Homemade Marshmallows

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These homemade marshmallows are easy to make from scratch with no corn syrup! They’re soft, and fluffy with a rich vanilla flavor and are infinitely more delicious than store-bought marshmallows!

a stack of 2 Homemade Marshmallows surrounded by other marshmallows

During the winter months our ski days often includes a treat break where we all enjoy hot chocolate and s’mores. Well, our favorite ski resort makes their s’mores with homemade marshmallows, and they were so delicious I had to create a recipe of my own.

This homemade marshmallow recipe is so much more delicious than store-bought mallows I cannot even put it into words. Plus, these marshmallows contain no corn syrup – and are sweetened with a combination of honey and maple syrup.

They are light and fluffy with a rich vanilla flavor, and are perfect for roasting, enjoying a cup of hot cocoa, or in the middle of a delicious s’more. Or, use them to make s’mores cookies.

a stack of 2 Homemade Marshmallows, the top one has a bite taken out of it

Ingredients & Substitutions

overhead photo of the labeled ingredients in this Homemade Marshmallows recipe
  • Gelatin. I suggest a high-quality gelatin like this brand or this one.
  • Honey/Maple Syrup: A total of 1 cup of sweetener needs to be used. If youโ€™d prefer to use all honey or all maple syrup or different ratios they will taste great as long as you use a total of 1 cup of liquid sweetener.
  • Vanilla extract. Using vanilla bean paste or the seeds of vanilla beans is also a great choice in this recipe! Change up the flavor by using different extracts such as almond, peppermint (and use in peppermint hot chocolate), etc.
  • Cornstarch. tapioca flour/starch is a good substitute.
6 Homemade Marshmallows topped with powdered sugar

How to Make Marshmallows

We’ll walk through this recipe step-by-step, and as always you can watch the video for further help and guidance.

Begin by combining the powdered sugar & cornstarch in a small bowl, then set the mixture aside. It’s used in a couple different ways in this recipe.

How to Make Marshmallows - combining cornstarch and powdered sugar

Next, line an 8×8โ€baking pan with parchment paper. Lightly grease with spray or butter. (you can use a 9×9โ€ pan for thinner marshmallows).

 Then dust the pan with 1-2 Tablespoons of the powdered sugar mixture, evenly coating the bottom and sides. Set aside the pan aside.

Preparation is key

It’s important to prepare the pan in advance, because one the marshmallows begin cooking this recipe is time-sensitive.

How to Make Marshmallows - dusting the bottom of a pan with powdered sugar mixture

Next, combine ยฝ cup water and 3 Tablespoons gelatin in the bowl of a standing mixer fitted with the wire whisk attachment. Let sit for 10 minutes until the mixture becomes gelatinous.

two photos showing How to Make Marshmallows - blooming the gelatin

While the gelatin is blooming, add ยฝ cup water, honey, maple syrup and salt to a medium saucepan.

How to Make Marshmallows - combining water honey and maple syrup in a saucepan

Heat the mixture over medium-high heat and stir constantly during the first minute of cooking.

After 1 minute, continue cooking over medium-high heat without stirring for about 10 minutes, or until the temperature reaches 240 degrees F.

two photos showing How to Make Marshmallows - cooking sweetener and water in a saucepan

Once the mixture has reached 240 degrees F, remove it from the heat and carefully pour it into the container of your standing mixture over the thickened gelatin mixture.

Then, beat the mixture on high-speed for 4-5 minutes or until it achieves the consistency of marshmallow fluff.

two photos showing How to Make Marshmallows - beating ingredients until fluffy

Then, add the vanilla and beat for 1-2 more minutes or until the mixture forms stiff peaks but is still smooth and glossy. (do not over-beat).

two photos showing How to Make homemade Marshmallows -  adding vanilla

Working quickly, spread the mixture evenly into the prepared pan. Then, put the marshmallows in a cool, dry place to set for 12 hours or overnight.

homemade marshmallow mixture spread into the bottom of the prepared pan

Once the marshmallows have set, dust the top with corn starch/powdered sugar mixture and turn it out onto a cutting board.

two photos showing How to Make Marshmallows - removing from pan

Dust the other side with the mixture.

two photos showing How to Make Marshmallows - dusting with powdered sugar/cornstarch mixture

Then, cut the marshmallows with a clean, sharp knife. You could also use cookie cutters to make cute shapes.

two photos showing cutting homemade marshmallow recipe into squares

Serve

There are so many ways to enjoy this homemade marshmallow recipe. Here are a few suggestions:

a s'more with a homemade marshmallow

Store/Freeze

Store homemade marshmallows in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to 2 months. If storing them in multiple layers, I suggest separating the layers with wax paper.

up close photo of a homemade marshmallow cut into a square

Homemade Marshmallow Recipe FAQS

What are the ingredients in marshmallows?

Store-bought marshmallows are loaded with artificial ingredients, preservatives, corn syrup, etc. But these homemade marshmallows are made with water, gelatin, honey, maple syrup and vanilla extract.

How long will homemade marshmallows keep?

They will last for up to 2 weeks stored in the refrigerator. Or two months in the freezer.

stack of 2 homemade marshmallows

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Homemade Marshmallows Recipe

Laura
These homemade marshmallows are easy to make from scratch with no corn syrup! They're soft, and fluffy with a rich vanilla flavor and are infinitely more delicious than store-bought marshmallows!
5 from 1 vote
Course Dessert
Cuisine American
Servings 16 Marshmallows
Calories 71
Prep Time5 minutes
Cook Time15 minutes
Setting/Chilling12 hours
Total Time12 hours 20 minutes

Ingredients  

Instructions 

  • Combine powdered sugar & cornstarch in a small bowl, set aside.
  • Line an 8×8โ€baking pan with parchment paper. Lightly grease with spray or butter. (you can use a 9×9โ€ pan for thinner marshmallows).
  • Then dust the pan with 1-2 TBS of the powdered sugar mixture, evenly coating the bottom and sides. Set aside.
  • Combine ยฝ cup water and 3 TBS gelatin in the bowl of your standing mixer fitted with the wire whisk attachment. Let sit for 10 minutes until the mixture becomes gelatinous.
  • Meanwhile, add ยฝ cup water, honey, maple syrup and salt to a medium saucepan.
  • Heat over medium-high heat and stir constantly during the first minute of cooking.
  • After 1 minute, continue cooking over medium-high heat without stirring for about 10 minutes, or until the temperature reaches 240 degrees F.
  • Once the mixture has reached 240 degrees F, remove it from the heat and carefully pour it into the container of your standing mixture over the thickened gelatin mixture.
  • Mix on high-speed for 4-5 minutes or until the mixture achieves the consistency of marshmallow fluff.
  • Add vanilla and beat for 1-2 more minutes or until the mixture forms stiff peaks but is still smooth and glossy. (do not over-beat).
  • Working quickly, spread the mixture evenly into the prepared pan. Put the marshmallows in a cool, dry place for 12 hours or overnight.
  • Once the marshmallows have set, dust the top with corn starch/powdered sugar mixture and turn it out onto a cutting board.
  • Dust the other side with the mixture and cut with a clean, sharp knife.
  • Serve in your favorite hot chocolate, sโ€™mores or eat plain.
  • Store in an airtight container in the refrigerator for up to two weeks.

Video

Notes

Ingredient Notes/Substitutions
  • Gelatin. I suggest a high-quality gelatin like this brand or this one.
  • Honey/Maple Syrup:ย A total of 1 cup of sweetener needs to be used. If youโ€™d prefer to use all honey or all maple syrup or different ratios they will taste great as long as you use a total of 1 cup of liquid sweetener.
  • Vanilla extract.ย Using vanilla bean paste or the seeds of vanilla beans is also a great choice in this recipe! Change up the flavor by using different extracts such as almond, peppermint (and use in peppermint hot chocolate), etc.
  • Cornstarch. tapioca flour/starch is a good substitute.
Store/freeze
Store homemade marshmallows in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to 2 months. If storing them in multiple layers, I suggest separating the layers with wax paper.

Nutrition

Serving: 1marshmallow | Calories: 71kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.001g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 41mg | Potassium: 29mg | Fiber: 0.02g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote (1 rating without comment)

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