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Homemade Marshmallows

Recipe Level: Moderate Recipes

There's no question about it, once you've had a homemade marshmallow there is no going back! They are like puffs of light airy clouds dusted in sugar, bouncing and melting in your hot cocoa, coffee or tea.Read the blog post for tips and tricks on making the perfect marshmallow.

Baked by Alie Romano

Professional Baker and Recipe Developer

* For best results, read the entire article. Every step matters, and I’ll provide helpful tips along the way!

Homemade Marshmallows

Call me crazy but these little bundles of sweetness bring me such joy, especially when they are melting in my morning cup of tea!! I’m so happy to share this recipe with all of you as homemade marshmallows are lots of fun to make. Once you get the hang of it, you’ll never go back to the store-bought marshmallows.

My morning routine these days has been adding a perfectly (imperfect) homemade marshmallow to my cup of hot tea while I sit by the Christmas tree, sipping away and scrolling through my emails for the day (okay, maybe scrolling through Instagram). It’s the little moments like these that start my day off with a smile.

I hope these little clouds of air bring your morning coffee as much joy as it does for me.  🙂

Homemade Marshmallows

Ingredients

  • Unflavoured gelatine
  • Granulated sugar
  • Clear/ white corn syrup
  • Egg whites
  • Icing sugar
  • Cornstarch
  • Pure vanilla extract
  • Salt

How To Store Homemade Marshmallows

Store marshmallows, layered between sheets of wax or parchment paper and not touching (this is very important that they don’t touch), in an airtight container. Store the container in a cool, dry place. Avoid areas with high humidity, as moisture can cause the marshmallows to become sticky and go bad faster.

They will last two weeks at room temperature. You can also freeze homemade marshmallows!

Homemade Marshmallows

Tips For Successful Homemade Marshmallows

There is lots of talk about how making marshmallows is easy and fun to make with the kids. Yes, homemade marshmallows are fairly simple but there are a few tips that make the process much easier and you do have to remember you are working with very hot liquid that is not safe for kids to handle.

  1. Read through the entire recipe before you start and have all your ingredients ready and measured. Timing is important when making marshmallows.
  2. You need a good stand mixer and the whisk attachment – a hand held mixer is not a good idea!
  3. A candy thermometer is very helpful, I use a digital thermometer. This stage should only be done by an adult.
  4. You don’t have to use cornstarch but I find it helps more than just using icing sugar to coat the marshmallows.
  5. Make sure to use light corn syrup, otherwise known as white corn syrup. If you use a dark coloured syrup your marshmallows will have a darker tint to them.
  6. I like to line my baking pan with parchment paper leaving lots hanging over the pan. This way I can easily lift out the large marshmallow and use the parchment paper as my work area as it’s already covered in icing sugar and cornstarch.
  7. Between each cut, clean your knife as you cut the marshmallows. You can grease your knife as well with coconut oil.
  8. It’s best to let the marshmallows set overnight. Be patient!
  9. When gifting marshmallows make sure all edges have air dried so they don’t stick together once you package them.

Gifting Homemade Marshmallows

Marshmallows make great gifts at this time of year too. You can pair them with graham crackers, chocolate and even a few roasting sticks for a cute homemade S’more package. A jar of your very own homemade hot chocolate powder, topped with fluffy marshmallows or a mug filled with marshmallows and a gift card to a favourite coffee shop is a nice change from traditional gifts. You get the idea, have fun and make a special edible gift for your friends this year!

Homemade Marshmallows

How to Make Homemade Marshmallows

Step One: Line a 9-inch pan with parchment paper and your cornstarch mixture, and set aside. In a small saucepan sprinkle gelatine over cold water, and let stand for 5 minutes. Meanwhile, in a medium-large saucepan bring granulated sugar, water and corn syrup to a boil on medium-high heat. Boil without stirring. Boil until a candy thermometer reaches 260˚F, or until hard-ball stage, approx. 12 minutes. Remove from heat. While the syrup mixture is boiling, place the gelatin mixture on the stove top over low heat, and melt the gelatine stirring until clear (approx. 3-5 minutes). Whisk into the hot sugar syrup.

Step Two: In a bowl of a stand mixer using the whisk attachment, whisk egg whites with salt until foamy and stiff. With the mixer running on low speed, gradually and very carefully pour the gelatine mixture into the egg whites. Beat on high until increased in volume and cool, about 10 minutes. Beat in vanilla.

Step Three: Immediately pour the marshmallow mixture into the prepared pan, scraping down the sides of the bowl. Using an offset spatula smooth the top of the marshmallow fluff. Dust the top with the cornstarch mixture (save the remaining mixture for later). Let the marshmallows stand, uncovered for 6 hours or preferably overnight (until set).

Step Four: When ready, remove the pan and peel the parchment paper back. Place the 9×9″ marshmallow on a cutting board. Using a sharp large knife slice into  1-inch squares (you may need to grease the knife or keep cleaning it as you go). Add the remaining cornstarch mixture to a ziplock bag. Toss one marshmallow in the bag at a time and shake to cover the entire marshmallow. Place the marshmallow on a piece of parchment paper and repeat with the rest of the marshmallows, leaving 1-inch space between each marshmallow. Let set for another hour until all sides have dried.

Homemade Marshmallows
Homemade Marshmallows
Homemade Marshmallows
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Homemade Marshmallows

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Once you’ve had a homemade marshmallow there is no going back! They are like puffs of light airy clouds dusted in sugar. Read the blog post for tips and tricks on making the perfect marshmallow. Recipe adapted from Canadian Living.

  • Author: Alie Romano
  • Prep Time: 24 hours
  • Total Time: 24 hours
  • Yield: 3640 pieces 1x
  • Category: Candy
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 packages (7g each) unflavoured gelatine (or 4 1/2 teaspoons)
  • 1 cup granulated sugar
  • 2 Tablespoons corn syrup
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup icing sugar, sifted (for dusting and coating marshmallows)
  • 1/3 cup cornstarch, sifted (for dusting and coating marshmallows)

Instructions

Note: Make sure to prep and have all your ingredients measured and ready. Making homemade marshmallows is quite simple, although timing is key for success. Once things get moving it goes quite quickly! 

  1. In a medium bowl add sifted icing sugar and cornstarch, and mix together.
  2. Line a 9×9 pan with parchment paper and dust the entire paper (and the sides) with the cornstarch mixture, set aside.
  3. In a small saucepan sprinkle gelatine over 1/2 cup of cold water, and let stand for 5 minutes.
  4. Meanwhile, in a medium-large saucepan bring granulated sugar, 1/3 cup water and corn syrup to a boil on medium-high heat. Boil without stirring (you can brush down the sides of the pan with a pastry brush dipped in cold water if you need to). Boil until a candy thermometer reaches 260˚F (125˚C), or until hard-ball stage (when 1 teaspoon of the syrup dropped into cold water forms into a hard ball), approx. 12 minutes. Remove from heat.
  5. While the syrup mixture is boiling, place the gelatine mixture on the stovetop over low heat, and melt the gelatine stirring until clear (approx. 3-5 minutes). Whisk into the hot sugar syrup (be careful as the mixture will bubble). Remove from the heat. 
  6. In a stand mixer using the whisk attachment, whisk egg whites with salt until foamy and stiff. With the mixer running on low speed, gradually and very carefully pour the gelatine mixture into the egg whites. Beat on high until increased in volume and cool, about 10 minutes. Beat in vanilla.
  7. Immediately pour the marshmallow mixture into the prepared pan, scraping down the sides of the bowl. Using an offset spatula smooth the top of the marshmallow fluff. Dust the top with the cornstarch mixture (save the remaining mixture for later). Let the marshmallows stand, uncovered for 6 hours or preferably overnight (until set).
  8. When ready, remove the pan and peel the parchment paper back. Place the 9×9″ marshmallow on a cutting board. Using a sharp large knife slice into  1-inch squares (you may need to grease the knife or keep cleaning it as you go).
  9. Add the cornstarch mixture to a ziplock bag. Add one marshmallow in the bag at a time and shake to cover the entire marshmallow. Place the marshmallow on a piece of parchment paper and repeat with the rest of the marshmallows, leaving one inch between. Let set for another hour until all sides have dried.

Notes

Store in an airtight container, making sure marshmallows don’t touch (if they are not set they will stick together).
If you find your marshmallows are damp, put them back into your zip lock bag with the cornstarch mixture and re-coat.
Marshmallows also freeze well. Store in an airtight container for up to 2 months.

Nutrition

  • Serving Size: 1
  • Calories: 29
  • Sugar: 6g
  • Sodium: 18mg
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7.2g
  • Fiber: 0
  • Protein: 0.3g
  • Cholesterol: 0

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Write a review and let me know!

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I can’t wait to see what you’ve made! xo alie

FAQ’s

Why didn’t my homemade marshmallows set?

There can be many factors as to why homemade marshmallows didn’t set. One of the most common issues is usually related to the temperature of the sugar syrup. If the sugar syrup doesn’t reach the correct temperature or if it’s overcooked, it can affect the final texture of the marshmallows. Temperature control is critical in candy making. Additionally, ensuring that the gelatin is properly bloomed and whipped to the right consistency is also an important factor in achieving successful homemade marshmallows.

Are homemade marshmallows vegan?

No, homemade marshmallows are not vegan because they contain gelatine, which comes from animals. However, you can make vegan marshmallows by using plant-based substitutes like agar agar or carrageenan instead of gelatin. They are gluten-free though!

What to do with homemade marshmallows?

There are plenty of ways to use homemade marshmallows, and you can use them just like store-bought marshmallows. Gift them in cellophane bags, make classic s’mores, and top them in hot chocolate or coffee and Bailey’s. You can add them to holiday cookie platters for a gluten free option or use them to make Rice Krispies Squares, cookie recipes or rocky road bars.

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Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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