Homemade Marshmallows

Homemade marshmallows are pillowy, sweet clouds that melt on the tongue. These fresh marshmallows have a tender, springy texture and a clean vanilla aroma that fills the kitchen as you whip the mixture. The exterior is lightly dusted with a delicate confectioners sugar and cornstarch coating, so each bite is soft without being sticky. They taste bright and sweet, with a mellow vanilla finish and a pleasant chew from the corn syrup and gelatin. This recipe is ideal for special treats, gifting in decorative boxes, topping hot cocoa on chilly nights, or using in homemade s’mores. If you enjoy baking fun snack bites, this process is a satisfying, hands-on project that rewards you with luxurious marshmallows and pairs well with other homemade confections like homemade churro bites with Nutella.

Ingredients

1/3 cup (40g) confectioners’ sugar, for dusting and preventing stickiness. This blends with cornstarch to coat the pan and the marshmallows.
3 Tablespoons (24g) cornstarch, used with confectioners’ sugar to keep marshmallows from sticking to surfaces and your hands.
3/4 ounce (21g) unflavored gelatin, which provides the structure and springy texture. This is equal to three standard 1/4-ounce packets.
1 cup (240ml) cold water, divided. Half is used to bloom the gelatin, half to make the sugar syrup.
1 cup (325g) light corn syrup, which keeps the marshmallows chewy and prevents sugar crystallization.
1 and 1/2 cups (300g) granulated sugar, the primary sweetener that becomes a smooth syrup.
1/4 teaspoon salt, to balance the sweetness and enhance flavor.
1 Tablespoon pure vanilla extract, added for classic marshmallow flavor.

For a simple pairing idea, these marshmallows are lovely alongside crunchy bites like homemade cheese crackers for a sweet and salty plate.

Step-by-step Instructions

Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Dust the pan evenly with a mixture of the confectioners’ sugar and cornstarch. Reserve the remaining mixture for coating later. Tip: use a fine sieve to dust the coating evenly.
Place the gelatin and 1/2 cup of the cold water in the bowl of a stand mixer. Let it sit to bloom. This softens the gelatin and ensures a smooth final texture.
In a medium saucepan, combine the remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir until dissolved, then let cook without stirring until it reaches 235 to 240 degrees F. Use a candy thermometer and watch closely near the end to avoid overshooting the temperature.
Remove from heat and let cool for 5 minutes. While the mixer runs on low, slowly pour the syrup into the bloomed gelatin. Pour carefully down the side of the bowl to avoid splashing.
Increase speed to high and whip until thick and glossy, adding the vanilla in the last minute. This may take several minutes, and the mixture should become noticeably voluminous and slightly stiff.
Pour into the prepared pan and smooth the top. Let sit uncovered for at least 6 hours until firm. Do not cover, so the surface sets evenly.
Dust a cutting board with the remaining sugar mixture, invert the marshmallows, and cut into squares. Coat edges if desired. A sharp knife or pizza cutter dusted with the sugar mixture will give the cleanest cuts.
Store in an airtight container at room temperature for up to 2 weeks. For ideas using your marshmallows, try them with a spread of homemade jam on cookies or toast.

Recipe Details

Prep Time: 20 minutes active, plus gelatin blooming time
Cook Time: 10 minutes for syrup, plus whipping time
Total Time: About 6 hours 30 minutes including setting time
Servings: Makes about 36 1-inch marshmallows
Calories: Approximately 75 calories per marshmallow, estimate based on total sugar content divided by yield

Tips, Storage & Variations

Practical tips: Use a reliable candy thermometer for accurate syrup temperature. If you do not have a stand mixer, a hand mixer can work but it will be more labor intensive. Dust your knife or cutter between cuts to prevent sticking.
Storage advice: Keep marshmallows in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as refrigeration can make them sticky. If you want to refresh slightly stale marshmallows, pop them in a 200 F oven for a few minutes, watching carefully.
Freezing: You can freeze marshmallows in a single layer on a baking sheet until firm, then transfer to an airtight freezer bag for up to 3 months. Thaw at room temperature in the sealed bag to prevent moisture condensation.
Flavor variations using only the ingredients listed: Increase the vanilla to 2 teaspoons for a more pronounced vanilla flavor, or reduce it slightly for a subtler result. Adjust whipping time slightly to create firmer or softer textures without changing any ingredients.
Pairings: These marshmallows are delicious in hot chocolate, on graham crackers, or used as a topping for desserts. For a savory contrast at gatherings, serve them alongside warm crackers or a creamy dip like homemade alfredo sauce for an unexpected sweet and savory combination.

FAQ

How long do homemade marshmallows last?
They keep well in an airtight container at room temperature for up to 2 weeks.
Can I make marshmallows without a candy thermometer?
It is possible, but a candy thermometer ensures accurate temperature and consistent results.
Why did my marshmallows turn out sticky?
Sticky marshmallows usually mean not enough dusting with the confectioners sugar and cornstarch mixture, or exposure to humidity.
Can I make these marshmallows without a stand mixer?
Yes, you can use a hand mixer, though it will take longer and require more effort to reach the right volume.
What does "blooming" the gelatin mean?
Blooming means letting gelatin sit in cold water so it absorbs the liquid and becomes soft, which helps it dissolve smoothly.

Conclusion

If you love fluffy, homemade confections, this Homemade Marshmallows recipe will become a favorite. The steps are straightforward, the flavor is classic, and the result is a batch of soft, vanilla-scented marshmallows perfect for gifting, enjoying with hot drinks, or using in desserts. For extra tips and troubleshooting, see this How To Make Homemade Marshmallows (Foolproof Guide) and this helpful tutorial from How to Make Homemade Marshmallows – Sally’s Baking Addiction. Try the recipe, share your results, and enjoy the cozy satisfaction of homemade sweets.