Homemade Marshmallows are made with four simple ingredients that instantly upgrade your hot cocoa.
Ingredients
- Water – cold water to help bloom the gelatin and for boiling sugar.
- Gelatin – powdered gelatin is best. I like to use a grass fed gelatin, but the packets of gelatin from the baking section work also!
- Granulated Sugar – I also have a maple marshmallow recipe if you prefer to use maple syrup.
- Vanilla – I used vanilla extract, but you can also use vanilla bean paste or real vanilla beans.
- Powdered Sugar – used to dust the marshmallows to prevent sticking. You can also use corn starch or arrowroot powder.
How to Make Homemade Marshmallows
- You will want to have everything prepped and ready to go ahead of time. Once the marshmallows are ready to pour you need to work fast as everything starts to set up quick. Make sure to have whisk attachment ready for your stand mixer or hand mixer as well.
- Line a 9×13 pan with parchment paper. Set aside for later.
- Soak the gelatin in 1/2 cup of cold water in the bowl of a stand mixer or large bowl with your whisk attachment ready.
- In a large saucepan dissolve the sugar in 1 1/2 C of water over low heat, stirring constantly.
- Raise the temperature and bring to a boil – once it comes to a boil don’t stir anymore.
- Boil steadily until the mixture hits 240. It should take 7-15 mins.
- Remove from the heat and pour into bowl with gelatin. Begin whisking and add in your vanilla extract. Continue whisking until mixture has tripled in size, the bowl is cool to the touch, and when the whisk is removed the drizzle holds its shape in the bowl.
- Pour mixture into your prepared pan and let set completely – about 2 hours.
- Remove marshmallows from the pan and sprinkle with additional powdered sugar. This helps your knife from sticking too much when cutting.
- Cut marshmallows into desired size with a sharp knife. Dipping each marshmallow in powdered sugar to prevent them all from sticking to each other.
- Store in an air tight container for up to 2 weeks.
Perfect Matches for your Marshmallows
Share Your Experience
I would love to hear about your experience making and enjoying my Homemade Marshmallows! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Homemade Marshmallows
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 Candy Thermometer
Ingredients
- 3 tbsp gelatin powder
- 2 cups water
- 2 tsp vanilla extract
- 3 cups granulated sugar
- powdered sugar for dusting
Instructions
- You will want to have everything prepped and ready to go ahead of time. Once the marshmallows are ready to pour you need to work fast as everything starts to set up quick. Make sure to have whisk attachment ready for your stand mixer or hand mixer as well.
- Line a 9×13 pan with parchment paper. Set aside for later.
- Soak the gelatin in 1/2 cup of cold water in the bowl of a stand mixer or large bowl with your whisk attachment ready.
- In a large saucepan dissolve the sugar in 1 1/2 C of water over low heat, stirring constantly.
- Raise the temperature and bring to a boil – once it comes to a boil don’t stir anymore.
- Boil steadily until the mixture hits 240. It should take 7-15 mins.
- Remove from the heat and pour into bowl with gelatin. Begin whisking and add in your vanilla extract. Continue whisking until mixture has tripled in size, the bowl is cool to the touch, and when the whisk is removed the drizzle holds its shape in the bowl.
- Pour mixture into your prepared pan and let set completely – about 2 hours.
- Remove marshmallows from the pan and sprinkle with additional powdered sugar. This helps your knife from sticking too much when cutting.
- Cut marshmallows into desired size with a sharp knife. Dipping each marshmallow in powdered sugar to prevent them all from sticking to each other.
- Store in an air tight container for up to 2 weeks.
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