Homemade Marshmallows

Why Make Homemade Marshmallows?

Homemade marshmallows are so much better than store-bought. There is no comparison to the difference in texture, shape, and flavor! When you make them homemade, you’re able to create different sizes, flavors, and shapes.

Another bonus is when marshmallows are stored properly in an airtight container, they last a long time! They’re also great for making s’mores and melt nicely. I like to cut them the size of a graham cracker for the perfect s’more.

Tools You’ll Need

Here’s what you’ll need to make marshmallows:

Powdered Sugar or Cornstarch: Keeps the marshmallows from sticking.

Candy Thermometer: Ensures precise temperature control.

Stand Mixer: A must for whipping the marshmallow mixture to the perfect consistency.

9×9 Baking Pan: For setting the marshmallows.

Rubber Spatula: Helps with scraping the bowl and spreading the mixture evenly.

Sharp Knife: For clean, even cuts.

Homemade Marshmallow Ingredients

Granulated Sugar: The base of the recipe, providing sweetness and structure. Use white sugar for consistent results.

Light Corn Syrup: Prevents crystallization and stabilizes the sugar mixture. You can substitute with golden syrup, but the flavor will change slightly.

Unflavored Gelatin: Creates the structure and texture of marshmallows. Vegan alternatives include agar-agar or carrageenan, but the results may vary.

Salt: Balances the sweetness and enhances the overall flavor.

Vanilla Extract: Adds depth and aroma. Feel free to experiment with other extracts like peppermint, almond, or rose water.

Water: Essential for dissolving the sugar and blooming the gelatin.

Powdered Sugar or Cornstarch: Used for coating the marshmallows to prevent sticking.

Step-by-Step Instructions

1. Prepare the Pan

• Grease a 9×9-inch baking pan with a thin layer of vegetable oil or nonstick spray.
• Dust with powdered sugar or a 50/50 mix of powdered sugar and cornstarch.

2. Make the Sugar Syrup

• Combine granulated sugar, corn syrup, and 1/2 cup of water in a medium saucepan.
• Heat over medium heat while stirring to dissolve the sugar.
• Attach a candy thermometer and cook the syrup without stirring until it reaches 240°F (soft-ball stage).

3. Bloom the Gelatin

• In the bowl of a stand mixer, combine gelatin and the remaining 1/2 cup of water. Let it sit for 5 minutes to bloom.

4. Whip the Marshmallow Base

• With the mixer on low speed, slowly pour the hot sugar syrup into the gelatin mixture.
• Gradually increase the speed to high and whip for 10-12 minutes until thick, glossy, and doubled in volume.
• Add vanilla extract and salt in the last minute of whipping.

5. Transfer and Set

• Pour the mixture into the prepared pan and spread evenly with a greased spatula.
• Let the marshmallows set uncovered at room temperature for 6-8 hours or overnight.

6. Cut and Coat

• Roll each piece in powdered sugar or cornstarch to prevent sticking.

• Dust a sharp knife with powdered sugar and cut the marshmallows into squares.

• To remove them from the pan, use a little vegetable oil on a knife and sprinkle powdered sugar over it. Cut around the edge of the baking dish. 

Recipe Tips and Tricks

Customize: Add food coloring, extracts, or mix-ins like crushed peppermint or cocoa powder for unique flavors.

Temperature Matters: Use a candy thermometer to ensure the sugar syrup reaches exactly 240°F. Too low, and the marshmallows won’t set; too high, and they’ll be dense.

Use Fresh Gelatin: Old or expired gelatin may not set properly.

Work Quickly: Once the marshmallow mixture is whipped, transfer it to the pan immediately before it starts to set.

How to Cut Marshmallows: Skip scissors and use a sharp knife coated in oil for clean cuts. Dust your work surface and the marshmallow sheet with powdered sugar or a 50/50 mix of powdered sugar and cornstarch. If the knife sticks, reapply a thin layer of oil to keep the cuts smooth. 

Making Marshmallows Without a Candy Thermometer

Don’t have a candy thermometer? No problem! You can still make perfect marshmallows by using the cold water test to check the sugar syrup’s stage:

1. Fill a small bowl with cold water.
2. Once your sugar syrup has been boiling for a few minutes, drop a small amount of the syrup into the cold water.
3. If the syrup forms a soft, pliable ball that flattens when removed from the water, it has reached the soft-ball stage (240°F).
4. If it’s too runny, keep boiling the syrup and testing every minute or two until it forms the correct consistency.
5. When the sugar reaches the firm-ball stage, it will form a cohesive shape when dropped into cold water. You should be able to mold it into a firm yet pliable ball with your fingers, and it will hold its shape without dissolving. This is the perfect stage!

This method is reliable, but it requires close attention to avoid overcooking the syrup. Keep an eye on the texture and act quickly once the syrup is ready.

Recipe Variations

• Chocolate Marshmallows: Add 2 tablespoons of cocoa powder to the sugar syrup.
• Peppermint Marshmallows: Substitute vanilla with peppermint extract and swirl in red food coloring.
• Fruit-Flavored Marshmallows: Use fruit purees or freeze-dried fruit powder for natural flavors.
• Vegan Marshmallows: Replace gelatin with agar-agar and adjust the water ratio.

Storage and Shelf Life

Freezer: Marshmallows freeze well for up to 3 months. Place them in a freezer-safe bag and thaw at room temperature before serving.

Room Temperature: Store in an airtight container for up to 3 weeks.

Frequently Asked Questions

Why Are My Marshmallows Sticky?

Sticky marshmallows usually mean they weren’t coated enough in powdered sugar or cornstarch. Be generous with the coating.

Can I Make Marshmallows Without a Stand Mixer?

While possible, it’s very difficult to achieve the necessary volume and texture without a stand mixer. A hand mixer may work but will require more effort.

How Do I Make Colored Marshmallows?

Add food coloring during the last minute of whipping for evenly tinted marshmallows. Swirl in a few drops for a marbled effect.

Are Marshmallows Gluten-Free?

Yes, most marshmallows are naturally gluten-free. Always check ingredient labels to avoid cross-contamination.

Can I Dip Marshmallows in Chocolate?

Absolutely! Dip set marshmallows in melted chocolate and allow them to harden on parchment paper for a decadent treat.

Perfect Occasions for Marshmallows

Birthday Parties: Use cookie cutters to make fun shapes.

Hot Chocolate Bars: Impress your guests with homemade marshmallows.

S’mores: Cut marshmallows to fit graham crackers perfectly.

Holiday Gifts: Wrap in cellophane bags with a ribbon for a festive touch.