Learn how to make light, springy, and delicious homemade marshmallows using a few simple ingredients and an easy, reliable recipe.
Making marshmallows at home is a rewarding, surprisingly straightforward project. Expect a bit of sticky cleanup, but the payoff—pillowy marshmallows perfect for hot chocolate, s’mores, or snacking—is worth every wiped counter and rinsed spatula. This recipe yields about 96 one-inch marshmallows and can be adapted for kosher or halal diets by using appropriate unflavored gelatin.
Before you begin, make sure your pan, utensils, and beaters are lightly oiled and ready. Marshmallow-making goes quickly once the sugar syrup reaches temperature, and having everything prepped will keep the process smooth. While it can be a bit messy, working carefully and wiping as you go will minimize fuss and make cleanup easier.
Homemade Marshmallows Recipe
Adapted From Gourmet, December 1998
These marshmallows are easy to make and ideal for hot chocolate or between two cookies. If you follow kosher or halal practices, use unflavored gelatin that meets your dietary needs. Feel free to add flavor extracts or food coloring for variations.
30 minutes
15 minutes
3 hours
3 hours 45 minutes
Ingredients
- 1 cup confectioners’ sugar
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup hot water (about 115°F)
- 1/4 teaspoon salt
- 2 large egg whites (or reconstituted powdered egg whites)
- 1 teaspoon vanilla (or the scrapings of a vanilla bean)
Instructions
Oil the bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust the pan with confectioners’ sugar.
Sprinkle the gelatin over the cold water in the bowl of a standing mixer or a large bowl and let it soften.
In a 3-quart heavy saucepan combine the granulated sugar, corn syrup, hot water, and salt. Cook over low heat, stirring until the sugar dissolves. Increase heat to moderate and boil, without stirring, until a candy or digital thermometer reads 240°F, about 12 minutes. Remove from heat and pour the hot sugar mixture over the softened gelatin, stirring until the gelatin dissolves.
With the mixer on high, beat the sugar-gelatin mixture until it becomes white, thick, and nearly triples in volume—about 6 minutes with a standing mixer or about 10 minutes with a hand mixer. In a separate clean bowl beat the egg whites until they hold stiff peaks. Fold the beaten whites and vanilla into the sugar mixture until just combined. Pour the mixture into the prepared pan and sift 1/4 cup confectioners’ sugar evenly over the top. Let the marshmallow set at room temperature, uncovered, until firm—at least 3 hours and up to 1 day.
Run a thin knife around the edges of the pan, invert it onto a large cutting board, and release the marshmallow slab. Oil a large knife and dust it with powdered sugar; trim the edges (these make great hot chocolate toppers) and cut the marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a bowl, add the marshmallows in batches, and toss to coat evenly.
Store marshmallows in an airtight container at cool room temperature for up to 1 week.
Notes
• Can use kosher or halal unflavored gelatin.
• Other extracts such as almond or mint can be used for different flavors. You may also add food coloring if desired.
Nutrition Information:
Yield:
96 Marshmallows
Serving Size:
1
Amount Per Serving:
Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g