Homemade Marshmallows
A batch of homemade marshmallows is perfect for hot chocolate, the best s’mores, or homemade treat bags for the holidays!
I first made homemade marshmallows more than seven years ago, but I’ve been making this new recipe for at least three years now; it is far and away my favorite and I realized I had yet to share it with you! If you’ve never treated yourself to homemade marshmallows, let me start off by saying yes, they are absolutely, positively, a million times better than any store-bought marshmallow you’ve tasted. The homemade version is fluffier, tastier and surprisingly not as cloyingly sweet…. AND they’re not very difficult to make, either!
While it’s easy (and traditional) to cut the marshmallows into squares, you could use cookie cutters to make marshmallows of any size and shape. You could also spread the marshmallow mixture into a half sheet pan so that they are shorter and cut “mini” marshmallows if you’d like. I’m also toying with the notion of dipping some of these in chocolate for an extra pop on the Christmas cookie trays. I’ve LOVED chocolate-dipped marshmallows every time I’ve had them from a candy shop, so I’m adding it to my list!
However you cut, package or serve the marshmallows, once you’re done, drop a couple in a piping hot cup of hot chocolate, kick back and enjoy! (And then make the best s’mores you’ve ever eaten!)
MY OTHER RECIPES
Four years ago: Eggnog Fudge
Five years ago: Homemade Peanut Brittle
Homemade Marshmallows
A batch of homemade marshmallows is perfect for hot chocolate, the best s’mores, or homemade treat bags for the holidays!
Ingredients:
- ⅔ cup powdered sugar
- ⅓ cup cornstarch
- 1 cup cold water, divided
- 2½ tablespoons unflavored gelatin (about 3 (0.25-ounce) packets)
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Directions:
- Line a 9×13-inch pan with foil, enough so that excess foil hangs over the sides of the pan. Spray with non-stick cooking spray; set aside.
- In a small bowl, whisk together the powdered sugar and cornstarch; set aside.
- Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes.
- Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan and add the salt. Place the pan over medium-high heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F, about 6 to 8 minutes.
- Turn the mixer on low speed and carefully pour the hot syrup mixture into the gelatin mixture, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla extract and mix until incorporated, about 15 seconds.
- Working quickly, scrape the mixture into the prepared pan using a spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. Sift 2 tablespoons of the powdered sugar mixture over the pan. Cover and let sit overnight at room temperature.
- The next day, turn the marshmallow slab out onto a cutting board and peel off the foil. Sift 2 tablespoons of the powdered sugar mixture over the slab. Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters to cut them out as well.
- Place the remaining powdered sugar mixture in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored at room temperature in an airtight container or bag for up to 2 weeks.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from The America’s Test Kitchen D.I.Y. Cookbook)
All images and text ©
Soft pillowy goodness 🙂
The English teacher in my just loves your description~! This is that project that I mean to get to every year and just don’t. But this year, I’m doing homemade cocoa gifts for my daughters teachers, aids, bus drivers, cafe workers, just found a good cocoa recipe but needed marshmallows and bam, this popped up. Feeling lucky today!
These are like eating clouds! I’ve been making them for several years and people are always sooooo impressed that I hate to tell them how easy they are to make. I add 1/2 teaspoon almond extract and a few drops red food coloring for pink almond clouds or 1/2 teaspoon peppermint extract for peppermint clouds! And YES! Dip them halfway in dark chocolate and sprinkle with crushed candy canes for a yummy treat! The possibilities are endless!
I can vouch for this recipe. Like Helen, I agree that peppermint adds a nice touch. You can make chocolate marshmallows, too. I’ve forgotten what recipe I used for chocolate.
Maybe BEB can refresh my memory?
Hi Joe, I’ve yet to make chocolate marshmallows, on my list!
I too have been making this recipe for quite a long time. Helen nailed it describing them as clouds. I do warn my gift recipient of roasting and hot sugar.
I have found mine to melt faster than toasting so be careful.
I also love them out of the freezer!
What’s not to love about this recipe? Looking forward to making these for holiday gifts!~Carolyn @ Cabot
Do you use the paddle or whisk attachment on your mixer?
Whisk, sorry that I did not clarify that!
I’ve always wanted to try homemade marshmallows but I figured they’d be tough to get right. I’m going to try this recipe!
I made them! It was easy and they came out great. Thanks!
These look awesome. But, everything on your site does. What got me to comment for the first time is the quantity. It’s so precise. And then there’s the word “about” in there. Made me literally laugh out loud. 🙂
These look amazing! I do have a question tho, if I wanted to make them vegan and Swop out the gelatin for something like agar-agar, would the recipe still work??
Hi Susan, Unfortunately I am not at all sure, I’ve never tried working with gelatin alternatives.
I think this is the year that I’m going to bite the bullet and make homemade marshmallows! I wonder–could I substitute the scrapings of a vanilla bean for some (or all) of the extract?
Hi Kerry, Yes, absolutely! And all those little flecks will be gorgeous!
OMG so delicious
Kisses from http://poshnessary.com ❤
I love homemade marshmallows. It’s been too long since I whipped up a batch. I always use and love Alton Brown’s recipe. Have you tried it?
Hi Laura, I haven’t, I’ll have to check it out and give it a try!
Hi there,
I’m just confirming the amount of gelatin. I’ve made marshmallows before and the recipe I have says to use 3 packages of gelatin. Yours is much more detailed so I want to use your recipe but was thrown by the small amount. Thx!
Elisa, I made these today and used 3 packets of gelatin. I measured them and each packet was a little less than a tablespoon. Also, Alton Brown’s recipe on Food Network calls for 3 packets of gelatin and has similar measurements for the rest of the recipe. Mine turned out fluffy and wonderful.
Thanks, Michelle! These are amazing!
Hi Elisa, Yes, it does come out to about 3 packets of gelatin, I should note that above. Sorry about that!
Homemade marshmallows far outshine those you buy in a store. They’re not only delicious, but they also look amazing! These marshmallows are dense and melt well when added to a cup of hot cocoa.
This is a very general question, but it comes up in this recipe! Something I’ve never understood…
When a recipe says “line a pan with foil/parchment to leave enough for an overhang,” does that mean on all four sides…? Or just the long sides? Or the short sides?
Similarly, when a recipe ONLY says “line with foil/parchment” does it mean leave an overhang, just the bottom of the pan (like is seen with most cakes), or enough to cover the bottom and all four sides?
I need to get this figured out because it’s a conundrum I run into all the time!
Hi Lisa, If it’s a square pan or rectangle, and brownies or bars, I always line with overhang on the long sides so I can easily lift them out and slice them on a cutting board. If it’s a cake in a pan that size, then I just grease, since I normally don’t lift out cakes with frosting. For round cakes, I just fit rounds of parchment onto the bottom (not up the sides). I hope that helps!!