Introduction

Homemade marshmallows are a delightful treat that are surprisingly easy to make. Soft, fluffy, and perfectly sweet, they bring a special touch to hot cocoa, s’mores, or simply enjoyed on their own. This recipe guides you through creating the best marshmallows right in your own kitchen.

A close-up view of three square marshmallows stacked vertically on a white marbled surface, with the top marshmallow toasted to a golden brown with some darker burnt spots, showing a rough, slightly cracked texture. The two marshmallows below are pure white with a soft, porous, and spongy texture, featuring tiny holes and smooth edges. The background is a soft beige color that softly contrasts with the white marshmallows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cold water (divided)
3 envelopes unflavored gelatin (about 7.5 grams each)
1 2/3 cups granulated sugar
1 cup light corn syrup
¼ tsp salt
1 tbsp vanilla extract (or vanilla bean paste)
3 tbsp powdered sugar (for dusting)
3 tbsp cornstarch (for dusting)

Instructions

Step 1: Grease an 8×8 inch pan and line it with parchment paper, then grease the parchment with nonstick cooking spray. Dust the pan generously with a mixture of powdered sugar and cornstarch.
Step 2: In the bowl of a stand mixer, pour ½ cup of the cold water and sprinkle the gelatin over it. Let it sit for about 10 minutes to bloom.
Step 3: In a medium saucepan, combine the remaining ½ cup of water, granulated sugar, corn syrup, and salt. Heat over medium-high, stirring until the sugar dissolves. Once boiling, stop stirring, cover with a lid, and let it reach 245°F (soft ball stage), checking with a candy thermometer around 8-9 minutes. This usually takes 10-13 minutes.
Step 4: With the mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Increase the speed to high and beat for 10-12 minutes until thick, white, and fluffy. Add vanilla extract or paste in the last minute of mixing.
Step 5: Quickly spread the marshmallow mixture evenly into the prepared pan using a greased spatula. Dust the top with the powdered sugar and cornstarch mixture. Let it set at room temperature for 4-6 hours or overnight.
Step 6: Once set, grease a knife with vegetable oil and cut the marshmallows into squares. Toss each piece in powdered sugar to keep them from sticking.
Step 7: Enjoy your homemade marshmallows! They are perfect for treats or gifts.

Tips & Variations

For extra flavor, try adding a teaspoon of peppermint or almond extract instead of vanilla.
If you don’t have a candy thermometer, test the syrup by dropping a small amount into cold water; it should form a soft, flexible ball.
Use gelatin sheets instead of powder by soaking them in cold water; adjust bloom time accordingly.

Storage

Store marshmallows in an airtight container at room temperature. They will stay fresh for about 1 week. If they begin to dry out, freshen by warming briefly in a low oven wrapped in foil or by adding a slice of bread into the container overnight to restore moisture.

How to Serve

A close-up of a single white marshmallow with a fluffy, soft texture and a slight dusting of powdered sugar on its surface, placed on a white marbled textured surface. The marshmallow square has slightly rounded edges and a bite taken out of one corner, showing its airy and spongy inside. The background is softly blurred with other marshmallows faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored gelatin instead of unflavored?

It’s best to use unflavored gelatin to control the sweetness and flavor in your marshmallows. Flavored gelatin will change the taste and color unexpectedly.

Why are my marshmallows sticky after cutting?

Coating the marshmallows thoroughly with powdered sugar and cornstarch helps prevent sticking. Also, make sure your knife is well greased before cutting to get clean edges and reduce sticking.