Introduction

Homemade marshmallows are a delightful treat that’s surprisingly easy to make from scratch. Soft, fluffy, and sweet, these marshmallows are perfect for snacking, hot cocoa, or adding a special touch to your desserts.

Two large, square white marshmallows are stacked on top of each other on a white plate with a scalloped edge. The marshmallows have a soft, spongy texture with a powdery surface and slightly rough edges. The background shows more marshmallows blurred softly against a white marbled texture. The image is bright and close-up, showing the fine details of the marshmallow's porous surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup confectioners’ sugar (sifted, for dusting)
5 tablespoons cornstarch (for dusting)

1 cup water (divided)
2 envelopes (¼-ounce each) unflavored gelatin

1 1/2 cups granulated sugar
1 cup light corn syrup

2 pinches salt
2 1/4 teaspoons vanilla extract

Instructions

Step 1: Grease a 9-inch square baking pan with nonstick spray or a thin layer of oil. For easier removal of marshmallows, dust the pan with a mixture of sifted confectioners’ sugar and cornstarch.

Step 2: Pour 1/2 cup of water into the bowl of an electric mixer. Evenly sprinkle the gelatin over the water and let it bloom for about 10 minutes.
Step 3: In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until the sugar dissolves. Stop stirring and let it boil until a candy thermometer reads 240°F. Remove from heat.
Step 4: With the mixer on low speed, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin.

Step 5: Increase the mixer speed to high and whip for 3 to 5 minutes until the mixture is thick, fluffy, and nearly tripled in volume. It should form thick ribbons when the whisk is lifted. Add vanilla extract and mix for another minute.
Step 6: Transfer the marshmallow mixture to the prepared pan. Smooth the top using a greased spatula or oiled hands (be careful; the mixture is hot and sticky). Let it set at room temperature for at least 4 hours until firm.
Step 7: Dust a cutting board with confectioners’ sugar and cornstarch. Turn the marshmallow slab out onto the board and use a lightly oiled knife to cut it into squares.

Step 8: Coat the marshmallow pieces with additional dusting powder to prevent sticking. Store the marshmallows in an airtight container.

Tips & Variations

For flavored marshmallows, substitute vanilla extract with almond, peppermint, or citrus extracts.
Use gloves when handling the hot marshmallow mixture to avoid sticking and burns.

Dust with cocoa powder instead of confectioners’ sugar and cornstarch for a chocolate twist.
If you don’t have a candy thermometer, boil the syrup until it reaches a “soft-ball” stage by dropping it into cold water and forming a soft ball.

Storage

Store marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating as it can make them sticky. If they lose their softness, briefly microwave a few seconds to refresh their texture.

How to Serve

A cluster of soft, square white marshmallows with a powdered sugar coating is arranged piled on a white ceramic plate with a ridged pattern along the edge. The marshmallows have a slightly bumpy texture, giving them a handmade look. The plate rests on a white marbled surface with soft grey veins, adding a subtle contrast to the bright white marshmallows. The image is close up, showing the details of the fluffy texture and the light dusting on each piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make marshmallows without gelatin?

Gelatin is essential for the traditional marshmallow texture. For a gelatin-free version, you can try agar-agar, but the texture and setting time will differ.

Why are my marshmallows sticky?

Marshmallows are naturally sticky due to their sugar content. Dusting them well with a mixture of confectioners’ sugar and cornstarch helps prevent sticking. Also, store them in a cool, dry place to maintain their texture.