Easy Homemade Marshmallows Recipe

Introduction

Making marshmallows at home is easier than you might think, and the results are wonderfully fresh and fluffy. This easy homemade marshmallow recipe uses simple ingredients and straightforward steps to create a sweet treat perfect for snacking or gifting.

Ingredients

• 5 teaspoons unflavored gelatin powder
• ¼ cup cold water
• 2 cups granulated sugar
• 1 cup water
• 2 teaspoons pure vanilla extract
• ¼ cup powdered sugar
• 2 tablespoons cornstarch

Instructions

1. Step 1: Pour gelatin into ¼ cup of cold water and stir together. Set aside and allow to “bloom” for about 10 minutes.
2. Step 2: Line a 9×9 inch baking pan with parchment paper and lightly spray with cooking spray. Set aside.
3. Step 3: In a large saucepan, dissolve granulated sugar in 1 cup water over low heat. Once the sugar dissolves and the mixture begins to boil lightly, add the bloomed gelatin and stir until fully dissolved. Stop stirring.
4. Step 4: Increase heat to medium and boil the mixture for 15 minutes without stirring. Watch carefully to maintain a low, steady boil and adjust heat as needed to prevent boiling over.
5. Step 5: Remove from heat and pour the hot mixture into a stand mixer bowl. Whip at medium speed for 2 minutes, then add vanilla extract. Increase speed to high and whip until the mixture is very thick, white, and at least doubled in volume (about 10 minutes).
6. Step 6: Quickly pour the whipped marshmallow mixture into the prepared pan. Smooth the top with a cooking spray-coated spatula.
7. Step 7: Let the marshmallows set at room temperature for at least 2 hours. They should feel tacky but firm.
8. Step 8: Mix powdered sugar and cornstarch together. Dust the top of the marshmallows, then use the parchment paper to lift them out onto a cutting board dusted with the sugar-cornstarch mixture. Cut into pieces using a sharp knife lightly sprayed with cooking spray. Dust the cut marshmallows to reduce stickiness.

Tips & Variations

• If you don’t have a stand mixer, an electric hand mixer works well but may take longer to reach the desired fluffiness.
• Add a few drops of food coloring or different flavor extracts to customize your marshmallows.
• Use Knox gelatin packets as a substitute; 2 packets equal about 5 teaspoons of gelatin powder.
• For a chewy variation, reduce boiling time slightly; for firmer marshmallows, boil a bit longer.

Storage

Store homemade marshmallows in an airtight container at room temperature for up to 2 weeks. To re-soften slightly hardened marshmallows, leave them out at room temperature for a few hours. Avoid refrigerating as it can cause drying or hardening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored gelatin instead of unflavored?

Unflavored gelatin is best for controlling flavor. Using flavored gelatin will alter the taste and may not yield the same texture.

Why do I need to bloom gelatin?

Blooming gelatin in cold water hydrates the granules, ensuring it dissolves smoothly without lumps when heated.

Easy Homemade Marshmallows Recipe

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★★★★★

4.5 from 139 reviews

• Author: Simon
• Total Time: 2 hours 35 minutes
• Yield: Approximately 9x9 inch pan of marshmallows, about 36 pieces (1.5-inch squares) 1x
• Diet: Vegetarian

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Description

Learn how to make easy homemade marshmallows with this simple recipe. Using a few basic ingredients like gelatin, sugar, and vanilla, you can whip up fluffy, soft marshmallows perfect for snacking, hot chocolate, or roasting over a fire. This recipe requires no special equipment beyond a mixer and stove, and you’ll get delightfully fresh marshmallows that are far superior to store-bought ones.

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Ingredients

Scale 1x2x3x

Gelatin Mixture

• 5 teaspoons unflavored gelatin powder
• ¼ cup cold water

Syrup

• 2 cups granulated sugar
• 1 cup water

Flavoring

• 2 teaspoons pure vanilla extract

Coating

• ¼ cup powdered sugar
• 2 tablespoons cornstarch

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Instructions

1. Bloom the Gelatin: Pour the gelatin powder into ¼ cup of cold water and stir to combine. Set this mixture aside to ‘bloom’ for about 10 minutes until the gelatin absorbs the water and becomes thickened.
2. Prepare the Pan: Line a 9×9 inch baking pan with parchment paper, then lightly spray it with cooking spray to prevent sticking. Set aside for later.
3. Dissolve Sugar and Gelatin: In a large saucepan over low heat, combine the granulated sugar and 1 cup water. Stir until the sugar dissolves, and the mixture begins to simmer gently. Add the bloomed gelatin and stir just until it dissolves. Immediately stop stirring after this point.
4. Boil the Mixture: Increase the heat to medium and bring the syrup to a low, steady boil. Boil for 15 minutes without stirring. Watch carefully and adjust heat as needed to maintain the boil without spilling over.
5. Whip the Marshmallow Mixture: Remove the hot syrup from the heat and carefully pour it into the bowl of a stand mixer. Using the whisk attachment, whip on medium speed for 2 minutes. Then add the vanilla extract, increase speed to high, and whip until the mixture becomes very thick, white, and roughly doubles in volume, about 10 minutes.
6. Set the Marshmallows: Quickly pour the whipped marshmallow mixture into the prepared pan. Use a spatula lightly sprayed with cooking spray to smooth the top evenly. Work fast as the mixture begins to set quickly.
7. Allow to Set: Let the marshmallows sit at room temperature for at least 2 hours to set. The surface will feel tacky.
8. Coat and Cut: Mix the powdered sugar and cornstarch together and lightly dust the top of the set marshmallows. Use the parchment paper to lift the marshmallow slab out of the pan onto a cutting board generously dusted with the powdered sugar and cornstarch mixture. Using a sharp knife lightly sprayed with cooking spray, cut into desired squares, dusting the pieces with the sugar-cornstarch mix to reduce stickiness.

Notes

• Use a stand mixer with a whisk attachment for best results when whipping the marshmallow mixture.
• Adjust boiling heat carefully to prevent the syrup from boiling over during the 15-minute cook.
• For firmer marshmallows, allow them to set longer than 2 hours if desired.
• Store marshmallows in an airtight container at room temperature for up to 2 weeks.
• To make flavored marshmallows, replace vanilla with other extracts like peppermint or almond.
• If you do not have a stand mixer, you can use a hand mixer but prepare for a longer whipping time.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: homemade marshmallows, easy marshmallow recipe, fluffy marshmallows, gelatin dessert, sweet treat