Many years ago, I ran across a recipe for homemade marshmallows. Despite my curiosity I dismissed the idea of making them because I believed they would be too difficult. After all, they require a candy thermometer which, at the time, I believed should only be used by professionals. I revisited the idea of making my own a few years later. This time curious enough to give them a try. The process surprised me and now homemade marshmallows are a yearly staple in our home.
Marshmallow making proved to not only be simple, but it also brings a sense of nostalgia and tradition to our holiday celebrations. I’m so excited to share it with you.
A Recipe for Homemade Marshmallows
There are a few secrets to follow that make the process incredibly easy. Just follow them and your marshmallow making will be a success.
- This recipe requires at least 13 minutes of mixing time. Use a stand mixer with a whisk attachment for ease. My mixer is a Kitchen Aid like this one. It was gifted to me a few years ago. Here is another option for a less expensive mixer.
- You need a candy thermometer with a pot clip for this recipe. I use this thermometer but always remember when the reading is covered with steam that I would like one with a longer probe and a digital display. This is the candy thermometer I would like and is the one that’s on my Christmas list.
- Prepare your pan while the mixer whips up your marshmallows. Cut a piece of parchment to fit snugly in a 9″x13″ dish. Spray the dish lightly with non-stick spray then lay the parchment in the pan. The spray will hold on to the parchment and keep it from slipping when you spread your layer of cornstarch and powdered sugar.
Homemade Vanilla Marshmallows
- 3 Envelopes Unflavored Gelatin
- 1¼ Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- ¼ tsp Salt
- 1 Cup Ice Cold Water Divided
- Nonstick Cooking Spray
- ¼ Cup Powdered Sugar
- ¼ Cup Cornstarch
- 3 tsp Vanilla Extract
Pour ½ cup of the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water then set aside.
In a small saucepan stir together the sugar, corn syrup, salt, and remaining cup of cold water. Cover the pan with a lid and place over medium high heat. Cook the sugar mixture for 3 – 4 minutes.
Uncover the pan and attach a candy thermometer to the side. Continue to cook for another 7 – 8 minutes without stirring. When the mixture reaches 240* F immediately remove the pan from the heat.
Turn the stand mixture on to the lowest setting. While running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin mixture. After you have added all of the syrup, increase the speed to the highest setting. Whip for 13 minutes or until the mixture becomes fluffy and white.
Turn off the mixture to add the vanilla extract then whip again for 2 minutes.
While the mixture is whipping, prepare your pan as follows: Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 9" x 13" metal baking pan with non-stick spray. Place a 9" x 13" sheet of parchment paper on top of the sprayed pan (this will hold the parchment in place) then lightly spray the parchment with nonstick cooking spray.
Add a couple of tablespoons of the sugar and cornstarch mixture to the parchment and tap gently to coat the bottom and sides of pan. Return the remaining mixture to the bowl for later use.
When ready, pour the prepared gelatin/sugar mixture into the prepared pan. Use a spatula to spread evenly. Dust the top of the mixture with some of the remaining cornstarch/sugar mixture to lightly cover. Allow the marshmallows to sit uncovered for 4 hours.
Turn the marshmallows out onto a cutting board. Spread some of the cornstarch/sugar mixture on the bottom layer that you just turned out onto a cutting board then cut the marshmallows into 1 inch squares using a pair of scissors. To maintain freshness lightly dust all sides of each marshmallow with the remaining powdered sugar mixture.
Serve with hot chocolate. Store in an airtight container for up to three weeks.
We like to make our marshmallows the first week of December and enjoy them throughout the Christmas season. They are delicious with a cup of hot chocolate or eaten alone. I hope you enjoy them as much as my family does.
If you enjoyed this recipe be sure to check out this post where I share some of our favorite Christmas Cookies: Christmas Cookies | Three of Our Favorites