Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want! Try my Homemade Marshmallows Dipped in Chocolate for another treat that is as fun to make as to eat!
Not only do homemade marshmallows taste 100% better than store-bought, but they have a couple of other amazing qualities. They melt beautifully into hot chocolate. And, you can make them any size you want, like personalizing them with letter cookie-cutters! And if you store them correctly, they last a long time.
Homemade Marshmallows Recipe
The hardest part about this recipe is waiting for the marshmallows to set. But, it’s worth it!
Gelatin is a must in this recipe. I have heard that arrowroot and Xanthan Gum can be substituted, but if you are looking for a vegan recipe I would highly recommend googling that specifically.
Corn Syrup – Yes, it is important. However, if you prefer a recipe that doesn’t use corn syrup, try this homemade marshmallow recipe. It used maple syrup!
Be sure to have lots of confectioners sugar and cornstarch on hand, it comes in handy!
How to Make Homemade Marshmallows
I will let you know how to make regular marshmallows and miniature marshmallows. To get started for either sized marshmallows, get out your stand mixer with the whisk attachment. Add the gelatin to the bowl of the stand mixer and pour in the ice-cold water. Yes, it has to be ice-cold water to get the gelatin soaked and ready to dissolve in the hot syrup mixture.
As the gelatin is sitting in the cold water, combine the other half of the water, granulated sugar, corn syrup, and salt in a small saucepan. Heat over medium-high heat, covered, for 3-4 minutes. Next, uncover the saucepan and fit it with a candy thermometer.
Cook the sugar mixture for another 7-8 minutes, or until the thermometer reads 240°F. Immediately remove from heat to pour into the gelatin mixture. Before pouring, set the mixer with the whisk attachment on low. Carefully pour in the sugar mixture.
Once it has all been added, increase the speed to high and whisk for 10-15 minutes. Add the vanilla in the last minute of mixing. For a stiffer marshmallow, whisk the full 15 minutes. As the mixture is being whisked, prepare the pan (or pans) for the marshmallows.
For regular-sized homemade marshmallows (about a 1-inch cube size) get out a 9×13-inch baking dish. If you want a thick marshmallow (as you will see in the pictures) use an 8×8 pan. Spray the dish with cooking spray. In a bowl, combine the confectioners’ sugar and cornstarch. You will be using this mixture a lot in this recipe, so keep it handy!
Sprinkle some of the sugar and cornstarch mixture over the sprayed baking dish, making sure you dust the sides as well. When ready, pour the marshmallow mixture into the prepared dish. Spread it out as evenly as possible. Sprinkle a little bit of the confectioners’ sugar and cornstarch mixture over the top. Reserve the rest to use after the marshmallows have set. If you want a very flat top, press a piece of parchment paper onto the marshmallows and use your hand to flatten them.
Here is the toughest part of the recipe…letting the marshmallows set for at least 4 hours! You can let them sit overnight if you can wait that long. After patiently waiting, turn out the pan of marshmallows onto a cutting board. Dust a pizza cutter with the confectioners’ sugar and cornstarch mixture and cut into 1-inch cubes. You can also spray non-stick spray on your knife.
How to Store Marshmallows
Once the marshmallows are all cut, place them in a clean strainer in the sink. Pick up your foil lining and dump the marshmallows into the strainer. Pick up the strainer and toss it softly so that all of the marshmallow’s exposed edges will get some of the confectioners’ sugar on them. This prevents them from sticking together!
You could also use this recipe to cut out any desired shapes for the marshmallows. Just remember to coat the shapes you cut out with the sugar and cornstarch mixture.
Store the marshmallows in an airtight container for up to 3 weeks at room temperature.
The Best Hot Cocoa with Homemade Marshmallows
To make miniature homemade marshmallows, follow the same steps to get the marshmallow mixture ready. You will also need plenty of the confectioners’ sugar and cornstarch mixture for this method. But, instead of placing the mixture into a 9×13-inch baking dish as one slab, fill a piping bag with the marshmallow mixture.
Line large baking sheets with parchment paper and spray the paper with nonstick cooking spray. Sprinkle the confectioners’ sugar and cornstarch mixture over the sprayed paper. Pipe long strips of the marshmallow mixture on the lined pans. Sprinkle the strips with more of the sugar mixture and let sit for at least 4 hours, up to overnight.
When ready, simply cut the strips into miniature-sized marshmallows. You can use a pizza cutter, knife, or scissors that have been coated with the sugar mixture to cut the pieces. Again, coat each marshmallow with the sugar and cornstarch mixture.
Can I Make Marshmallows without a Candy Thermometer?
Yes! Don’t let not having this tool deter you from making homemade marshmallows. As I stated above after you uncover the sugar and corn syrup mixture, bring it to a rolling boil and let it boil for one minute. It is somewhat of a guess with that method. But, there is also another method you could use:
- Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
- Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).
- This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!
Looking for More Sweet Treats?
Grandma’s Perfect Fudge
Original Fantasy Fudge Recipe
5 from 2 votes
Prep Time 30 mins
Cook Time 12 mins
Resting time 4 hrs
Total Time 4 hrs 42 mins
Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want!
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- 3 packages gelatin, unflavored
- 1 cup ice-cold water, divided
- 1½ cups (300g) granulated sugar
- 1 cup (341g) light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup (31g) confectioners' sugar
- ¼ cup (32g) cornstarch
In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour 1/2 cup of the cold water over the gelatin and let it sit a few minutes.
Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.
Spray a 9x13-inch baking dish (or an 8x8 for a thick marshmallow like in the pictures) with nonstick cooking spray. Dust the sugar and cornstarch mixture over the bottom and sides of the pan, reserving the remaining mixture.
When ready, pour the marshmallow mixture into the prepared dish, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well! Sprinkle a little sugar and cornstarch mixture over the top of the marshmallows, reserving the rest. If you want a very flat surface, place parchment paper over top and press down slightly with your hands.
Let the marshmallows sit out for at least 4 hours, up to overnight.
After the marshmallows are ready, turn them out onto a cutting board. Cut the set marshmallow slab into your preferred sizes with a pizza cutter that has been dusted with the confectioners' sugar and cornstarch mixture.
Once cut, dredge each cut marshmallow in the confectioners' sugar, making sure to coat all sides. I use a strainer in the sink for this. Store in an airtight container at room temperature for up to 3 weeks.
While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.(Video) Let's make homemade marshmallows! Come on, try them!
Line large baking sheets with parchment paper and spray paper with nonstick cooking spray.
Dust the sprayed paper with the confectioners' sugar and cornstarch mixture.
Fill a piping bag fitted with a 1/2-inch round piping tip with the marshmallow mixture. Pipe the mixture into long strips onto prepared baking sheets, leaving space between each strip.
Sprinkle the tops of the strips with the confectioners' sugar and cornstarch mixture. Let them sit out for at least 4 hours, up to overnight.
After the marshmallows are ready, use a pizza cutter or knife dusted with confectioners' sugar and cornstarch mixture to cut each strip into small pieces.
Once cut, dredge each cut marshmallow into the sugar and cornstarch mixture, making sure to coat all sides.
Keyword: Homemade Marshmallows
Servings: 32 large marshmallows
Author: Amanda Rettke--iambaker.net
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was inspired by Alton Brown’s Homemade Marshmallow recipe.
Categorized in: Candy, Dessert, Food + Drink
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Meet Amanda Rettke
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
If the sugar in the corn syrup mixture does not get hot enough, 240°F, they will not set properly and be a bit wet or soggy. Be sure to use a candy thermometer to ensure the temperature of the mixture reaches the proper heat to prevent a wet marshmallow.How do you increase the shelf life of homemade marshmallows? ›
Keep them in an airtight container with a little extra confectioners' sugar. They should last for up to 3 weeks at room temperature. Like many candies, the enemy of marshmallows is moisture, including humidity. Prolonged exposure to heat can also make them melt or otherwise deteriorate.How do you make marshmallows step by step? ›
- Mix gelatin with water, set aside.
- Over the stovetop, melt sugar/corn syrup with water, then heat to 240 degrees Fahrenheit.
- Pour sugar mixture into the bowl with gelatin and beat until the batter is thick. Pour into a pan and let sit for 6 hours.
- Dust with powdered sugar and slice 'em up!
③ Whip It Real Good
But don't slack off, because too few or too many strokes will mess up your marshmallow. "Overmixing takes away from the fluffy texture," Barbera says. "Underwhipping is a big problem," Hergatt adds. "You want the proper aeration so that it sets nice and pillowy."
It's important to store the marshmallows in an air-tight container, AT ROOM TEMPERATURE. NEVER IN THE FRIDGE OR THE FREEZER. For extra measure, add some confectioners sugar into the same container to keep the marshmallows lightly coated.How long will marshmallows stay fresh in a Ziploc bag? ›
When refrigerated in an airtight ziplock bag or container, marshmallows will last one week, giving you a few extra days to consume them. Freezer storage will allow marshmallows to stay fresh for up to four months, which is excellent if you don't have plans to snack on them or use them anytime soon.Will marshmallows stay fresh in a Mason jar? ›
As soon as you are finished with marshmallows, get them stored up airtight to preserve them. This can be done in several different ways. Here are some airtight recommendations: Mason jar.
Cut each strip into individual marshmallows (1 1/4 or 1 1/2 inch). Roll all sides of the marshmallows in the sugar-cornstarch mixture and shake off any excess (this will keep the marshmallows from sticking to each other or hands). Store in an airtight container for up to 5 days.What makes a marshmallow fluffy? ›
In marshmallows, the foam is made up of air suspended in the liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that keeps all the sugar and flavor goodness in place and gives the marshmallow its stretchy, gooey texture.What is the key ingredient in marshmallows? ›
The Key to a Gooey Marshmallow
A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison.
Store homemade marshmallows layered between sheets of wax or parchment paper in an airtight container. If kept in a dry place at cool room temperature, they should keep for about a month. Marshmallows that include mix-ins or that have been dipped in chocolate will have a slightly shorter shelf life.How do you know when marshmallow is ready? ›
At first, the liquid will be very clear and frothy. Around 3 minutes, the liquid will start looking opaque, white, and creamy, and the bowl will be very warm to the touch. Around 5 minutes, the marshmallow will start to increase in volume.What are the perfect conditions for marshmallows? ›
How to Grow and Care for Marshmallow Plant.
|Common Name||Marshmallow, marsh mallow|
|Soil pH||Acidic, neutral, alkaline|
When making marshmallows, the syrup is cooked until an 85 percent concentration of sugar is in the syrup, and the corn syrup is added to help prevent crystals from forming in the cooled syrup.Why are my marshmallows rubbery? ›
If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.How long should marshmallows steep for? ›
Marshmallow Tea Recipes
For marshmallow tea, here's the easy route: Place one or two teaspoons of marshmallow root in a cup of hot water. Let steep about 10-minutes.
-If the finished marshmallows are too soft, it's likely your thermometer isn't accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).What is the white powder on marshmallows? ›
corn flour and icing sugar..How do you dry marshmallows quickly? ›
Place the marshmallows on the drying racks for your dehydrator, in a single layer. To avoid the marshmallows rolling around, place them on the flat ends. Dehydrate the marshmallows at 150f until completely dried. Mini marshmallows will take between 2-4 hours and larger marshmallows will take from 3-5 hours.Does freezing marshmallows keep them fresh? ›
If you plan to slice marshmallows, you don't need to let them thaw. Simply remove them from the freezer and get to work. They slice easily when frozen. Marshmallows will keep in the freezer for up to 3-4 months.
Make a squishy ice pack. Marshmallows get really cold, but are still pretty soft when they're frozen. This makes them perfect for homemade ice packs. Just put a few into a freezer bag and then toss the bag into the freezer for about three hours.Can dogs eat marshmallows? ›
Technically, dogs can eat marshmallows as long as they don't contain any toxic xylitol. Most marshmallows don't contain anything that is harmful to dogs, so they are “safe” to eat.Can marshmallows grow mold? ›
You should store them in an airtight container or bag so they don't become stale too quickly. Marshmallows are also prone to molding, so make sure you keep them away from moisture.What is the marshmallow in a jar called? ›
Marshmallow creme is scoopable, spreadable marshmallow confection. Packaged in jars, the semi-liquid marshmallow is much softer than a regular marshmallow, and both creamy and sticky at the same time.What happens when you vacuum seal marshmallows? ›
The air bubbles inside the marshmallows are therefore at a much higher pressure than the air surrounding the marshmallows, so those bubbles push outwards, causing the marshmallows to expand.Will marshmallows harden in the fridge? ›
Chill the marshmallows for at least 1 hour to allow them to harden. Remove marshmallows from the refrigerator, and cut crispy rice treats or homemade marshmallows into squares. If they're still too soft, return them and allow them to continue to harden.
To keep marshmallows soft after opening, put them into the airtight container or plastic zip bag and add a slice of white bread inside. Make sure the bag is tightly sealed, store marshmallows in a dry and cool place, avoid direct heat and light.Can you still eat expired marshmallows? ›
While they are shelf-stable, they will not last a lifetime, and it is best to discard any marshmallows which are well past their best-by date. The marshmallows will be fine to eat for about a month after the best-by or expiration-date if they have been left unopened.What happens when you put a marshmallow in vinegar? ›
Most of us guessed soda, but after two days of observations, we learned that vinegar dissolved the marshmallow the fastest. Cranberry juice and soda dissolved the marshmallow the slowest, because those liquids are full of sugar – just like a marshmallow.Is melted marshmallow the same as marshmallow fluff? ›
While they may look the same, they're not the same. Marshmallows have gelatin in them that help them to set, so melted marshmallows don't stay soft and creamy like marshmallow fluff does.
If you heat the marshmallows in the microwave, the microwave heats up the water. The hot water heats up the sugar, which makes it softer. The hot water also heats up the air bubbles, which makes the air bubbles get bigger. The air bubbles push against the sugar and water and the marshmallow gets bigger.Is there pig fat in marshmallows? ›
No. Most marshmallows are made out of gelatin, sugar, and a little bit of food coloring. Gelatin is an animal product (and some of it may be sourced from pigs) but it's not fat. Some marshmallows, though, are vegan and these are typically made out of sugar and tapioca starch.Is marshmallow good for health? ›
Marshmallow forms a protective layer on the skin and lining of the digestive tract. It also contains chemicals that might decrease cough and help heal wounds.What is used to flavor marshmallows? ›
Flavored extracts, vanilla bean paste and even booze may be added to flavor your marshmallows. My personal favorite is vanilla and peppermint extracts and vanilla bean paste. Dipping or drizzling them in chocolate is also a fun idea!Can we eat marshmallows raw? ›
Can I eat them without roasting them at all? Yes, of course! I personally find marshmallows to be tastier when toasted, but it all depends on your preference.What kind of sugar is in marshmallows? ›
Sucrose. Sucrose is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness and bulk to the marshmallow, while simultaneously setting the foam to a firm consistency as it cools.How do you make marshmallows less sticky? ›
Just pour a little confectioners' (powdered) sugar or cornstarch into the bag, close and shake, shake, shake until the marshmallows are coated. Most of the marshmallows will fall apart, but there might be a few that remain stubborn, and you should be able to gently pull them apart.Does marshmallow need full sun? ›
They grow best in full sun. The plants tend to reach a height of 4 to 5 feet (1-1.5 m.) and should not be grown with other sun loving plants, as they will quickly grow up and shade them out. The plants are very cold hardy, and can survive down to USDA zone 4.How do you cook the perfect marshmallow? ›
Hold the marshmallow over the centre of the fire, close to but not touching the coals. Gently rotate the skewer, so the heat toasts the marshmallow evenly. You'll see it gradually change colour to a golden brown. Once it's toasted all the way around, your marshmallow will be ready to eat.How do you know when marshmallows are dehydrated? ›
Dehydrated marshmallows are done when they are completely crunchy and shatter when you bit them or crush them in your hands. If you find a little area that still looks raw, dry them more. But first, before you test, allow them to come to room temperature before testing. They stay a little soft while they're still warm.
Marshmallows will dry out over time, losing what little moisture content they had. When they lose that moisture content, they begin to dry out on the inside and outside with the exterior becoming a somewhat hard shell compared to the typical standard, squishy marshmallow that people are used to using.How do you make marshmallows fluffy again? ›
The best way to soften marshmallows is in a hot water bath. Transfer your stale or cold marshmallows into an airtight freezer bag. Submerge them in a bowl of warm water, holding them under so they don't float. After approximately a minute, the marshmallows will be soft and pliable.Why are my marshmallows not melting? ›
Don't use old marshmallows.
After marshmallows have been sitting around for a while, they start to dry out and the exterior gets firm. Most importantly, they don't melt nearly as well.
If you notice hot spots in the pan, gently swirl the pan or reposition the pan. Mix long enough until the sugar mixture has multiplied several times in size. But do not overmix either. If mixed for too long, the sugar mixture cools down gradually and starts to deflate.Why do you put marshmallows in brown sugar? ›
The idea is to place a slice of bread, apple, or a few marshmallows on top of the sugar and store in an airtight container. They add moisture back to the sugar. It will stay soft for days.Why do Americans put marshmallows on sweet potato? ›
For centuries, early Americans preferred their sweet potatoes prepared without an extra sugary addition. The marshmallow top became the classic preparation in the most American way: A company with smart marketing sold us on it.How do you fix wet marshmallows? ›
Place the marshmallows in the oven for 20 to 30 minutes. The warm air will dry them out without melting them. Remove the marshmallows from the oven and test them. Return them to the oven if they're still soft.How do you harden marshmallows? ›
Place the marshmallows on the drying racks for your dehydrator, in a single layer. To avoid the marshmallows rolling around, place them on the flat ends. Dehydrate the marshmallows at 150f until completely dried. Mini marshmallows will take between 2-4 hours and larger marshmallows will take from 3-5 hours.What does corn syrup do in marshmallows? ›
When making marshmallows, the syrup is cooked until an 85 percent concentration of sugar is in the syrup, and the corn syrup is added to help prevent crystals from forming in the cooled syrup.Are homemade marshmallows shelf stable? ›
Does Homemade Marshmallow Need to Be Refrigerated? Your marshmallows are shelf-stable, so they don't need to be refrigerated. As long as you keep them in a cool, dry place, they will stay fresh and last. However, if you live in a tropical or humid place, it's better to keep them in your fridge.
Once the marshmallows begin to melt, add two more tablespoons of water. This is to prevent them from drying out. Make sure that you stir the mixture so that the marshmallows heat evenly. If you find that the marshmallows are starting to stick to your spatula, wipe them off and re-grease your spatula.Why do my marshmallows get sticky? ›
Marshmallows get sticky in an opened bag because moisture fills their air pockets, making them collapse. To keep them fresh: set the opened bag in a container with a tight-fitting lid or in a freezer-safe plastic bag. avoid packing too many marshmallows together.