Let me tell you a secret: once you’ve made homemade marshmallows, you’ll never look at those bagged grocery store versions the same way again. I know it sounds dramatic, but trust me – there’s something absolutely magical about transforming a handful of simple ingredients into these pillowy, cloud-like confections right in your own kitchen.
When I first started making marshmallows, I was intimidated. Even having made fudge and using candy thermometers for years, the idea of making marshmallows just left me feeling unsure about my own ability to get them to turn out. But after years of experimenting, I’m here to demystify the process and show you just how achievable – and incredibly delicious – homemade marshmallows can be.
Why Should You Make Your Own Marshmallows?
I was skeptical at first about whether it was really worth it to make marshmallows myself. I mean, it takes a little bit of time, and then you have to let them cure for 24 hours to help them set up. But the first time I tried them, I was convinced. Store-bought marshmallows are fine. They work well in a lot of different applications. But homemade? They’re on a whole new level. They’re impossibly soft and they melt in your mouth.
What Do You Need?
You won’t need anything particularly special to make marshmallows, but there are a couple of things that will make the process easier and ensure that you get the results that you want.
- Heavy-bottomed saucepan
- Stand mixer (or hand mixer)
- Candy thermometer
- 9×13 inch baking pan
- Parchment paper
- Cooking spray
- Sharp knife or pizza cutter
How Do You Make Homemade Marshmallows?
The basic process involves creating a sugar syrup, whipping it with gelatin, and then letting chemistry work its wonders. It’s part science, part art, and 100% delicious.
Pro tip: Patience is your best friend when making marshmallows. Take your time, watch your temperature, and don’t rush the process.
You’ll need:
- Cold water
- Gelatin
- Granulated sugar
- Corn syrup
- Salt
- Vanilla extract
Troubleshooting Common Marshmallow Problems
Although making homemade marshmallows is fairly easy, even experienced marshmallow makers encounter challenges. Here are some common issues and tips to solve them.
Grainy Texture
If your marshmallows turn out sandy or grainy, it usually means that the sugar didn’t completely dissolve, you stirred the syrup while it was cooking, or you didn’t bring the solution to the right temperature. Heating the mixture slowly over medium heat will help improve your results.
Marshmallows Won’t Set
Are your marshmallows not firming up? You may not have whipped the mixture long enough for stability. Another common cause of this is improperly activated gelatin. Make sure that you give the gelatin time to bloom, measure your ingredients very carefully, and let the mixture whip long enough to draw enough air as possible into the marshmallow.
Marshmallows are Too Sticky
Let’s face it – marshmallow is sticky by nature. If your marshmallows are still sticky, make sure you’ve dusted them with enough powdered sugar. You should also ensure that you let them dry long enough before you store them. This helps them cure.
Can You Customize Your Homemade Marshmallows?
Of course! One of the most exciting parts of homemade marshmallows is playing with flavors. Here are some variations you can try:
Classic Flavors
- Vanilla Bean (use real vanilla beans for an incredible flavor)
- Lavender
- Cinnamon
Adventurous Options
- Matcha Green Tea
- Bourbon Vanilla
- Salted Caramel
- Peppermint
You could also roll the marshmallows in candy pieces or add other mix-ins to customize the flavors.
How to Store Homemade Marshmallows?
Wondering how long these fluffy treats will last? When stored properly, homemade marshmallows typically stay fresh for:
- 1-2 weeks at room temperature
- Up to 3 weeks in an airtight container
- About a month if refrigerated
Pro storage tips:
- Use an airtight container
- Place parchment paper between layers
- Store in a cool, dry place
- Avoid humid environments
Creative Ways to Use Your Marshmallows
These aren’t just for hot chocolate (though they’re amazing for that)! You can use fresh marshmallows for anything you’d use the pre-packaged ones for – including s’mores, sweet potato casserole, decorating baked goods, rocky road brownies or fudge, and so much more!
What About Marshmallow Fluff?
Want marshmallow fluff? It’s easier than you might think! Stop at the whipping process, when the mixture is thick, sticky, and shiny white. Put the marshmallow into a jar instead of spreading it out on the parchment paper.
Pillowy Soft Homemade Marshmallows
Ingredients
- 1 cup cold water split in half
- 3 packets of gelatin
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 cup corn syrup
- 1 1/2 teaspoons vanilla extract
Instructions
- Line a baking sheet with parchment paper, then dust it with an even layer of powdered sugar.
- Put 1/2-cup of cold water into your mixer bowl.
- Add the gelatin and let it sit to proof while you do the next step.
- Combine the granulated sugar, salt, corn syrup and remaining water in a medium saucepan with a lid.
- Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
- Put the cover on the pot and turn the heat down slightly. Let it boil with the lid on for about 2 minutes. This step cooks down any sugar crystals on the side of the pot.
- Uncover the pot and turn the heat back up to medium.
- Put a candy thermometer in the pot and boil the mixture until it reaches 240 degrees, which will usually take about 10 minutes.
- Fit your mixer with the whisk attachment and turn it on medium speed.
- Slowly pour the sugar solution down the side of the mixer bowl into the gelatin while the mixer works at medium speed to combine the ingredients.
- Once the sugar solution is fully poured in the bowl, turn the mixer speed to high and let it work until the solution is doubled in size and stiffened, about twelve minutes.
- Add the vanilla extract and beat for another two minutes.
- Scoop the mixture into a piping bag and pipe it onto the parchment paper or spread it evenly into the pan.
- Let the marshmallows air dry for twelve hours.
- Dust the top of the marshmallow layer with powdered sugar, then use a pizza cutter or cookie cutters to cut shapes.
- Dust piped marshmallows with powdered sugar lightly so that they don’t stick to each other.
- Store finished marshmallows in an airtight container for up to two weeks.
Interesting Fact
Did you know that there’s a marshmallow plant? I didn’t know that until about 10 years ago when I first started making my own marshmallows. I was curious about the science of it, and uncovered the plant in my research. Sap from the marshmallow plant was originally part of the recipe for marshmallows, and it was the origin of the name. It has since been replaced with gelatin and corn syrup for stability.
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