There’s just something special about these homemade marshmallows. They're soft, bursting with flavor, and taste so much better than anything you’d find at the store. Whether you're toasting them over a fire for s'mores, melting them into a cup of hot chocolate, or wrapping them up as a thoughtful gift, they always hit the spot.
Marshmallow Recipe
With this Homemade Marshmallows recipe, say goodbye to bland, store-bought marshmallows! Enjoy the fun of making incredibly fluffy, melt-in-your-mouth marshmallows at home.
Marshmallows are famous for their soft, sweet texture, often enjoyed roasted over campfires or added to comforting hot cocoa.
I have used gelatine to make these Marshmallows for light, airy marshmallows that are perfect for a variety of treats from classic s'mores, and hot chocolate and as an ingredient for Rice Krispie treats.
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⭐Why You'll Love This Homemade Marshmallows
- Fun to Make: Making marshmallows from scratch can be a fun and rewarding kitchen project, especially if you enjoy experimenting with different recipes and techniques.
- No Artificial Additives: By making your own marshmallows at home, you can avoid the artificial additives and preservatives often found in commercial marshmallow products, making them a healthier option for you and your family.
- Better Than Store-Bought: Homemade marshmallows have a fresher taste and softer texture compared to store-bought ones. Plus, you can control the ingredients, ensuring a higher quality and potentially healthier treat.
🧾Homemade Marshmallow Ingredients
Here is a list of everything you need:
- Vegetable Oil: Is used to grease the baking pan before pouring in the marshmallow mixture.
- Sugar: Is the main sweetener in marshmallows. It provides sweetness and contributes to the texture and stability of the marshmallow once set.
- Water: Is used to dissolve the sugar and create the sugar syrup. It also hydrates the gelatine sheets, allowing them to soften and dissolve properly.
- Gelatine Sheet: Is the key ingredient that gives marshmallows their fluffy and chewy texture.
- Vanilla Extract: Adds flavor to the marshmallows, giving them a subtle vanilla taste. It enhances the overall flavor of the marshmallows and complements the sweetness of the sugar.
- Icing Sugar: Also known as powdered sugar or confectioner's sugar, is used to dust the marshmallows once they are set.
📋Ingredient Substitution
Here are some potential substitutions for Homemade Marshmallows ingredients:
- Sugar: You can use alternatives such as granulated sugar, caster sugar, or even honey for sweetness. Keep in mind that different sugars may affect the flavor and texture of the marshmallows.
- Vanilla Extract: Other flavorings such as almond extract, peppermint extract, or citrus zest can be used instead of vanilla extract to add different flavors to the marshmallows.
- Icing Sugar: Cornstarch or potato starch can be used instead of icing sugar to dust the marshmallows. These starches prevent sticking and give the marshmallows a smooth texture.
See the recipe card below for a full list of ingredients and measurements.
📖Recipe Variations
Here are some variations and flavor ideas for Homemade Marshmallows Easy Marshmallows:
- Lemon or Lime Marshmallows: Add lemon or lime zest and juice to the marshmallow mixture for a bright and tangy flavor. Dust the finished marshmallows with powdered sugar mixed with more zest for extra citrusy flavor.
- Mint Marshmallows: Add mint extract or finely chopped fresh mint leaves to the marshmallow mixture for a refreshing twist. Green food coloring can be used to enhance the minty appearance.
- Vanilla Bean Marshmallows: Scrape the seeds from a vanilla bean pod and add them to the marshmallow mixture for intense vanilla flavor and specks throughout. You can also use vanilla bean paste as a substitute.
- Maple Marshmallows: Replace some of the sugar with maple syrup for a sweet and earthy flavor. You can also dust the marshmallows with cinnamon or nutmeg for extra warmth.
👩🏻🍳How to Make Homemade Marshmallows
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Combine the sugar and water in a saucepan. Heat over medium heat, stirring occasionally until the sugar completely dissolves.
2. Bring the syrupy liquid to a boil and let it cook without stirring until it reaches 115°C (240°F).
3. soak the gelatin sheets in cold water for approximately 5 minutes, then take the gelatin sheets out of the water and gently press to remove any extra water.
4. Add soaked and softened gelatin sheets to the saucepan with the sugar syrup. Stir until the gelatin completely dissolves and cook for 5 minutes.
5. Take the saucepan off the heat and pour the gelatin mixture into a large mixing bowl.
6. Use a hand mixer to beat the gelatin mixture until the marshmallow reaches a very thick consistency, which should take about 5-6 minutes. At this point stir in the vanilla extract.
7. Transfer the marshmallow mixture into the baking dish lined with parchment paper, then use a spatula to smooth the top.
8. Let the marshmallow mixture sit at room temperature for a minimum of 6 hours, or better yet, overnight, until it becomes firm. After it has set, sprinkle icing sugar over the marshmallow.
9. Sprinkle some icing sugar onto a cutting board and gently flip the marshmallow slab onto it. Sprinkle more icing sugar over the marshmallow.
10. Slice the marshmallows into squares using a sharp knife and coat the cut marshmallows with additional icing sugar to keep them from sticking together.
11. Place them on a plate and serve.
💭Tips for Recipe Success
Grease Your Pan Properly: Grease your baking pan generously with vegetable oil. This will prevent the marshmallows from sticking and make them easier to remove once set.
Use a Candy Thermometer: It's essential to monitor the temperature of the sugar syrup accurately. A candy thermometer will help ensure that the syrup reaches the correct temperature (around 115°C (240°F) ), which is crucial for achieving the right consistency and texture of the Marshmallows.
Whip Until Fluffy: Whip the Marshmallow mixture for a sufficient amount of time (usually around 5 minutes) until it becomes thick, glossy, and triples in volume. This ensures that the Marshmallows have a light and airy texture.
Be Patient During Setting Time: Allow the marshmallow mixture to set at room temperature for at least 6 hours, or preferably overnight, until firm. Rushing this step can result in Marshmallows that are too soft or sticky.
Cut with a Hot Knife: When it's time to cut the marshmallows, dip a sharp knife in hot water to heat it before making each cut. This will help prevent the Marshmallows from sticking to the knife and make cleaner cuts.
Store Properly: Store the Homemade Marshmallows in an airtight container at room temperature in a cool, dry place away from direct sunlight. Avoid storing them in the refrigerator, as the moisture can cause them to become sticky.
❓Commonly Asked Questions
The ingredients in Marshmallows typically include sugar, gelatine, water, and sometimes icing sugar, vanilla extract or cornstarch, all whipped together to form the fluffy confection.
Homemade Marshmallows often boast a superior taste compared to store-bought varieties due to their fresher flavor, customizable ingredients, and ability to tailor sweetness and texture to personal preferences.
Marshmallows are generally considered to be a treat or dessert rather than a health food, as they are high in sugar and calories and offer little to no nutritional value.
🍮More Pudding Recipes!
- Banana Pudding
- Caramel Pudding
- Arroz Con Leche
- Sticky Toffee Pudding
- Chocolate pudding
- Orange Pudding
- Strawberry Pudding
- Lemon Pudding Cake
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Homemade Marshmallows
Ingredients
- 2 tablespoon Vegetable Oil
- 300 g Sugar
- 240 ml Water
- 10 sheets Gelatine
- Water
- 1 teaspoon Vanilla Extract
- 70 g Icing Sugar
Instructions
- Grease with vegetable oil a square baking dish (about 8x8 inches) lined with parchment paper.
- In a saucepan, combine the sugar and water.
- Heat the sugar water mixture over medium heat, stirring occasionally until the sugar has dissolved completely.
- Bring the syrupy liquid to a boil. Cook without stirring until reaches 115°C (240°F).
- Meanwhile, soak the gelatine sheets in cold water for about 5 minutes until they become soft and pliable.
- Remove the gelatine sheets from the water and squeeze out any excess moisture.
- Add the softened gelatine sheets to the saucepan with the sugar syrup. Stir until the gelatine has completely dissolved and cook for 5 minutes.
- Remove the saucepan from the heat and pour the gelatine mixture into a large mixing bowl.
- Beat the gelatine mixture with a hand mixer until the marshmallow has a very thick consistency around 5-6 minutes.
- Stir in the vanilla extract once the desired consistency is reached (stiff peaks).
- Pour the marshmallow into the prepared baking dish. Smooth the top with a spatula.
- Allow the marshmallow mixture to set at room temperature for at least 6 hours, or preferably overnight, until firm.
- Once set, sprinkle icing sugar over the marshmallow.
- Dust a cutting board with icing sugar and carefully invert the marshmallow slab onto it.
- Sprinkle icing sugar over the marshmallow.
- Cut the marshmallows into squares using a sharp knife.
- Toss the cut marshmallows in more icing sugar to prevent them from sticking together.
- Place in a slate and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These homemade marshmallows are an absolute game-changer! Looks like once I try them, I'll never go back to store-bought.