Homemade Marshmallows

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Homemade Marshmallows

star rating (45) rate this recipe »
Published prior to 2008

The taste of homemade marshmallows is unbelievably rich compared to the store-bought variety. And with the opportunity to flavor or shape them as you desire, who wouldn't want to try this fun treat? While dealing with the sugar syrup is clearly a job for grownups, spreading the marshmallow in the pan and cutting them out is one kids will enjoy. For step by step photos, check out our Flourish.

3 packages (1/4-ounce each) unflavored gelatin
1 cup (8 ounces) cool water, divided
1 1/2 cups (10 1/2 ounces) granulated sugar
1 cup (11 ounces) light corn syrup
1/8 teaspoon salt
1 tablespoon (1/2 ounce) vanilla extract
crushed peppermint candies, peppermint oil, or espresso powder, all optional
confectioners' sugar, to sprinkle on top

Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.

With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.

Add vanilla towards the end of the mixing time. This is also the time to add a few drops of peppermint oil, if desired, instead of vanilla extract. Or try 1/2 teaspoon espresso powder for a coffee-flavored treat. To use the crushed peppermint candies, which will tint the marshmallow pink and add flavor, stir the candies into the marshmallow mixture, leaving some swirls of plain white.

Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield: about 100 1" squares.

Tip: For softer, "creamier" marshmallows (though still stiff enough to cut), reduce the amount of gelatin to 2 packets.


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  • star rating 12/22/2014
  • Clare from Indiana
  • This recipe was a hit! Super easy & super delicious! I made the marshmallows as part of some Christmas gifts for people at the office. Everyone was impressed with them and wanted the recipe. I will definitely make them again!
  • 12/21/2014
  • Barb from Stony Brook, NY
  • Making these today,can't wait. One question...how can I store them? Ziploc bags in the freezer, in fridge or just in the ziploc bag in the pantry? Thank you! I'd store them in the pantry in a closed container with parchment in between the layers, to minimize sticking. Happy baking! Laurie@KAF
  • 12/17/2014
  • Pamela from Long Beach, NY
  • This is the first time I am trying this recipe...specifically because I like the recipes on KAF website. I have been using another recipe for the last 2 years, usually at holiday time to add some wow factor (GET OUT, you can make homemade marshmallows)? Brought them into work for a taste test...these are the ones that were preferred. Went home and made 2 more batches. Curious why the other recipe which is similar, triples in volume. This one tasted fantastic, easier to prepare, and cut well. It was somewhat less sticky and that was a good thing. This is the new go to.
  • star rating 12/12/2014
  • from
  • star rating 11/16/2014
  • Lorry from Riverside, CA
  • when I tried to cut the marshmellows with a greased knife it kept sticking. I switched to dipping the knife in hot water(drying on a tea towel). The marshmellows cut like butter. I did dip the knife in water every few cuts.
  • star rating 11/09/2014
  • Sharon from KY
  • I use a similar recipe but I incorporate toasted coconut! I toast the coconut and put a layer a pan before I add the marshmallow. Then I top the marshmallows with more coconut and let sit overnight. The next day I cut the marshmallows then roll the cut edges in more coconut! Fantastic! I can imagine coating these in crushed nuts, chocolate or other possibilities!
  • star rating 10/26/2014
  • Carly from Overland Park, KS
  • Incredibly easy! Quick to make, easy cleanup, easy to cut into shapes. And soooooooo good! I used more vanilla than the recipe called for, but I always do. I made a second batch with the KAF peppermint sprinkles ... the sprinkles melted when I mixed them in, so next time I think I'll let the marshmallow cool a little and then sprinkle them over the top. This will be my go-to food gift this year.
  • star rating 08/09/2014
  • Amanda from Fair Haven, NJ
  • I want to love the recipe. It's simple to prepare, never behaves oddly no matter how humid the weather, the texture is lovely, and the ingredients are always in my cupboard. But the result always tastes a bit funky and off. Maybe a little chemically? Or rotten? No idea what cause is. I've tried different boxes and brands of gelatin and corn starch and powdered sugar. I've tried water from different taps and filters in the house. We've even tried different bottles and brands of vanilla and other flavorings (mint, coffee, and cinnamon). No matter what that funky taste appears after swallowing the marshmallow. Total bummer. Maybe be giving up on marshmallows entirely.

    Hi Amanda- I'm sorry to hear about the off-flavor you are finding in these marshmallows. Since it seems like you have exhausted all possible contaminated ingredients and that flavor is certainly not inherent in the recipe, I'm guessing it may be the pot or bowls you are using that are giving off a flavor to your batter, so you may check out that possibility. I I hope you find the culprit so you can continue to enjoy these homemade treats! Happy baking! Jocelyn@KAF

  • star rating 11/22/2013
  • Ed from Pa
  • Came out stiff, seemed like to much gelatin used 3 like it said but soaked up all water.
    The gelatin will absorb the liquid - and appear grainy but firm like pudding! It may help to click on "Baker's Banter" on the recipe page to look at the blog (step by step directions and pictures) for this marshmallow recipe. Happy Baking - Irene@KAF
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