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These homemade marshmallows are soft, sweet, fluffy and pure goodness. Perfect for adding to hot chocolate or using to make a s’more or just for eating!
Why You’ll Love This Recipe!
Hot chocolate is the hot beverage of choice at our house. If you are going to have hot chocolate, you must have marshmallows, lots of marshmallows. We love the little mini marshmallows you buy at the store but have you ever had a homemade marshmallow on your hot chocolate? It’s pretty much life changing!! They are so yummy and in fact you really don’t even need the hot chocolate to go with the marshmallows.  They make really good eating all by themselves and are so much easier to make than you might think. They are also perfect for s’more season too.
Making homemade marshmallow is a lot easier than you might think. I tried several different marshmallow recipes until I found one that set up just right, had the right texture and tasted great. The recipe I love is one from Marshmallow Madness by Shauna Seever.
Ingredients Needed
- Unflavored powdered gelatin
- Sugar. Granulated sugar and powdered sugar.
- Light corn syrup
- Salt
- Pure vanilla extract
How to Make Homemade Marshmallows
- Spray a 7 x 10 inch pan with cooking spray. You can use an 8 x 8 pan or for slightly thinner marshmallows.
- In your mixer bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
- Stir together the sugar, corn syrup, water, and salt in a medium saucepan over high heat.
- Bring to a boil and allow to boil, stirring occasionally, until the temperature reaches 240 degrees F
- Slowly pour the hot mixture into the mixer bowl over the gelatin, keeping the mixer running.
- Increase the speed to medium and beat for 6-7 minutes until white and fluffy.
- Beat in the vanilla;
- Pour mixture into the prepared pan, using an offset spatula to smooth it into the corners.Â
- Allow to set for several hours. Once set, use a knife to loosen the marshmallow from the edges of the pan.
- Turn over onto a powdered sugar dusted work surface, cut into squares with a knife or pizza cutter and toss marshmallows into powdered sugar to coat all sides, shake off the excess.
Tips from Leigh Anne
Two tools you need for making marshmallows are a nice heavy pot and a candy thermometer. Using both will give you the best results.
Try these other yummy marshmallow recipes!
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Homemade Marshmallows
Ingredients
- 2 Tbsp unflavored powdered gelatin
- 1/2 C cold water
- 1 C granulated sugar
- 1/2 C light corn syrup
- 1/4 C water
- pinch of salt
- 1 tsp pure vanilla extract
- 1/2 cup powdered sugar for dusting divided
Instructions
- Spray a pan with cooking spray. You can use an 8 x 8 pan or for slightly thinner marshmallows I used a 7 x 10 size pan
- In your mixer bowl, Sprinkle gelatin over cold waterl and let sit for 5 minutes.
- Stir together the sugar, corn syrup, water, and salt in a medium saucepan over high heat.
- Bring to a boil and allow to boil, stirring occasionally, until the temperature reaches 240 degrees F
- Slowly pour the hot mixture into the mixer bowl over the gelatin, keeping the mixer running.
- Increase the speed to medium and beat for 6-7 minutes until white and fluffy.
- Beat in the vanilla;
- Pour mixture into the prepared pan, using an offset spatula to smooth it into the corners.
- Allow to set for several hours. Once set, use a knife to loosen the marshmallow from the edges of the pan.
- Turn over onto a powdered sugar dusted work surface, cut into squares with a knife or pizza cutter and toss marshmallows into powdered sugar to coat all sides, shake off the excess.
Nutrition Facts:
Ana Thompson says
Wow! Never imagined that I could make these! It was simple to make and they turned out delicious!
Leigh Anne Wilkes says
Homemade marshmallows are the best – so glad you liked the recipe.
Della Koenig says
I don’t care for the store bought now. Always turns out perfect. Thank you!
Leigh Anne says
Homemade is so much better! Glad you enjoyed the recipe.
Jenny R says
These are delicious and luckily I bake a lot because the recipe fails to tell you to dust the baking dish with powdered sugar after you spray and before putting the marshmallow mixture in the baking dish. Then it fails to leave the mixture uncovered over night before cutting. Those seem to be very important instructions for this recipe. The flavor it great, but please add further directions for your other followers. Merry, Merry!
Leigh Anne says
Jenny, I’m glad you enjoyed the marshmallows . I spray the pan but do not dust it with powdered sugar. The marshmallows do not need to sit overnight, they will set up in a few hours as the recipe reflects. I then remove them from the pan onto a powdered sugar surface and toss them with powdered sugar after cutting. thanks for your input
Noridah says
Yeah…when i tried to removed it was very sticky and i was wondering perhaps o forgotten to dust but i checked the recipie it didnt mention.
I remembered from another recipie which i couldnt find, it uses a misture of corn starc and powdered augar
Lee says
These look heavenly! How long do you think they’ll stay fresh for? I may have to make up an extra batch to give as gifts with hot cocoa.
Leigh Anne says
Lee, Keep them airtight and they should last for 3-4 days
Sarah says
Do you know if these would roast well on on a campfire?
Leigh Anne says
Sarah. Good question. I have never done it but they should work fine. They are softer than store bought marshmallows.