Homemade Marshmallows


In the second installment of this month’s Homemade Baking Challenge, I have demystified the science that goes into making marshmallows. The miracle of homemade marshmallows — the amazing alchemy of gelatin and hot sugar syrup — is a sight to behold. And once you make them, you’ll never go back to jet-puffed marshmallows in plastic bags again.

When I originally made these marshmallows I was on a sugar high for the entire weekend. Once I ate one, I couldn’t stop myself from devouring handfuls of more. To help yourself resist this urge, try packaging these marshmallows as a gift for friends. There is nothing better than curling up on a chilly day with a cup of hot chocolate with real homemade marshmallows.

The recipe in itself is actually pretty fool proof. However, you will definitely want a stand mixer if you decide to attempt these marshmallows. The mixture has to whip for about 15 minutes until it comes together and that’s not something you want to do with a hand mixer. Make sure to be careful when you begin to whip the hot sugar syrup as you don’t want any to get on your hands or arms. But once it’s cooled down, watching all the ingredients come to together is a fun activity that the entire family can enjoy!

Homemade Marshmallows Recipe
Makes approximately 9 dozen marshmallows
Adapted from Alton Brown


3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Heather’s Helpful Hints
If you’d like to make cocoa marshmallows, whip in 2 tablespoons of unsweetened cocoa powder. This makes a great addition when you pair some homemade marshmallows with some hot chocolate for a present.



25 thoughts on “Homemade Marshmallows

  1. As you know I’m not overly fond of hot chocolate but now I want some with YOUR marshmallows. The different flavors sound exciting. Once more you make me want to go to the kytchen and create.


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