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How to Make Homemade Marshmallows

Homemade marshmallows are whipped until thick and ribbon-soft, then set in a pan and cut into squares. A coating of confectioners' sugar and cornstarch keeps each piece from sticking.
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Prep Time 20 minutes
Cook Time 24 minutes
Setting and softening time 6 hours 10 minutes
Total Time 6 hours 54 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 52
Ingredients Equipment Method Notes

Ingredients
  

For the coating
  • 2 tsp neutral oil divided, for greasing
  • 0.5 cup confectioners' sugar
  • 0.5 cup cornstarch
For the marshmallows
  • 3 envelopes (0.25 oz) unflavored gelatin
  • 0.75 cup cold water divided
  • 1.5 cup granulated sugar
  • 1 cup light corn syrup
  • 0.25 tsp kosher salt
  • 2 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 stand mixer
  • 1 2- to 3-quart saucepan

Method
 

Prepare the pan
  1. Whisk the confectioners' sugar and cornstarch together in a small bowl.
  2. Lightly grease a 9x13-inch baking pan with 1 teaspoon oil.
  3. Dust the bottom and sides of the pan with about 2 tablespoons of the coating mixture.
Make the marshmallows
  1. Pour 1/2 cup cold water into the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin evenly over the water, and let it soften for 10 minutes.
  2. Combine the granulated sugar, corn syrup, remaining 1/4 cup cold water, and salt in a 2- to 3-quart saucepan.
  3. Cook over medium-high heat without stirring until the syrup reaches 240°F, about 8 to 12 minutes.
  4. With the mixer on low, carefully pour the hot syrup in a thin stream into the gelatin.
  5. Increase the speed to high and whip for 10 to 12 minutes, until the mixture is thick and holds a soft ribbon.
  6. Add the vanilla during the last 30 seconds of whipping.
  7. Grease a flexible spatula with the remaining 1 teaspoon oil.
  8. Scrape the marshmallow mixture into the prepared pan and spread it evenly.
  9. Let the marshmallows stand uncovered at room temperature for at least 6 hours, until set and no longer tacky.
Cut and coat the marshmallows
  1. Dust the top with some of the remaining coating mixture.
  2. Loosen the edges and turn the marshmallow slab onto a cutting board.
  3. Dust a knife with coating and cut the slab into 1 1/2-inch squares.
  4. Toss the squares in the remaining coating mixture until their cut sides are no longer sticky.

Notes

For the smoothest texture, pour the hot syrup in a thin stream and use a thermometer to confirm it reaches 240°F. Store airtight at room temperature for up to 2 weeks; if refrigerated, keep airtight and use within 1 week. Freezer-friendly: yes, store airtight for up to 2 months. For a vegetarian version, use a tested agar-based marshmallow recipe rather than swapping agar directly into this one.