Soft, pillowy, and irresistibly sweet, these homemade marshmallows are a game-changer for anyone who loves a treat without corn syrup. With just 30 minutes from start to finish, you’ll create fluffy clouds of delight that melt in your mouth. The velvety texture and pure vanilla flavor make them perfect for hot cocoa, s’mores, or simply enjoying on their own.
What sets these marshmallows apart is their light, airy consistency and the satisfaction of knowing exactly what’s in them. In just 10 minutes of prep and a quick 20-minute cook time, you’ll have a batch that’s far superior to store-bought. The subtle sweetness and melt-in-your-mouth experience will leave you wondering why you ever settled for anything less.
What You’ll Need
- 2 tablespoons gelatin (2 envelopes Knox)
- 1 cup (8 fl oz/225 ml) cold water, divided
- 2 cups (16 oz/450 g) granulated sugar
- ½ cup (1⅓ oz/28 g) powdered sugar (plus extra for dusting)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Flavorless oil (for greasing the spatula, optional)
- Melted chocolate and orange melts (for decorating, optional)
How to Make Homemade Marshmallows
- Prepare the pan: Liberally dust a 9-inch square baking pan with powdered sugar. Set aside.
- Bloom the gelatin: In a small bowl, mix the gelatin with ½ cup of cold water. Let it sit for 10 minutes to set.
- Dissolve the sugar: In a pot, combine the remaining ½ cup of water and the granulated sugar. Stir over medium heat until the sugar dissolves completely.
- Add gelatin and boil: Stir in the bloomed gelatin and bring the mixture to a rolling boil. Do not stir. Use a candy thermometer to monitor the temperature until it reaches 240°F (soft-ball stage).
- Transfer to mixer: Carefully remove the pot from the heat and pour the mixture into the bowl of an electric mixer.
- Add flavor: Stir in the salt and vanilla extract.
- Whip the mixture: Using the whisk attachment, beat on low for 2 minutes, then increase to high speed. Whip until the mixture is soft, fluffy, and doubled in volume, about 10-15 minutes.
- Pour into pan: Pour the marshmallow mixture into the prepared pan. Smooth the top with a spatula (lightly greased with flavorless oil to prevent sticking).
- Cool and set: Let the marshmallows cool uncovered in the pan until firm, at least 3 hours.
- Cut and decorate: Lightly dust the top with sifted powdered sugar. Use a small round cookie cutter to cut out shapes (like snowmen heads). Dust with more powdered sugar and decorate with melted chocolate and orange melts for eyes, mouths, and noses.
- Serve and enjoy: Enjoy your homemade marshmallows as is or add them to hot chocolate!
Creative Serving Ideas for Your Marshmallows
These homemade marshmallows are perfect for more than just hot chocolate! Try using them as a topping for s’mores by sandwiching them between graham crackers and melted chocolate.
You can also layer them in a parfait with whipped cream and fresh berries for a sweet treat. For a festive twist, dip them in melted chocolate and sprinkle with crushed peppermint or colorful sprinkles.
How to Store and Keep Them Fresh
Store your marshmallows in an airtight container at room temperature for up to 2 weeks. To prevent sticking, layer them between sheets of parchment paper and dust lightly with powdered sugar. Avoid refrigeration, as it can make them sticky. If you’d like to freeze them, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
Fun Variations to Try
Customize your marshmallows by adding food coloring to the mixture before pouring it into the pan for a pop of color. For a flavored twist, swap the vanilla extract with peppermint, almond, or coconut extract. You can also mix in mini chocolate chips or crushed cookies for added texture. Get creative and make them your own!
Essential Equipment Tips
To make this recipe a breeze, ensure you have a stand mixer with a whisk attachment for beating the marshmallow mixture to the right consistency. A candy thermometer is crucial for accurately reaching 240°F, and a greased spatula will help smooth the marshmallow into the pan without sticking. Don’t forget a small round cookie cutter for shaping your snowmen heads!
Common Questions Answered
Can I use honey instead of sugar? While this recipe is designed for granulated sugar, you can experiment with honey, but the texture may differ. Why is my marshmallow mixture not doubling in volume? Ensure you’re beating it on high speed for the full 10-15 minutes, and check that your gelatin is fresh. If it’s still not working, your mixer speed may need adjusting.
Homemade Marshmallows Recipe: Corn Syrup Free
Ingredients
- 2 tablespoons gelatin (2 envelopes Knox)
- 1 cup cold water, divided (8floz/225ml)
- 2 cups granulated sugar (16oz/450g)
- ½ cup powdered sugar (11/3oz/28g)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Dust a 9-inch square baking pan liberally with icing sugar.
- In a small bowl, mix together the gelatin in 1/2 cup cold water. Set aside for 10 minutes to set.
- Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.
- Add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F.
- Carefully remove from the heat and pour into a bowl of an electric mixer.
- Stir in the salt and vanilla extract.
- Beat with the whisk attachment of the electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.
- Pour into the prepared pan and smooth with a spatula. It helps if you grease the spatula with flavorless oil as the marshmallow is really sticky.
- Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar.
- Use a small round cookie cutter to cut out snowmen heads. Dust with powdered sugar and pipe on eyes, mouths and noses with melted chocolate and melted orange melts. Enjoy as is or in hot chocolate!
