Homemade Marshmallows

I’ve been itching to make homemade marshmallows ever since I discovered Whimsy & Spice years ago and realized it was possible. Last week I needed some for a project I was working on, so I asked my mom to come over and supervise/help, because candy thermometers seem scary. I thought I wouldn’t be able to make marshmallows with my hand mixer, but it worked fine (aside from a slight burning smell coming from the motor by the end of all the mixing).

I like to snack on store-bought marshmallows right out of the bag. Eaten “raw”, the homemade marshmallows weren’t that much better than store-bought—not enough to justify all this work. However, when I put them in hot cocoa they blew the store-bought marshmallows away! The homemade version melted into a delicious marshmallow skin over the top of the cocoa, so I got a little melty mallow in every sip. Amazing.

homemade marshmallows recipe

homemade marshmallows recipe

homemade marshmallows recipe

homemade marshmallows recipe

homemade marshmallows recipe

homemade marshmallows recipe

3 packages unflavored gelatin
1 cup water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
confectioners’ sugar, for dusting

Oil an 8 x 12 inch nonmetal dish and dust with confectioner’s sugar. (I only had a 9 x 13 pan, so my marshmallows are a bit thinner.) Combine the gelatin and 1/2 cup of cold water in a large mixing bowl and let it sit while you make the syrup.

Combine the sugar, corn syrup, salt, and 1/2 cup water in a saucepan and cook over medium heat until the sugar dissolves. Then turn the heat up to high and cook the syrup until it hits 240 degrees F on your candy thermometer and remove it from the heat.

Using a whisk attachment with your mixer, pour the syrup into the gelatin while mixing on low speed. Then turn it up to high and whip until the mixture looks like thick marshmallow cream—about 15 minutes (mine didn’t take this long). Mix in the vanilla before it gets too thick, so it will distribute evenly.

Pour the marshmallow batter into your oiled and sugared baking dish. Get your hands a little wet so they won’t stick and smooth out the top. Dust the top with confectioner’s sugar. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. (A pizza cutter works great.) Dip the sticky sides of each marshmallow in confectioner’s sugar. Store uncovered at room temperature. After a day mine started to dry out too much, so I moved them to an airtight container. I’ve read online that you can freeze these, so you don’t have to eat the whole batch at once (unless you just want to, which I do).

Recipe adapted from Ina Garten’s Toasted Coconut Marshmallows Recipe

homemade marshmallows recipe

If you’re in a silly sort of mood, try making marshmallow turds out of the scraps. Fun times.
Remind you of anything?


  1. Yelle

    Oh yum! The way that you described these homemade treats melting in hot cocoa totally made my mouth water! Making marshmallows from scratch would be totally worth it just for hot cocoa!

  2. Chris Pridmore

    Hahaha! Amazing work, Amanda! Am thinking I should make Christmas marshmallow turds for a bit of a centrepiece at Christmas… Although maybe my 90 year old Grandma wouldn’t appreciate it (or maybe she would?)

  3. Michelle

    I didn’t know homemade marshmallows were possible either. It’s the wrong season for hot chocolate here, but I’m gonna bookmark this recipe to use next winter :)

  4. melanie

    Never thought about making my own marshmallows. Thanks for the recipe. Then I read about the marshmallow turds! How cute! Read about you in Artful Blogging! Love that magazine. Congrats for gracing its pages!


  5. Kristen

    Do you think it would be possible to put the marshmallows into moulds or maybe pipe them into shapes? Or is the mixture too sticky for that?

    1. Amanda (wit & whistle) Post author

      I think it would be too sticky, but you might be able to cut it into shapes with a cookie cutter. :)

  6. Nige

    I am wondering about piping this out onto my kitchen worksurface (on greaseproof paper) to make edible Halloween guts (substituting a portion of water for food colouring ( loosely mixed to give different shades)
    Would the piped marshmallow be thick enough to hold its form over night or would I be best forming the grease proof paper?

    If it works out I’ll link to some images for effect

  7. Ellen M Peterson

    I think Chris’s 90 year old Grandmother would really the marshmallow turds…us old people have lost some of our staunchness..lol…Made these marshmallows and really loved them..so did my Grandchildren..

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