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 1/4 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 9×9 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!
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- 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
- 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.
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.
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- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Heavy-bottomed medium saucepan
- 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
Amount 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.
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