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5 from 2 votes

Homemade Marshmallows

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!
Prep Time30 minutes
Cook Time12 minutes
Resting time4 hours
Total Time4 hours 42 minutes
Course: Dessert
Cuisine: American
Keyword: Homemade Marshmallows
Servings: 32 large marshmallows
Calories: 107kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 5 packages (about ¼ ounces each) gelatin, unflavored
  • 1 ¾ cups ice-cold water, divided
  • 3 ½ cups (700 g) granulated sugar
  • 1 ⅔ cups (568 g) light corn syrup
  • 1 teaspoon vanilla extract

Dusting Powder

  • ¼ cup (31 g) confectioners' sugar
  • ¼ cup (32 g) cornstarch

Instructions

  • In the bowl of a stand mixer, add the gelatin. Pour 1 cup of cold water over the gelatin and whisk it together. Place the bowl on the mixer with the whisk attachment. Let it rest for a few minutes to allow the gelatin to hydrate and bloom.
  • Meanwhile, in a large, heavy bottom pot over high heat, pour in the remaining cold water, sugar, and corn syrup. Cook, stirring constantly until all of the sugar has dissolved. Once the sugar has dissolved, stop stirring and cook until the mixture reaches a temperature of 252°F on a candy thermometer.
  • Remove the pot from the heat. Let the mixture cool to 212°F.
  • Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).
  • Mix in the vanilla.

Regular Marshmallows

  • Line a 9×13-inch baking dish with parchment paper and spray with nonstick cooking spray.
  • In a small bowl, combine the confectioners' sugar and cornstarch.
  • 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. Store in an airtight container at room temperature for up to 3 weeks.

Miniature Marshmallows

  • While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.
  • 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 ½-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.

Nutrition

Calories: 107kcal