Homemade Marshmallows
Prep Time
Cook Time
Total Time
Making marshmallows at home is easier than you think. And once you try these fluffy little pillows it'll be hard to return to store-bought.
Recipe Type: Dessert
Yield: Makes 16 to 36 marshmallows (depending on size)
  • ⅔ cup water, divided
  • ¾ ounces unflavored gelatin
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • Pinch of kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar, for dusting
  1. Lightly oil the inside of an 8 by 8-inch pan (mine was slightly bigger) with vegetable oil. Generously coat with confectioners' sugar and set aside.
  2. Pour ⅓ cup of the water into a bowl. Sprinkle the gelatin over the water and set aside.
  3. In a saucepan combine the remaining ⅓ cup water with the sugar, corn syrup, and salt. Place over medium-high heat and cook until it reaches 240F on a candy thermometer.
  4. Very carefully add the hot syrup to the softened gelatin.
  5. Add the vanilla and mix for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky. (A stand mixer is really the best tool for the job but I used an old-fashioned hand beater and a lot of elbow grease.)
  6. Spread the mixture into the prepared pan using a lightly oiled spatula. Set aside for at least 1 hour, or until the marshmallows are firm and cool.
  7. Run a wet knife around the edge of the pan to loosen the marshmallow sheet and remove it from the pan.
  8. Using a sharp, wet knife, cut into squares.
  9. Toss each marshmallow in the confectioners' sugar until completely coated (or use cocoa powder or shredded coconut!).
  10. Store separated by parchment or wax paper in a container. They should keep for at least a month. Do not refrigerate.
Gluten Free, Parve, Vegan, and Vegetarian (with animal product-free gelatin)
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/homemade-marshmallows/