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Homemade Marshmallows

I don’t know why but for some reason I have just always wanted to make homemade marshmallows. At least for the past few years. This weekend I got down with my bad self and did it. They weren’t hard to make but they were definitely one hot mess. This “batter” was skiiiiiicky. I do have to say that they were the best I have ever had. I used Alton Brown’s recipe. I then, for health reasons, had to dip them in chocolate, naturally.


  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanillaextract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Monday, April 19, 2010 - 9:11 pm

Hollan - Oh good gracious. I want one now! I have to admit though, that sounds like a TON of work!

Monday, April 19, 2010 - 9:22 pm

Crissie McDowell - Yeah. slightly daunting but sooo worth it. I think they would be amazing in smores or hot cocoa. mmmmm.

Tuesday, April 20, 2010 - 8:17 am

Brook - You are a seriously motivated person. I always describe you to my mom as ‘you know, my friend who can pretty much do everything’
They look delicious and I might show up on your doorstep, invite myself in and devour them. Just a warning.

Tuesday, April 20, 2010 - 8:39 am

Jayme - I REALLY love chocolate covered marshmallows! This looks sooo yummy!

Tuesday, April 20, 2010 - 8:44 am

Crissie McDowell - Thanks Jayme. I am stuffing one into my mouth as I type. It’s 8:44 am.

Thursday, April 22, 2010 - 8:53 am

Talia - Marshmallows dipped in chocolate is great, but what I particularly love is to make super decadent hot chocolate by combining mars bars and cream with some whole milk and then floating the perfect marshmallo on top!

Thursday, April 22, 2010 - 8:58 am

Crissie McDowell - Wow. I am going to have to try that. It sounds AMAZING.

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