Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want! Try my Homemade Marshmallows Dipped in Chocolate for another treat that is as fun to make as to eat!
Homemade Marshmallows
Not only do homemade marshmallows taste 100% better than store-bought, but they have a couple of other amazing qualities. They melt beautifully into hot chocolate. And, you can make them any size you want, like personalizing them with letter cookie-cutters! And if you store them correctly, they last a long time.
Homemade Marshmallows Recipe
The hardest part about this recipe is waiting for the marshmallows to set. But, it’s worth it!
Ingredients (full recipe in the recipe card below)
- Gelatin
- Ice cold water
- Granulated sugar
- Light corn syrup–If you would prefer a marshmallow recipe that does not use corn syrup, try this homemade marshmallow recipe.
- Kosher salt
- Vanilla extract
- Confectioners’ sugar
- Cornstarch
How to Make Homemade Marshmallows
I will let you know how to make regular marshmallows and miniature marshmallows. To get started for either sized marshmallows, get out your stand mixer with the whisk attachment. Add the gelatin to the bowl of the stand mixer and pour in the ice-cold water. Yes, it has to be ice-cold water to get the gelatin soaked and ready to dissolve in the hot syrup mixture.
As the gelatin is sitting in the cold water, combine the other half of the water, granulated sugar, corn syrup, and salt in a small saucepan. Heat over medium-high heat, covered, for 3-4 minutes. Next, uncover the saucepan and fit it with a candy thermometer.
Cook the sugar mixture for another 7-8 minutes, or until the thermometer reads 240°F. Immediately remove from heat to pour into the gelatin mixture. Before pouring, set the mixer with the whisk attachment on low. Carefully pour in the sugar mixture.
Once it has all been added, increase the speed to high and whisk for 10-15 minutes. Add the vanilla in the last minute of mixing. For a stiffer marshmallow, whisk the full 15 minutes. As the mixture is being whisked, prepare the pan (or pans) for the marshmallows.
Regular Marshmallows
For regular-sized homemade marshmallows (about a 1-inch cube size) get out a 9×13-inch baking dish. If you want a thick marshmallow (as you will see in the pictures) use an 8×8 pan. Spray the dish with cooking spray. In a bowl, combine the confectioners’ sugar and cornstarch. You will be using this mixture a lot in this recipe, so keep it handy!
Sprinkle some of the sugar and cornstarch mixture over the sprayed baking dish, making sure you dust the sides as well. When ready, pour the marshmallow mixture into the prepared dish. Spread it out as evenly as possible. Sprinkle a little bit of the confectioners’ sugar and cornstarch mixture over the top. Reserve the rest to use after the marshmallows have set. If you want a very flat top, press a piece of parchment paper onto the marshmallows and use your hand to flatten them.
Here is the toughest part of the recipe…letting the marshmallows set for at least 4 hours! You can let them sit overnight if you can wait that long. After patiently waiting, turn out the pan of marshmallows onto a cutting board. Dust a pizza cutter with the confectioners’ sugar and cornstarch mixture and cut into 1-inch cubes. You can also spray non-stick spray on your knife.
Once the marshmallows are all cut, place them in a clean strainer in the sink. Pick up your foil lining and dump the marshmallows into the strainer. Pick up the strainer and toss it softly so that all of the marshmallows exposed edges will get some of the confectioners’ sugar on them. This prevents them from sticking together!
You could also use this recipe to cut out any desired shapes for the marshmallows. Just remember to coat the shapes you cut out with the sugar and cornstarch mixture. Store the marshmallows in an airtight container for up to 3 weeks at room temperature.
The Best Hot Cocoa with Homemade Marshmallows
Miniature Marshmallows
To make miniature homemade marshmallows, follow the same steps to get the marshmallow mixture ready. You will also need plenty of the confectioners’ sugar and cornstarch mixture for this method. But, instead of placing the mixture into a 9×13-inch baking dish as one slab, fill a piping bag with the marshmallow mixture.
Line large baking sheets with parchment paper and spray the paper with nonstick cooking spray. Sprinkle the confectioners’ sugar and cornstarch mixture over the sprayed paper. Pipe long strips of the marshmallow mixture on the lined pans. Sprinkle the strips with more of the sugar mixture and let sit for at least 4 hours, up to overnight.
When ready, simply cut the strips into miniature-sized marshmallows. You can use a pizza cutter, knife, or scissors that have been coated with the sugar mixture to cut the pieces. Again, coat each marshmallow with the sugar and cornstarch mixture.
Can I Make Marshmallows without a Candy Thermometer?
Yes! Don’t let not having this tool deter you from making homemade marshmallows. As I stated above after you uncover the sugar and corn syrup mixture, bring it to a rolling boil and let it boil for one minute. It is somewhat of a guess with that method. But, there is also another method you could use:
- Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
- Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).
- This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!
Looking for More Sweet Treats?
Ingredients
- 3 packages gelatin, unflavored
- 1 cup ice-cold water, divided
- 1 1/2 cups (300g) granulated sugar
- 1 cup (341g) light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup (31g) confectioners' sugar
- 1/4 cup (32g) cornstarch
Instructions
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In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour 1/2 cup of the cold water over the gelatin and let it sit a few minutes.
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Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
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After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
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With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
Regular Marshmallows
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While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.
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Spray a 9×13-inch baking dish (or an 8×8 for a thick marshmallow like in the pictures) with nonstick cooking spray. Dust the sugar and cornstarch mixture over the bottom and sides of the pan, reserving the remaining mixture.
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When ready, pour the marshmallow mixture into the prepared dish, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well! Sprinkle a little sugar and cornstarch mixture over the top of the marshmallows, reserving the rest. If you want a very flat surface, place parchment paper over top and press down slightly with your hands.
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Let the marshmallows sit out for at least 4 hours, up to overnight.
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After the marshmallows are ready, turn them out onto a cutting board. Cut the set marshmallow slab into your preferred sizes with a pizza cutter that has been dusted with the confectioners' sugar and cornstarch mixture.
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Once cut, dredge each cut marshmallow in the confectioners' sugar, making sure to coat all sides. I use a strainer in the sink for this. Store in an airtight container at room temperature for up to 3 weeks.
Miniature Marshmallows
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While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.
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Line large baking sheets with parchment paper and spray paper with nonstick cooking spray.
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Dust the sprayed paper with the confectioners' sugar and cornstarch mixture.
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Fill a piping bag fitted with a 1/2-inch round piping tip with the marshmallow mixture. Pipe the mixture into long strips onto prepared baking sheets, leaving space between each strip.
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Sprinkle the tops of the strips with the confectioners' sugar and cornstarch mixture. Let them sit out for at least 4 hours, up to overnight.
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After the marshmallows are ready, use a pizza cutter or knife dusted with confectioners' sugar and cornstarch mixture to cut each strip into small pieces.
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Once cut, dredge each cut marshmallow into the sugar and cornstarch mixture, making sure to coat all sides.
Nutrition
This recipe was inspired by Alton Brown’s Homemade Marshmallow recipe.