Name: Homemade Marshmallows
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.75 cup Unflavored Gelatin; 0.5 cup Water (divided); 1.5 cup Granulated Sugar; 0.5 cup Corn Syrup; 0.25 cup Water; 0.25 teaspoon Salt; 1.5 teaspoon Vanilla Extract; 0.5 cup Powdered Sugar; 0.5 cup Cornstarch

You know those days when a craving hits, and it’s not just for something sweet, but something else. What are the ingredients to make homemade marshmallows? Forget those stiff, sugary cubes you find in a bag; forget the soft, chewy, sucky What are clouds of airy delight that melt in your mouth? My grandma used to make these for us when we were little, and the smell of vanilla and sugar filling. Her kitchen is one of my most cherished childhood memories. If you try making your own, you’ll probably never go back to store-bought. What is it like to discover homemade chocolate chip cookies after only ever having the packaged ones? – it’s a whole different level of wonderful. What are marshmallows? They’re edible hugs, perfect for hot cocoa, s’mores, or just nibbling straight from the pan.

What are homemade marshmallows?

What are these fluffy wonders? At their heart, homemade marshmallows are a simple confection made primarily from sugar, corn syrup, and salt. Water, and gelatin. What happens when you whip them? When you combine gelatin with sugar syrup and whip it together, it acts as a stabilizer. Is it possible to create this incredible airy, fluffy texture that’s just unbelievable? Think of it as a super-light, melt-in-your-mouth meringue, but with that distinct, comforting scent. What is the flavor of They’re not dense or chewy like candy; they’re delicate, airy, and ever so slightly bouncy. How can simple ingredients, treated just right, create something truly unique. What is my go-to recipe for pillowy goodness? We all love softness. And that is what we

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this homemade marshmallow recipe, and I’m pretty sure you’ll feel the same way. First off, the flavor is just out of this world. It’s pure, unadulterated sweetness with a lovely hint of vanilla that just sings. It’s not cloying like some candies can be; it’s a delicate, refined sweetness that’s just addictive. And the texture? Oh, the texture! It’s like biting into a sweet, fluffy cloud. They’re so soft and light, and they practically dissolve on your tongue. What I love most, though, is how surprisingly simple they are to make. I know the idea of making marshmallows from scratch might sound intimidating, but trust me, it’s really not. Once you get the hang of the sugar syrup, it’s a piece of cake, and the payoff is HUGE. Plus, compared to buying fancy gourmet marshmallows, this recipe is incredibly cost-effective. You use basic pantry staples, and the results are so much better. They’re also ridiculously versatile. I mean, yes, they’re amazing in hot cocoa or roasted over a campfire (if you’re brave enough to risk such perfection!), but they’re also fantastic chopped up and added to cookies, used in no-bake desserts, or even just eaten plain. They’re a true showstopper that requires minimal fuss, which is always a win in my book, especially on those busy weeknights when I still want something special.

How do I make homemade marshmallows?

Quick Overview

How do I make homemade marshmallows? Is it possible to make a syrup, combining it with bloomed gelatin, and then whipping it until it’s light and fluffy? What is the best way to prepare a frying pan, and then cut it into cubes? What is the key to making sugar syrup? It’s more about careful heating than anything else. What is the best way to make marshmallows? What is your secret? How do you transform liquid syrup to fluffy clouds? What is really rewarding about

Ingredients

For the Main Batter: What is the main B
1 12 cups granulated sugar. 1 t
12 cup light corn syrup (this is crucial for texture and preventing crystallization! )
12 cup water, plus more for blooming gelatin.
2 12 teaspoons unflavored gelatin powder.
1 teaspoon pure vanilla extract (don’t skimp on good vanilla, it makes a difference!)
Pinch of salt

For Dusting:
12 cup powdered sugar. 1 cup
12 cup cornstarch (this combo prevents sticking like a dream)

For the Pan:
Non-stick cooking spray or vegetable oil.
Additional powdered sugar for dusting.

What are the steps to

Step 1: Preheat & Prep Pan

What is super important for easy release? Grab an 8×8 inch square baking pan. I like to use a metal one for this. Lightly grease the pan all over with non-stick cooking spray or a thin layer of vegetable oil. I dust it really well with a mixture of powdered sugar and cornstarch. Get into all the corners! Some people like to line it with parchment paper, but I find a well-greased and dusted pan works. Just make sure to get a nice, even coating so your marshmallows don’t stick. Set this aside.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the 12 cup of water and the gelatin powder. Give it a good stir and let it sit for about 5-10 minutes. What do you want to get from your hair? What is the best way to get a smooth, stable marshmallow texture?

Step 3: Mix Wet Ingredients

Now grab a medium saucepan. Add the granulated sugar, light corn syrup, and the remaining 12 cup of water to the saucepan. Cover. I always use light corn syrup. It helps prevent the sugar from crystallizing, which is the nemesis of good marshmallows. Put this mixture over medium heat. Stir it gently until the sugar is completely dissolved. You don’t want any grainy bits left.

Step 4: Combine

Once the sugar is dissolved and the mixture is simmering, stop stirring. How do you remove sugar from a saucepan? How do you avoid grainy marshmallows? Let the syrup boil. You’ll need a candy thermometer for this part. Clip it to the side of the pan, making sure the bulb is submerged in the syrup but not touching the bottom. Let it cook, undisturbed, until it reaches 240°F (115°C) on the thermometer. This is the “firm ball” stage, and it’s critical for the right consistency.

Step 5: Prepare Filling

While the syrup is cooking, if you’re adding any flavor extracts beyond vanilla (like peppermint or lemon), add them to the sauce. Now is the time to have them ready. Measure out your vanilla extract (or other flavorings) and have it near your mixer. Once the sugar syrup reaches 240°F, immediately remove the pan from the heat. How do you pour hot syrup into a stand mixer bowl? What is bloomed What is the best way to prepare a syrup?

Step 6: Layer & Swirl

Turn your stand mixer on low speed. Let it mix for a minute to combine the gelatin and syrup. Then, gradually increase the speed to high. Whip this mixture for about 10-15 minutes. When a liquid becomes incredibly thick, glossy, and significantly increase in volume, the liquid will become very thick. It should look like marshmallow fluff or very stiff meringue. As the marshmallow pulls away from the sides of the bowl, you’ll see the side becoming clean. What is the magic happening? Once it’s thick and marshmallowy, stir in your vanilla extract (and any other flavorings). Mix for another 30 seconds to incorporate.

Step 7: Bake

How do I pour the marshmallow mixture into my prepared pan before it sets? Use a lightly greased offset spatula or silicone to spread it evenly into the corners. Is it safe to use cooking spray on a spatula? You want a nice, even layer.

Step 8: Cool & Glaze

What is the hardest part of waiting? If you like marshmallows, let them sit uncovered at room temperature for at least 4 hours. They need to set completely. Once they’re firm to the touch and no longer tacky on top, it’s time to get them out of the pan. Dust the top of the marshmallows generously with the powdered sugar and cornstarch mixture. Place a large piece of parchment paper over the pan, and carefully flip the whole thing. If the marshmallow slab is clean, lift it off the pan. If you have a slab, dust all sides of the slab with the remaining powdered sugar/cornstarch mixture. This is your ‘dusting sugar’ and it prevents sticking.

Step 9: Slice & Serve

What’s the fun part about cutting? What are some of the best ways to make fun shapes with a sharp knife? I usually go for classic squares. Cut them into your desired size, re-dusting your knife or shears as needed to prevent sticking. You’ll find they are so soft and pillowy. What are some of the best homemade marshmallows?

What is the best way to serve it?

How do you make homemade marshmallows? For a cozy breakfast, imagine them toasted lightly and placed topped with warm oatmeal or stirred. How do you make hot chocolate? Is it a good idea to serve these skewers with fresh berries for brunch? Dollop of whipped cream. As a dessert, they are absolute perfection. Can you toast them under the broiler? ) and serve them with a scoop of vanilla bean ice cream or alongside shaved almonds. What is my favorite way to use them for s’mores? What are some of the best s’mores you have ever had? What are some great after-dinner sweets to serve with chamomile tea? I’ve also discovered that they’re fantastic chopped up and folded into cookie dough before baking, but I can’t eat them. What are trifles? What are some interesting pairings to try?

How do I make homemade marshmallows?

What are some tricks that really make a difference when making marshmallows? I want to share these with you because I know you’ll love them as much as I do. If you’re using zucchini (and if you haven’t tried my Zucchini Bread Muffins, you should try this recipe) for the zucchini prep, eat it. ), make sure you squeeze out as much moisture as possible. What is the key to a tender crumb? What is the mixing advice for marshmallows? Don’t overmix vanilla, just a quick mix to incorporate. The main thing is the sugar syrup; you really need to hit that 240°F mark. Use a candy thermometer! If your syrup isn’t hot enough, you’ll get a soupy mess, and if it’s too hot, they can get bitchy. I learned this the hard way! For swirl customization, if you ever decide to add a swirl (like raspberry puree or chocolate), you can add swirls to your recipe. If the marshmallow is whipped, pour it in and then use a spoon to pour into the pan. How do you gently swirl a skewer? Don’t over-swirl, or you’ll lose definition. If you’re out of light corn syrup, you can try substituting it with a different flavor. What is the taste of golden syrup? What are some of the best baking tips for a pan that doesn’t bake? For glaze variations, while this recipe is for classic vanilla, you can absolutely add other flavor. Is it possible to add a bit of lemon zest to vanilla extract? Just make sure they are liquid extracts and add them at the same time as the vanilla. What is the best way to avoid dusting sugar?

What are the Storing and Reheating Tips?

How do you store marshmallows? To keep in mind to maintain their amazing texture. At room temperature, they’ll stay fresh for about 2-3 weeks, provided they are kept in an airtight container. How can I clean a container and thoroughly coated in dusting sugar? If you store your eggs in a cool, dry place, make sure there’s no excess humidity. If you plan to store them for longer, the refrigerator is a good option, though they can sometimes get wet. Keep them in an airtight container for up to a month. When you take them out of the fridge, let them come to room temperature for about 30 minutes before using them. How do I regain my pillowy texture? For long-term storage, the freezer is your best bet. How do you wrap marshmallows individually in parchment paper? Airtight container. Can you keep them for up to 3 months? To thaw, simply transfer them from the freezer to the refrigerator overnight, and then let them sit for a few hours. At room temperature for a bit before eating. The glaze timing advice is mostly about waiting until they’re fully set before dusting and cutting. If you try to dust them while they’re still warm and wet, it’ll just turn into a gummy mess. Is patience the key to success?

What are the most frequently asked questions on

How can I make this gluten free?

Is this recipe gluten free? All of the ingredients are typically gluten-free, so you don’t need to make any special substitutions. If you have severe gluten sensitivities, double check your gelatin and corn syrup labels. Most brands are fine.

Do I need to peel zucchini?

In this marshmallow recipe, there’s no zucchini! If you were thinking of my Zucchini Bread Muffins, then yes, for that recipe, peeling is optional. Is there a smoother texture to my skin? What are some good pantry staples for marshmallows?

Can I make this as muffins?

Marshmallows aren’t really a batter that can be turned into muffins. They are a confection based on whipped sugar syrup and gelatin. Muffins are baked goods made from flour, eggs, and leavening agents. If you’re looking for a fluffy baked treat, I’d highly recommend my Chocolate Chip Cookies.Zucchini Bread Muffins or my Vanilla Bean Scones!

How can I adjust the sweetness level?

Adjusting sweetness in marshmallows is tricky because the sugar syrup is what gives them their structure. You can try reducing the granulated sugar slightly, but it might affect the texture. For a less sweet option, focus on adding flavor extracts that aren’t sugary, like a touch of mint or almond extract, or a tiny bit of pure fruit extract rather than relying on added sugar for flavor.

What can I use instead of the glaze?

There isn’t a glaze in this specific marshmallow recipe in the traditional sense. The “dusting” of powdered sugar and cornstarch is what prevents them from sticking together. You could, however, dip the bottoms of the finished marshmallows in melted chocolate or drizzle chocolate over the tops for an extra decadent treat. Just let the chocolate set before storing.

Final Thoughts

There you have it – my tried-and-true recipe for the most wonderful homemade marshmallows. I truly hope you give these a try. There’s something so deeply satisfying about creating these little puffs of air from scratch, and the taste and texture are miles beyond anything you can buy. They’re a little bit of magic in every bite, and they always feel like a special treat, even though they’re surprisingly simple to whip up. If you loved these, you might also enjoy my Chocolate Lava Cakes for another comforting dessert or my Homemade Caramels for another sweet project. Don’t be shy about sharing your marshmallow adventures in the comments below! I’d love to hear how yours turn out, and if you discover any new favorite ways to enjoy them. Happy marshmallow making!