The taste of homemade marshmallows far surpasses store bought! This recipe uses a handful of common ingredients and is simple to prepare. Perfect for the holiday season, for hot cocoa or for s'mores!
Are you ready to make EASY homemade marshmallows?? With the holiday season quickly approaching (hello Canadian Thanksgiving!) and the cold weather settling in; it's the perfect time to make marshmallows. Who doesn't love a light and fluffy, melt-in-your mouth marshmallow?
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The idea of making homemade marshmallows was seriously intimidating to me for more years than I care to admit. I don't know why I get frightened about some recipes and not others. The recipes that intimidate me all seem to to revolve around candy-type recipes and boiling sugar. Do you remember my fear of making homemade caramel??
I finally kicked this fear to the curb this summer when I entered Ghiradelli and the FeedFeed's summer s'mores contest. My photo was a finalist and while I didn't win, it was such an honor to be nominated.
WHAT MAKES THIS RECIPE EASY?
- Six ingredients (one of them being water) are all you need for this recipe. Gelatin is the one ingredient you may not have in your pantry. Knox is the gelatin I remember from childhood, but Great Lakes Gelatin is another fabulous brand.
- No candy thermometer needed!
- 15 minutes of hands on time.
WHY DO YOU NEED TO BLOOM THE GELATIN?
Blooming the gelatin ensures you will have a smooth texture to the marshmallows. Adding water to the gelatin softens it and allows the gelatin to dissolve evenly in the sugar mixture. Without this step, the marshmallows can have unappealing lumps of gelatin in them.
HOW DO YOU MAKE EASY HOMEMADE MARSHMALLOWS?
Start by putting ¼ cup of cold water into a small bowl. Add the gelatin and stir it all together. Let it sit about 5-10 minutes so the gelatin can "bloom."
Next, prepare the 9x9 baking pan by lining it with parchment paper and lightly spraying it with cooking spray. Set it aside.
Then add the granulated sugar and water to a large saucepan. Heat over low until the sugar is fully dissolved. Add the bloomed gelatin and stir until fully melted into the sugar water mixture. STOP STIRRING AT THIS POINT.
Increase the temperature and bring the mixture to a low boil for 15 minutes. In my opinion, this is the trickiest part of the recipe. Stay with the mixture at the stove because you don't want the mixture to boil over. I find I have to slightly adjust the temperature up and down over the 15 minutes to maintain a low, but steady boil.
When the 15 minutes are up, pour the hot sugar and gelatin mixture into the bowl of your stand mixer. Attach the whisk and whip at a medium speed (4 or 6 on a KitchenAid mixer) for two minutes. Use caution as the mixture is extremely hot and and will be steaming when you start whipping it.
After 2 minutes, add the vanilla extract and turn the mixer up to high (8 or 10 on a KitchenAid). Whip the mixture until very thick and white. The mixture will also at least double in volume. This takes about 8-10 minutes.
The first photo shows the mixture 5 minutes into whipping. The second photo shows the finished marshmallow mixture after 10 minutes of whipping.
Finally, pour the whipped marshmallow mixture into the prepared pan and smooth out using a spatula sprayed with cooking spray. The mixture is quite sticky and will start setting up so work quickly.
Allow the marshmallows to set up for a minimum of 2 hours. The marshmallows will be tacky to the touch.
HOW DO YOU CUT HOMEMADE MARSHMALLOWS?
Mix the powdered sugar and cornstarch and lightly dust the top of the pan. Use the parchment paper to pull the marshmallows out of the pan and place on a cutting board dusted generously with powdered sugar and cornstarch. Using a sharp knife (you can lightly spray the knife with cooking spray), cut the marshmallows into the desired size. Continue to dust with the powdered sugar and cornstarch mixture to help decrease the stickiness.
HOW DO YOU STORE HOMEMADE MARSHMALLOWS?
Once the marshmallows are cut and tossed with the powdered sugar and cornstarch mixture they can be stored in an airtight container or zip-top bag at room temperature.
HOW LONG DO HOMEMADE MARSHMALLOWS LAST?
Homemade marshmallows last up to 2-3 weeks at room temperature. They do tend to dry out and get a little crunchy on the edges over time. Good luck getting them to last that long!
Recipe shared with Full Plate Thursday, Meal Plan Monday and Weekend Potluck
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Easy Homemade Marshmallows
The taste of homemade marshmallows far surpasses store bought! This recipe uses a handful of common ingredients and is simple to prepare. Perfect for the holiday season, hot cocoa or for s'mores!
Ingredients
- 5 teaspoons unflavored gelatin powder
- ¼ cup cold water
- 2 cups granulated sugar
- 1 cup water
- 2 teaspoons pure vanilla extract
- ¼ cup powdered sugar
- 2 Tablespoons cornstarch
Instructions
- Pour gelatin into ¼ cup of cold water and stir together. Set aside and allow to “bloom," about 10 minutes. If using Knox pouches, use 2.
- Line a 9x9 inch baking pan with parchment paper and lightly spray with cooking spray. Set aside.
- In a large saucepan, dissolve granulated sugar in water over low heat. The mixture may start to come to a low bowl. Add the bloomed gelatin and stir until dissolved. STOP STIRRING AT THIS POINT. Increase the temperature to medium and bring the mixture to a low boil. Boil for 15 minutes without stirring. Don’t walk away as the mixture can boil up easily, adjust the temperature as needed to keep the mixture at a low, but steady boil.
- When the 15 minutes have elapsed, remove the mixture from the heat and pour into a stand mixer bowl. The mixture is extremely hot and will be steaming. Whip with the whisk attachment at medium speed (4 or 6 on a KitchenAid Mixer) for 2 minutes. Then add the vanilla and turn up to high (8 or 10 on a KitchenAid) and whip until very thick and white. The mixture will also at least double in volume. This takes about 10 minutes.
- Pour the whipped marshmallow mixture into the prepared pan and smooth out using a spatula sprayed with cooking spray. The mixture is quite sticky and will start setting up so work quickly.
- Allow marshmallows to set up for a minimum of 2 hours. The marshmallows will be tacky to the touch. Mix the powdered sugar and cornstarch and lightly dust the top of the pan. Use the parchment paper to pull the marshmallows out of the pan and place on a cutting board dusted generously with powdered sugar and cornstarch. Using a sharp knife (you can lightly spray the knife with cooking spray), cut the marshmallows into the desired size. Continue to dust with the powdered sugar and cornstarch mixture to help decrease the stickiness.
Notes
Store the finished marshmallows in an airtight container or zip top bag at room temperature for up to 2 weeks. The marshmallows tend to dry out and get a little crunchy with time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Heavy-bottomed medium saucepan
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PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
-
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 0g
The nutrition information is an estimate and may not be entirely accurate.
Suzi
These sound yummy! Can't wait to try them😊
Tasia
I know you are going to love how delicious and easy they are!
Leanne
These look so soft and pillowy Tasia! So perfect for hot chocolate season. I've never tried making my own marshmallows but with your recipe and steps I may have to give it a try this winter!
Tasia
Thank you Leanne! You will love how easy this recipe is and the fact that you know exactly what is in your soft and pillowy marshmallows!
Thea
Hey!!! I’ve made this recipie so so many times and it’s always turned out right. But these past couple of times. The marshmallow fluff seems perfect, fluffy and delicious, but after the 2 hours, it hardens and gets crumbly and not tacky. I haven’t been doing anything different and I’m so confused.
Tasia
Hi Thea, I'm so happy to hear this recipe has worked well for you. Making homemade candies can be so frustrating sometimes and I'm sorry it's been giving you trouble lately. It is always hard for me to troubleshoot from afar, but here are some thoughts. Did you change the pan you are using? I do find stainless steel pans tend to heat more quickly and can lend to an over cooked mixture, which will lead to a harder final product. Whipping them too long can also lead to the same results. I know the last batch I made I cooked at too high a temperature and mine were more crumbly too. The humidity of your kitchen could also create a difference in the final marshmallows. Crossing my fingers for you for the next time!
Katherine | Love In My Oven
We love homemade marshmallows!!! Such a fun treat for the kids and they taste SO much better than the store-bought ones! These look fantastic Tasia! I bet your girls gobbled them up!
Tasia
They are just the best! Thank you Katherine!
Kim
Who knew making marshmallows could be so easy?! I love your process shots, they're so helpful. Keep the great recipes coming, Tasia!
Tasia
Thank you Kim, they are surprisingly easy! I'm happy the process shots are helpful.
Jenna Barnard
These look so creamy and fluffy! The perfect recipe!
Tasia
Thank you Jenna!
Stacy Roman
Hi, I'm visiting you from the full plate link party, I followed you on all forums, your site looks great. I would love for you to follow me back. These marshmallows look so good. I will be trying them for sure.https://WeDishItUp.com
Tasia
Thank you Stacy! I hope you love them! I'll be sure to look you up. 😊
Nathan
Hi Tasia, these look great and I am going to make them today! Just wondering, if we wanted to make these with flavours, would we need to exchange the water with a flavour of some sorts? Thanks!
Tasia
Thank you Nathan. I guess it depends on what type of flavoring you intend to use. If you are using another extract or a liquor like bourbon or rum, you could just substitute it for the vanilla extract. I have not tested this recipe with adding other types of flavorings. Happy marshmallow making, let me know what flavor you end up with!
Nathan
Thank you! I made a few different flavours and used the flavour liquid in place of the Vanilla. We did make one using the Vanilla and adding another flavour but they ended up too wet. You definitely need to exchange the liquid for the same amount you use for flavour.
We ended up making banana,orange, mint and unicorn. We used a liquid flavour and powder for colour. We added the colour at the end but we put the flavour in at the 2 minute mark as you would the vanilla. Sensational. Thanks for this recipe - love it!
Tasia
Those flavors sound delicious Nathan! Thank you for coming back to tell me how it went; I'm glad you love the recipe! Now you have me wanting to experiment with more flavors!
Katy B.
If I wanted to use these to make rice crispy treats could I use the pre-set mixture? Or do these melt once set?
Tried to find dairy AND soy free marshmallows with no luck so guess I will try making them.
Thank you!
Tasia
Hi Katy! I've not tried making rice crispy treats with this recipe (but now you make me want to!). I would mix in the crispy rice cereal before the marshmallows set up. You'll need to work quickly and I would recommend greasing your spatula well (and maybe your hands too). Please let me know how it goes.
Kristin
I wonder if swapping the vanilla extract out with orange extract would work to make them orange flavored marshmallows.
Tasia
Hi Kristin, I think that substitute should work fine. I bet they will be delicious!
Kelley
I always thought homemade marshmallows would be complicated to make. I was so wrong! I've just made this recipe and they came out beautifully. Thank you for sharing this recipe!
Tasia
Thank you so much for returning to comment Kelley! I'm so happy to hear that you enjoyed this recipe!
Josie
So.. I tried this recipe, and it flopped! Mixed and mixed for over 10 minutes and nothing happened.. I followed the recipe exactly! Is it because I used a vegan gelatin?
Tasia
Oh no! I have not worked with vegan gelatin, but know most of them require extra steps in order to use them as a substitute. I would guess that is the culprit. I did a quick google search and found several vegan recipes, if that is what you need. Thank you for giving them a try and I'm sorry the substitute did not work out for you.
Debbie
Is it possible to have these set up a bit quicker by refrigerating them? I teach some young children cooking classes but my time with them is only about 2 hours. The oldest has asked to make homemade Graham crackers & marshmallows to make s’mores from scratch. Just wondering if this would work.
Tasia
Thank you for your question Debbie, I'm sorry I am just seeing this now. I would worry about refrigerating them; my fear is that they may get too hard and then get extra sticky when they come out. I love the idea of making homemade marshmallows the cooking class s'mores. 🙂
Tiffany
I tried making these and cannot get them to turn white and thick, I tried 3 times. Followed directions to a T! I want to make these work!
Tasia
Hi Tiffany, I'm sorry to hear this recipe is giving you trouble. It's always challenging to trouble shoot from afar, but I'm going to try. I'm wondering if your mixture temperature is off. This recipe is designed to not need a candy thermometer, but you may want to give that a try. Ideally the mixture should be around 240°F before whipping {although this can vary based off your altitude - I'm at sea level}.
Laura
These are delicious. I've made them twice and they were perfect both times! Very easy to follow directions.
Tasia
Hi Laura, I'm so happy to hear you love this recipe and find the instructions helpful! Thank you for coming back to leave a comment.
K
This is my second time making the recipe- and this time they did not hold up overnight. The texture is best described as spackling. They tasted amazing on day 1 both times. What could I be doing wrong?
Tasia
Hi K, I'm trying to imagine what you mean by spackling. Do you mean they have dried out? Is it just the outside or all the way through? Mine tend to get a little dry along the edges after a few days, but are still soft in the center. If they are dry all the way through, it makes me wonder if they were slightly over cooked or over beaten. I also keep wondering about where you live and if humidity could be playing any part.
Elena
Hi, I made marshmallows according to this recipe and well . . . it came out kind of hard and dense, and I wanted to know if there was any way you could make the marshmallow fluffier after you had already made them?
Tasia
Hi Elena, it sounds like the mixture might have gotten a little too hot, which resulted in a drier marshmallow. I haven't ever tried softening them, so I don't have personal experience. I know you can soften store bought marshmallows by placing them in a zip-top bag and placing in a bowl of warm water; you could try and see if that helps.