Homemade marshmallows are softer, fluffier, and free from additives! With just a few ingredients, you can make them in any flavor you like and they’re perfect for hot chocolate, s’mores, or simply snacking.
Published: November 26, 2024 by Pamela
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Making marshmallows at home is easier than you think! This fluffy, melt-in-your-mouth homemade marshmallow recipe tastes so much better than anything you can buy at the store. With just a few simple ingredients for marshmallows, you’ll whip up a batch that’s perfect for snacking, hot cocoa, or baking. This recipe uses gelatin, so if you’re looking for a vegan option, leave me a comment; I’ll work on posting one soon!
Understanding the Ingredients
- Knox Gelatine
Gelatine is the key ingredient that gives marshmallows their signature bouncy texture. It helps the mixture set into fluffy, airy squares. - Light Corn Syrup
Corn syrup prevents the sugar from crystallizing and adds a smooth texture to the marshmallow mixture. - Vanilla Extract
Vanilla adds a subtle yet classic flavor, making the marshmallows taste even better. You can experiment with other extracts like peppermint or almond for variations.
Common Questions I Get Asked:
- How long do homemade marshmallows last?
Store them in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as it can make them sticky. - Can I add flavors or colors?
Yes! Add a few drops of food coloring or flavored extracts like peppermint, lemon, or strawberry to customize your marshmallows. - What if I don’t have an 8″ pan?
You can use a similar-sized pan or even adjust the recipe for larger or smaller batches. A 9″ pan will give thinner marshmallows, while a smaller pan will make thicker ones.
Did You Know?
This recipe isn’t just for basic marshmallows, you can get creative and make fun shapes too!
In the first picture, I used the same method but swapped the knife for a snowflake cookie cutter. After coating the cutter with oil, I pressed it into the marshmallow to create perfect Christmas-themed shapes. To finish, I drizzled pink and blue melted chocolate over the marshmallows and sprinkled them with festive decorations.
In the second picture, I used a mini snowflake mold. Before starting, I prepped the mold by coating it lightly with oil. You’ll need to work faster for this method, so have your piping bag ready to quickly fill the molds. For an extra festive touch, I dyed the marshmallow mixture blue by adding a few drops of food coloring before whipping was complete.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Marshmallow Recipe
Ingredients
- 2 Packs Knox gelatine
- 1/3 Cup water
- 1 1/4 Cup granulated sugar
- 1/2 Cup light corn syrup
- 1/3 Cup water
- Pinch of salt
- 1/2 tsp vanilla
Instructions
- Combine powdered sugar and cornstarch. Coat your pan with vegetable shortening or oil, then sprinkle the powdered sugar mixture, including the sides.
- Start by blooming the gelatin by sprinkling two tablespoons of gelatin over the bowl of water. Let it sit for 5-10 minutes, you will know it's ready when it becomes jelly-like (a bit firm to the touch).
- While the gelatin is sitting, prepare the sugar mixture. Heat sugar, water, and corn syrup over medium heat until it starts boiling. Let it boil for 4-5 minutes.
- If you are using a candy thermometer, you will need to llow the sugar syrup to reach 240°F. In case you are not using a candy thermometer, you can test the sugar syrup by dropping a tiny bit in cod water. If the syrup turns into a sugar ball then it's ready, if it gets dissolved in the water then you need to keep on boiling.
- Now that the sugar syrup and the gelatin are ready, add the gelatin to the bowl. With the mixer on low, slowly pour the hot sugar syrup. When all the syrup is added, start to gradually increase the speed until you reach high speed on your mixer.
- Whip mixture for 9-10 minutes until stiff peaks form. Now, you need to work fast.
- Pour the mixture into the prepared pan, you can shake the pan a bit to have the mixture even. Dust with some of the powdered sugar mixture that is left and let it sit, at room temperature, for at least 2 hours.
- When the marshmallow has fully set, remove it from the pan and cut with an oiled knife, consider re-oiling between cuts to prevent any stickiness.
- When all the squares are cut, coat them in the remaining powdered sugar mixture and remove excess before serving or storing.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Tips To Make the Best Homemade Marshmallows
- Bloom the Gelatin Correctly
Use cool or room-temperature water for blooming the gelatin. It should fully absorb the water and become thick and jelly-like before you move on to the next step. - Achieve the Right Syrup Temperature
If you’re not using a thermometer, test carefully by dropping a bit of the syrup into cold water. It should form a soft ball that holds its shape but isn’t hard. Using a thermometer makes this step foolproof (240°F is ideal). - Work Quickly with the Syrup
Once the syrup reaches the right stage, act fast! Pour it into the gelatin while it’s still hot to ensure a smooth mixture and avoid lumps. - Use a Stand Mixer If Possible
Whipping the marshmallow mixture takes time (9-10 minutes) and requires consistent speed. A stand mixer is ideal for this, but a hand mixer works too—just be prepared for a workout! - Don’t Over-Whip the Mixture
Whip until the mixture forms stiff peaks and is fluffy, but stop before it starts to harden. Over-whipping can make the marshmallows difficult to pour into the pan.
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