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 vanilla marshmallows with step-by-step images to share with you.
Making marshmallows is not hard, but it takes focus and some organization. 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.
These are superb vanilla marshmallows 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 easy s'mores bars, or top a mug of peppermint hot chocolate during the holidays.
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.
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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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.
Sarah | Curious Cuisiniere says
These are beautiful! I've wanted to make marshmallows for a while too. Thanks for such a detailed post. I'm less intimidated now 🙂
Liz Berg says
Fantastic marshmallows, Paula! You've mastered these now...so on to whole fish and chickens 😉
Courtney @ Neighborfood says
Way to go Paula! This has actually been on my bucket list for awhile as well. I have access to store bought marshmallows so it hasn't become a necessity yet, but after trying the real thing at a coffee shop last year there's no doubt they blow the store bought stuff out of the water!
Martin D says
OMG...your marshmallows looks so much better than store-bought! I'm sure they taste better too!
Laura Hunter says
I don't actually like marshmallow, how ever for some reason I think I would like a home made version so I am really curious about trying this.
Tammi @ Momma's Meals says
What a fabulous idea! I would never have thought to make these in my kitchen! Good job!!
Andrea_TheKitchenLioness says
Paula, you made the perfect marshmellows, of course - my kids would move in with you on the spot if they so much as laid their eyes on them! Who was/were the lucky recipients/s of these treats - they must have been quite delighted!
Have a lovely Monday!
thelittleloaf says
Homemade marshmallows are simply in a different league from shop bought ones. Yours look seriously lovely and so fluffy - delicious!
cooking with curls says
Those look amazing!!! One of these I will give them a try 🙂
Amy Kim (@kimchi_mom) says
I've tried to make marshmallows twice and both were failed attempts. Yours look heavenly! I'll have to try this again...third try is a charm, right? 🙂
Soni says
Wow these look so good!Way better than store bought ones and something that I've never attempted!!Definitely on my to do list 🙂
Inside a British Mum's Kitchen says
Ohh these look so scrumptious! I've never made them but I think I'll have to!
Mary x
Jennie Phaneuf says
Homemade mallows are the best! Yours look perfect.
Guru Uru says
So utterly soft and delicious my friend 🙂
Cheers
Choc Chip Uru
Kathy says
Paula, They look absolutely perfect! Making marshmallows is one of my favorite things to do…I think because they are a favorite of my grandkids. They are so much better than those jet puffed thingies you buy in the grocery store. Fun post!
Chef Di says
Whole fish? Yuck... I'm with you! Much better to get into a sticky, and fun situation with your amazing marshmallows!!!! Love it. Thanks for the awesome post. Need to try these now!
Lori @ Foxes Love Lemons says
I love that you tackled these! "Artisinal marshmellows" seem to be becoming a thing in the U.S. 🙂 I probably wouldn't buy them, though, because if I really wanted some, I'd just make them myself. Thanks for sharing!
Patty Price says
You've inspired me to try my hand at making marshmallows- I know my grandchildren would love this very special treat...and they are so beautiful!
Marissa | Pinch and Swirl says
I love making homemade marshmallows! Wait, that's a lie. I love EATING homemade marshmallows and yours are gorgeous! Love that comic - it can really feel that way when you're making them and somehow I always end up with some in my hair. 🙂
Alaiyo Kiasi says
What gorgeous photos of your homemade marshmallows. I can't stop looking at it! My list of "must-try" recipes is getting long today. Thanks for the inspiration!