Today’s Best Recipe is Homemade Marshmallows.
I confess I stole this homemade marshmallow recipe from my sister.
In my defense, it was one of those moments where it was innocent.
Then I made a batch.
You MUST try a homemade marshmallow.
Creamy, billowy, and light-as-air.
They are pretty easy (albeit a little sticky!) to make, but they are SO worth it.
If you’ve never had a fresh marshmallow, you’re in for a treat.
These are not the commercial marshmallows you grew up on.
You know the ones with that “skin” on the outside and taste like gooey sugar on the inside.
I mean, THOSE commercial marshmallows are meh, unlike these homemade marshmallows that explain why Ancient Egyptians considered this gooey treat very special and reserved them for gods and royalty.
Once Upon a Time, (okay, so it was in the 19th Century), you made marshmallows with egg whites, sugar, and mallow root.
The French were impatient and added cornstarch to speed up the process and create their form.
Thankfully, the process was simplified.
Gone is the mallow root sap.
This recipe uses gelatin.
You might also like our Pinterest Dessert Board for other great recipes like this homemade marshmallow recipe.
Homemade Marshmallows Recipe
- 3 packages of unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract (we use 1 1/2 teaspoons of peppermint extract instead – mmmmm!)
- Confectioners’ sugar for dusting
How to Make Homemade Marshmallows:
Combine gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow it to sit while you make the syrup.
Combine the sugar, corn syrup, and salt in a saucepan over medium heat.
Allow the sugar to dissolve.
Turn the heat to high and cook until the mixture reaches 240 degrees.
Remove from heat.
Set the mixer to low and add the sugar mixture.
Gradually put the mixer on high speed and whip until the mixture is VERY thick (about 15 minutes).
Add the vanilla (or peppermint) and mix it thoroughly.
Spray a nonmetal baking dish (9 X 12) with cooking spray and then dust with powdered sugar.
Pour the marshmallow goo into the pan, smooth the top, and dust with more powdered sugar.
Allow to stand overnight until it dries out.
Turn the marshmallows out onto a cutting board and cut them using a dusted pizza cutter.
Dust all of the sides with powdered sugar.
Store in an airtight container for up to three weeks.
You’re going to LOVE these in hot cocoa or in s’mores or just by themselves!
Speaking of smores.
Did you know? A 1927 Girl Scout Handbook shared a recipe for chocolate bars, graham crackers, and roasted marshmallows.
It’s the first publication to share a smores recipe.