Once you make homemade marshmallows, there's no turning back. These fabulous, vanilla-flavored soft, fluffy, bouncy pillows are not hard to make if you organize your ingredients and space beforehand. They can be stored for a month.
A game changer
Forever on my bucket list, I gathered my thermometer, bought some corn syrup, got to work, and made homemade marshmallows with step-by-step images to share with you.
This is a superb marshmallow recipe with only 5 ingredients and a far cry from the commercial ones we're used to eating.
Use them to make classic s'mores with graham crackers, bake these popular and easy s'mores bars, or top a steaming mug of minty hot chocolate during the holidays.
Making marshmallows is not hard, but it takes focus and some organization, just like other old-fashioned recipes like pralines and my favorite best candied almonds. But doesn't everything?
A stand mixer is highly recommended, as you need to add the syrup while the machine is running, and that is pretty complicated with a handheld electric mixer. It also makes it easier to beat the preparation afterward.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, 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 add the syrup in a thin stream while beating the gelatin mixture, which 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, getting to the right temperature will take forever. It takes about 10 minutes anyway.
- Lining the pan: use parchment paper and cooking spray to coat the paper's sides and the spatula 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.
- As left in the comments, attempting these on high-humidity days might be extra challenging.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Gelatin: it gives them structure. Use unflavored gelatin powder.
- Light corn syrup: it's transparent in color, so the marshmallows remain white and not yellowish, as can happen with the darker types.
- Powdered sugar: also called confectioners or icing sugar, depending on where you are.
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 add the syrup in a thin stream while beating the gelatin mixture, which can be a little challenging. I use a Kitchen aid stand mixer.
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 stirred until 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.
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.
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.
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Vanilla Marshmallows
Ingredients
- 2 tablespoons unflavored gelatin powder
- ½ cup cold water, for the gelatin
- 2 ¼ cups granulated sugar
- ½ cup corn syrup , or glucose (I try to avoid it as it's incredibly sticky, but it also works)
- ¾ cup water, for the syrup
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar, for dusting (don't use cornstarch, see Notes below)
Instructions
- Put the first ½ cup cold water in the bowl of a stand mixer. Sprinkle 2 tablespoons unflavored gelatin powder 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 2 ¼ cups granulated sugar, ½ cup corn syrup (or glucose), and the remaining ¾ cup water.
- Cook over medium heat until it dissolves, brushing the sides of the pan, just above the mixture, with a wet pastry brush so that sugar 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 stand mixer with the whisk attachment and start beating the gelatin in the bowl.
- Slowly, but constantly, pour the sugar syrup 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 1 ½ teaspoons vanilla extract 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 sift 1 cup powdered sugar over the marshmallow mixture. 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
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.
Alice @ Hip Foodie Mom says
Paula,
you are amazing! Wow, I love this! I would be scared as hell to attempt this. . marshmallows and caramel - to me, are very hard to work with. . but, like you said, you took extreme precautions so it was a walk in the park!! Love this! So, what wonderfully delicious marshmallow recipes (besides smores of course) do you now have up your sleeves for us??? I can't wait!
Deb says
I recently crossed marshmallows off my "must make" list and adored how much better they were than the store bought kind we have here in the U.S. Your marshmallows are just luscious Paula!
Tara says
I just made marshmallows for the first time at Valentines and they turned out but I made them too thin. Yours are gorgeous. Amazing pictures too!!
Cocoa and Lavender says
I love all your tips, Paula! Heat advice each one. I made my first marshmallows when a friend insisted on homemade marshmallows and graham crackers to make s'mores when he visited. I took the challenge and enjoyed making them a lot. I also like that your recipe calls for mixing cornstarch and sugar for the dusting. Great idea! ~ David
Carla says
I remember the first time I made marshmallows, I made the syrup too early, so by the time I was going to pour them into the egg whites, it was too hard! Yours look so perfectly cut. Did you know marshmallows mail well? 😉
german in pdx says
Oh, I love marshmallows this sounds fantastic! Am not sure if I am brave enough to try making them myself 🙂 Just beautiful, Paula. ~ Bea @ The Not So Cheesy Kitchen
Family Foodie says
Just when I thought I was going to try making these... I saw focus and organization... maybe not for me... hahaha Another beautiful and amazing recipe!
Dorothy at ShockinglyDelicious says
Nicely done! I haven't made them myself, but I adore marshmallows. Great choice for today's #SundaySupper!
The Wimpy Vegetarian says
These are gorgeous! When I was in school, someone made these one day and they were soooo much better than what I was used to in the grocery stores. Great job!!
dentistvschef says
great pictorial my friend....
dentistvschef says
Wow, you've made the marshmallow from scratch.....
never even though or know about it,
thx for sharing this recipe..
Jen @JuanitasCocina says
I love homemade marshmallows! There's just nothing like them! Yours look amazing!
Conni Dahl Smith says
Oh my goodness! These are something that I really want to attempt some day. You made it look so easy...maybe I can do it after all! Anything that requires a candy thermometer terrifies me! LOL
Renee says
I've made marshmallows a few times. Twice with much success. Once was a big failure because I made them on a very humid day. It's crazy how humidity can play a role with candy making. Now I know to check the weather first.
Cathleen says
Your marshmallows look so pillowy soft and delicious! The photos are absolutely gorgeous - especially the first black and white one.
Peanut Butter and Peppers says
I made marshmallows once, years ago and I thought it was so much fun! Your recipe sounds amazing and you have inspired me to give it a go again!!
Laura Dembowski says
Homemade marshmallows are pretty much my favorite thing ever! They are so much better than store bought. So much better. These look so perfect and fluffy, Paula! I never use cooking spray - I actually have never bought it, so I just generously oil my pan and it works.
Medeja says
Another thing from my 'to do' list 🙂
I am always afraid that I will fail, but you did really well! They look just perfect!
Katy says
Wow, well done you! I'm not sure I would be brave enough to make my own marshmallows, but yours look perfect!
The Ninja Baker says
Marshmallow pillows of perfection! Congratulations, Paula.
Very much appreciate the tips on the lovely concoction, too.
Makes me want to put one in a s'more right now....Can you FedEx overnight?
=)