Homemade Marshmallows

There is no longer any doubt in my mind that homemade marshmallows are amazing!

Preparation 10 mins
Cook Time 20 mins
Total Time 0:30


  • 1 cup water (divided in half)
  • 3 envelopes gelatin
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 2 Tablespoons vanilla
  • 2 cups powdered sugar
  • *optional food coloring


  1. Prepare a 9 x 9 baking dish with a good layer of butter.
  2. Put a ½ cup water and the gelatin into your mixing bowl fitted with your whisk attachment.. Let it sit and soften while you prepare the sugar.
  3. Place the other ½ cup water, sugar, corn syrup, and salt into a medium sized saucepan. Over medium heat bring to a boil and boil for one minute.
  4. Turn on the mixer to low and slowly drizzle in the hot sugar. Let it run down the inside of the bowl. When all the sugar is added, turn the mixer up to high and let it whip for 10 minutes. Just let it go. The mixture will triple in size. Stop from time to time to scrape down the sides of the bowl as needed. At the very end, add the vanilla and whip briefly to combine.
  5. Transfer the mixture into the baking pan and level it out with an offset spatchula. Work quickly because it thickens up.
  6. Butter a piece of wax paper and place it over the marshmallow. Press it down to get any air bubbles out and seal it. Let it sit overnight.
  7. Add a generous amount to powdered sugar to a large jelly roll pan. Use a butter knife and work around the edge of the pan to separate and loosen the marshmallow. Flip the pan over the powdered sugar and let the marshmallow come out of the pan. Cover the marshmallow with more powdered sugar. Cut your marshmallow into 1 inch cubes and toss them in the powdered sugar. Coat all the cut edges to prevent them from sticking.
  8. Store in a sealed baggie for 5 - 7 days.


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