Homemade Marshmallows are an easy way to elevate your hot cocoa, s’mores, you name it! These pillowy sweets taste better than store bought and are worth the effort.
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About this Homemade Marshmallows recipe
Marshmallows contain just a little bit of magic, and you can’t convince me otherwise. They’re sweet, pillowy and you absolutely essential for a cup of cocoa.
I’ll let you in on a secret — they’re actually not that hard to make. With a little finesse and some patience, you can create them right in your kitchen! They’re better than store-bought, with the right balance of sticky and fluffy.
Enjoy them in a warm chocolatey sip during the winter or roast them over a fire in the summer, because these treats have no season. They’re great as gifts along with hot cocoa bombs, or use them to garnish a s’mores old-fashioned.
Why you’ll love this recipe
- You’ll know exactly what you’re eating. Making marshmallows at home means you have total control over the ingredients.
- Perfect for hosting. Nothing impresses guests like a hot cocoa bar with homemade marshmallows!
- They’re easier than you think. While getting the texture right can seem daunting, it’s actually not a complicated recipe.
Tools & equipment
Nothing fancy required to craft these delights! You’ll want a small bowl, spoon and 9×13 inch baking dish. A stand mixer * with whisk attachment, saucepan and candy thermometer * rounds out the essentials!
baking essentials
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Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Marshmallows don’t have a long list of ingredients, but each one is essential for a good end result!
- Powdered sugar and cornstarch are the secret to preventing your marshmallows from being too sticky.
- Unflavored gelatin gives the squishy, soft texture.
- Water is necessary for the integrity of the recipe.
- Add a touch of sweetness with granulated sugar and balance it with salt.
- Vanilla extract * rounds out the marshmallow flavor.
- Butter is the best for greasing your baking dish.
Substitutions & variations
If you’re looking to change up your marshmallows, here are some tweaks you can try:
- Use cinnamon simple syrup for a spicy + sweet combo.
- Mint syrup would create the perfect peppermint treat to transform your cocoa — roll them in crushed candy canes for an extra kick.
- Take your taste buds to the tropics with coconut simple syrup, a perfect complement to the fluffy texture.
- Add food coloring at the same time as the vanilla to fit a theme. Think green or red for the holidays, pink or yellow for Easter, or any other color you can think of!
- Try these bourbon marshmallows for a boozy version!
Instructions
Ready to make your marshmallows? Here’s how:
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First, mix your powdered sugar and cornstarch into a bowl and set aside. Then use butter to grease your baking dish, dusting just a bit of the sugar mixture over it.
Next, stir together the gelatin and water in a bowl on the base of the stand mixer *. It needs to sit for 10 minutes while you make the simple syrup.
Combine the granulated syrup with the salt and remaining water and bring to a boil, stirring until the sugar has completely dissolved. Simmer until it reaches 240°F, then remove from heat and allow it to cool slightly.
Place your whisk attachment onto the mixer. Turn it on a low speed and pour the simple syrup into the gelatin mixture. Once all of the simple syrup is in your bowl, increase the speed to medium or high and mix for about 15 minutes, or until the mixture gets thick, white and fluffy. Add in the vanilla extract * and let it continue whisking on high until the mixture turns white and fluffy again.
Pour the fluffy mixture into your greased baking dish and spread it evenly. Allow it to sit at room temperature until it becomes firm, about 4 hours. Then dust the top with a bit of the cornstarch and sugar mixture.
Slice the marshmallows to your desired size, dipping the knife in your sugar and cornstarch mixture after each cut to prevent sticking. Dip the sticky sides of the marshmallows in the sugar and cornstarch mixture before storing in an airtight container for 2-3 days.
Tips & tricks
- Avoid touching the mixture with your hands until it has set.
- Do not under-mix the mixture. If you need to mix it longer after adding the vanilla, to get it to the volume it was before adding the vanilla, then do so.
- Store your marshmallows 2-3 days at room temperature before the texture changes.
Serving suggestions
Mini vs. jumbo: You’ll want to consider how you’ll be using your marshmallows before you cut them to size. Mini marshmallows are better suited to drinks while large marshmallows work well for s’mores and other desserts.
- To make 48 large marshmallows, make 5 long cuts and 7 cuts across your pan. This will create 6 columns and 8 rows of large marshmallows.
- For mini marshmallows, make the same cut, then cut each large marshmallow into 8 mini marshmallows .
Decorate or gift them: You can enjoy your marshmallows as-is (yum), or dress them up. Try dipping them in chocolate (you could add sprinkles or sanding sugar * for extra pizzaz) and wrapping them in cellophane for a tasty gift anyone would enjoy. You could also store them in a mason jar and give them along with homemade hot cocoa mix.
Roasted marshmallows: Toasting them will give them a golden brown color and slightly smoky flavor that pairs perfectly with chocolate and graham crackers. No matter how you use them, I know you’re going to like them!
Bake with them: Since these taste and feel like store-bought marshmallows, you could use them in the same way. A dessert like rice krispie treats or s’mores avalanche cookies would be so tasty!
FAQ
Store at room temperature for 2-3 days for best results. Storing longer will result in an undesirable texture.
Yes, just as soft, fluffy, and squishy as store bought.
You will know it’s set when it feels firm, yet squishy, when you press down on them. This should take about 4 hours.
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How to Make Marshmallows
ingredients
- ⅓ cup powdered sugar
- ⅓ cup cornstarch
- ½ tablespoon butter for greasing
- 3 packets unflavored gelatin
- 1½ cups water divided
- 2½ cups granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
instructions
- Start by stirring together the powdered sugar and cornstarch in a small bowl.⅓ cup powdered sugar, ⅓ cup cornstarch
- Then grease your baking dish with butter, and dust a little bit of the sugar and cornstarch mix on top.½ tablespoon butter
- In the bowl of a stand mixer, use a spatula * to gently stir together the gelatin and ½ cup water. Let sit for 10 minutes while you make the simple syrup.3 packets unflavored gelatin, 1½ cups water
- Make the simple syrup by stirring together the rest of the water, sugar, and salt in a pot over medium heat until the sugar has completely dissolved and comes to a light boil, simmer until it reaches 240°F (115°C), then remove from the heat and let cool slightly.1½ cups water, 2½ cups granulated sugar, ¼ teaspoon salt
- To the mixer with the gelatin and water mixture, add the whisk attachment. Turn on low speed, then slowly add in the simple syrup.
- Once all of the simple syrup is in your stand mixer bowl, increase the speed to a medium to high speed and mix for about 15 minutes, or until the mixture gets thick, white and fluffy.
- Before stopping the mixer, add in the vanilla extract, and let it continue whisking on high until the mixture turns white and fluffy again.1 tablespoon vanilla extract
- Pour the mixture into your greased baking dish and spread evenly.
- Let sit at room temperature until firm, about 4 hours.
- Once set, dust the top with a few shakes of the cornstarch and sugar mixture.
- Slice the marshmallow while in the dish, dipping the knife in your sugar and cornstarch mixture after each cut.
- To make 48 large marshmallows, make 5 long cuts and 7 cuts across, this will create 6 columns and 8 rows of large marshmallows.
- For mini marshmallows, cut each large marshmallow into 8 mini marshmallows.
- Dip the sticky sides of the marshmallows in the sugar and cornstarch mixture.
notes
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