Homemade Marshmallows

5 from 5 votes

Homemade Marshmallows are made with the perfect amount of sweetness. They taste better than store bought marshmallows and are made with pantry ingredients.

Prep Time15

Cook Time5

Let Set at Room Temperature4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: large marshmallows

Author: Carrie Barnard

Cost: $3.32 Recipe, $0.09 per Serving

Ingredients

⅛ cup Cornstarch
2 cups Granulated Sugar
⅔ cup Light Corn Syrup
¾ cup Water divided
3 packets Unflavored Gelatin 0.25 ounces each
⅛ teaspoon Salt
1 ½ teaspoons Vanilla Extract

For Dusting:

1 cup Powdered Sugar
¼ cup Cornstarch

Instructions

Line a 9×9-inch baking dish with parchment or wax paper. Spray with nonstick cooking spray and lightly dust with cornstarch.
Add the gelatin to the bowl of a stand mixer. Pour part of the water over the gelatin and let it sit while preparing the sugar mixture.
Combine the remaining water, corn syrup, and granulated sugar in a saucepan. Bring to a boil and cook until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.
Carefully pour the hot sugar mixture into the bowl with the gelatin.
Using the whisk attachment, beat until the mixture becomes thick and forms stiff peaks.
Add the salt and vanilla extract and mix until combined.
Transfer the marshmallow mixture to the prepared pan and spread it into an even layer. Use a greased spatula or damp fingertips as needed to prevent sticking.
Cover the pan with plastic wrap and let the marshmallows set at room temperature for at least 4 hours.
In a shallow bowl, whisk together the powdered sugar and cornstarch for dusting.
Remove the marshmallow slab from the pan and place it on a cutting board coated with the dusting mixture.
Using a lightly oiled knife, cut the marshmallows into squares.
Coat each marshmallow in the dusting mixture to prevent sticking, then serve and enjoy.

Notes

Store the leftovers in an airtight container at room temperature for up to 3 weeks.

Nutrition