How to Make Homemade Marshmallows

A fool‑proof guide compiled from multiple trusted recipes

Ingredients

Ingredient	Amount	Notes
Unflavored gelatin	3 × 0.25‑oz (≈ 7 g) packets	Bloom in water
Cold water (for gelatin)	¾ cup (180 ml)
Light corn syrup	⅔ cup (160 ml)
Granulated sugar	2 cups (400 g)
Water (for syrup)	¼ cup (60 ml)	Combined with sugar & corn syrup
Vanilla extract	2 tsp	Can substitute other extracts
Powdered (confectioners’) sugar	1 cup (120 g) + extra for dusting

Measurements are taken from Ina Garten’s 5‑star recipe and the “Homemade Vanilla Marshmallows” guide, widely cited as reliable ¹².

Equipment

• Stand mixer with whisk attachment (or a hand mixer)
• Medium saucepan
• Candy thermometer
• 9 × 13 in (or 8 × 8 in) square baking pan
• Non‑stick spray or a thin layer of powdered sugar for the pan
• Silicone spatula, measuring cups & spoons, sharp knife or pizza cutter

Step‑by‑Step Instructions

1. Bloom the Gelatin

1. In a small bowl combine the ¾ cup cold water with the 3 gelatin packets.
2. Let sit 5‑10 minutes until the gelatin swells and becomes a thick gel.

2. Prepare the Sugar Syrup

1. In the saucepan, mix the granulated sugar, corn syrup, and the remaining ¼ cup water.
2. Heat over medium‑high, stirring until sugar dissolves.
3. Clip a candy thermometer to the side; bring the mixture to 240 °F (115 °C) – the soft‑ball stage.
4. Once temperature is reached, remove from heat.

3. Combine Gelatin and Syrup

1. With the mixer on low, slowly pour the hot syrup into the gelatin bowl while whisking.
2. Stir until the gelatin is fully dissolved and the mixture looks clear.

4. Whip the Marshmallow Batter

1. Add vanilla extract (or your chosen flavoring).
2. Increase mixer speed to high and whip 10–12 minutes.
   • The batter will become thick, glossy, and increase to roughly three times its original volume.
   • If you’re whisking by hand, expect a longer, vigorous effort.

5. Transfer to the Pan

1. Lightly spray the baking pan with non‑stick spray or dust it with a thin coating of powdered sugar.
2. Pour the fluffy batter into the pan, smoothing the top with a spatula.
3. Tap the pan gently on the counter to release any large air bubbles.

6. Set and Cut

1. Allow the marshmallows to sit at room temperature for 8–12 hours (overnight works well) until firm.
2. Dust a clean cutting board with powdered sugar.
3. Using a sharp knife or pizza cutter, cut the slab into squares or desired shapes.
4. Toss each piece in powdered sugar to coat all sides and prevent sticking.

7. Store

• Keep marshmallows in an airtight container at room temperature – they stay fresh for up to 2 weeks.
• For longer storage, freeze them in a single layer, then transfer to a freezer‑safe bag; they thaw nicely at room temperature.

Tips & Variations

Tip	Why it works
Use a candy thermometer	Guarantees the syrup reaches the soft‑ball stage, giving the marshmallow its proper structure.
Whip until tripled in volume	Incorporates enough air for the characteristic spongy texture.
Add a splash of lemon juice	Balances any bitterness from the gelatin and helps stabilize the foam.
Flavor swaps	Replace vanilla with almond, peppermint, orange, or coffee extracts; add a few drops of food coloring for visual fun.
Pipeable marshmallows	Stop whipping a minute early for a softer batter that can be piped onto desserts.

Frequently Asked Questions

• Can I use honey instead of corn syrup?
  Yes, but the texture may be slightly chewier; use an equal volume of honey.

• What if I don’t have a stand mixer?
  A hand mixer works, though it requires a bit more effort; a sturdy whisk can be used, but expect a longer whipping time.

• Why is powdered sugar important for dusting?
  It prevents the sticky surface from adhering to hands or other foods, keeping each piece separate.

Quick Reference Cheat Sheet

Step	Temperature / Time	Key Action
Gelatin bloom	5‑10 min	Soak gelatin in cold water
Sugar syrup	240 °F (115 °C)	Cook to soft‑ball stage
Whipping	10‑12 min	High speed until tripled
Set	8‑12 hrs	Room temperature
Storage	Up to 2 weeks	Airtight container (freeze for longer)

Enjoy your fluffy, homemade marshmallows in hot cocoa, s’mores, or as a sweet snack on their own!