Candy

Homemade Marshmallows

5 from 8 votes
Learn how to bake Homemade Marshmallows with my easy recipe and use them to make my S'mores Cheesecake or even Homemade S'mores.

Hi Bold Bakers!

When I can, I like to make everything from scratch. Now you don’t always have to make marshmallows from scratch every time but if you know how easy it is to make your own at home, well then at least you have a choice.

Marshmallow making is similar to candy making. You use a candy thermometer and have to follow a candy making technique. A lot of people shy away from candy making because of the technical nature of the recipe. And that’s where I come in!

Homemade, Marshmallows, Gemma Stafford, Bigger Bolder BakingHomemade, Marshmallows, Gemma Stafford, Bigger Bolder Baking

With all baking you have to follow some rules. To make marshmallows you will need a candy thermometer so you know exactly what stage your sugar is at. Once you have that you just need to follow the steps in the recipe and video and you will be guaranteed to have successful marshmallows.

Homemade, Marshmallows, Gemma Stafford, Recipes, Bigger Bolder BakingHomemade Marshmallows, Gemma Stafford, Recipe, Bigger Bolder Baking

Once you have your homemade marshmallows, the sky is the limit! You can make my S’more Cheesecake, Homemade S’mores or even just eat them on their own like I do. So let’s get marshmallow baking!

Watch The Recipe Video!

Homemade Marshmallows

5 from 8 votes
Learn how to make a lovely Homemade Blueberry Lemon Popsicle and a variety of fresh frozen summer treats!
Author: Gemma Stafford
Servings: 30
Prep Time 30 mins
Total Time 30 mins
Learn how to make a lovely Homemade Blueberry Lemon Popsicle and a variety of fresh frozen summer treats!
Author: Gemma Stafford
Servings: 30

Ingredients

  • 3 packages (6 tsp) unflavored powdered gelatin
  • 1 cup (8oz/ 225g) warm water, divided
  • 1 ½ cup (12 oz) granulated sugar, approximately
  • 1 cup (8 oz) light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (35g/ 1 1/4oz) confectioners' sugar
  • 1/4 cup (35g/ 1 1/4oz) cornstarch

Instructions

  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. This is called sponging. 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 heat until the sugar has dissolved. Do not let it boil at this stage.
  • Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240OF, roughly 8 to 10 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer.
  • 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 when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift 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.
  • Grease a spatula, and even your hands, believe me this is sticky stuff.
  • When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your 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 a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. 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.

 

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Chris
2 days ago

Oh mah gawd Gemma. I just made these and they turned out amazing. Made them with strawberry extract and they are DELICIOUS. thank you so much ❤️

Lola Owen
Lola Owen
2 months ago

Hi Gemma

What is the best way to make it less sweet. Less sugar, corn syrup or less of both of these please?

Mné Kidwell
4 months ago

Hi Gemma.
Can you show us how to make no machine candy floss please.

Yoel Eis
Yoel Eis
6 months ago

Hi Gemma,

I have just found your site and love it! Can I use darker corn syrup (looks like maple syrup)? or does it need to be clear one?

Hoping you will reply!

Lourdes
Lourdes
11 months ago

Hi, Gemma. I want to ask, is it okay to leave the marshmallow overnight at the refrigerator?

Laura
1 year ago

Before the marshmallows set, can I make rice crispies treats? Adding butter and the cereal after all ingredients for the marshmallows are combined?

Gwenn
Gwenn
1 year ago

This looks like a recipe that could be vegan fairly easily, if one gets gelatin that is vegan. I don’t know about the corn syrup (still learning). I wonder if the granulated sugar could be “raw” granulated sugar? I remember my mom making syrups like this on occasion, for peanut brittle I think. She would get so frustrated because the humidity has an effect. I noticed that humidity can affect my canning, too. When I was growing up, I remember we could buy small jars of marshmallow extract, much like vanilla extract (1970s). Sometimes it was artificial because the real… Read more »

1 year ago

Hi! Can i ask if it is ok to substitute light corn syrup to glucose syrup? the heavy one? Hoping for a fast reply. thanks! 🙂

Jupitergirl
1 year ago

Hi Gemma.
Can you tell me how elevation affects soft-ball stage when making the marshmallows? I live in a town in Alberta, Canada that is at 27,000 feet elevation and my water, corn syrup, sugar, salt mixture would not go to 240 degrees. It reached 210 and just sat there unmoving for quite a few minutes. I did the cold water test for soft-ball stage and just went with the results. I’m hoping they turn out!

Sheila (Jupitergirl)

Jenn Davis
2 years ago

Hi Gemma!
Do you have a recommended substitute to make marshmallows without gelatin? My mother-in-law is a vegetarian, so I would like to find a recipe for marshmallows I could make her that are vegetarian friendly! Thanks!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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