Marshmallows are simple to make at home and don’t require nearly as much time as you think – these can be ready to cut and serve in the afternoon if you make them in the morning!
Homemade Marshmallow Recipe
Honey and corn syrup work equally well in this recipe, though the honey will make them taste a touch sweeter and they will taste like honey.
Water, divided use
4 tablespoons gelatin (56 grams)
2 2/3 cups (536 grams) granulated sugar
3/4 cup honey (300 grams) or 3/4 cup corn syrup (276 g)
1/2 teaspoon salt
1 tablespoon vanilla, or 2 teaspoons vanilla plus 1-2 teaspoons other extracts
Powdered sugar
Cornstarch
Lightly coat a 9×9 pan and a silicone bowl scraper with cooking spray and set aside. Add 2/3 cup cold water to the bowl of an electric mixer and sprinkle gelatin on top. Stir gently and allow it to hydrate for 5 -10 minutes or until the gelatin has absorbed all the water. Put the bowl on your mixer outfitted with a whisk so that you’re ready to go after the next step.
Meanwhile, in a heavy stainless-steel saucepan, add 1/3 cup water, sugar, and honey or corn syrup. Heat on low until all ingredients dissolve; then bring to a rolling boil and boil hard for one minute.
Carefully pour the sugar mixture into the mixer bowl and turn it on, starting at low so it doesn’t splash and then increasing to high. Add the salt and whip it on high for 5 to 8 minutes, depending on your mixer’s power. You can occasionally stop the mixer and drop a dollop of the marshmallow mixture on the counter to see how it’s setting up.
You’ll know it’s done whipping when the mixture can hold stiff peaks. During this time, the volume will increase up to 2-3x and will become glossy. At the very end of the mixing, add extracts and mix thoroughly.
Pour the whipped mixture into the prepared pan and spread evenly with your greased bowl scraper. Allow to sit until firm, which can take as little as an hour or up to overnight depending on how much you’ve whipped it.
When ready to cut the marshmallows, mix even amounts of cornstarch and powdered sugar in a bowl. Use kitchen scissors dipped in hot water to first cut one strip, then clean the scissors in hot water before using them to cut cubes. Toss each cube in the powdered sugar and cornstarch mixture until no longer sticky. Store in a container with the lid cracked so that they don’t get soggy.
Marshmallow Flavor Combination Ideas
Chocolate: Use 2 teaspoons chocolate extract and 2 teaspoons vanilla extract. Toss in cocoa powder or hot chocolate mix instead of powdered sugar and cornstarch. Use dark corn syrup for a chocolate look.
Mocha: Use 2 teaspoons vanilla extract and 2 teaspoons coffee extract. Incorporate instant espresso powder when hydrating the gelatin and/or toss in instant espresso powder and cocoa instead of powdered sugar and cornstarch.
Peppermint: Use 2 teaspoons vanilla and 1 teaspoon peppermint extract. Immediately after pouring into pan, drop in red food coloring and swirl around with a toothpick. Can also top with crushed candy canes or sprinkle them in when pouring the marshmallow mixture into the pan.
Mint Chocolate Chip: Use 2 teaspoons vanilla and 1 teaspoon mint extract, plus a drop of green food coloring. Add chopped chocolate or mini chocolate chips as you spread the mixture into the pan.