Our Easy Marshmallow Recipe comes straight from the family restaurant. They were used in and on an assortment of goodies, chocolate graham pancakes, brownies, rocky road pie, and my favorite toasted in a hot cup of cocoa!
These marshmallows are easy to make, and once they’re set you’ll have a fluffy fresh batch to use as you please. The prep and cook are simple, you can use a stand or hand mixer.
Warning: Working with bubbling hot sugar can be dangerous. Sugar burns are extra painful because the sugar sticks to your skin, so please be careful when working with sugar syrup.
Marshmallows are a mixture of gelatin and cooked sugar syrup. The prep and cook time take a few minutes, once that’s done they need at least 6 hours to set (although I’ve cut several batches after 4 hours).
There are many things that can be prepared in the kitchen by eyeballing, seasoning and spices can be added here and there to taste. BUT, creating candy is not one of them (nor is baking, but I’ll save grams for another day). This recipe absolutely must be the precise temp. We bring the sugar syrup to exactly 240°F/115°C. Remember to be careful while cooking and handling the hot syrup!
Selecting the Ideal Pan for Crafting Perfect Marshmallows
We utilize a 9×9 (pictured size) or an 8×8 inch pan, used for brownies as well but this sized pan gives a nice fluffy weight to these marshmallows. You can always use a 9x 13 too, the marshmallows will just be a bit thinner.
Techniques for Cutting Homemade Marshmallows
- Prepare the Workspace: Clear a clean, flat surface and lightly dust it with powdered sugar or cornstarch to prevent sticking.
- Loosen Marshmallow Block: Carefully remove the marshmallow block from the pan or mold and place it onto the prepared surface.
- Dust Knife: Coat a sharp knife with powdered sugar or cornstarch to prevent sticking.
- Slice into Strips: Use the knife to make long, even cuts across the marshmallow block, creating strips of desired width.
- Cut into Cubes: Once the strips are cut, slice them crosswise into individual marshmallow cubes. Ensure the knife is clean and dusted between cuts to maintain neat edges.
- Re-Dust as Needed: If the marshmallows start to stick to the knife, reapply powdered sugar or cornstarch as necessary.
- Store Properly: Place the cut marshmallows in an airtight container lined with parchment paper and dusted with powdered sugar or cornstarch to prevent sticking.
With these steps, you’ll achieve perfectly cut homemade marshmallows ready to enjoy or share!
Safe Storage and Shelf Life of Homemade Marshmallows
Store homemade marshmallows, layered between sheets of parchment paper, in an airtight container. Keep in a cool dry place, they’ll keep for 3 weeks. Marshmallows that include mix-ins or have been dipped in chocolate will have a shorter shelf life.
Exploring Flavoring Options for Homemade Marshmallows
- Vanilla Extract: Classic and versatile, vanilla extract adds a subtle sweetness and aroma to marshmallows.
- Fruit Purees: Incorporate fruit purees such as raspberry, strawberry, or passion fruit for a burst of fruity flavor.
- Citrus Zest: Add finely grated lemon, orange, or lime zest for a bright and refreshing citrus flavor.
- Extracts and Oils: Experiment with extracts like almond, peppermint, or coconut, or flavored oils such as lavender or rose for unique and aromatic marshmallows.
- Spices: Enhance the flavor profile with spices like cinnamon, nutmeg, cardamom, or ginger for a warm and cozy twist.
- Coffee or Espresso: Infuse marshmallows with brewed coffee or espresso for a rich and robust flavor.
- Liquors or Liqueurs: Add a splash of your favorite liquor or liqueur, such as bourbon, rum, or Grand Marnier, for an indulgent adult twist.
- Chocolate: Incorporate cocoa powder or melted chocolate for chocolate-flavored marshmallows, or swirl in chocolate chips for added richness.
- Nuts and Seeds: Mix in chopped nuts like almonds, pecans, or pistachios, or toasted seeds such as sesame or pumpkin seeds for added texture and flavor.
- Extracts: Add extracts like peppermint, almond, or coconut for a burst of flavor.
With these flavoring options, you can customize your homemade marshmallows to suit your taste preferences and create deliciously unique treats.
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How To Make Easy Marshmallows
Ingredients
- 2 cups + 1 TBSP (411 grams) cane sugar
- 1/4 cup (85 grams) light corn syrup
- pinch Kosher sea salt finely ground
- 1 cup (237 ml) water divided in half
- 3 packets Knox gelatin
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Combine the gelatin and 1/2 cup water in a mixing bowl stir briefly to combine; set aside, to allow the gelatin to bloom.
- In a small, heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup water. Place over medium-high heat and cook until the sugar syrup comes to a boil. gently swirl the pan to distribute the heat.
- Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
- After 2 minutes, remove the lid, check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for another minute to allow the condensation to wash down the crystals into the syrup.
- Uncover and clip the sugar thermometer to the side of the saucepan. Let the sugar syrup cook until it reaches 245°F/118°C. Once the sugar syrup reaches 245°F/118°C, remove it from the heat and let the bubbling subside. Turn your mixer on medium-low and begin to pour the syrup into the gelatin, down the side of the mixing bowl.
- Whisk on medium-high for 5 minutes until the marshmallow base has doubled in size and becomes glossy white and fluffy. Mix for another 5 minutes on high speed, which increases the volume of the marshmallows further.
- As the mixer is running, prepare your pan. Line a 9x9 or 8x8 pan with parchment paper and then spray with non-stick cooking spray or coconut oil. Then sprinkle with powdered sugar.
- Add the vanilla, to the marshmallow base and whisk for a further minute on high speed to combine the vanilla. Scrape the marshmallow base into the prepared pan using a flexible scraper. Spread the marshmallow evenly in the pan, sift confectioners' sugar over the top of the marshmallow and allow the marshmallow to set for at least 4 hours.
- After the marshmallows have set lift the parchment paper out of the pan onto a work surface. Cut the marshmallows with a long sharp chef's knife that has been dusted in powdered sugar. Dusting more as you cut if needed.
Notes
- Prep time is approximate
Creative Recipe Inspiration
Indulge in the rich fusion of chocolate and stout with our Chocolate Guinness Cakes. Moist and decadent, these delights boast a deep cocoa flavor.
Our Best Ever Molasses Cookies are beloved for their soft center, crisp exterior, and nostalgic molasses sweetness, delivering a perfect balance of textures and holiday charm.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Adding this to my must-try-soon list of your recipes. I used to use marshmallow cream back in the day for fudge and happy to see that I have an alternative. Chocolate-dipped – count me in. New candy thermometer – next on my wish list. 😋
You could easily add this to fudge recipes too cut them down smaller and drop them in would be a great addition! Thanks so much for checking them out, hope you love them too 😋
I love this post and thanks for sharing the recipe. There is a local marshmallow shop near me that makes incredible marshmallows. I’d love to try making them myself sometime!
They’re super easy to make, Erika, and I bet you’ll find the flavor is on point with your local marshmallow shop too! 😋
This look totally fun to make! I’m looking forward to trying it!
They are fun to make and so much fun to eat too, Kendra! 🙂
I’ve never made my own marshmallows before. This looks like a fun weekend project. Thanks for all the details!
It’s a great weekend project and they’re really so easy to make too, Patrice. I love hitting them with a torch in a hot cup of cocoa!
My grandkids would have fun making these and using them for s’mores!
Perfect for making with grandkids, Cindy!
I’d love to try making marshmallows— especially some of those flavors! Yum! (Is there anything you can sub for gelatin?)
Hi, Melissa! Yes, you can use Genutine Vegetarian Gelatin I have friends that have used it and they have turned out almost identical. 🙂
I’m making marshmallows this week, so I’ll have to use this recipe! Can’t wait to whip up a batch 😀
Awesome, Colleen, I hope they turned out perfectly for you! 🙂
Very easy and great recipe.
Thank you so much!