These are the best homemade marshmallows! If you’ve never tried a homemade marshmallow you’re missing out! They are melt-in-your-mouth delicious. My husband who has never been a fan of marshmallows actually enjoys these. I also have friends who don’t like store-bought marshmallows, but LOVE these! And kids….your kids will think you’re the coolest mom on the planet.
I really like that you can cut them as small or as large as you want. You can use oiled cookie cutters to make other fun shapes and give them away as a special gift.
In a lot of my other recipes I try to use unrefined sugar options. This is just one of those delicious treats that I go all in for. I know there are a lot of recipes for sugar free homemade marshmallows, but I just haven’t ventured in to those. So I’m going to share my go-to recipe.
It may seem like homemade marshmallows are an advanced recipe that you are intimidated by, but they’re really not. The best thing I have learned is we tend to over complicate things in our own mind, but just doing the steps is so much easier than what you overthought. I started making these years ago when I was branching out and learning how to bake with *gasp* yeast and candy thermometers. I was honestly TERRIFIED of yeast recipes and anything that called for a candy thermometer.
So, with that said….Just do it and you will be happy!! If and I say IF you somehow fail at this recipe that’s really okay because it’s not gold and you will still end up with marshmallow fluff. So don’t fret…you got this!
Things You’ll Need:
- Large Saucepan
- Stand Mixer (KitchenAid or Bosch Universal Plus)
- Candy Thermometer
- Gelatin (I use this beef gelatin)
- 2 cups granulated sugar
- Light Corn Syrup (I buy mine here)
- Vanilla Extract (or almond extract…I actually like to use both.)
- 9×13 pan (If you want thicker marshmallows use an 8×8)
Why would you even make homemade marshmallows?
To start they are so much better fresh. You can also control your ingredients. If you want a basic Karo corn syrup you can use that or you can use a high end organic corn syrup. Also, 99% of store bought marshmallows contain pork gelatin. So if you’re avoiding pork gelatin you are going to spend a pretty penny on a bag of marshmallows if you can even find them. I buy beef gelatin from Amazon or if I have an Azure Standard order in I will grab it from them.
How do I store homemade marshmallows?
Always store your marshmallows in an airtight container at room temperature. If they are stored in the fridge or freezer they will harden and thaw and melt. Don’t ruin these scrumptious squishy pillows!
What will the process look like?
Here are a few pictures to show you what your marshmallow mixture will look like as you go.
Best Homemade Marshmallows
- Large Saucepan
- Stand Mixer like a KitchenAid or Bosch Universal Plus
- Candy Thermometer
- 9×13 Pan use an 8×8 for thicker marshmallows
- Fine Mesh Sieve for getting excess dusting powder off
- Sharp Knife for cutting
- 2.5 tablespoons gelatin about 21 grams or 3 packets
- 1 cup cold water divided
- 2 cups sugar granulated
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract I use half vanilla and half almond extract
For Dusting Powder
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- In your stand mixer add 1/2 cup of water and vanilla extract and sprinkle in gelatin powder. This will bloom while you're working on your sugar mixture. Also, I use my whisk attachment for whipping marshmallows.
- In your large saucepan add the other 1/2 cup of water, sugar, corn syrup and salt. Over low heat stir until sugar is dissolved then increase to a medium heat and boil mixture until your candy thermometer reaches 240 degrees F.
- Remove from heat and slowly pour your sugar mixture into your gelatin bloom while your mixer is running on low. Turn speed up to high and whip until thick, white and almost tripled in volume. When strings start pulling from the sides it's ready.
- Pour the marshmallow mixture into your greased pan. Cover and let set for at least 4 hours or overnight.
- Now that your marshmallows are set up make your dusting powder to coat your marshmallows and to use while you're cutting them.
- Sprinkle a cutting board with the cornstarch powdered sugar mixture. I also find oiling my work surface helps the marshmallows not stick. If you need to run a thin knife or spatula around the edges to remove from the pan. Flip and slowly ease your marshmallow onto the cutting board.
- Sprinkle more of your dusting mixture on top and using an oiled knife cut into squares. Then roll each square in the dusting mixture and shake the excess off and store. I like to shake in an extra fine metal mesh sieve to get the most excess off.
- Store in an airtight container at room temperature. Enjoy in hot chocolate or just snacking.
Try these homemade marshmallows melted in my Fresh Milled Crepes with some nutella and strawberry jam!
This post contains affiliate links, which means I make a small commission at no extra cost to you.