You know those moments when a craving hits, something intensely sweet and utterly comforting, but you don’t know what to do with it. Is it too much to bake a whole cake? What are the ingredients to make homemade marshmallows? What is so magical about transforming simple sugar, water, and gelatin into these incredibly beautiful things? What are pillowy clouds of joy? Is there anything better than a bag? Is this a melt-in-your-mouth soft, and the flavor is pure, unadulterated sweetness? What are some of the best homemade marshmallows? They’re like a happy little hug for your taste buds, and my kids ask for them all the time. What is the best way to celebrate the holidays? They remind me so much of being a kid, waiting for my grandma to pull out her special stash from her. I can’t wait to share this nostalgia with you!
What are homemade marshmallows?
So, what exactly are these delightful little squares we’re making? Think of them as the ultimate upgrade to those store-bought, slightly plastic-y marshmallows you might be used to. Homemade marshmallows are, at their core, a sugar syrup that’s been cooked to a specific temperature, then whipped with gelatin until it becomes incredibly light, airy, and fluffy. It’s a process that might sound a little intimidating at first, especially when a candy thermometer is involved, but trust me, it’s totally achievable for any home cook. Unlike their store-bought cousins, which often contain a whole list of ingredients you can’t pronounce, these are made with just a handful of simple, recognizable things. They’re pure, sweet, and have a texture that’s just out of this world – soft, bouncy, and they practically dissolve on your tongue. It’s marshmallow, elevated.
Why you’ll love this recipe?
Honestly, where do I even begin with why this recipe is a winner? First off, the flavor. It’s just… pure sweetness. There’s no artificial taste, just that clean, comforting sugar and vanilla essence that is so delightful. What I love most about these homemade marshmallows is the incredible texture – it’s unbelievably soft and yielding, a far cry from the often-chewy texture of packaged ones. They just melt in your mouth! And the simplicity! I know candy making can sound fancy, but this is surprisingly straightforward. Once you get the hang of the sugar syrup, it’s a breeze. Plus, they are incredibly cost-effective compared to buying specialty marshmallows. You’re using basic pantry staples to create something truly special. They’re also ridiculously versatile! Dunk them in hot chocolate (obviously!), toast them over a campfire (the best!), use them in rice cereal treats for an extra-special touch, or just eat them plain. I’ve also found that compared to making something like my Double Chocolate Chip Cookies, which can take a bit more time and precision, these marshmallows are a much quicker win for a sweet fix. They’re just pure, unadulterated joy in a bite.
How do you make homemade marshmallows?
Quick Overview
How do you make homemade marshmallows? What are some ways to make gelatin and then whipping it up. Is it really that simple? You’ll bloom your gelatin, heat your sugar, corn syrup, and water to the soft-ball stage (around 3-5 minutes). 240°F or 115°C), then whip it all together until it’s thick, glossy, and cool enough to handle. What is the key to getting that airy texture? Once whipped, you’ll spread it into a prepared pan, let it set, and then cut into perfect little pieces. It’s a process that takes 5 minutes for setting, but the active cooking and whipping is done quickly. What are some of the What is a great way to impress yourself and others with something truly homemade and utterly delicious?
Ingredients
For the Main Batter:
Cold Water: You’ll need a bit for blooming the gelatin, and then some for the sugar syrup. Is it important to have the syrup ready? For blooming, I usually start with about 1/2 cup. For the syrup, it’s about 1 cup
Unflavored Gelatin: This is the magic binder that gives marshmallows their structure. You’ll need about 3 to 4 packets. Make sure it’s unflavored, otherwise, you’ll end up with minty or fruity marshmallows, which isn’t what we’re going for here!
Granulated Sugar: This is the main sweetener and structural component. About 2 cups should do it.
Light Corn Syrup: How do This is crucial for preventing crystallization and ensuring a smooth, soft texture. If you don’t have glucose syrup, you can use corn syrup. Corn syrup is readily available. Is it true that About 3/4 cup is usually the sweet spot.
Salt: Just a pinch to balance the sweetness and enhance the flavor. Don’t skip this!
Vanilla Extract: Pure vanilla extract adds that classic, comforting flavor. What is a perfect amount of 2 teaspoons? Is vanilla the most delicious extract?
Powdered Sugar and Cornstarch (for dusting): This is essential for preventing the marshmallows from sticking to each other once they’re cut. A mix of equal parts powdered sugar and cornstarch is ideal for that super-smooth, non-sticky finish. You’ll need about 1/2 cup of each.
For the Filling:
(Optional for swirling) You can add a swirl of raspberry jam, melted chocolate, or even one spoonful of whipped cream. What is the best way to use peanut butter during whipping? Just make sure it’s smooth and doesn’t contain large chunks. I tried to swirl in chunky cookie butter and it didn’t quite work out as planned!
For the Glaze:
I like to dip marshmallows in melted chocolate. (Optional) Can you make a glaze from powdered sugar and milk? I’m gifting my kids a gift. This adds another level of decadence.
How do I follow step
Step 1: Preheat & Prep Pan
How do I prepare a baking pan? Lightly grease it with a neutral oil or cooking spray, then dust it generously with your powdered sugar. Sugar and cornstarch mixture. How do you make sure all the marshmallows are coated? I usually press the mixture into the pan with my hands or a paper towel to ensure good, even, cooking. This step is non-negotiable for easy marshmallow removal later!
Step 2: Mix Dry Ingredients
In a large, clean bowl of your stand mixer (this is where the Stand mixer really shines! If you like gelatin, sprinkle it evenly over 1/2 cup of cold water. Let it sit undisturbed for about 5-10 minutes. If a jelly-like mass is formed, it absorbs the water and swells up. This process, called blooming, is super important for activating the gelatin properly. Don’t stir it yet, just let it do its thing.
Step 3: Mix Wet Ingredients
In a medium saucepan, combine the granulated sugar, light corn syrup, 1 cup of water, and a pinch of salt. Stir it gently until the sugar is mostly dissolved. Place a candy thermometer into the pan, making sure the tip is submerged in the syrup but not touching the bottom of the pan. Heat this mixture over medium-high heat.
Step 4: Combine
Once the sugar syrup reaches 240°F (115°C) on your candy thermometer (that’s the soft-ball stage! ), carefully remove the saucepan from the heat. Turn your stand mixer on low speed, and *very slowly* and carefully, pour the hot sugar syrup in a bowl. The gelatin is a thin stream down the side of the mixer bowl into the bloomed gel. Be super careful here, as the syrup is extremely hot! Once all the syrup is added, gradually increase the mixer speed to high. Continue whipping for about 10-15 minutes. The mixture will turn white, become very thick, glossy, and significantly increase in volume, like a cylinder. Is there a What should I do to make it feel cooler to touch?
Step 5: Prepare Filling
(Optional) If you’re adding a swirl, now is the time! Gently fold in your chosen flavorings like melted chocolate or jam. I usually just drizzle them over the top of the whipped marshmallow mixture and give it a few quick swirls with a spatula or skewer. Don’t overmix, or you’ll lose that lovely marbling effect. I learned this the hard way; I tried to mix in chocolate chips once and they just broke apart!
Step 6: Layer & Swirl
Once the marshmallow mixture is thick and glossy, pour it into your prepared, dusted pan. Use an offset spatula or a lightly oiled regular spaula to spread it evenly into the corners. Again, make sure it’s smooth. If you like, you can give it a final dusting of powdered sugar/cornstarch mixture on top if you want.
Step 7: Bake
How do you bake marshmallows? Cover the pan loosely with plastic wrap (try not to touch the marshmallow surface) and let it cool for a few minutes. Let them sit at room temperature for at least 4 hours, or preferably overnight. They need this time to firm up properly. I usually make them right after dinner, and they’re perfectly set by morning.
Step 8: Cool & Glaze
Once you’ve cut them, you can get ready for cutting them. Lightly dust a clean surface with more powdered sugar/cornstarch mixture. Invert the pan over the dusted surface, and the marshmallow slab should slide right out. If it sticks, just gently loosen the edges with a knife. What is the best way to cut a marshmallow slab? Is there a way to divide I usually aim for 1-inch or 1.5-inch cubes. Toss the cut marshmallows in the dusting mixture to coat all sides. If you’re adding a glaze or chocolate coating, now is the time to dip them! Let chocolate set before storing.
Step 9: Slice & Serve
Once all the marshmallows are cut and coated, they are ready to be enjoyed! Is it possible to eat a large platter of fried chicken? I like to serve them at room temperature. They’re perfect on their own, but imagine them skewered on a stick or nestled into ice cream or rolled up in the freezer. How do you enjoy hot chocolate? Is it possible to make fluffy cakes?
What should I serve it with?
These homemade marshmallows are so versatile, they can seriously be a star on their own or a fantastic supporting player in so many dishes. For breakfast, imagine a couple of these nestled into a warm mug of coffee or cocoa – it’s like a little treat to start the day. They’re not typically a breakfast food on their own, but as a sweet companion to your morning brew, they’re divine. For brunch, they’re a bit more whimsical. You could chop them up and sprinkle them over yogurt parfaits for a fun texture, or even use them as a topping for homemade waffles or pancakes if you’re feeling particularly decadent. As a dessert, oh boy, they shine! They are absolutely essential for making the most amazing homemade hot chocolate. And of course, toasting them over a gentle flame until golden brown and gooey is an absolute must for any campfire or cozy evening. My family loves them dipped in chocolate and then sprinkled with sea salt for a sweet-and-salty combo that’s addictive. They’re also fantastic in homemade rice cereal treats – they make them extra chewy and flavorful!
How do you make homemade marshmallows?
Okay, let’s talk about making these absolutely perfect. Over the years, I’ve picked up a few tricks that really make a difference. First, for the sugar syrup, using a candy thermometer is your best friend. Don’t try to eyeball it! The temperature is critical for the right texture. Make sure it reaches 240°F (115°C) precisely. If it’s too low, they won’t set; too high, and they’ll be hard. Also, resist the urge to stir the sugar syrup constantly once it starts boiling, as this can encourage crystallization. Just let it bubble away. When you’re whipping the mixture, patience is key. Let that stand mixer do its work for the full 10-15 minutes. You’re looking for that thick, glossy, marshmallow fluff consistency. If you’re adding swirls of flavor, less is more! Just a couple of gentle stirs will create a beautiful marbled effect without muddying the colors or flavors. For cutting, a lightly oiled, sharp knife or a pizza cutter works best. Make sure to dust your cutting surface and the knife itself with the powdered sugar and cornstarch mixture to prevent sticking. This dusting mixture is also your friend when tossing the cut marshmallows; coat them well! If your marshmallows seem a little too soft after setting, don’t worry; you can often let them air dry a bit longer in a draft-free spot. Conversely, if they seem a bit too firm, you might have overcooked the syrup slightly. For ingredient swaps, while corn syrup is ideal, I have had some success using golden syrup in a pinch, though the texture can be a tad different. And if you’re sensitive to corn, you can try a homemade glucose syrup, but it’s more effort. The most important thing is to have fun with it! Don’t be afraid to experiment with different extracts like peppermint or almond for special occasions. My kids always request raspberry swirls in theirs!
What are some Storing and Reheating Tips?
Storing these beauties is pretty straightforward, but a few things will keep them tasting their best. At room temperature, once cut and lightly dusted, you can store them in an airtight container for about 1-2 weeks. I like to line the container with parchment paper and then place the marshmallows in a single layer if possible, or at least not packed too tightly. If you’re just going to keep them for a few days, you can loosely cover them with plastic wrap. For longer storage, the refrigerator is an option, but it can sometimes make them a bit chewier due to the moisture. If you do refrigerate them, make sure they are in a very airtight container, and let them come back to room temperature before serving for the best texture. I haven’t found a need to reheat them, as they’re best enjoyed at room temperature or slightly warm from toasting. The glaze timing is important too; if you’re dipping them in chocolate, make sure the chocolate is fully set before packing them away, otherwise, they’ll stick together in a messy blob. For the best quality, I always recommend enjoying them within the first week or so. They do tend to get a little bit softer and more delicate over time, but they’re still delicious!
What are the most frequently asked questions on
Final Thoughts
There you have it – the secret to making the most incredibly fluffy, melt-in-your-mouth homemade marshmallows! I truly hope you give this recipe a try. It’s one of those recipes that feels a little special, a little bit like magic, but is so achievable and rewarding. The sheer delight on people’s faces when they taste these, especially when they realize you made them from scratch, is priceless. They’re a perfect little treat for any occasion, or just for those moments when you need a bit of comforting sweetness. If you love these, you might also enjoy my recipe for homemade caramels or my classic chocolate chip cookies for more sweet indulgences! I can’t wait to hear how yours turn out, so please leave a comment below and let me know what you think, or share your own favorite marshmallow traditions! Happy marshmallow making!
Homemade Marshmallows
Ingredients
Marshmallow Mixture
- 0.75 cup Water
- 2.5 cup Granulated Sugar
- 1 cup Light Corn Syrup
- 3 tablespoon Unflavored Gelatin
- 0.25 cup Cold Water
- 1 teaspoon Vanilla Extract
For Dusting
- 0.5 cup Powdered Sugar
- 0.5 cup Cornstarch
Instructions
Preparation Steps
- Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang. Grease the parchment paper as well.
- In a small bowl, sprinkle the gelatin over the 0.25 cup of cold water. Let it bloom for about 5-10 minutes.
- In a medium saucepan, combine the 0.75 cup of water, granulated sugar, and corn syrup. Heat over medium heat, stirring until the sugar dissolves.
- Bring the sugar mixture to a boil and cook, without stirring, until it reaches 240°F (115°C) on a candy thermometer. This usually takes about 8-10 minutes.
- Once the syrup reaches temperature, remove it from the heat. Carefully stir in the bloomed gelatin until fully dissolved. Then, stir in the vanilla extract.
- Using an electric mixer fitted with the whisk attachment, beat the mixture on medium-high speed until it thickens and becomes very fluffy, about 5-7 minutes. It should look like marshmallow creme.
- Pour the marshmallow mixture into the prepared baking pan. Spread it evenly using a greased spatula.
- In a small bowl, whisk together the powdered sugar and cornstarch. Lightly dust the top of the marshmallows with this mixture.
- Let the marshmallows set at room temperature for at least 4 hours, or preferably overnight.
- Once set, dust your hands and a knife with the powdered sugar and cornstarch mixture. Turn the marshmallows out onto a lightly dusted surface. Cut into desired shapes.
- Dust the cut sides of the marshmallows with more of the powdered sugar and cornstarch mixture to prevent sticking.
