I normally wouldn’t put marshmallows at the top of my list of favorite things to eat, but I adore s’mores (see my S’mores French Toast and S’mores Hand Pies), toasted marshmallows, and when you put marshmallows in hot chocolate and they get all melty and creamy. I definitely feel like marshmallows are underrated. I’m here to give them the hype they deserve. You’re welcome, marshmallows!
I told someone the other day that I made homemade marshmallows and I could not believe how impressed they were. I think marshmallows seem hard because they’re not a thing people really make at home, we just buy a pack at the store. They are not hard to make! At. All. They do take a while, but the majority of the time is the marshmallows drying out, so it doesn’t require much effort on your part.
A quick word of warning before we jump into the recipe: making marshmallows stinks. Like, it literally smells bad. Gelatin is a crucial part of making marshmallows and I think most people know by now that gelatin is not vegetarian. When you heat the gelatin up and get everything going in the mixer it is going to smell like a barnyard. I suggest letting your mixer run and walking away (but stay where you can still see the mixer) so you don’t have to smell it. The marshmallows will in NO WAY taste the way this mixture smells. I want you to be aware of this before you go into making it so you aren’t totally thrown off guard and think you’ve ruined the batch.
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For in-depth “whys” and “howtos”, skip to the end of this post!
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- 3 packets unflavored gelatin
- 1 cup cold water
- 1 1/2 cups (297 grams) granulated sugar
- 1 cup (312 grams) light corn syrup
- 1 tablespoon vanilla
- powdered sugar for dusting
- Prepare a 12×8 baking dish (do not use a metal pan) by sprinkling it generously with powdered sugar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment combine the gelatin and 1/2 cup of cold water. Allow the mixture to sit.
- In a large saucepan combine the sugar, corn syrup, and 1/2 cup water. Place over medium-high heat. Allow the sugar to dissolve and raise heat to high. Cook until the mixture reaches 240 degrees (F). Remove from heat.
- Turn the mixer to low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin.
- Turn the mixer on high and allow to mix for about 15 minutes or until the mixture is very thick. Add the vanilla and combine.
- Pour the mixture into the prepared pan, spread evenly, and dust the top with more powdered sugar.
- Allow the mixture to sit overnight uncovered to allow the marshmallows to dry out.
- Remove marshmallows from pan and cut into desired shapes.
- Prepare a 12×8 baking dish (I used this one), don’t use metal, by sprinkling it generously with powdered sugar. I find the easiest way to do this is to use a sifter (I used this one). Set aside.
- In the bowl of a stand mixer (I used this one) fitted with the whisk attachment, combine the gelatin and 1/2 cup cold water. Allow the mixture to sit. The gelatin will absorb all of the water.
- In a large saucepan (I used this one) combine the sugar, corn syrup, and 1/2 cup of water. Place over medium-high heat. Allow the sugar to dissolve and raise the heat to high. Cook until the mixture reaches 240 degrees (F). Remove from heat. You need either a candy thermometer (I have this one) or an instant-read thermometer (I have this one). Most recipes call for a candy thermometer because you attach it to the pan and don’t mess with it again. Personally, I don’t like candy thermometers, so I used an instant-read. The choice is up to you.
- Turn the mixer to low speed and SLOWLY pour the sugar mixture down the side of the bowl into the gelatin.
- Turn the mixer on high and allow to mix for about 15 minutes or until the mixture is very thick.
- Pour the marshmallow mixture into the prepared pan and spread out evenly. Dust the top with more powdered sugar.
- Allow the marshmallows to sit out uncovered overnight to allow them to dry out.
- Remove the marshmallows from the pan and cut into desired shapes.
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