Homemade Marshmallows

Guys….These are perfection. Not to mention they’re super easy – sure they take a little over an hour, but most of that time is inactive where you can go and, say, watch Say Yes to the Dress with your girls Miss Em and Miss L…hypothetically…..In all stages of the game, though, be prepared to get sticky. It’s awesome. They’re incredible eaten on their own and they are the perfect marshmallows in hot cocoa because they melt at the slowest rate, keeping your hot cocoa warm and giving it that cozy blanket of sweetness it needs (I HIGHLY recommend using these with dark chocolate hot cocoa – makes it even more decadent).

Read on for the recipe and photos…


2/3 cup water, divided in half

3 (1/4oz.) envelopes unflavored gelatin

1 cup granulated sugar

1 cup light corn syrup

pinch of kosher salt

1 tsp vanilla extract

1 cup powdered sugar, for dusting and for the pan

You will also need: a candy thermometer (although you could just guesstimate)


  • Grease an 8″ x 8″ pan (or a 9″ x 3″ casserole dish like I did…this won’t give you uniformly square marshmallows, but I kind of liked that). Generously coat with powdered sugar and set aside (actually do generously coat it – it’ll make it easier to get the marshmallows out of the pan later!!).
  • Pour 1/3 cup water into a bowl. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand about 10 minutes or until the gelatin has softened a bit. Go ahead, poke it, it’s fun.
  • In a saucepan, off the heat for now, combine the remaining 1/3 cup water, granulated sugar, corn syrup, and salt.
  • Place the pan over medium-high heat. Clip your candy thermometer to the side (make sure it doesn’t touch the bottom of the pan – this gives you an inaccurate reading).
  • Cook the mixture without stirringuntil it reaches 240F. If you don’t have a candy thermometer, the mixture should be clear and bubbling pretty vigorously at this point.
  • Add the hot syrup to the softened gelatin slowly and use an electric mixer to beat slowly.
  • Add the vanilla and increase the speed of your mixer to Beat (level 4).
  • The mixture starts out clear but soon turns very white. Beat for about 8 minutes, or until the marshmallows get thick and sticky (this should be heavier than Fluff, for instance), and starts to pull away from the bowl in string like pieces.

  • Spread the mixture into the prepared pan using a lightly oiled spatula.
  • Set aside for at least one hour or until the mixture is firm and cool. Because my dish was deeper I even stuck it in the fridge for an extra fifteen minutes.
  • Sift the powdered sugar into a shallow bowl and set aside.

  • Run a wet knife around the edge of the pan to loosen the marshmallow. Removed from the pan (this takes patience and a very wet knife – so keep a glass of water for dipping nearby).
  • Cut into squares, wetting your knife as needed. Again, have patience, you will be completely sticky at the end of this process!

  • I ended up cutting about 36 marshmallows each about an inch cube. You could always go crazy and use a cookie cutter for fun shapes!
  • Toss each marshmallow in the powdered sugar until completely coated then use for roasting, hot cocoa, dipping, or store them in an airtight container (it’s best if they’re in a single layer or in layers separated by wax paper).

Our preferred method was hot cocoa…; )

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  • Indulging Day by Day…

    February 2011
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