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Two homemade marshmallows stacked on top of each other sitting on a green jadeite plate with a silver canister behind them
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Homemade Marshmallows

Fluffy, pillowy homemade marshmallows are a treat to have on hand. These marshmallows are easy to make & much tastier than store bought.

Ingredients

  • .75 Oz Unflavored gelatin 3 envelopes of Knox gelatin
  • 1/2 Cup Cold water
  • 2 Cups White granulated sugar
  • 2/3 Cups Light corn syrup
  • 1/4 Cup Water
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Pure vanilla extract Or a combination of other flavor extracts
  • Powdered sugar To taste

Instructions

  • Line a square 9x9 or 8x8 dish with aluminum foil sprayed with nonstick cooking spray. You can also do this with plastic wrap.
  • In a large bowl, sprinkle the gelatin over the 1/2 cup cold water. Soak for about 10 minutes. I use my stand mixer for this but you can also use a large bowl with an electric hand mixer. You will just have to mi it for a really long time, so that’s why I like to use my electric stand mixer for this recipe. It makes homemade marshmallows so easy!
  • In a small saucepan, combine the sugar, corn syrup, & 1/4 cup water. Whisk until the sugar is dissolved. Bring the mixture to a rapid boil. As soon as it comes to a boil, set your timer for 1 minute and allow it to boil hard without stirring during that time period.
  • Carefully pour the boiling syrup into the large bowl with the gelatin that has soaked for 10 minutes. Turn on the mixer, start on low and work your way up to high speed. Add the salt and beat for 10 to 13 minutes, or until fluffy. It should have cooled down to near room temperature at this point as well. Now, beat in the extract.
  • Spray a rubber or silicone spatula with nonstick cooking spray and spread the mixture into the prepared pan evenly. Spray a piece of wa paper with nonstick cooking spray (or use greased plastic wrap or parchment paper) and cover the top. Allow to sit 4-6 hours or preferably overnight.
  • Sprinkle your cutting surface with a generous amount of powdered sugar. Remove the marshmallow from the pan and lay on top of the sugar. Dust the top well with more powdered sugar. Use a large sharp knife to cut into squares. I actually like to use a 12” mezzaluna knife when slicing my marshmallows. It is helpful to spray your knife with nonstick cooking spray between each cut to prevent sticking.
  • Once cut into squares, dust the rest of the marshmallow sides with powdered sugar. Store in an airtight container. They should last at room temperature for about 3 weeks.