Homemade Marshmallows

Homemade marshmallows stacked on a blue plate.

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Fluffy and delicious, these homemade marshmallows are made with simple ingredients and taste better than store-bought.

Prep Time20

Cook Time10

Total Time2

Course: Dessert

Cuisine: American

Keyword: homemade marshmallows, how to make marshmallows

Servings:

Calories: 100kcal

Author: Amy

Equipment

Stand mixer

Ingredients

3 tablespoons gelatin unflavored preferably grass fed
1 cup water cold and divided
1 cup sugar
1/2 cup honey
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
2 tablespoons powdered sugar for coating the marshmallows
2 tablespoons cornstarch for coating the marshmallows

Instructions

Whisk 1/2 cup of cold water with all the gelatin in the bowl of the stand mixer. Allow the mixture to sit for 15 – 20 minutes. Start on step 2 while you wait.
Combine the sugar, maple syrup or honey, remaining water, and salt in a small saucepan over low heat. Make sure to stir until the sugar dissolves completely.
Increase to medium high heat and cook the mixture without stirring until the temperature reaches 240 degrees, or soft-ball stage. Keep a close eye on the thermometer so you don't accidentally overcook your mixture. Take off heat immediately.
Turn your stand mixer on low speed and slowly pour the hot sugar syrup into the softened gelatin mixture. Once combined, increase to high speed and beat for 8-10 minutes.
Combine the powdered sugar and cornstarch.
While your marshmallow mixture is whipping, prepare your baking dish by generously greasing it with coconut oil or avocado oil or lining it with parchment paper and sprinkling it with the powdered sugar and cornstarch mixture.
When you have two minutes left of whipping time, add the vanilla. Continue whipping until your mixture is soft, glossy, and holds soft peaks.
When your marshmallow fluff is done whipping, pour it into the prepared pan and smooth it out flat with a silicone spatula. It will start to firm up right away, so work as quickly as possible. Sprinkle the top with the powdered sugar and cornstarch mixture.
Let it sit at room temperature for 2-4 hours or overnight.
Turn the marshmallows out onto a cutting board. Top with more powdered sugar and cornstarch. Cut them using a knife or cookie cutters.
Break apart the cubes and roll in powdered sugar and cornstarch mix to keep it from sticking.

Notes

Storage: Lightly cover to keep fresh. Will stay fresh for 3 weeks. Place in the freezer for up to 3 months.

To make thinner marshmallows, spread your mixture on a large baking sheet instead of a 9x13 pan.
Not too much powdered sugar and corn starch is needed for coating. Try 2 Tablespoons of each to begin. That should be more than enough.
Sprinkle some of the powder mixture on top of your marshmallows before dumping them onto the counter. Then sprinkle more on the bottom before cutting. This can help make nice cuts.

Nutrition