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Homemade marshmallows are easier to make than you might think! They’re soft, fluffy, and taste so much better than anything you’ll find in a bag at the grocery store. All it takes is whipping a hot sugar syrup into pillowy clouds, dusting with powdered sugar, and letting them set before cutting into whatever shapes or sizes you like.
I love using them for Rice Krispie treats, floating on top of a mug of hot chocolate, and, of course, sandwiching between graham crackers and chocolate for s’mores.
Homemade Marshmallow Ingredients
- Gelatin Mass: For a stable marshmallow that will hold its shape, I use a simple gelatin mass made by mixing powdered gelatin with cold water.
- Glucose Syrup: Flavorless glucose syrup provides stability and a bouncy texture to the marshmallows. It also prevents crystallization for a smooth whipped sugar foam.
- Note: Swap evenly for light corn syrup.
- Granulated Sugar: A hot syrup made with sugar, glucose, and water makeup the base of marshmallows. Basically they’re just whipped and gelatin stabilized clouds of sugar.
- Vanilla: While plain marshmallows are fine, I add a good tablespoon of vanilla bean paste for more flavor and those aesthetic little black flecks.
- Powdered Sugar and Cornstarch: To keep the marshmallows from drying out and prevent the cut edges from sticking to everything, give them a light coating of powdered sugar and cornstarch. This little dusting keeps them soft and fluffy while making them much easier to handle.
How to Make Marshmallows
- Heat the granulated sugar, water, and glucose on the stovetop until it reaches 240°F (115°C).
- Place the set gelatin mass in the bowl of a stand mixer. Pour in the hot syrup and stir until the gelatin has dissolved.
- Slowly whip on medium speed using the whisk attachment until the mixture begins to thicken. Then increase to high and whip until tripled in volume and fluffy.
- Transfer the whipped marshmallow to a greased pan or frame. Use an 8×8-inch or 9×9-inch for thick marshmallows.
- Spread the marshmallow into the pan, pressing our any big air pockets and level. Dust the top with the sugar coating and let sit for at least 4 hours uncovered at room temp.
- Once the marshmallows have set, flip them upside down and dust the bottom lightly with the sugar mixture. Cut into squares and dust the sides.
Marshmallow Tips
- Use a stand mixer: Sorry but whipping hot sugar syrup is safer and easier in an electric stand mixer.
- Thermometer is a must! The sugar syrup needs to reach 240°F (115°C) to properly set the marshmallows for the perfect fluffy texture. If the temperature is too low, the marshmallows won’t set properly and will remain too soft and sticky. Too high, and they’ll turn out hard and overly chewy.
- Store at Room Temp: Don’t place your marshmallows in the fridge unless you want gooey sweaty sugar mush. Keep in them in an airtight container or plastic bag at room temperature for 2-3 weeks.
- Adjust the Flavor: Swirl in a few tablespoons of peanut butter as you level the whipped marshmallow in the pan. Or add a teaspoon of cinnamon and a little nutmeg for a holiday spiced marshallow.
How to Enjoy Homemade Marshmallows
- Eat them plain!
- Add them to a cup of rich French hot chocolate.
- Make s’mores with bakery style chocolate chip cookies.
- Use homemade marshmallows for brown butter Rice Krispie treats!
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Easy Homemade Marshmallows
Vanilla homemade marshmallows made by whipping a hot sugar syrup, letting it cool and tossing in a powdered sugar coating.
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Ingredients
Marshmallow Coating
- 60 grams (½ cup) powdered sugar
- 60 grams (½ cup) corn starch
Gelatin Mass
- 18 grams gelatin powder 200 bloom
- 90 grams/ml (0.38 cups) cool water
Marshmallows
- 400 grams (2 cups) granulated sugar
- 90 grams/ml (0.38 cups) water
- 170 grams (½ cup) glucose syrup or light corn syrup
- gelatin mass
- 1 Tbsp vanilla bean paste
Instructions
Marshmallow Coating
- In a large bowl sift and whisk together powdered sugar and cornstarch. Set aside.60 grams powdered sugar, 60 grams corn starch
Prepare Pan
- Lightly spray an 8×8-inch or 9×9-inch square baking pan with non-stick spray. Next, line the pan with parchment paper that hangs over all 4 sides but lays flat across the bottom of a pan. Lightly spray parchment paper with non-stick baking spray.
- I like to use an 8×8-inch metal square with no bottom. Cover a baking pan with a sheet of parchment paper. Spray the inside of the square and then parchment paper with a light coating of baking spray. Place the square on the parchment paper.
Gelatin Bloom
- In a small bowl or cup stir together the water and gelatin. Place in the fridge for about 10 minutes. The gelatin will absorb the water and turn into a jelly like consistency. Meanwhile make sugar syrup.18 grams gelatin powder 200 bloom, 90 grams/ml cool water
Sugar Syrup Mix
- Combine the sugar, water, and corn syrup in a medium saucepan on stovetop on medium heat. Once the sugar dissolves, give at a little stir.400 grams granulated sugar, 90 grams/ml water, 170 grams glucose syrup or light corn syrup
- Continue to heat the syrup until it reaches 240℉ (115℃) on an instant read thermometer.
- Immediately remove from the heat. Break up the gelatin mass into a couple pieces, add it to the hot mixture and stir until the gelatin has dissolved.gelatin mass
- Pout the liquid syrup into the bowl of a stand mixer. Using the whisk attachment on medium speed, whip until slightly thickened.
- Increase the speed to high and continue to whip for 10-12 minutes until tripled in size, thick and fluffy. During the last couple of minutes, mix in the vanilla bean paste.1 Tbsp vanilla bean paste
Make Marshmallows
- Transfer the whipped marshmallow into the prepared pan with rubber spatula and level.
- Sift an layer of the powdered sugar and cornstarch coating across the top.
- Let sit uncovered in a cool dry place for 4 hrs to set or even overnight.
- Lift the marshmallow square from the pan by grabbing the overhanging parchment paper. Or if using a metal square with no bottom, simply remove it.
- Flip the marshmallow out onto a cutting surface lightly dusted with powdered sugar/cornstarch mixture. Dust a sharp knife and cut into squares. Coat the sides of marshmallows with more sugar mixture.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
Question, if I don’t have sunflower butter and would rather not use peanut butter can I somehow make them plain? Thank you and hope you have a wonderful New Year
Hi Diane! Yes you can! Just add the vanilla after the hot syrup mixture in the final whipping stage. And skip the step where you swirl in the peanut butter 🙂 You will have vanilla marshmallows!