How to Make Marshmallows
Learn How to Make Marshmallows in just a few simple steps! They’re fluffy and fresh tasting, and include just 5 ingredients!
It’s hot chocolate season, and I’m making the most of it lately. I haven’t consumed a lot myself but I’ve made countless mugs for my kids.
I’ve been having a lot of fun photographing marshmallows and hot chocolate lately, and I’ve received quite a few questions about how to make marshmallows from scratch.
I decided to write up this handy guide on How to Make Marshmallows to show you how easy it is to make them at home with only 5 simple ingredients!
I’ve never been a big fan of marshmallows until I tasted handmade marshmallows several years ago. It was an “a-ha!” moment…I’d had no idea what they should taste like.
I had the same type of moment when I tasted homemade whipped cream. I’d grown up eating Cool Whip and had no idea what whipped cream tasted like without all the preservatives.
Marshmallows are the same way. Without preservatives, they have an unadulterated sweet, fluffy marshmallow flavor.
Why go to all the trouble to make homemade marshmallows? The number one reason is that homemade is always best, and you’ll have some fun in the process! The kids will love them and they’re a great holiday gift.
I can’t tell you how excited people are to receive these. They have a way of making you feel like a kid again. 🙂
What are the ingredients to marshmallows?
There are only 3 simple ingredients in the base recipe for homemade marshmallows — gelatin, granulated sugar and corn syrup.
The corn syrup is used to keep the sugar from crystallizing while it cooks. You can certainly replace the corn syrup with the same amount of granulated sugar but it can be trickier.
Preparing homemade marshmallows can be a sticky situation, so powdered sugar is also used to sprinkle on the parchment paper and toss with the marshmallows. The cornstarch in it prevents the marshmallows from sticking.
Flavored extracts, vanilla bean paste and even booze may be added to flavor your marshmallows. My personal favorite is vanilla and peppermint extracts and vanilla bean paste.
Dipping or drizzling them in chocolate is also a fun idea!
How do you make marshmallows at home?
It couldn’t be easier to make homemade marshmallows. Start by placing 1/2 cup of water in the bottom of a stand mixer fitted with the whisk attachment. Add the gelatin and whisk until combined, then allow to soften for 15 minutes.
- Line a large rimmed baking sheet with parchment paper and sprinkle generously with powdered sugar — about 3 tablespoons should do.
- Add 1/2 cup water, the granulated sugar, corn syrup and pinch of salt to large sauce pan. Heat over medium low heat until the sugar has dissolved, then increase the heat to medium and bring to a boil.
- Cover the pot and boil for 2 minutes, then remove the lid and attach a candy thermometer. Continue to boil the mixture until it reaches 240 degrees, about 10 minutes.
- Turn the mixer on low and add the sugar mixture slowly. Increase the speed to high and beat until tripled in volume and thick and stiff, about 10 minutes.
- Add the vanilla extract or flavoring during the last few minutes of mixing.
- Pour the mixture into the prepared pan and spread evenly with a small offset spatula.
- Sprinkle the top evenly with powdered sugar and let stand uncovered at room temperature for 8-12 hours.
- Remove the marshmallows from the pan and peel back the parchment. Cut into squares with a sharp knife or cut into shapes with cookie cutters.
- Toss with additional powdered sugar to coat and shake off the excess. Store in an air tight container at room temperature for up to a few weeks.
Aside from hot chocolate, these homemade marshmallows make my rocky road candy and no bake peanut butter marshmallow bars next level!
They’d also be a great addition to this chocolate dessert board, and can you imagine how delicious they would be in these s’mores dip from Five Heart Home??
Once you try them, there’s no going back. 🙂
More recipes you’ll love:
- Dairy free hot chocolate
- Homemade Marshmallow Creme
- Homemade Peppermint Marshmallows
- Slow Cooker Peppermint Hot Chocolate
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
How to Make Marshmallows
- 1 cup water divided
- 3 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon sea salt
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2-3 cups sifted powdered sugar
- Line a 13×9″ pan or rimmed baking sheet with parchment paper, cutting from each of the four corners of the paper down to the bottom corner of the pan so that the paper lays flat. Sift 3 tablespoons of powdered sugar over the parchment paper.
- Whisk 1/2 cup of water and the gelatin together in the bowl of a stand mixer fitted with the whisk attachment until combined. Allow to soften 15 minutes.
- Place the granulated sugar, corn syrup, salt, and the remaining ½ cup water in a large 2 quart sauce pan. Cook over medium low heat until the sugar has dissolved. Increase the heat to medium and cook until the mixture comes to a boil. Cover the pot and boil for 2 minutes. Remove the lid and increase the heat to high, and boil without stirring until the mixture reaches a temperature of 240 degrees on a candy thermometer, about 10 minutes.
- Turn the mixer on low, and pour the hot syrup slowly into the gelatin mixture. Gradually increase the speed to high and beat until the mixture has tripled in volume and is thick and stiff, about 10 minutes. Add the vanilla extract and beat 30 seconds or until incorporated.
- Scrape the mixture into the prepared pan and spread as evenly as possible with a small offset spatula. Sprinkle with 3 more tablespoons of sifted powdered sugar, and let stand uncovered for 8-12 hours.
- Remove from the pan and cut the marshmallows using a very sharp knife. Toss into sifted powdered sugar until coated, then shake off the excess. Store marshmallows in an air tight container in a cool, dry place for up to a few weeks.
- Change up your marshmallows by using different extracts, booze or even drizzle with chocolate!
- Marshmallows make a special holiday gift!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
13 Comments on “How to Make Marshmallows”
I had no idea it was so easy to make your own marshmallows! Love that you can avoid preservatives by making them at home.
They’re something I love to make around the holidays. Thanks Sarah!
This is reminding me it has been way to long since I’ve made marshmallows, Marcie! And, come to think of it, I have no idea what recipe I used before, so I’m super thankful you posted these!! I’ve been making tons of hot chocolate for Boy and white hot chocolate for me, and these marshmallows would be the perfect addition to our drinks! Can’t wait to try this! Pinned! Cheers!
It had been a while since I made them too…I’ll be doing it every year now! Thanks Chey and I hope you get to make some soon!
These look so great!
what a fun recipe! and perfect for the holidays! thanks!
I don’t often drink hot chocolate, but now that’s all I’m craving! And these homemade marshmallows would be a required topping. I’ve often wondered how to make homemade marshmallows and had no idea it was so easy. Definitely making these this winter!
I’m seriously drooling over that mug of hot chocolate with those ‘mallows, hot daaaayum!! I’ve only made marshmallows once and really enjoyed the process..It’s a lot easier than I ever would have imagined, and the result is sooo amazing! Definitely a magical touch to your holiday beverages 😀
So interesting! I’ve never made homemade marshmallows before. I had no idea that it’s a pretty easy process.
Four stars only because I could barely get the marshmallows out of the bowl and off of my spatula. I am totally guessing as to what could be the reason, and perhaps you can shed light on this? I may have let the mixture get too hot – is was closer to 250 after 10 minutes of boiling, or I mixed it too long – but I only mixed it for 5 minutes, not 10. I used the whisk attachment on my KitchenAid. Any feedback from those who have successfully cooked and moved the product to a baking dish is appreciated! I forgot to add the vanilla, but the marshmallows still tasted good. They are still setting, and will be irregular because I could not spread them evenly in the pan since they stuck to my spatula too much.
Hi Bonnie. Unfortunately letting it go past 240 degrees is probably what did it. Cooking it to the right temperature, then beating it for 10 minutes is necessary. I hope that they turned out well enough to cut!
Thank you for your help. I’m not a candy maker and didn’t realize the importance of making sure the temp of 240 was critical and focused more on the amount of time I was to boil the sugar mixture. I knew I’d done something wrong. I pulled them apart into funky, irregular balls. I still plan on using them in your rocky road because they are absolutely edible. I think I’ll use kitchen scissors to make them smaller to use in that recipe. I’ll try making them again, because I do think they are far better than store bought (even made incorrectly!!).
One other quick question: does it matter if I use the whisk or paddle attachment when mixing for 10 min in my kitchen aid?
Thanks again. Happy holidays and here is to a happy, HEALTHY, 2021.
I’m glad they’re edible Bonnie! Yes, do use the whisk attachment on your mixer — it does make a difference. I just made a batch too and can’t wait until tomorrow. 😄