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Homemade Marshmallows, billowy soft and tender tasting of creamy, sweet vanilla beans, taste nothing like what you’ll pull from a bag. They’re delicious enough to eat straight, but you can also toast them over a campfire for a classic summer treat! The first time I made these, I was amazed at how something so simple could taste so luxurious.
I’ve tried several recipes for making marshmallows at home, and this one from Michael Recchiuti’s spectacular book “Chocolate Obsession” is by far my favorite. The process is simple and the ingredient list small, but as with any candy, it requires preparation and caution as the liquid you’ll be dealing with is molten hot. Don’t let that intimidate you, though. With a little care and attention, you’ll be rewarded with marshmallows that will make you wonder why you ever bought the store-bought version.
Table of Contents
Ingredients for Homemade Marshmallows
- Unflavored Gelatin: This is the key to achieving that perfect marshmallow texture. I use Knox brand, but any unflavored gelatin will work.
- Granulated Sugar: I prefer cane sugar for its clean, sweet flavor.
- Corn Syrup: This helps prevent sugar crystallization and gives the marshmallows their signature smooth texture. Look for light corn syrup.
- Egg Whites: These give the marshmallows their fluffy structure. Be sure to use large eggs at room temperature for the best results.
- Vanilla Bean: I love using a whole vanilla bean for intense flavor, but you could substitute with 1 teaspoon of pure vanilla extract if needed.
- Powdered Sugar: This is for coating the marshmallows, preventing them from sticking together. Don’t skimp here – a generous coating makes handling much easier.
- Spray Oil: Any neutral-flavored cooking spray will work. This is just to prevent sticking.
- Water: I recommend using filtered water, but plain tap water will also work. It’s used to bloom the gelatin.
Essential Equipment and Timing
A heavy-duty freestanding mixer is a must for making marshmallows. You’ll be giving your mixer a workout, whipping at high speed for about 15 minutes after you dribble the hot, sugary syrup into the whipped egg whites. This extended mixing is crucial for achieving that perfect, fluffy texture. After that, it’s a waiting game. The marshmallows need to sit uncovered, overnight at room temperature to set up properly before you can cut them into decadent little pillows.
Serving Ideas
While these marshmallows are heavenly eaten straight out of the container, here are some of my favorite ways to enjoy them:
- Toast them over a campfire to make the ultimate s’mores.
- Float a couple in a mug of hot chocolate for a lavish treat.
- Use them to top a sweet potato casserole for a gourmet twist.
- Chop them up and fold into homemade ice cream.
4 Recipe Tips
- Safety first: When handling the hot sugar syrup, be extremely cautious. I recommend wearing long sleeves and keeping children and pets out of the kitchen.
- Clean cuts: For neat slices, lightly oil your knife before cutting the marshmallows. Wipe and re-oil between cuts if needed.
- Troubleshooting: If your mixture doesn’t set properly, it might be due to under-mixing. Make sure you’re whipping for the full 15 minutes.
- Get creative: Feel free to experiment with flavors! Try replacing the vanilla bean with peppermint extract for a holiday version, or add a few drops of food coloring for festive hues.
Common Questions
I strongly advise against it. The mixture needs to whip for 15 minutes at high speed, which is beyond the capacity of most hand mixers and would be exhausting to do manually.
Corn syrup helps prevent crystallization, but you could try using honey. Keep in mind that honey will make the marshmallows extra sticky and will alter the flavor profile.
While they’re not exactly health food, homemade marshmallows don’t contain any artificial preservatives or flavors. Plus, a little goes a long way – they’re so flavorful, you might find yourself satisfied with just one!
You’ll end up with 50 to 60 marshmallows, enough for a nice sized camping group or to wrap up in canning jars for friends or neighbors. These homemade treats are a world apart from store-bought versions, with their billowy texture and rich vanilla flavor. Whether you’re toasting them over a campfire or enjoying them straight from the jar, I think you’ll find these marshmallows are worth the extra effort. Give them a try – you might never go back to the bagged version again!
More Delicious confections
How to Make Homemade Marshmallows
Start by preparing your workspace with a lined and oiled baking pan. Bloom the gelatin in water and set aside. In a saucepan, cook sugar and corn syrup until it reaches 240°F. Meanwhile, add egg whites and vanilla bean seeds to your stand mixer.
When the syrup hits 240°F, start beating the egg whites. As they form soft peaks, gradually add the remaining sugar. Once the syrup reaches 250°F, remove it from heat and stir in the gelatin.
Carefully pour this hot mixture into the beating egg whites, aiming for the side of the bowl. Beat the marshmallow mixture until lukewarm, then spread it in your prepared pan. Let it cool completely at room temperature.
To cut, create a powdered sugar workspace. Remove the marshmallow slab from the pan, dust with sugar, and cut into squares using a lightly oiled knife. Toss the pieces in powdered sugar to finish. It’s a bit of a process, but I promise the results are worth it!
Homemade Marshmallows
Video
Equipment
- 5-quart, freestanding heavy-duty mixer This is a must for making marshmallows!
- candy thermometer Another must for any kind of candy making.
- 9" square brownie pan I've linked to my favorite one.
- large, heavy bottomed saucepan 4-quart or more (remember the liquid will triple in volume)
- sifter This one's great. (A fine mesh strainer will also work.)
Ingredients
- spray oil
- 3 ¾ teaspoons unflavored gelatin 1-1/2 envelopes
- 3 tablespoons water
- 2 cups granulated cane sugar divided, 14 ounces
- 1 ½ cups corn syrup 16 ounces by weight
- 4 large egg whites at room temperature
- 1 vanilla bean split horizontally
- 3 cups powdered sugar for finishing the marshmallows
Instructions
- Line a baking pan with parchment paper and lightly coat the paper and the sides with spray oil.
- Put gelatin in a small bowl and add 3 tablespoons of water; stir. Set aside.
- Combine 1 cup of sugar with corn syrup in a large, sauce pan.
- Clip candy thermometer on pan, with tip in liquid. Cook and stir over medium heat until mixture reaches 240°F.
- Meanwhile, pour the egg whites into the bowl of a stand mixer fitted with the whip attachment. Use the tip of a paring knife to scrape vanilla bean seeds into the bowl.
- When the sugar syrup reaches 240°F, begin to beat the egg whites on medium speed. When whites form soft peaks, gradually add remaining 1 cup of sugar; continue beating.
- When the sugar syrup reaches 250°F, remove from heat and add softened gelatin. (The sugar syrup will foam up and triple in volume.)
- Increase the mixer speed to high and slowly pour syrup into the beating egg whites, aiming for the side of the bowl. (Be cautious as this liquid is extremely hot.)
- Once all syrup is added, reduce mixer speed to medium-high and beat until the marshmallow mixture is lukewarm, about 15 minutes.
- Use a spatula to scrape the marshmallow mixture into the prepared pan and smooth it evenly to the sides. (This is a sticky business!)
- Cool completely, uncovered at room temperature.
- To cut the marshmallows, sift a thin layer of powdered sugar over onto a work surface.
- Sift about 2 cups powdered sugar into a large bowl.
- Lift parchment paper and marshmallow from the pan. (Should some of it stick to the sides, run a thin-bladed knife around the edges first.) Place marshmallow side down on to your work surface and remove parchment paper.
- Sift about ½ cup powdered sugar evenly over the top.
- Use a ruler as a guide and cut the marshmallows with a lightly oiled sharp knife. Cut marshmallow sheet into 1-inch squares (or your desired shape). Use a pressing motion with the knife instead of pulling it through.
- After cutting, add marshmallows, several at a time to the bowl of powdered sugar. Toss to coat lightly.
Notes
- Store marshmallows in an airtight container at room temperature for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this be highly improbable to do with a hand mixer? I don’t own a stand mixer and would probably not get to much use from one so it would be silly to buy one. Let me know what you think!! 🙂
Karen, I hate saying ‘no’, but honestly, I don’t recommend it. The marshmallow mixture gets VERY thick, heavy, sticky and I’m afraid that a hand mixer would not be powerful enough. 🙁
I must make marshmallows. these look so yummy and easy to prepare… I will do it – wish me courage.
You can do it, Sandra!
I have never made my own marshmallows! This looks so good!
give it a try! it’s fun – promise!