Desserts
Homemade Marshmallows Recipe (Fluffy, Easy, No Corn Syrup Option)
By Trevor Farias · Updated · 4 hours 35 minutes total · 36 large marshmallows (9x9-inch pan)
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In a nutshell
Homemade marshmallows are made by blooming unflavored gelatin in cold water, then pouring in a hot sugar and corn syrup mixture boiled to 240°F (soft-ball stage). Whip the mixture on high speed for 10 to 12 minutes until it is thick, white, tripled in volume and lukewarm, add vanilla, and spread it in a pan dusted with powdered sugar and cornstarch. Let set uncovered for at least 4 hours, then cut into squares and coat in more of the dusting mixture.
Once you have tasted a homemade marshmallow, it is hard to go back to the bag. They are softer and fluffier, with a clean vanilla flavor, and they melt into a creamy foam on top of hot chocolate instead of sitting there like a rubber cube. They also make one of the nicest homemade gifts there is.
They are much easier than they look. You boil sugar syrup, pour it over softened gelatin, and let a stand mixer whip it for about ten minutes while it turns from a clear syrup into a thick, glossy white cloud. Then you spread it in a pan and wait.
A candy thermometer is the one essential tool. The syrup needs to reach exactly 240°F, which gives marshmallows that hold their shape but stay tender.
Why this recipe works
- Blooming gelatin in cold water first lets it dissolve smoothly into the hot syrup without lumps.
- Cooking the syrup to 240°F gives the right sugar concentration for a marshmallow that is soft but holds its shape.
- Corn syrup prevents the sugar from crystallizing, so the texture stays smooth and springy.
- Whipping until the mixture is lukewarm and very thick traps enough air for a light, fluffy marshmallow.
- A 50/50 mix of powdered sugar and cornstarch coats the sticky surfaces without making them overly sweet.
Tips for working with sticky marshmallow
Marshmallow is extremely sticky, so prepare before you whip. Grease the pan, a spatula and a knife lightly with neutral oil, and dust the pan generously with the coating mixture. When spreading, a lightly oiled offset spatula or oiled fingertips work best. To cut, use an oiled chef's knife or a pizza cutter dusted with coating, and toss each cut edge in the coating right away.
Can I make marshmallows without corn syrup?
Yes. Replace the corn syrup with the same amount of golden syrup, honey or a simple invert sugar syrup. Honey gives a noticeable honey flavor and a slightly denser marshmallow, and it browns more quickly when toasted. Watch the thermometer closely, as honey syrups can foam up.
Ways to use homemade marshmallows
- Float on hot chocolate or coffee.
- Toast over a fire or under the broiler for s'mores.
- Dip halfway in melted chocolate and let set.
- Scatter over brownies or sweet potato casserole for the last few minutes of baking.
How to store marshmallows
- Store in an airtight container with a little extra coating at room temperature for up to 2 weeks. Separate layers with parchment.
- Do not refrigerate; humidity makes marshmallows sticky.
- Freeze in an airtight container for up to 3 months. Thaw at room temperature before opening the container.
Variations to try
- Pink strawberry marshmallows: fold in 1/3 cup (15 g) freeze-dried strawberry powder in the last minute of whipping.
- Peppermint: replace the vanilla with 1 teaspoon peppermint extract and swirl in a drop of red gel coloring.
- Chocolate: sift 1/4 cup cocoa into the coating and fold 2 tablespoons cocoa into the whipped marshmallow.
- Mini marshmallows: pipe thin ropes onto a coated sheet with a 1/2-inch tip, let set, and snip into pieces.
Frequently asked questions
- Why are my homemade marshmallows too sticky?
- They need more coating or more drying time, or the air was humid. Let the cut marshmallows sit uncovered for a few hours, then toss again in powdered sugar and cornstarch.
- Can I make marshmallows without a candy thermometer?
- It is possible using the soft-ball test: drop a little syrup into cold water, and it should form a soft ball that flattens when pressed. A thermometer is much more reliable.
- Can I make marshmallows with a hand mixer?
- Yes, but it takes 12 to 15 minutes of high-speed mixing and is hard work. A stand mixer is strongly recommended.
- Are homemade marshmallows vegetarian?
- No. Gelatin is made from animal collagen. Vegan marshmallows use agar or aquafaba and need a different recipe.
Recipe card
Homemade Marshmallows Recipe (Fluffy, Easy, No Corn Syrup Option)
Soft, fluffy homemade marshmallows made with gelatin, sugar syrup and vanilla. Far better than store-bought, they melt beautifully in hot chocolate and toast perfectly for s'mores. Includes a pink strawberry version.
By Trevor Farias · Updated
- Prep
- 25 minutes
- Cook
- 10 minutes
- Total
- 4 hours 35 minutes
- Makes
- 36 large marshmallows (9x9-inch pan)
Includes at least 4 hours to set
Ingredients
For the coating
For the marshmallows
Equipment
- Stand mixer with whisk attachment
- Medium heavy saucepan
- Candy thermometer
- 9x9-inch baking pan
- Offset spatula
- Chef's knife or pizza cutter
Instructions
Prepare the pan
Whisk the powdered sugar and cornstarch together. Lightly grease a 9x9-inch pan and dust generously with about 3 tablespoons of the coating, tapping to cover the bottom and sides. Grease a spatula and keep it nearby.
Bloom the gelatin
Pour 1/2 cup of the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and let it sit while you make the syrup.
Boil the syrup
In a medium saucepan, combine the remaining 1/2 cup water, sugar, corn syrup and salt. Stir over medium heat until the sugar dissolves, then stop stirring. Clip on a candy thermometer and boil until the syrup reaches 240°F (115°C), 7 to 10 minutes.
Tip: Make sure the thermometer tip is in the syrup but not touching the bottom of the pan.
Combine
Turn the mixer on low speed and carefully pour the hot syrup down the side of the bowl into the gelatin, avoiding the whisk.
Whip
Gradually increase the speed to high and whip for 10 to 12 minutes, until the mixture is very thick, bright white, has tripled in volume and the bowl feels just lukewarm. Add the vanilla in the last minute.
Spread and set
Working quickly, scrape the marshmallow into the prepared pan and smooth the top with the greased spatula. Dust the top with more coating. Let stand uncovered at room temperature for at least 4 hours, or overnight.
Cut and coat
Loosen the edges with an oiled knife and turn the slab out onto a board dusted with coating. Cut into 1 1/2-inch squares with an oiled knife, and toss each marshmallow in the remaining coating, shaking off the excess.
Notes
- Cook the syrup to exactly 240°F.
- Whip until thick and lukewarm, at least 10 minutes.
- Oil everything that touches the marshmallow.
Nutrition (per serving, estimated)
| Calories | 65 |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 16 g |
| Fiber | 0 g |
| Sugar | 13 g |
| Protein | 0.5 g |
| Sodium | 20 mg |
| Cholesterol | 0 mg |
Serving size: 1 of 36. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/homemade-marshmallows
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