How To Make Homemade Marshmallows

Homemade Marshmallows are the perfect way to dress up rich Hot Chocolate during the winter months.

Package them up as gifts, or dip them in caramel and chocolate at the fondue bar!

Homemade Marshmallows are super easy to make as long as you have a stand mixer! The majority of the time this recipe requires is completely hands-off!

How To Make Marshmallows

1. Combine the gelatin and ½ water into the bowl of a stand mixer fitted with the whisk attachment and let sit.
2. Combine remaining 1/2 cup water with the sugar, corn syrup, and salt in a small saucepan. Place over Medium-High heat, cover and cook for 3 to 4 minutes.
3. Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240°F. Should take about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
4. Turn the mixer on low speed, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
5. Once you have added all the sugar syrup, turn speed to high and whip until the mixture becomes very thick and lukewarm, about 15 minutes. Add the vanilla during the last minute of whipping.
6. Combine confectioner’s sugar and corn starch together in a medium bowl.
7. Lightly spray a 9×13-inch baking pan with cooking spray and dust with the powdered sugar mixture.
8. Spread the marshmallow mixture out in the prepared pan so it’s relatively level. Sprinkle with more powdered sugar mixture. Let sit uncovered at room temperature for at least 4 hours, preferably overnight.
9. Once set, turn marshmallow out onto a cutting board and slice into 1-inch squares with a pizza cutter dusted in powdered sugar mixture.
10. Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed.

How Long Do Marshmallows Last?

They will last for up to 3 weeks when stored in an airtight container.

Can You Freeze Marshmallows?

Yes, you can! Once you’ve prepared them, place them in an airtight freezer-safe container and freeze for up to 3 months!

Marshmallows Are Allergy Friendly!

There isn’t any egg whites, dairy, or gluten in this marshmallow recipe which makes it allergy-friendly!

I loved how they melted and made a creamy topping on my hot cocoa, they were great on my sweet potatoes and delicious enough to just eat plain! These would make a great addition to a food gift basket or whip them up for a hot chocolate bar on Christmas Eve!

More Basic Kitchen Recipes

• Best Ever Peanut Butter Frosting
• How To Make Simple Syrup
• How To Candy Lemons
• Best Ever Vanilla Icing
• Homemade Vanilla Buttercream

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This post was originally published on December 3, 2017, photos and content were updated September 8, 2017.

Homemade Marshmallows

Homemade Marshmallows are the perfect way to dress up rich hot chocolate during the winter months. Package them up as gifts, or dip them in caramel and chocolate at the fondue bar!

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Print Pin Rate

Course: Dessert

Cuisine: Egyptian

Prep Time: 4 hours 15 minutes

Cook Time: 12 minutes

Total Time: 4 hours 27 minutes

Servings: 100 marshmallows

Calories: 26kcal

Author: Rebecca Hubbell

Ingredients

• 3 (.25 oz.) envelopes unflavored gelatin
• 1 cup ice cold water divided
• 1½ cups granulated sugar
• 1 cup light corn syrup
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ½ cup powdered sugar
• ½ cup corn starch
• nonstick spray

Instructions

• Combine the gelatin and ½ water into the bowl of a stand mixer and let sit.
• Combine remaining ½ cup water, sugar, corn syrup, and salt in a small saucepan. Place over Medium-High heat, cover and cook for 3 to 4 minutes.
• Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240°F. Should take about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
• Turn the mixer on low speed, while running, slowly pour sugar mixture down the side of the bowl into the gelatin mixture.
• Once you have added all the sugar syrup, turn speed to high and whip until the mixture becomes very thick and lukewarm, about 15 minutes. Add the vanilla during the last minute of whipping.
• Combine confectioner’s sugar and corn starch together in a medium bowl.
  
• Lightly spray a 9×13-inch baking pan with cooking spray and dust with the powdered sugar mixture.
• Spread marshmallow cream out in the pan so it’s relatively level. Sprinkle with more powdered sugar mixture. Let sit uncovered for at least 4 hours, preferably overnight.
• Once set, turn marshmallow out onto a cutting board and slice into 1-inch squares with a pizza cutter dusted in powdered sugar mixture.
• Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed.
• Store in an airtight container for up to 3 weeks!
  

Notes

• How To Freeze: Once you’ve prepared them, place them in an airtight freezer-safe container and freeze for up to 3 months!
• Recipe From Alton Brown.

Nutrition

Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

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