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
- Combine powdered sugar and cornstarch together in a medium bowl.
- Lightly spray a 9×13-inch baking pan with cooking spray and dust with the powdered sugar mixture. Dump the excess back into the bowl with the rest of the mixture.
- Combine the gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment and let sit.
- Combine the remaining ½ 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 until the edges begin to simmer.
- Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240°F. It should take about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove it from the heat.
- Turn the mixer on low speed; while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all the sugar syrup, increase the speed to high and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the vanilla (or another flavoring) and whip for 30 additional seconds.
- Quickly spread the marshmallow mixture out in the prepared pan with a greased rubber spatula, so it’s relatively level. Tap the pan on the counter a few times and sprinkle the top with a more powdered sugar mixture. Let sit uncovered at room temperature for at least 3 hours, preferably overnight.
- Once set, turn the marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
- Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed, then toss the marshmallows in a large colander to remove any excess powdered sugar mixture.
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!
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Homemade Marshmallows
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This post was originally published on December 3, 2017, photos and content were updated on September 8, 2017.
Homemade Marshmallows
Ingredients
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 3 (.25 oz.) envelopes unflavored gelatin
- 1 cup cold water divided
- 1⅔ cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract or other flavoring
- nonstick spray
Instructions
- Combine powdered sugar and cornstarch together in a medium bowl.
- Lightly spray a 9×13-inch baking pan with cooking spray and dust with half of the powdered sugar mixture, making sure to coat the bottom and sides of the pan fully. Transfer the excess coating back to the bowl with the half that wasn't used.
- In a medium saucepan, combine ½ cup water, sugar, corn syrup, and salt and cook covered over medium-high heat for 3 to 4 minutes until the edges of the mixture start to simmer. (DO NOT STIR)
- Uncover and clip a candy thermometer to the side of the pan a continue to cook until the temperature reaches 240°F, (DO NOT STIR), about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove the pan from heat.
- Stir the gelatin and ½ cup of water in the bowl of a stand mixer and let sit so the gelatin can bloom for about 5 minutes.
- Turn the stand mixer on low speed (stir setting); while running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.
- Once you have added all the sugar syrup, increase speed to high (10 speed) and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the vanilla and whip for 30 additional seconds.
- 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 it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
- Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed. Ten toss the marshmallows in a colander to remove any excess mixture.
- Store in an airtight container for up to 3 weeks!
Notes
- You can make jumbo marshmallows by preparing this recipe in an 8×8-inch pan instead of a 9×13-inch pan.
- How To Freeze: Once you’ve prepared them, place them in an airtight freezer-safe container and freeze for up to 3 months!
- Recipe adapted from Alton Brown.
Nutrition
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Comments & Reviews
Rebecca Hubbell says
We make a few of his recipes regularly, the man sure knows his stuff!
Trang says
Omg my husband is obsessed with Alton Brown as well! We saw his live show in LA a couple years ago, it was so much fun. I do actually use several of his recipes over the years, they are very good. I’ve had marshmallow on my mind for quite a while now, will definitely have to make them one of these days. 🙂
fickrj5@gmail.com says
Chocolate Chips!? That’s a genius addition! I am so glad you enjoyed them and I hope you make some wonderful memories with them!
DebbieLB @ Kids, Cows and Grass says
I love this recipe! So easy! I just made them with chocolate chips for a backyard cookout with the Youth Group. They should make amazing s’mores! Thanks a bunch!!