Homemade marshmallows are a delightful kitchen science project you can make in a small batch. With just a candy thermometer and a few pantry staples, you’ll get fluffy, vanilla-forward marshmallows that taste far better than most store-bought versions. This recipe yields eight large pieces, making it a great place to start if you’re new to working with gelatin.
What sets homemade marshmallows apart is their real vanilla flavor and pillowy texture. Store-bought marshmallows often use artificial flavoring or omit vanilla entirely to cut costs. Making them yourself lets you control the taste and texture, and the process is surprisingly rewarding.
Ingredients
- 3/4 cup granulated sugar — use regular granulated sugar for proper texture.
- 1/3 cup light (clear) corn syrup — helps prevent crystallization and gives the marshmallows structure.
- Pinch of salt — balances the sweetness.
- 6 tablespoons cool water — divided: 3 tablespoons for the sugar syrup and 3 tablespoons to bloom the gelatin.
- 2 1/2 teaspoons unflavored gelatin powder — do not substitute; gelatin is essential to set the marshmallows.
- 1/2 teaspoon vanilla extract — or scrape half a vanilla bean for extra depth.
- 3/4 cup powdered sugar — for dusting cut marshmallows so they don’t stick.
To make the sugar syrup: in a deep saucepan combine the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Place over high heat and bring to a boil without stirring. Attach a candy thermometer to the pan and cook until the syrup reaches 238°F (soft-ball stage).
While the syrup heats, bloom the gelatin: place the remaining 3 tablespoons of cool water in a large bowl and sprinkle the gelatin over the surface. Let it sit for a few minutes without stirring until the gelatin absorbs the water and softens.
When the syrup reaches 238°F, remove the pan from heat. Immediately and slowly stream the hot syrup into the bloomed gelatin while continuously beating with a hand mixer. Pour slowly to avoid splashing the syrup on the bowl edges, which will harden on contact. Take your time and keep the mixture moving.
Continue beating for about 10 minutes. The mixture will lighten in color and grow fluffy as air is incorporated.
After beating, fold in the vanilla extract until evenly combined.
Transfer the fluffy mixture into a 9 x 5-inch loaf pan lined with parchment and well-greased with cooking spray, butter, or neutral oil. Smooth the top and let it set, uncovered, for at least three hours at room temperature.
To finish, scatter powdered sugar on your work surface. Turn the set marshmallow slab out onto the sugared surface and use a knife dusted with powdered sugar to slice into pieces, re-dusting the knife between cuts. Roll each cut edge in powdered sugar so the marshmallows don’t stick together.
How to Store Homemade Marshmallows
Store marshmallows in an airtight container at room temperature. They keep best for 2–3 days. If you prefer a slightly firmer, store-bought-style exterior, leave the lid off for a day so a thin skin forms, then seal the container afterward.
Homemade marshmallows are softer and airier than commercial varieties and will melt more quickly in hot drinks. Expect a tender, cloud-like texture that’s closer to a Peep than a firm store marshmallow — perfect for hot cocoa and snacking.
Homemade Marshmallows
Make a small batch of homemade marshmallows!
10 minutes
10 minutes
3 hours
3 hours 20 minutes
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Line an 8 or 9-inch loaf pan with parchment paper and spray with nonstick spray.
- In a medium saucepan, combine granulated sugar, corn syrup, salt, and 3 tablespoons water. Bring to a boil without stirring and cook to 238°F on a candy thermometer.
- Meanwhile, add the remaining 3 tablespoons water to a large bowl and sprinkle the gelatin over the top. Let it bloom for a few minutes.
- When the syrup reaches 238°F, slowly stream it into the bloomed gelatin while beating constantly with a hand mixer. Avoid splashing syrup on the bowl edges.
- Beat the mixture for a full 10 minutes until light and fluffy.
- Stir in the vanilla extract until combined.
- Spread the mixture into the prepared loaf pan and smooth the top.
- Let the marshmallows set, uncovered, for at least 3 hours.
- To cut, dust a work surface with powdered sugar, turn out the marshmallows, and slice, re-dusting the knife between cuts. Roll edges in powdered sugar.
- Store in an airtight container at room temperature for 2–3 days.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 216Total Fat: 0gUnsaturated Fat: 0gSodium: 9mgCarbohydrates: 54gSugar: 54gProtein: 1g