Homemade Marshmallows


If you had told me last year that I would be making my own deodorant, detergent, or tortillas…and now marshmallows…I would have thought you were crazy!  Why would anyone do that?  All I can say for the marshmallows is that it was super fun!  And they tasted great!

Making your own marshmallows is not any cheaper, but the process is fun and the taste is unique.  I recommend making them at least once!  The marshmallows cost about $2 to make, whereas a bag in the store is usually $1, so not a huge price difference.

We went camping over the weekend and made s’mores…these marshmallows were delicious.  They melted beautifully, almost too beautifully.  I had sticky marshmallow all over my hands.

So I might recommend oven s’mores instead.

How to Make Marshmallows

In a small bowl combine 2/3 cup confectioners sugar and 1/3 cup of cornstarch.  Set aside.
Line a 9 x 13 pan with aluminum foil.  Spray the foil with nonstick spray.
*these direction are for the full recipe, I halved the recipe and used and 8 x 8 pan
In the bowl of a stand mixer, add 1/2 cup of cold water and sprinkle 2 1/2 tablespoons of gelatin over the top.  Let sit for 15 minutes while you prepare the rest.
In a small sauce pan, pour in 2/3 cup corn syrup and 1/2 cup water.  Pour 2 cups granulated sugar and 1/4 tsp of salt into the middle of the pan (avoiding the sides).  Bring mixture to a boil over medium heat.  Swirl the pan gently every so often.  Using a candy thermometer, bring the mixture to 240 degrees.
Turn your mixer to low and pour the hot sugar mixture in with the gelatin (try to avoid hitting the whisk and the sides of the bowl).  Slowly increase the speed to the highest speed.  Mix 10-12 minutes (set a timer).
This part smells a little…it’s okay!  It reminded me of my days in the chemistry lab.
Near the end add in 2 tsp of pure vanilla extract.
The mixture will get stiff and the bowl of the mixer will barely be warm.  Quickly clean off the whisk and pour the marshmallow batter into the prepared pan.  Spreading the mixture evenly through the pan.  Don’t worry about getting every drop out of the bowl…or the mix will harden on you.
Sprinkle 2 tablespoons of the sugar/cornstarch mixture over the marshmallows using a small sieve.  Cover them, and let them rest overnight.
The next day, lightly dust a cutting board with the sugar/cornstarch mixture.  Invert marshmallows onto the cutting board and sprinkle the exposed side with 2 tablespoons more of the sugar/cornstarch mixture.
Spray both sides of a large kitchen knife with nonstick spray and cut marshmallows into squares.  Toss squares, a few at a time, into the sugar/cornstarch mixture to coat.
Place marshmallows into a small strainer and shake to remove excess sugar.  Store in an airtight container.
**A few notes, I halved the recipe and made one 8 x 8 pan.  If you wanted tiny marshmallows, you could probably half the recipe and spread in a 9 x 13 pan.  You could also add red dye to the marshmallows for valentines day and use a heart-shaped cookie cutter to make a fun gift.  The recipe is a little messy from sprinkling the powdered sugar frequently, so clear your workspace before you start.  Finally, the marshmallow batter is sticky…so immediately rinse your pans and mixer with really hot water and you should have no problems.

Homemade Marshmallows

2/3 cup confectioner’s sugar
1/3 cup cornstarch
1 cup cold water
2 1/2 tablespoons unflavored gelatin
2/3 cup light corn syrup
2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
In a small bowl, mix together confectioner’s sugar and cornstarch.  Set aside.
Line a 9×13 inch pan with two pieces of foil, running one length-wise and the other width-wise, pressing foil down into corners of pan.  Spray foil with nonstick spray.
Pour 1/2 cup cold water into the bowl of a stand mixer, then sprinkle gelatin over water.  Let stand 15 minutes.
Meanwhile, in a small saucepan, combine corn syrup and remaining 1/2 cup water.  Pour granulated sugar and salt into the middle of the pan, being careful to avoid hitting the sides of the pan.  Bring mixture to a boil over medium heat without stirring. Cook until the mixture reaches 240 degrees, gently swirling pan occasionally.
Turn mixer on low speed, and carefully pour the hot sugar mixture into the bowl (avoid hitting the sides and whisk).  Gradually increase the mixer speed to high, and mix for about 10 minutes (the bowl should be barely warm.)  Add vanilla near the end of the mixing time.
Tap off excess marshmallow batter from the whisk attachment.  Use a rubber spatula to quickly scrape marshmallow mixture into prepared pan.  Spread evenly.  Sprinkle with 2 tablespoons sugar/cornstarch mixture.  Let cool thoroughly, cover, and let sit overnight.
The next day, dust a cutting board with the sugar/cornstarch mixture.  Invert 9×13 pan onto the cutting board, peel off the foil, and dust marshmallow slab with 2 tablespoons sugar/cornstarch mixture.
Spray both sides of a chef’s knife with nonstick spray.  Cut marshmallow slab into cubes.
Working with several cubes at a time, toss marshmallows in sugar/cornstarch mixture, then shake in mesh sieve to remove excess sugar.  Repeat with remaining marshmallows.
Store in an airtight container for up to 2 weeks.
Source:  How to Make Homemade Marshmallows by the Frugal Girl

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  1. Wow, so that is how they are made 🙂
    I love your tutorial – would you perhaps be interested in being a Guest blogger on my blog, your tutorials would fit perfectly! Maybe we could even do a blogswap?

  2. Wow, this is amazing. I never knew you could make your own marshmallows! Looks like a lot of work but I’m sure it is satisfying 🙂

  3. I’ve seen homemade marshmallows before, but not so cute! Nice work <3

Thanks for commenting!!