Afraid to make your own Marshmallows? It is as simple as making a sugary syrup and mixing it with unflavored gelatin to form a mixer full of fluffy white marshmallow creme. You might think it is a sticky mess to make home made marshmallows but not so. Confectioner’s sugar and cornstarch prevents stickiness once mixture is made. Easy and better than store bought. Once you master the recipe you can change the flavors to make it your own. Everyone will love your home made marshmallows, great for gift giving too.

What Makes the Marshmallows Flavorful

You can add a good quality clear vanilla or any flavor you love. Another idea would be to use creme bouquet concentrated flavoring. Creme bouquet tastes like a combination of lemon, orange and vanilla. You would like creme bouquet it’s great for cakes too.

How to Make Home Made Marshmallows

S’More Please… Easy to make home-made marshmallows begin with unflavored gelatin about 3 packages of Knox will make perfect marshmallows. The gelatin is mixed with 1/2 cup of cold water and set aside to bloom.

Blooming just means to allow the gelatin to soften in cool water until it semi gels for about 30 minutes. Once it gels or softens the gelatin is heated until gelatin becomes clear ready to mix in your dessert or in this case marshmallows. You can use gelatin sheets too just follow instructions on the package as to how many sheets you need for the 1/2 cup water.

In a saucepan, combine sugar, corn syrup and remaining 1/2 cup water over medium high heat, stirring constantly until sugar is dissolved. You can rub the mixture between your finger tips to feel if granules are dissolved as a test. Once dissolved, stop stirring mixture and allow the temperature of this mix to raise to 240°F on a candy thermometer.

Once sugar is dissolved, stop stirring mixture and allow the temperature of this mix to raise to 240°F on a candy thermometer, about 7 minutes. Remove from heat once mixture reaches 240°F. Turn mixer on low speed add softened gelatin, beat to break up. Pour hot sugar syrup to the sides of the mixing bowl and not on the beaters. Beat mixture on high speed until mixture is thick and fluffy. Add clear vanilla or creme bouquet beat on low speed just to mix. You will be amazed a the volume you get after beating mixture.

Now for the Fun Part! Pouring Marshmallow Mixture into Pan.

Lightly spray 8 x 8 inch square metal pan with cooking spray. Sift together cornstarch and confectioners sugar and place in square pan. Cover pan tightly with Aluminum foil and shake pan to coat completely. Remove foil, using a wet spatula, spread marshmallow mixture into prepared pan, spread to corners to even mixture in pan.

Sprinkle with remaining cornstarch and confectioners sugar mixture over the top of marshmallow mixture in pan. Set uncovered for 5 hours or overnight to set. If you cover the marshmallow mixture it will become sticky.

When you are ready to cut and serve these delicious marshmallows, run a smooth blade small knife around the edge of the pan to loosen and turn marshmallow mixture onto a heavy coated confectioner’s sugar surface. Store marshmallows in an airtight container with confectioner’s sugar up to 3 days.

Once you try this recipe you will be making home made marshmallows whenever you want.

Homemade Marshmallow Recipe

One tool you will need is a candy thermometer. It will be necessary for the marshmallow cream to be at the correct cooking temperature to set properly.

Homemade Marshmallow Recipe

How to make home made marshmallows lizbushong.com

Print Recipe

Easy home made marshmallow recipe makes soft and flavorful dreamy bites. Cut in 2″ squares makes perfect s’mores every time. This recipe can be adapted to add additional flavors like Toffee Marshmallows.

Author: Liz Bushong
Prep Time: 20 minutes
Cook Time: 7-8 minutes
Total Time: 35 minutes + 5 hour set up time
Yield: 16-2"square marshmallows 1x
Category: Dessert
Method: Stove top
Cuisine: American

Ingredients

Units Scale

1/4 cup sifted cornstarch or arrowroot

1/4 cup sifted confectioner’s sugar

3 packages unflavored gelatin

1 cup cold water-divided

1 1/2 cups granulated sugar

3/4 cup light corn syrup

1/2 teaspoon salt

1 teaspoon clear vanilla or crème bouquet flavoring

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Instructions

Lightly spray 8 x 8 inch square metal pan with cooking spray. Sift together cornstarch and confectioners sugar and place in square pan.
Cover pan tightly with Aluminum Foil and shake pan to coat completely. Remove foil and sit aside pan.
Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment to soften.
Meanwhile, in medium saucepan, add ½ cup cold water, granulated sugar, corn syrup and salt.
Stir to mix, then do not stir, cover pan with lid. Cook for 3 minutes. Remove lid and attach candy thermometer to side of pan and cook over medium high heat until temperature reaches 240 degrees F. (about 7 minutes). Once temperature is reached, remove from heat.
Turn mixer on low speed and mix gelatin, slowly add hot syrup to sides of mixing bowl and not on beaters. Once syrup has been added, beat mixture on high speed until mixture is thick and fluffy.
Add clear vanilla and beat to blend.
When ready, using a wet spatula, spread marshmallow mixture into prepared pan, spread to corners to even mixture in pan.
Sprinkle with remaining cornstarch and confectioners sugar mixture over the top of marshmallow mixture in pan.
Set uncovered for 5 hours or overnight to set.
Run a knife around edge of pan to loosen and turn marshmallow mixture onto a powdered sugar surface.
Cut marshmallows into 2- inch squares or desired shapes.
Coat cut edges of marshmallows with confectioner’s sugar.
Store marshmallows in airtight marshmallows with confectioner’s sugar. Store marshmallows in airtight container up to 3 days.