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homemade marshmallows

(2 ratings)
JessicaSLunsford avatar
Blue Ribbon Recipe by
Jessica Schwausch Lunsford
@JessicaSLunsford
Houston, TX

These are SO much better than store-bought. It might be a little work, but it's so worth it.

Blue Ribbon Recipe

Soft and fluffy, these homemade marshmallows melt in your mouth. The vanilla flavor is subtle, and they have a nice chewy texture. The recipe is an easy how-to for making marshmallows at home and much better than store-bought marshmallows. Use different extracts to change the flavor of the marshmallows. They'd be a fun treat for an Easter basket or floating in hot chocolate.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 -15 marshmallows
prep time 3 Hr 30 Min
cook time 15 Min
method Stove Top

Ingredients For homemade marshmallows

  • 3 1/2 pkg
    unflavored gelatin
  • 1/2 c
    cold water
  • 2 c
    granulated sugar
  • 1/2 c
    light corn syrup
  • 1/2 c
    hot water (about 115 degrees)
  • 1/4 tsp
    salt
  • 2 lg
    egg whites
  • 1 tsp
    vanilla extract
  • powdered sugar, for dusting (about 1 cup)

How To Make homemade marshmallows

  • Oil the bottom of a 9x13x2 pan. Dust with powdered sugar.
    1
    Oil the bottom of a 9x13x2 pan. Dust with powdered sugar.
  • Dust gelatin over cold water and let stand.
    2
    In your stand mixing bowl, dust gelatin over cold water and let stand.
  • Cook sugar, corn syrup, hot water, and salt until the sugar is dissolved.
    3
    In a 3-quart heavy saucepan, cook sugar, corn syrup, hot water, and salt until the sugar is dissolved. Turn the heat up to medium and boil the mixture without stirring until a candy thermometer reaches 240 degrees. About 12 minutes.
  • Remove from heat and carefully pour over the gelatin mixture and stir.
    4
    Remove from heat and carefully pour over the gelatin mixture. Stir until gelatin is dissolved.
  • Beat mixture on high until white, thick and nearly tripled in volume.
    5
    Beat mixture on high until white, thick, and nearly tripled in volume; about 6 minutes.
  • Beat egg whites until they hold stiff peaks.
    6
    In a large bowl, with clean beaters, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until well combined.
  • Pour the mixture into the powdered baking pan and dust with a thick layer of powdered sugar.
    7
    Pour the mixture into the powdered baking pan and dust with a thick layer of powdered sugar. Chill, for at least 3 hours, or until marshmallow is firm.
  • Run a knife around pan and use your fingers to loosen the marshmallow.
    8
    Run a knife around pan and use your fingers to loosen the marshmallow out of pan and onto a large cutting board.
  • Cut out marshmallows.
    9
    Cut into squares, shapes, or anything you'd like, and dust them individually with powdered sugar. You can also put them on a stick and dip them in melted chocolate! Keep marshmallows in a tightly closed container for up to 4 days. Great in hot chocolate!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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