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Homemade Marshmallows Recipe

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4 from 10 reviews

Learn how to make soft, fluffy homemade marshmallows with this simple recipe. Using basic ingredients like gelatin, sugar, and vanilla, these marshmallows are perfect for snacking, hot cocoa topping, or roasting.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

Marshmallow Base

  • 3/4 cup water (divided)
  • 3 envelopes unflavored gelatin (0.25 ounces each)
  • 2/3 cup light corn syrup
  • 2 cups white sugar
  • 1 tablespoon pure vanilla extract

Coating

  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar

Instructions

  1. Prepare the pan: Line a 9×9 inch baking dish with plastic wrap and spray it with non-stick cooking spray. Also spray another piece of plastic wrap to cover the top later and set both aside.
  2. Soak gelatin: Place 1/2 cup of the water in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and allow it to soak while preparing the syrup.
  3. Make sugar syrup: In a saucepan, combine the remaining 1/4 cup water with the corn syrup and white sugar. Heat over medium and bring to a hard boil. Boil the mixture steadily for 1 minute, ensuring all sugar dissolves completely.
  4. Whip marshmallow mixture: Carefully pour the hot sugar syrup into the gelatin mixture. Beat on high speed with the electric mixer for approximately 12 minutes, until the mixture becomes fluffy and forms stiff peaks. Then add the vanilla extract and mix until just combined.
  5. Pour and set: Pour the fluffy marshmallow mixture into the prepared baking dish. Use a greased spatula to smooth the top evenly. Cover the surface tightly with the sprayed plastic wrap, pressing lightly to seal.
  6. Rest and cut: Let the marshmallow rest at room temperature for at least 4 hours or overnight to firm up. In a shallow dish, combine cornstarch and confectioners’ sugar. Using oiled scissors or a kitchen knife, cut the marshmallow block into strips, then into 1-inch squares. Lightly coat each piece in the cornstarch mixture to prevent sticking.
  7. Store: Place the coated marshmallows in an airtight container. Store at room temperature for up to 2 weeks.

Notes

  • Make sure to use an electric mixer with a whisk attachment for best results to achieve the right fluffy texture.
  • Spraying the plastic wrap and cutting tools prevents sticking and makes handling easier.
  • Letting the marshmallows set overnight ensures they firm up properly before cutting.
  • Store marshmallows in an airtight container to maintain softness and freshness.
  • For variation, try adding different extracts or food colorings to customize flavor and appearance.

Find it online: https://cheftinaskitchen.com/homemade-marshmallows-recipe/