Home » Desserts » Homemade Marshmallows
by Rachel Conners on Feb 22, 2012 (updated Dec 12, 2023) 37 comments »
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Homemade marshmallows are easier than you think, and they are incomparably delicious! They’re the perfect addition to your hot cocoa or coffee and make a wonderful homemade gift. You’ll never want store-bought again!
Do homemade marshmallows seem intimidating? I remember before I made them, anything with a candy thermometer felt intimidating. But once I made homemade marshmallows…there was no turning back. They are incomparable to store-bought ones, which now seem so dry compared to the light, fluffy pillows that these are.
The prep isn’t too hard either! Once you’ve made homemade marshmallows, I bet you’ll be just like me: a convert for life, putting them in your hot chocolate and morning coffee every chance you can get and experimenting with all sorts of delicious flavors.
Marshmallows are also something I failed miserably at the first time I tried them…really, it was a complete disaster. Burning syrup ended up all over me and my kitchen, and threads of sticky marshmallow fluff were laced all over everything they touched. I tried again though, determined, and now marshmallows are one of my absolute favorite things to make. They’re not hard once you’ve done it once or twice, and everyone is wildly impressed by them.
And boy, do they make the best s’mores you’ve ever had. Toast em up, eat them plain, or make a Nutella, Peanut Butter, Marshmallow Sandwich on a panini press! (Not that I’ve ever done that…)
It’s a bit time consuming, but once you get a hang of making marshmallows, you’ll be doing it all the time!
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Homemade Marshmallows
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- Author: Rachel Conners
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 dozen 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 12 sheets or 3 tablespoons gelatin
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup water
- 2 teaspoons pure vanilla extract
- Pinch of salt
- ⅔cup confectioners’ sugar, sifted (plus more for dusting)
Instructions
- Grease an 9×13-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.
- Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water to cover by several inches, adding a few ice cubes to keep it cold. While they soak for about 10 minutes, move on to the rest of the recipe.
- Place the sugar, 1/2 cup corn syrup and 1/2 cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).
- Meanwhile, pour the remaining 1/2 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very soft–drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.
- Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes–the mixture should turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.
- Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Usually, they settle themselves pretty well and I don’t have to spread them much. Tap the pan on the counter a few time to get rid of air bubbles. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours or until firm.
- Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess.
- Store in an airtight container for up to 1 week.
Notes
This recipe calls for gelatin sheets, and I strongly recommend them for best results, but you can use unflavored powdered gelatin instead. I’ve used it quite a few times in this recipe!
Adapted from Baked: New Frontiers in Baking
originally published on Feb 22, 2012 (last updated Dec 12, 2023)
37 comments Leave a comment »
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37 comments on “Homemade Marshmallows”
Leave a comment »
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Declan and Erica — Reply
Great post! Don’t stress out too much though, things will always fall into place. The future is already unpredictable, so why worry about something that might not happen?
Best of luck this semester!
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Gloria — Reply
Usually the ratio is a package of Knox for four sheets which means you use three packages of gelatin for 12 sheets is that not quite a lot
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Kiran @ KiranTarun.com — Reply
What a beautiful and solemn post to honor Mike.
I think we worry too much because of the state of our economy. I know it might sound silly, but I am proud of you thinking about your future.
But like what the older and wise said, it will pan out eventually :)
Love marshmallows :)
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kyle bea — Reply
What cute fluffy squares ! Too adorable to eat
ratedkb.blogspot.com
See AlsoSlow Cooker Macaroni and Cheese -
Fussfreecooking — Reply
Who would have thought marshmallows are tricky to make when they looked all plain and simple? You’ve done a good job with the marshmallows. It sounds like the key to make a successful batch of marshmallow is never give up. :)
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Whitley79 — Reply
Love the post – and it most inspiring and he sounds like someone I would have liked to have known as well. Always good to hear these stories – to help us put perspective on our own lives Will certainly try the recipe. And not that I know one thing about you, but things do have a way of working themselves out and/or serving a purpose. One of the mysteries of life!
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Me — Reply
I need u to know how much I appreciated reading this tonight. I found you on pinterest n just expected to chk out your recipe. Instead, I found an inspiring story which beautifully reminded me of something I’ve known but forgotten and desperately need to apply in my life now… “Live in the Moment!” Thank you.
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Truth be told — Reply
Hi Rachael…. I’m sure God led me to your page because I don’t really care for marshmellows… but I was really taken in with your story and with the tribute about your friend’s dad. Thanks so much for sharing that…. I believe that everything happens for a reason and I know your friend was most likely following his heart and following God’s words in the Bible where we’re told to let go and let God… and yes, fear does stop us from reaching our potential so we need to pray daily for God’s guidance let Him direct our steps. I hope you feel settled in whatever state your life is in right now. I can see that you had posted this a while ago… but even so, I’m sure you have direction and I hope you don’t look back. The future holds all kinds of promises and Phil 4:13 tells us that “I can do ALL things through Christ (that’s the key) who strengthens me”……
Nice chatting with you :) -
Mamma Allergy ;) — Reply
I clicked for the marshmallow story, but what a great, inspiring story to lead off with…working on facing some of my fears….I don’t think making marshmallows is on the list, but I do have some doozies! Hey, my little guy has a corn allergy, so I clicked on the recipe hoping for a corn free alternative to the store bought marshmallows…do you have any wisdom as to what I could sub in for the corn syrup? All these substitutions are new to me :)
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Rachel Conners — Reply
Hi there! Thank you so much for stopping by! About the corn syrup allergy, no worries, it’s easily substituted with a bit more sugar and water. Here’s a guide to replace it:
http://www.tasteofhome.com/Cooking-Tips/Pantry-Pointers/Substitute-for-Corn-Syrup
Corn syrup does act as a stabilizer though, and helps the sugar to not burn, so just be a bit more aware and careful as you make the marshmallows because they don’t have the corn syrup to help stop the crystallization. Good luck, hope you enjoy them!! -
Sarah — Reply
We use a brown rice syrup in recipes that call for corn syrup!
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amy — Reply
Sounds good accept for the ground up animal powder it requires (gelatin) Mmmm, animal tendons. An alternative to this would make for a truly amazing recipe!
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TenderVittles — Reply
I’m not really sure what your point in posting this is. Most of us are aware that all marshmallows contain gelatin. Those of us who do not eat gelatin would not click on a post called “homemade marshmallows.” This was a really lovely post which does not need to be punctuated by your remark. BTW, I really admire your socially conscious lifestyle, I do. But those of us who are vegetarian or considering veganism don’t respond well to the elitist attitude. I’m really glad your diet and morals are working well for you, someday I hope they can work well for me too. But today, I’m going to enjoy some freaking marshmallows MMMM animal tendons INDEED.
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Jo — Reply
Amy,
Just for the record—- “Sounds good accept for” …….should be “Sounds good except for.” Just sayin’…..
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Sam Jacobs — Reply
when returning the gelatin to the bowl the 2nd time, do you dump out the remaining liquid before? or do the sheets soak it all up? it isn’t very clear to me… why would wring them out only to put them back into water?
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Rachel Conners — Reply
Hi Sam! After the ten minute period has passed, you want to take all of the water out of the bowl because you want to melt the gelatin without the water in the bowl. So yes, after the soaking the sheets (which is just to soften them up), you remove all the water from the bowl before returning them to the same bowl. I hope this helped! Let me know if you have any other questions.
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Basma Bianuni — Reply
Is there any problem replacing sheet gelatin with regular one as a substitude ? Thanks.
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Rachel Conners — Reply
Nope! I’ve done it with powdered gelatin a number of times. Just add enough water to the powdered to make it so that the powder is all absorbed, and melt as directed!
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giranimal — Reply
Ditto for me! Repinned your marshmallows on Pinterest and found this beautiful surprise attached. For some reason Mike’s exclamation point in the sky reminded me of the balloons we set loose at my mother’s memorial service. One of my favorite pics from that day is everyone’s faces turned upward to watch them, and our attached messages, float off to find her. Mom’s short time here was marred by a lot of heartache and misfortune, but she loved life all the same and very much tried to live in the now. RIP, Mike (and Mom!) and thanks so much to you for a first-try marshmallow story that reminded me of my own (so sticky and messy!) but gave me the nudge to try them again soon anyway. Move through and past the sticky messes in life! :)
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Willow — Reply
they look good. but no using Mallow? that is like the key ingredient to marshmallows! =/ I may try these… though i hateeee Jello. the thought of what Jello is made out of repels me >.>;; not a vegetarian but still, it repels me lol
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donna — Reply
You have what it takes to be a writer. I’m impressed. Thanks for the recipe, and whatever you wind up being in life, I believe you will be successful.
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jennifer — Reply
where do you buy gelatin sheets at? thanks!
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Rachel Conners — Reply
Hi Jennifer. They’re a bit hard to come by – I’ve only managed to find them in stores once in a gourmet grocery store near my house. However, they’re available on Amazon for fairly cheap. If you can’t locate them though, just use the powdered gelatin that’s much easier to find.
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Jo — Reply
Heartwarming story. And very well written. Plus, a great recipe for a great treat!
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Senette — Reply
Is there a way we can make the marshmallow without gelatin? We miss eating them.
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Senette — Reply
Is there a way to make the marshmallow without gelatin? We miss eating them!
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Rachel Conners — Reply
Hi Senette, I currently don’t have a method without gelatin but I know there are some vegan recipes out there that use alternative methods such as agar agar. I can’t vouch for them though, because I’ve never tried!
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Eternit — Reply
Fantastic post and I absolutely agree: Homemade marshmallows make you never want to bite into a bought one again!
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Vyvilyn — Reply
Talk about serendipity. I came here for a marshmallow recipe and found instead one of the most inspiring posts! Mike DeGruy is a real life hero.
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Hazel Lindsey — Reply
What an incredible post – so inspiring. Thanks for sharing. Really lovely looking marshmallows too, can’t wait to attempt them.
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