Sharing al the tips for how to make marshmallows! There is something extra sweet about homemade marshmallows, especially ones that are shaped as gingerbread men and snowflakes!
They taste better than any store-bought marshmallows I’ve ever had and even better when they start to melt over hot cocoa!!
We’re counting down the days to Christmas and baking up a snowstorm in the kitchen! We made some absolutely delicious, homemade holiday marshmallows that pair perfectly with hot cocoa!
For these marshmallows, we used a large pan to make the marshmallows thinner and then used cookie cutters to cut out the shape.
If you’re traveling for the holidays, you can make them ahead of time, package them up to take with you! Everyone will enjoy them!
Also, if you love marshmallows as much as do, check out our recipe for marshmallow fondant and wildflower cookies with marshmallows.
How to Make Marshmallows
Here are the basic ingredients and supplies you’ll need for making marshmallows. Full recipe at the bottom.
Supplies
- 9 x 13 baking pan
- candy thermometer
- whisk
- mesh strainer
- medium saucepan
- small bowl
- measuring cups
- electric mixer
Ingredients
- Unflavored Gelatin
- Sugar
- Light Corn Syrup
- Salt
- Pure Vanilla Extract
- Water
- Prepare the baking pan by rubbing a small amount of vegetable oil on the bottom and sides and then sift a GOOD amount of powdered sugar all over the bottom and sides until it’s fully coated, like 1/8th of an inch!
- In a medium saucepan attached with a candy thermometer, add in cold water, sugar and light corn syrup.
- Stir really well, then bring to a boil on high. Stirring often.
- Bring the sugar mixture to 240 degrees (soft ball on a candy thermometer. Watch very carefully so it’s exactly 240 degrees.
- Once it reaches 240, turn the heat to low.
- *This next step has to be done right before you put in the melted, hot sugar mixture, so the gelatin doesn’t get clumpy. If it does get clumpy, you’ll need to redo it. In a small bowl, whisk cold water and gelatin until smooth and pour into an electric mixer fitted with the whisk attachment and whisk on high.
- Carefully add in the very hot sugar mix into the mixer while it’s whisking.
- Beat on high for 10 to 15 minutes until thick, but still able to spread. Add in vanilla and salt!
- Pour the marshmallow mix into the prepared baking pan and smooth with an oiled spatula. You can continue to oil your spatula to spread the marshmallows.
- Add a nice layer of powdered sugar onto the top and use your hands to push the marshmallows into the pan.
- Let them sit out, uncovered for 6 to 8 hours.
- Punk the marshmallow out of the pan and onto a cutting board. Use a little powdered sugar on the cookie cutters to cut the shape.
How long do homemade marshmallows last?
Homemade marshmallows can stay for 2-3 weeks, room temperature. Store them in a sealed container and dust with a little powdered sugared.
If you’re making gingerbread shaped marshmallows for the holidays, add a little face to them with melted chocolate morsels and a piping bag.
Cut a tiny little hole at the bottom of the piping bag and pipe on a smiling face.
More Holiday Treats You’ll Love
How to Make a Gingerbread House from Scratch
Santa Hat Gingerbread Cupcakes
Let us know if you make these marshmallows by leaving a comment and review below!
You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts and parties!
want to save this?
Enter your email below and I’ll send it directly to your inbox!
Homemade Holiday Marshmallow Recipe
Ingredients
- 3 packages unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla
- 1 cup cold water
Instructions
- Prepare the baking pan by rubbing a small amount of vegetable oil on the bottom and sides and then sift a GOOD amount of powdered sugar all over the bottom and sides until it’s fully coated, like 1/8th of an inch.
- In a medium sauce pan attached with a candy thermometer, add in 1/2 cup cold water, 1 1/2 cup sugar and 1 cup light corn syrup.
- Stir really well, then bring to a boil on high. Stirring often.
- Bring the sugar mixture to 240 degrees (soft ball on a candy thermometer. Watch very carefully so it’s exactly 240 degrees.
- Once it reaches 240, turn the heat to low.
- *This next step has to be done right before you put in the melted, hot sugar mixture, so the gelatin doesn’t get clumpy. If it does get clumpy, you’ll need to redo it. In a small bowl, whisk 1/2 cup cold water and 3 packs of gelatin until smooth and pour into an electric mixer fitted with the whisk attachment and whisk on high.
- Carefully add in the very hot sugar mix into the mixer while it’s whisking.
- Beat on high for 10 to 15 minutes until thick, but still able to spread. Add in vanilla and salt!
- Pour the marshmallow mix into the prepared baking pan and smooth with an oiled spatula. You can continue to oil your spatula to spread the marshmallows.
- Add a nice layer of powdered sugar onto the top and use your hands to push the marshmallows into the pan.
- Let them sit out, uncovered for 6 to 8 hours!
- Punk the marshmallow out of the pan and onto a cutting board. Use a little powdered sugar on the cookie cutters to cut the shape. Enjoy!!
Oh this is amazing! x
Jessica — NinetyCo
I’ve never thought about making my own marshmallows – these are adorable!
Xx Taylor
http://lightscameracatwalk.com