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Homemade Marshmallows is made with the perfect amount of sweetness. They taste better than store bought marshmallows and made with pantry ingredients.
Making Homemade Marshmallows is worth the time and effort to achieve soft, sweet and fluffy marshmallows. The make a great addition to all your hot drinks and desserts.
Follow these tips so you can achieve the best marshmallows and avoid any sticky situations. Serve them on these Best Hot Chocolate Recipes for a delicious drink everyone will enjoy!
Table of Contents
Why Make This Recipe
We love making Homemade Vanilla Marshmallows for a delicious addition to our hot chocolate. It melts perfect and adds a delicious hint of vanilla with every drink.
The simple ingredients and simple steps makes it worth the extra time to create homemade marshmallows that everyone loves.
Ingredients
- Cornstarch – See The Best Substitute for Cornstarch if you are out
- Granulated Sugar – If you need to substitute the sugar, try it with brown sugar, maple syrup or honey.
- Light Corn Syrup – This is the secret ingredient to make the perfect marshmallow
- Gelatin Powder – Use unflavored Gelatin
Scroll to the bottom for the full recipe in the recipe card.
Addition Ideas
To change the flavor of the marshmallows you can easily add in different spices. Try these options for a delicious variations.
- Cinnamon
- Nutmeg
- Peppermint Extract
How to Make Homemade Marshmallow
Step 1 – Line a 9 X 9-inch baking dish with parchment paper or wax paper and spray the paper with a nonstick cooking spray or vegetable oil. Carefully dust the paper in the pan with cornstarch to help the marshmallows from sticking to the pan and the liner.
Step 2 – Place the gelatin in a large bowl for a stand up mixer. Pour ½ cup of the water on top. Set aside and let the water soak into the gelatin.
Step 3 – While the gelatin is setting, combine the remaining water, corn syrup and sugar in a small saucepan. Stir together the sugar mixture and bring the mixture to a boil over medium heat. If you see sugar crystals form on the side of the pot, just wipe down with a wet pastry brush. Boil for about 1 minute or until the sugar syrup has dissolved and the mixture reaches 240 degrees F (check with a candy thermometer).
Step 4 – Pour the hot sugar syrup mixture into the bowl with the gelatin. Beat in a bowl of a stand mixer with the whisk attachment. Mix for 10-12 minutes on low speed until stiff peaks are easily formed in the mixture.
Step 5 – Add in the salt and vanilla extract and mix until combined.
Step 6 – Pour the mixture into the prepared pan. The mixture will be sticky so make sure to grease a spatula and wet your fingertips to prevent the mixture from sticking.
- Step 7 – Cover the pan with plastic wrap and let it sit at room temperature for 4 hours until the marshmallows are set.
- Step 8 – In a separate shallow bowl, whisk together the powdered sugar and cornstarch for dusting of the marshmallows. We recommend using a fine mesh sieve to dust the marshmallows.
- Step 9 – Carefully remove the marshmallow slab from the pan and place the slab on a cutting board dusted with the dusting mixture.
- Step 10 – Use a large oiled kitchen knife (to prevent it from sticking) to cut the marshmallow slab into 1 inch squares. We have even oiled a pizza cutter utensils for great results.
- Step 11 – Roll the marshmallows in the dusting mixture so that they do not stick together. Then they are ready to serve and enjoy!
Recipe Tips
- Candy Thermometer – To get an accurate temperature with the syrup, we recommend using a candy thermometer.
- Prepare Baking Dish – For best results, we recommend lining the baking dish with parchment paper with cooking spray. Marshmallow mixture is very sticky and if the pan is prepared properly, you will be able to easily remove the marshmallows to cut.
- Cutting Marshmallows – To easily cut the marshmallows, it is best to use a knife that has been oiled. Another option to powder it with sugar and cornstarch. The cornstarch mixture will help to cut clean lines.
- Egg Whites – Adding egg whites is an additional step which makes the marshmallows light and fluffy. If you plan on making shapes with marshmallows, then I would add egg whites.
Can I Make Without Corn Syrup?
Corn Syrup is the key ingredient the perfect fluffy marshmallow and to prevent crystallization. But if you are out you can easily substitute with brown rice syrup, cane syrup, or maple syrup.
Using these substitutes could change the texture, flavor and color of your marshmallows.
How to Serve Homemade Marshmallows
Homemade Marshmallows are even better topped on your favorite hot chocolate recipe. We to serve it on Crockpot Peppermint Hot Chocolate, Grinch Hot Chocolate and Christmas Hot Chocolate.
It is even delicious to make a classic S’Mores Campfire Cones or a S’mores Parfait Recipe.
Frequently Asked Questions
Yes, we think they are worth it because you know exactly the ingredients that you are adding. They are delicious, tender and have a moist texture. You will love the flavor.
We think that Homemade marshmallows taste better than store bought marshmallows. They are sweet with a hint of vanilla flavor with a spongy texture.
Store the leftover marshmallows in an airtight container at room temperature. They will stay fresh for up to 3 weeks. We recommend placing wax paper or parchment paper in between the layers to prevent them from sticking to each other and to keep their shape.
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We love to hear from you. If you make Homemade Marshmallows, please leave us a comment or a star review.
Homemade Marshmallows
Ingredients
- 1/8 cup Cornstarch
- 2 cups Granulated Sugar
- 2/3 cup Light Corn Syrup
- 3/4 cup Water divided
- 3 packets Unflavored Gelatin 0.25 ounces each
- 1/8 teaspoon Salt
- 1 1/2 teaspoon Vanilla Extract
For Dusting:
- 1 cup Powdered Sugar
- 1/4 cup Cornstarch
Instructions
- Line a 9X9 baking dish with parchment paper or wax paper and spray the paper with a non-stick cooking spray. Carefully dust the paper in the pan with cornstarch to help the marshmallows from sticking to the pan and the liner.
- Place the gelatin in a large bowl for a stand up mixer. Pour ½ cup of the water on top. Set aside and let the water soak into the gelatin.
- While the gelatin is setting, combine the remaining water, corn syrup and sugar in a saucepan. Stir together and bring the mixture to a boil. Boil for about 1 minute or until the sugar has dissolved and the mixture reaches 240 degrees F (check with a candy thermometer).
- Pour the corn syrup mixture into the bowl with the gelatin. Beat with a stand up mixer with the whisk attachment. Mix for 10-12 minutes until stiff peaks are easily formed in the mixture.
- Add in the salt and vanilla extract and mix until combined.
- Pour the mixture into the prepared pan. The mixture will be sticky so make sure to grease a spatula and wet your fingertips to prevent the mixture from sticking.
- Cover the pan with plastic wrap and let it sit at room temperature for 4 hours until the marshmallows are set.
- In a separate shallow bowl, whisk together the powdered sugar and cornstarch for dusting of the marshmallows.
- Carefully remove the marshmallow slab from the pan and place the slab on a cutting board dusted with the dusting mixture.
- Use a large oiled kitchen knife (to prevent it from sticking) to cut the marshmallow slab into 1 inch squares.
- Roll the marshmallows in the dusting mixture so that they do not stick together. Then they are ready to serve and enjoy!
