How to Make Marshmallows
How to Make Marshmallows is an easy, step by step tutorial on how to make fluffy homemade marshmallows with only 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. You may have seen some of the photos on my Instagram stories??
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 marshmallows at home with only 5 simple ingredients!
How to Make Marshmallows
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 real marshmallows were supposed to taste like until then.
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 homemade marshmallows. 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.
Homemade marshmallows will take your hot chocolate, s’mores and other treats to the next level!
Once you try them, there’s no going back. 🙂
If you like this recipe, than you’ll love these:
The recipe below contains affiliate links.
- 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
- 6 tablespoons powdered sugar, sifted, plus more for dusting
- Line a 13x9" 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!
- Chicago Metallic rimmed baking sheets
- Ateco 1385 Offset Spatula with 4.5-Inch Stainless Steel Blade, Wood Handle, 4.5 Inch
- Wilton Candy Thermometer, Ideal for Precisely Measuring Temperature of Hard Candy, Nougat, or Fudge Mixtures, Clamps to Side of Pan for Accurate Readings, Metal (14.7" Long)
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, White (K45SSWH)
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