this post!
Sprinkle the gelatin into the bowl of a stand mixer along over ½ cup of the water. Let the gelatin bloom.
Combine water, granulated sugar, corn syrup, and salt. Bring to 240* F, then add to the gelatin mixture.
Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm.
Pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly.
After allowing the marshmallows to sit for 4 hours or more, run the pizza wheel through the sugar/cornstarch mixture, then cut long strips of the marshmallows.
Cut the marshmallows into your desired shapes.
Once cut, lightly dust all sides of each marshmallow with the remaining mixture of powdered sugar and cornstarch.
Add the fresh homemade marshmallows to a cup of hot cocoa. Make a tasty S’More. Or just enjoy as a snack!
- 3 TB unflavored gelatin (or 3 packages)
- 1 cup ice cold water, divided
- 1-1/2 cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup confectioners' sugar
- ¼ cup cornstarch
- Nonstick spray
- Sprinkle the gelatin into the bowl of a stand mixer along over ½ cup of the water. Attach the whisk attachment. Let the gelatin bloom.
- In a small saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt.
- Cover and allow to cook for 3 to 4 minutes over medium-high heat. Uncover, insert a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, about 7 minutes.
- Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12 minutes or so.
- Add the vanilla, mix another minute.
- To prepare the pan- combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by a 9-inch metal baking pan with nonstick cooking spray, stretch plastic wrap into the pan and smooth edges. Lightly spray inside of the plastic wrap, then add a bit of the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.
- Save the remaining sugar/cornstarch mixture for later.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.
- Allow the marshmallows to sit uncovered for at least 4 hours, or up to overnight.
- When ready to cut the marshmallows, lightly dust a cutting board with some of the sugar/cornstarch mixture. Pull the marshmallows out of the pan using the edges of the plastic wrap. Flip the marshmallows over onto dusted cutting board, peel away the plastic wrap.
- Run the pizza wheel through the sugar/cornstarch mixture, then cut long strips of the marshmallows.
- Again run the pizza wheel through sugar/cornstarch mixture and cut into smaller pieces. If you'd like smaller mini-marshmallows, simply cut the pieces to your desired size.
- Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
- Store in an airtight container for up to 3 weeks
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