I avoided making homemade marshmallows for years because I thought they would be too difficult or result in a sticky mess without tasting any better than the ones from the store. Oh boy was I wrong! These are so easy to make! And they aren’t messy at all! And most importantly, they really do taste 1,000x better than store-bought marshmallows. Sorry, Jet-Puffed. I like marshmallows in things (like S’mores Bars, Rocky Road Cookies, and S’mores Cake), but I’m not one to just eat a marshmallow plain. Until now. I even made a peppermint version, they were so good! These will last for weeks and are the perfect homemade gift with some homemade hot cocoa mix and a cute mug. Plus, they ship really well and you don’t have to worry about them crumbling or going stale like cookies. Looking for more edible gift ideas that make great neighbor, teacher, coworker, friend, etc. presents? Consider a jar of Homemade Vanilla Extract or Homemade Salted Caramel Sauce!
Why this recipe works
A generous pour of vanilla gives them a wonderful flavor and depth. The mixer beats air into hot sugar syrup and gelatin, creating thick, fluffy clouds as it cools and increases in volume, giving the most velvety, incredible texture that somehow still has substance to it. Use these homemade vanilla marshmallows the same way you would use the large store-bought variety. Toast them, melt them, dip them in chocolate, or just eat them plain!
Ingredient Notes
Gelatin powder: You will need 3 envelopes of the unflavored gelatin powder for this recipe. It’s easily found right by the Jello boxes at the grocery store. Corn syrup: You want light corn syrup here for bright white marshmallows. Corn syrup prevents crystallization of the granulated sugar and I don’t have a good substitute for corn syrup for this recipe. Vanilla extract: This is the primary flavor of the ‘mallows, so use really good vanilla extract or even try Mexican vanilla for a slightly different (but delicious) vanilla flavor!
How to Make Homemade Marshmallows
Start by “blooming” you gelatin powder in a bowl of cold water. Just stir the powder in, then let it sit for 5 minutes until it firms up into a gelatinous, rubbery puck. Sounds appealing, I know, but stick with me. Meanwhile, combine sugar, water, corn syrup, and a pinch of salt in a medium saucepan over medium heat. Cook, stirring occasionally, until you hit 235 to 240°F on a candy thermometer (affiliate link) clipped to the side of the pot. Please note that if you live at high altitudes, you should decrease the target temp by 2 degrees for every 1,000 feet you are above sea level. Dump the lump of gelatin into the bowl of a stand mixer fitted with a paddle attachment, then start whisking at medium speed. Slowly pour the hot sugar syrup over the gelatin in a thin stream over about a minute or two until it has all been added, then increase the speed to high and beat for 10 minutes until thick, fluffy, and more than doubled in volume. Scrape the marshmallow mixture into a 9×9-inch baking dish lined with plastic wrap that has been sprayed with cooking spray. Use a rubber spatula sprayed with cooking spray to nudge the marshmallow into corners or smooth out the top, if needed. In a medium bowl, whisk together powdered sugar and cornstarch to create a dusting powder, then cover the top of the fresh marshmallow mixture with a couple tablespoons of the dusting powder sifted through a fine mesh sieve. Let the marshmallows rest for 4 hours or overnight to set up completely. Once the ‘mallow mixture is set, flip it out onto a clean surface and peel off the plastic wrap. Dust the exposed sticky side with more of the powdered sugar mixture, then slice or cut the slab into six columns with a greased pizza cutter or pair of kitchen scissors. The freshly cut marshmallow will want to stick to itself, so just separate them and dip them in some of the excess powdered sugar and cornstarch mixture, dusting more on occasionally as needed. Cut the long strips into 1 1/2-inch cubes for 36 marshmallows. Toss them one more time in the dusting powder so they are fully coated, then shake a few at a time in your sieve to knock off excess powder before storing in an airtight container.
Recipe Tips
Storage: Keep your marshmallows in an airtight container on the counter. They will be good for at least a couple of weeks. Tools: Don’t try making these with a hand mixer. It will likely burn out the motor. You’ll need a strong stand mixer that can stand up to the thick marshmallow mixture. You’ll also need a reliable candy thermometer (affiliate link). I have found that the cheap ones are my favorite over the fancy electric gadgets. Don’t rush the setting time: They really do need 4 hours to firm up before you cut into them so the marshmallows can cure. Use cooking spray: As long as you coat things in cooking spray, you should end up with a sticky mess. Also, be generous with your dusting mixture, which makes it easy to handle the marshmallows.
Flavor Variations
Strawberry or Raspberry Marshmallows: Add ½ ounce of freeze-dried strawberries or raspberries that have been ground into a fine powder in a spice grinder or food processor (affiliate link) during the last minute of mixing. This will flavor the fluffy squares themselves, or you could just add the powder to the powdered sugar and cornstarch mixture to flavor the outside only. Chocolate Marshmallows: Add ¼ cup unsweetened cocoa powder to the marshmallow base with the vanilla extract, as well as another 2 tablespoons of cocoa powder to the powdered sugar and cornstarch dusting powder. Lemon Marshmallows: Add 1 Tablespoon grated lemon zest + ½ teaspoon lemon extract with the vanilla extract. Eggnog Marshmallows: Add ½ to 1 teaspoon rum extract (depending on how much you love rum flavor) and a pinch each of nutmeg and cinnamon to the marshmallow base with the vanilla extract. Peanut Butter Marshmallows: You can either add ¼ cup of creamy peanut butter during the last minute of mixing or dollop 2-4 tablespoons of peanut butter on top of the marshmallow mixture right after pouring it into the pan and swirling it in. Churro Marshmallows: Add 1 teaspoon of cinnamon and ¼ cup of granulated sugar to your powdered sugar and cornstarch mixture to coat the outsides of the marshmallows.
More Candy Recipes
Easy Homemade Peppermint Bark Chocolate Covered Pretzel Rods Creamy Easy Chocolate Fudge Homemade Peanut Brittle
Old-Fashioned Divinity Candy Recipe
Southern Pecans Praline Recipe
Peppermint Marshmallows
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