Make Your Own Marshmallows

This particular recipe is just about the easiest recipe in the world to make, although it can sound a bit complicated at first. If you’ve never experienced the sweet creamy flavor of a Real Marshmallow, you are in for a treat. These light fluffy munchies will make your tastebuds dance.

In a Large mixing bowl (or electric mixer bowl) Combine:

* 2 1/2 tablespoons unflavored knox gelatin
* 1/2 c. Cold water

Allow it to set at least 20 minutes.


Combine the following over low/med heat in a saucepan:

* 1/2 c. Cold water
* 1 1/2 cups granulated sugar
* 1 cup light corn syrup
* 1/4 teaspoon salt
* 2 tablespoons pure vanilla extract


Scrape the edges of the pan to get ALL of the sugar crystals.


Increase heat to med/high and cook the syrup until it reaches 244 degrees ( Borderline Firm Ball Stage) on the Candy thermometer. Immediately remove from heat.

Turn mixer on low speed with a whisk attachment on the lowest setting and very carefully pour hot syrup into the softened gelatin. Be very careful not to pour the syrup into the moving whisk itself as this could cause splattering (and potential for getting burned!)


Gradually increase the speed to High and continue to beat the marshmallow until it’s very thick, white and tripled in volume. (This takes about 15 minutes in an electric stand mixer).

Add Vanilla and beat until fully incorporated.


Dust (very generously) a 9 x13 pan with Confectioners sugar.

Pour marshmallow mix into the pan and allow to set several hours (uncovered). Do not place in the fridge.)


Piping Homemade Marshmallows:

If you’d rather Pipe homemade marshmallows to create pretty chocolates, Easter Peeps or other designs follow this recipe instead:


You’ll Need:
2 1/2 tsp (1 Envelope) Knox Gelatin
1/3 c. cold water, plus 1/4 c. for syrup
1 c. sugar
cornstarch for dusting

In a large mixing bowl, sprinkle the gelatin over 1/3 c. of cold water and allow it to soften for 5 minutes.
Combine 1/4 c. of water and 1 cup of sugar in a small saucepan over medium heat,
stirringuntil the sugar is completely dissolved. Insert a candy thermometer into the mixture and bring to a boil without stirring until it reaches soft-ball stage (238F).

Remove syrup from heat and add it to the softened gelatin mixture. Turn the mixer on the lowest setting just to combine the two, but be very careful to avoid splatters, you’ll get badly burned otherwise!

Beat on medium-high with the whisk attachment until soft peaks form and the marshmallow holds shape, about 8 minutes.

Transfer the marshmallow to a pastry bag fitted with a No. 11 tip or to a ziploc bag, then cut the corner off to pipe immediately onto a cookie sheet that has been dusted with cornstarch

Let the marshmallow set 30-45 minutes.

For Dipping:
1 1/2 pounds High-Quality Chocolate, finely chopped

If you want to dip these in chocolate, finely chop 1 pound of chocolate and place it in a metal bowl. Take a medium-sized saucepan and add 2 inches of water to it, bring it to a boil, then reduce to a simmer.

Then set the metal bowl on the saucepan creating a double boiler. Stir the chocolate gently until it reaches 118F. (we use a digital thermometer spatula for this!) Add the remaining 1/2 pound of finely chopped chocolate to the bowl and stir until it reaches 84F-88F (for Milk Chocolate) and 88F-90F for Dark Chocolate.

Dip the marshmallows Immediately and place them on a cookie sheet that has been lined with parchment paper.


A few notes- I Highly recommend using a KitchenAid mixer for this recipe. If you have a hand mixer that will work too, but I recommend having a helper nearby that you can swap with if you get tired of Whipping!

Liss Notes on Variations:

Roll Finished Product into Dark Cocoa Powder or Toasted Coconut, or Jimmies rather than confectioners sugar

To Make a Family Size S’mores Dessertsimply cover the bottom of a 9×13 pan with crushed graham crackers and then a layer of broken up chocolate bars. Add your marshmallow after whipping, top with chocolate and another layer of crushed graham crackers. Cut into small squares and roll in confectioners sugar.

Tried -n- True Tips:

~ Cutting Tip– To easily cut into squares quickly, use a Pizza cutter dusted in confectioners sugar

~For Fun & Festivities– let the kids cut them out using various cookie cutter shapes (Stars for the 4th of July, Pumpkins or Ghosts for Halloween, etc)

For the Holiday– Generously Sprinkle the top with Crushed Peppermint Candies as soon as the marshmallow is poured. Allow it to set for several hours, cut into small squares and dip 1 corner in chocolate. Makes gorgeous- delicious candies that melt in your mouth, literally.



About Liss 4025 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. i am going to make this as soon as i get a mixer! i love marshmallows! my husband thinks i’m nuts but my 17 year old appreciated my nuttiness when I taught him how to toast marshmallows over the stove top!

    (Not a job for children. If you touch the burners you have to clean it off while its hot!)

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