Name: Homemade Marshmallow
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 3 packets of unflavored gelatin; 1 cup of cold water, divided; 2 cups of granulated sugar; 2/3 cup of light corn syrup; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 1/4 cup powdered sugar (for dusting)

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Making marshmallows at home is an incredibly fun and rewarding experience. The result? Soft, pillowy clouds of sweetness that are way better than store-bought ones. With just a few ingredients and some patience, I can create marshmallows that are perfect for snacking, hot chocolate, or even as a homemade gift. They’re a treat that will have everyone asking for more! Homemade Marshmallow

Why You’ll Love This Recipe

Homemade marshmallows are so much more flavorful than store-bought ones. They’re soft, airy, and perfectly sweet with a hint of vanilla. I love how customizable they are too – from adding flavors like chocolate or peppermint to rolling them in powdered sugar or cocoa powder. The process of making them can be surprisingly simple, but it feels like magic when you get that perfect fluffy texture. Plus, I get to control the ingredients, so I know exactly what’s going into each marshmallow. If you’ve never made marshmallows from scratch, you’re in for a treat.

Ingredients

3 packets of unflavored gelatin
1 cup of cold water, divided
2 cups of granulated sugar
2/3 cup of light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup powdered sugar (for dusting)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In the bowl of a stand mixer, combine the gelatin with 1/2 cup of cold water. Let it bloom (sit for 5 minutes) while you prepare the sugar mixture.
In a medium saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup of water. Heat over medium-high heat until the sugar dissolves, stirring occasionally.
Once the sugar mixture comes to a boil, stop stirring and let it cook for about 8-10 minutes, until it reaches 240°F (this is the soft ball stage on a candy thermometer).
Turn off the heat and pour the hot syrup into the gelatin mixture. Be careful as the syrup will be extremely hot! Mix on low speed at first, then gradually increase to high and beat for about 10 minutes, until the mixture becomes thick, white, and fluffy.
Add in the vanilla extract and mix to combine.
Lightly grease an 8×8-inch square baking pan, then dust it with powdered sugar. Pour the marshmallow mixture into the prepared pan and smooth the top.
Allow the marshmallow to set at room temperature for about 4 hours or overnight, until it’s firm.
Once set, dust a clean surface with powdered sugar and turn the marshmallow block out onto it. Cut it into squares using a sharp knife or kitchen scissors. Dust each marshmallow with more powdered sugar to prevent them from sticking together.

Servings and Timing

This recipe yields about 36 marshmallows, depending on how big you cut them. It takes about 30 minutes of active preparation time, but keep in mind that the marshmallows need about 4 hours (or overnight) to set before they’re ready to enjoy.

Variations

Chocolate marshmallows: Melt some chocolate and fold it into the marshmallow mixture before setting it in the pan.
Peppermint marshmallows: Add a few drops of peppermint extract in place of the vanilla for a minty twist.
Colorful marshmallows: Add food coloring to the marshmallow mixture to make them festive for holidays or special events.
Mini marshmallows: If you prefer smaller marshmallows, just pour the mixture into a larger pan and cut into tiny pieces once it’s set.

Storage/Reheating

Homemade marshmallows can be stored in an airtight container for up to 2 weeks at room temperature. They don’t need to be refrigerated. If they start to get too sticky, dust them with extra powdered sugar. If you find the marshmallows are a bit too firm after storing, a few seconds in the microwave will soften them up.

FAQs

How can I make my marshmallows fluffier?

The key to fluffy marshmallows is beating the mixture for a long time once the syrup is added. Make sure to beat it until it’s thick, white, and airy.

Can I make marshmallows without a stand mixer?

Yes, you can use a hand mixer, but it might take a bit more effort and time. The stand mixer makes the process easier, but a hand mixer will still work!

What can I use instead of corn syrup?

If you don’t want to use corn syrup, you can substitute it with honey or maple syrup, but it may slightly alter the texture and flavor of the marshmallows.

Why are my marshmallows sticky?

If your marshmallows are too sticky, it could be because they weren’t dusted enough with powdered sugar or corn starch. Just toss them in more powdered sugar to help with the stickiness.

Can I freeze marshmallows?

Yes! You can freeze marshmallows in an airtight container for up to 3 months. Let them thaw at room temperature before eating.

Conclusion

Homemade marshmallows are truly a treat that’s both easy to make and delightful to enjoy. With just a few basic ingredients, I can make these soft, airy, and flavorful marshmallows that are perfect for snacking, adding to desserts, or gifting to friends. Once you’ve tried making them yourself, you’ll never go back to store-bought marshmallows!