Once you make homemade marshmallows, there's no turning back. These are fabulous, vanilla-flavored soft, fluffy, bouncy pillows that are not hard to make if you organize your ingredients and space beforehand. They can be stored for a month.
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Originally published in 2013, the text and images in this post have been updated to serve you better. The recipe remains the same.
I finally made homemade vanilla marshmallows.
Forever on my bucket list, I gathered my thermometer, bought some corn syrup, and got to work.
Making marshmallows is not hard, but takes focus and some organization. But doesn't everything?
A stand mixer is highly recommended as you need to add the syrup with the machine running, and also makes it easier to beat the preparation afterward.
These are superb vanilla marshmallows, with only 5 ingredients. A far cry from the commercial ones we're used to eating.
Ingredients
- Gelatin: it gives them structure. Use unflavored gelatin powder.
- Corn syrup:
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- White granulated sugar.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
See the recipe card towards the end of this post for quantities.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Stand mixer: is highly recommended. Making them with an electric mixer can be done, but you'll have to manage to add the syrup in a thin stream while beating the gelatin mixture, and it can be a little challenging.
- Corn syrup or glucose? The latter is stickier, so I choose corn syrup whenever I can. Tip: lightly coat the measuring cup with spray or oil before measuring it. That way, it will slide out more easily.
- Candy thermometer: it's essential for this recipe as the syrup needs to reach a certain temperature, and it's hard to eyeball it. Use high heat when making the syrup; otherwise, it will take forever to get to the right temperature. It takes about 10 minutes anyway.
- Lining the pan: use parchment paper, and use cooking spray to coat the sides of the paper and the spatula that you're using to spread the mixture.
- Top coat: the marshmallows are left to dry for a while and then powdered sugar is sprinkled on top and sides. This way, they can easily be eaten and stored.
- I must add, as left in the comments, attempting these on high-humidity days might be extra challenging.
How to make marshmallows
- Gelatin: it needs 5 times its weight in cold water to hydrate.
- Syrup: use a candy thermometer.
Add water to the mixing bowl and sprinkle the gelatin on top. Let hydrate while making the syrup.
Sugar, water, and corn syrup are cooked until they reach a certain temperature.
The hot sugar mixture is added to the gelatin mixture and beaten until fluffy and shiny. It should make medium peaks when the beaters are lifted.
The vanilla extract is added last and completely incorporated.
Drying the marshmallow mixture
- Baking pan: use a rectangular sheet cake pan for best results. The marshmallows will be a good height and dry well.
- Parchment or wax paper: use it to line the pan, at least the bottom, and two long sides. It makes it easier to remove the whole block of marshmallows from the pan.
- Cooking spray: use it to coat the paper and sides of the pan that are not lined. Go easy on the spray. The first time I added a heavy coat because I was afraid of not being able to remove the marshmallows, and ended up having yellow spots.
The mixture is spread on the prepared baking pan and left to dry for an hour.
It's then coated with powdered sugar to make them easier to cut and eat.
Vintage Kitchen tip: make sure the pan is sprayed and lined so the marshmallows can be easily removed and cut. Also, be cautious when making marshmallows on very humid days, as the mixture might not dry and be too sticky to manipulate.
So it's homemade vanilla marshmallows for me or nothing.
After making this recipe, knowing there is no sticking involved if I'm careful, I can say I envision different flavor possibilities for the future.
Some recipes use egg whites too. This recipe doesn't use them and it's easier.
They come out fantastic.
Equipment
Candy thermometer: is essential for this recipe. You can buy them online, like the OXO Glass Candy thermometer and KT Thermo instant read candy thermometer.
Stand mixer: is highly recommended. Making them with an electric mixer can be done, but you'll have to manage to add the syrup in a thin stream while beating the gelatin mixture, and it can be a little challenging. I use a Kitchen aid stand mixer.
How to store homemade marshmallows
They have a shorter shelf life than store-bought ones since they don't have preservatives or additives.
- Airtight container: like a mason jar or plastic container with a tight-fitting lid. Place them with wax paper between them and ensure they're not squeezed. They last for about a month.
- Plastic bag: use Ziploc-style bags. Make sure they're not overlapping so they're not squeezed.
- Room temperature: choose a cool, dry place, like the pantry.
- Refrigerator: you can store them in the fridge, but there's really no need. I find they don't keep as well.
Related recipes you might like:
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Vanilla Marshmallows
Once you make homemade marshmallows, there's no turning back. These are fabulous, vanilla-flavored soft, fluffy, bouncy pillows that are not hard to make if you organize your ingredients and space beforehand. They can be stored for a month.
- Total Time: 1 hour 25 minutes
- Yield: 24 squares
Ingredients
- 2 tablespoons (20g) unflavored powdered gelatine
- ½ cup cold water (for the gelatin)
- 2 ¼ cups sugar
- ½ cup corn syrup or glucose
- ¾ cup water (for the syrup)
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar (for dusting)
Instructions
- Put the first ½ cup cold water in the bowl of the standing mixer.
- Sprinkle the gelatin on top and let it hydrate.
- Line a baking pan with 2-inch sides with parchment paper and spray the entire surface with vegetable spray. Reserve.
- In a medium saucepan, put sugar, corn syrup (or glucose), and the remaining water.
- Cook over medium heat until it dissolves, brushing the sides of the pan, just above the mixture, with a wet brush so that crystals don't form.
- Increase the heat to high, put the candy thermometer on the pan, and boil until it reaches 248ºF /120ºC, between the soft-ball and hard-ball stages.
- Attach the bowl to the mixer (with the whisk attachment) and start beating the gelatin in the bowl.
- Slowly, but constantly, pour the sugar mixture into the gelatin while beating at high speed. Try not to pour it directly over the whisk but between the side of the bowl and the whisk, that way the most syrup will reach the gelatin and not be stuck in the beaters or sides of the bowl.
- Keep beating for some minutes until the consistency is fluffy, like a thick meringue. But don't let the bottom of the bowl cool completely, as that means the mixture is too stiff and the marshmallows will be tougher than we want.
- Add vanilla and stir to mix.
- Immediately transfer the marshmallow mixture to the prepared pan, and smooth the top with an oiled or sprayed spatula.
- Let dry at room temperature for 1 hour and sprinkle with powdered sugar. Let dry for a few hours until it's no longer sticky and can be removed.
- When ready, lift the parchment paper, and use an oiled or sprayed kitchen knife to cut it. You can also use an oiled pair of scissors. Dust each square completely with powdered sugar.
- Store in an airtight container for up to a month in a dry, cool place.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Stand mixer: is highly recommended. Making them with an electric mixer can be done, but you'll have to manage to add the syrup in a thin stream while beating the gelatin mixture, and it can be a little challenging.
- Corn syrup or glucose? The latter is stickier, so I choose corn syrup whenever I can. Tip: lightly coat the measuring cup with spray or oil before measuring it. That way, it will slide out more easily.
- Candy thermometer: it's essential for this recipe as the syrup needs to reach a certain temperature, and it's hard to eyeball it. Use high heat when making the syrup; otherwise, it will take forever to get to the right temperature. It takes about 10 minutes anyway.
- Lining the pan: use parchment paper, and use cooking spray to coat the sides of the paper and the spatula that you're using to spread the mixture.
- Top coat: the marshmallows are left to dry for a while and then powdered sugar is sprinkled on top and sides. This way, they can easily be eaten and stored.
- Humidity: I must add, as left in the comments, attempting these on high-humidity days might be extra challenging.
- Storing marshmallows:
Airtight container: like a mason jar or plastic container with a tight-fitting lid. Place them with wax paper between them and ensure they're not squeezed. They last for about a month.
Plastic bag: use Ziploc-style bags. Make sure they're not overlapping so they're not squeezed.
Room temperature: choose a cool, dry place, like the pantry.
Refrigerator: you can store them in the fridge, but there's really no need. I find they don't keep as well.
- Prep Time: 15 minutes
- Drying time: 1 hour
- Cook Time: 10 minutes
- Category: Candy - Sweets
- Method: Beating
- Cuisine: American
Nutrition
- Serving Size: 1/24
- Calories: 115
- Sugar: 29.1 g
- Sodium: 6.4 mg
- Fat: 0 g
- Carbohydrates: 29.2 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: homemade marshmallows
David Scott Allen says
I totally agree - homemade marshmallows are best and there is no substitute! I made them once, Year as ago, and have lost the recipe. But now I have yours!
Jay says
Can I whisk it in a food processor using the whisking blade?
wp_vknotes_admin says
Hi Jay,
You can use a handheld electric mixer. I don't recommend a food processor.
marina says
one other thing: do you know if they can be store on the freezer?
una cosa mas: sabes si puedo freezarlos?
marina says
gracias!
marina says
hola Paula,
where did you get the corn syrup? (yes, here in Buenos Aires...)
marina says
si, le escribi a Unilever (dueños de Maizena, quienes lo producian) y me confirmaron que ya no existe. extraño el maple syrup 🙁
voy a ver entonces si consigo eso, que creo que tambien puede haber en Doña Rosa...
gracias