Homemade Marshmallows

Yield: ~48 small 1.5-inch cubes | Total Time: 35 minutes active prep + 4–6 hours setting time

Overview

Crafting your own marshmallows yields a fresh, chewy, and intensely flavored alternative to commercial versions, free from artificial additives. This recipe balances a smooth, pillowy texture with customizable flavors, perfect for s’mores, hot cocoa, or sweet treats.

Ingredients

All measurements are by volume (cups) and weight (grams) for precision.

• Gelatin Base:

• 3 envelopes (14 g) unflavored gelatin

• ½ cup (118 ml) cold water (to bloom gelatin)

• Syrup:

• 1½ cups (302 g) granulated sugar

• 1 cup (237 ml) light corn syrup

• ¼ teaspoon kosher salt

• ½ cup (118 ml) cold water (syrup preparation)

• Flavor & Finish:

• 1 tablespoon vanilla bean paste or vanilla extract (or substitute with peppermint extract for peppermint marshmallows)

• ½ cup (51 g) confectioners’ sugar (for dusting and coating)

Equipment

• Stand mixer with whisk attachment (or hand mixer with whisk)

• Candy thermometer (to monitor syrup temperature)

• 8×8-inch (20×20 cm) baking dish

• Parchment paper

• Powdered sugar sieve

• Pizza cutter or bench scraper (for cutting)

• Airtight container (for storage)

Step-by-Step Preparation

1. Prepare the Baking Dish

Lightly grease the 8×8-inch baking dish with neutral oil. Line the dish with parchment paper, ensuring it extends over the edges. Dust the parchment and the dish interior generously with confectioners’ sugar to prevent sticking. [Pro tip: Use pan spray to adhere the parchment to the dish, simplifying unmolding later.]

2. Bloom the Gelatin

In the bowl of a stand mixer (fitted with the whisk attachment), combine 3 envelopes (14 g) gelatin with ½ cup (118 ml) cold water. Let sit undisturbed for 5–10 minutes to “bloom” (gelatin absorbs water and swells), forming a thick, creamy base.

3. Cook the Sugar Syrup

In a medium saucepan, stir together 1½ cups (302 g) granulated sugar, 1 cup (237 ml) corn syrup, ¼ teaspoon salt, and ½ cup (118 ml) cold water until just combined. Cook over medium-high heat, swirling the pan occasionally to prevent sugar crystallization, until the mixture reaches 240°F (115°C) (soft-ball stage on a candy thermometer). This takes ~10 minutes. [Monitor closely to avoid overcooking; excess heat causes grainy marshmallows.]

4. Combine Syrup with Gelatin

With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Mix for 2–3 minutes until all gelatin is dissolved (no white clumps remain). Add 1 tablespoon vanilla bean paste or extract, mixing on low for 30 seconds to incorporate.

5. Whip the Marshmallow Batter

Increase the mixer speed to high and whip the batter for 8–10 minutes. The texture will transform from runny to thick, stiff, and opaque (like glossy meringue). Stop occasionally to scrape the sides of the bowl to ensure even mixing. [Pro tip: Start the mixer at low speed when pouring syrup to prevent splatters; gradually increase to high.]

6. Set the Marshmallow

Quickly pour the thickened batter into the prepared dish, spreading evenly with a greased spatula. Let sit uncovered at room temperature (70–75°F / 21–24°C) for 4 hours, or refrigerated for 2 hours, until firm to the touch. [Cooling too quickly in the fridge may result in a dense texture; room temperature is ideal for fluffiness.]

7. Unmold & Cut

Dust a clean work surface generously with confectioners’ sugar. Run a knife along the edges of the dish to loosen the marshmallow, then use fingertips to gently lift and transfer it to the sugared surface. [The marshmallow will be sticky; work quickly to avoid breaking.]

With a bench scraper or pizza cutter (dipped in powdered sugar to prevent sticking), cut the marshmallow into 1½-inch (3.8 cm) cubes. [For crisp edges, clean the blade with a dry paper towel between cuts.]

8. Coat & Store

Toss the marshmallow cubes in confectioners’ sugar to coat all sides, then transfer to an airtight container. Store at room temperature for up to 4 days, or refrigerate for up to 1 week. [For longer storage, freeze cubes in a single layer, then transfer to a sealed bag.]

Flavor Variations

• Peppermint Marshmallows: Replace vanilla with 2–10 g (½–2 tsp) peppermint extract; omit vanilla for a pure mint flavor.

• Dark Brown Sugar Marshmallows: Substitute ½ cup (151 g) granulated sugar with dark brown sugar for a caramel undertone.

• Honey/Maple Syrup Twist: Replace ½ cup (118 ml) corn syrup with honey or maple syrup for a richer, floral sweetness.

• Cocoa or Date Syrup: Add 2–3 tablespoons unsweetened cocoa powder or date syrup for depth (adjust vanilla to ½ tsp if using date syrup).

User Tips & Community Insights

• Pan Prep Hack: “Line the pan with parchment, then dust with powdered sugar and a spray of pan release to keep parchment in place. The sugar on the bottom saves time—no need to dust cut surfaces later.” —User 1

• Splatter Prevention: “Start the mixer at low speed when pouring hot syrup; gradually increase to high to avoid messy splatters. Add a splash of almond extract with less vanilla for a nutty twist.” —User 2

• Cutting Efficiency: “A bench scraper is far better than a knife for cutting: no sticky blade, and you get perfectly square edges every time. Clean the scraper with powdered sugar between cuts.” —User 5

• Freezing & S’mores: “These freeze beautifully! Toast one over a campfire for s’mores—they’re lighter than commercial marshmallows, and the toasty flavor pairs perfectly with dark chocolate.” —User 3

Enjoy these chewy, homemade marshmallows as a standalone treat, folded into hot chocolate, or as the star of s’mores!