Have you ever made your own marshmallows? I don’t make a lot of my own candy – but marshmallows are the exception. The homemade version is so much better than anything you get in the stores.
They are the best in a mug of cocoa because they get so nice and melty and in the summer they’re awesome for roasting and s’mores.
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Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 12 oz. sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Nonstick spray
If you’ve never tried making your own marshmallows, you will be pleasantly surprised how soft and fluffy they are! These are not the marshmallows you get at the grocery store – and you’ll definitely tell the difference.
Directions
- In the bowl of a stand mixer, add the gelatin. Pour 1/2 cup of cold water over.
- Spray a 9×13″ pan with nonstick spray. In a small bowl, combine the powdered sugar and cornstarch. Dust the sprayed pan, making sure everything is covered. Tap excess into a bowl.
- In a small saucepan, mix together remaining water, 12 oz. sugar, corn syrup, and salt. Cover, and cook over medium-high heat for 4 minutes. Uncover, and place a candy thermometer into the pot. When the mixture reaches 240 degrees, remove from heat immediately.
- Using the whisk attachment on the stand mixer, slowly pour the cooked sugar mixture into the gelatin while mixing on low speed. When all added, increase the speed to high and beat for 12-15 minutes, until thick and lukewarm.
- During the last minute, add in the vanilla extract.
- Transfer the mixture to the prepared pan. Spread out evenly and dust the top with the reserved sugar and cornstarch mixture. Let sit uncovered for at least 4 hours.
- Turn out onto a cutting board and cut into cubes. Dust all sides with remaining powdered sugar and cornstarch.
Making marshmallows at home is easier than you think if you have two important tools – a stand mixer and a candy thermometer. They do most of the work for you here!
Ways to use homemade marshmallows
Besides just snacking, homemade marshmallows are great for roasting and s’mores in the summer and for adorning hot chocolate in the winter!
If you’d like to use them in a recipe, Confetti Pie, S’mores Pizza, Pistachio Ambrosia and S’mores Bars are all fun options. They also melt perfectly for rice krispie treats – Muddy Buddy Krispie Treats, Mint Chocolate Chip Krispie Treats, and PB Pretzel M&M Krispie Treats are some of my favorite variations!
Recipe
Homemade Marshmallows
Fluffy, DIY marshmallows are so soft and perfect for roasting!
Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 12 oz. sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Nonstick spray
Instructions
- In the bowl of a stand mixer, add the gelatin. Pour 1/2 cup of cold water over.
- Spray a 9×13″ pan with nonstick spray. In a small bowl, combine the powdered sugar and cornstarch. Dust the sprayed pan, making sure everything is covered. Tap excess into a bowl.
- In a small saucepan, mix together remaining water, 12 oz. sugar, corn syrup, and salt. Cover, and cook over medium-high heat for 4 minutes. Uncover, and place a candy thermometer into the pot. When the mixture reaches 240 degrees, remove from heat immediately.
- Using the whisk attachment on the stand mixer, slowly pour the cooked sugar mixture into the gelatin while mixing on low speed. When all added, increase the speed to high and beat for 12-15 minutes, until thick and lukewarm.
- During the last minute, add in the vanilla extract.
- Transfer the mixture to the prepared pan. Spread out evenly and dust the top with the reserved sugar and cornstarch mixture. Let sit uncovered for at least 4 hours.
- Turn out onto a cutting board and cut into cubes. Dust all sides with remaining powdered sugar and cornstarch.
Notes
Finished marshmallows can be stored in an airtight container for up to three weeks.
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