Homemade Marshmallows

For those of you who are also looking out their window at a beautiful white, snow covered world, you may enjoy trying this recipe. Being out in the snow, or simply being outside on a cold winter’s day begs for a mug of hot chocolate to warm me up. And, of course, you’ve gotta have some marshmallows to top it off! Last winter I discovered this recipe for homemade marshmallows that was just lovely. My husband, bless his heart, scoffed a bit at the idea of making marshmallows. Can’t you just buy a bag for like $1? Why yes, I can, but I have just enough inner Martha in me to want to try making my own. They were wonderful! Little pillows of white fluffy goodness. This recipe may sound intimidating, but I promise, it’s easy! I will also warn you that it makes quite a bit. So, if you have a bit of Martha-ishness in you as well and want to give them a whirl, here’s the recipe: (courtesy of

3 packages unflavored gelatin

1 cup ice cold water, divided

12 oz. granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 tsp. kosher salt

1 tsp. vanilla extract

1/4 cup confectioner’s sugar

1/4 cup cornstarch

Nonstick spray


Place the gelatin in a bowl of a stand mixer along with 1/2 of the water. Have whisk attachment standing by.

In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over med-high heat, cover and allow to cook for 3-4 min. Uncover, clip a candy thermometer to the side of the pan and allow to cook until the mixture reaches 240 degrees F, which takes 7-8 minutes. Remove immediately from heat once it reaches this temp.

Turn the mixer on low and slowly pour sugar syrup down the side of mixer bowl into the gelatin mixture. Once all syrup is added, increase mixer speed to high. Continue to whip until mixture is very thick, white, and lukewarm. This will take @12-15 minutes! Add vanilla during the last minute of whipping. While this is all whipping, prepare your pans as follows.

For regular marshmallows, combine 10X sugar ans cornstarch in a little bowl. Lightly spray a 9 x 13 pan. Add sugar and cornstarch mixture and move around to completely coat bottom and sides of pan. Pour extra mixture back into the bowl to use later.

When ready, pour the marshmallow mixture into the prepared pan, using a greased spatula. Dust the top with 10x mixture. Reserve rest for later. Allow marshmallows to sit uncovered for at LEAST 4 hours, or you can leave it out overnight. Turn marshmallows onto a cutting board and cut into squares with a pizza cutter that has been dusted with the 10x mixture. Once cut, lightly dust all sides of each marshmallow, using additional if necessary. Store in an airtight container for up to 3 weeks.

For extra pizazz:

*You can use cookie cutters to make them into shapes (they are fairly thick, so I would use one that does not have a lot of small details).

*I have also used leftover candy canes, crushed them, and rolled one side of the marshmallow into them.

*Instead of making large marshmallows, pour warm mixture into a piping bag, pipe out onto cookie sheets covered with parchment paper in strips. Allow the strips to sit out at least 4 hours, then cut into mini marshmallows with your pizza cutter.

*Put some marshmallows in a pretty treat bag or cookie tin, top with ribbon, and give as a little fun gift.

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