Homemade Marshmallows (recipe)

Homemade Marshmallows recipe

There’s a really good bakery in my neighborhood. Like, really good bakery. They call themselves a “dessert boutique,”  and fair enough, I haven’t tasted anything from there that isn’t awesome. A couple weeks ago I tried their marshmallows.  I had never had anything but a Jet Puffed marshmallow and couldn’t believe how amazing a marshmallow could be. It was a melt-in-your-mouth-sugary-goodness piece of heaven.

I must make these.

I had never thought about how marshmallows were made, I always assumed they were super processed and required loads of machinery to produce the little puff of sugar. I was wrong, they are surprisingly easy!

homemade marshmallows
{source recipe}

  • about 1 C confectioner’s sugar, divided
  • 3 1/2 packets unflavored gelatin
  • 1 C cold water, divided
  • 2 C sugar
  • 1/2 C light corn syrup
  • 1/4 tsp salt
  • 2 large egg whites (reconstituted powdered egg whites work, too)
  • 2 teaspoons Vanilla

You will also need:

  • stand or handheld mixer
  • candy thermometer
  • 13x9x2 baking pan
  • mixing bowls/spoons
  • pizza cutter
Grease a metal 13x9x2 inch pan and cover in confectioner’s sugar.
In a large bowl sprinkle the gelatin over 1/2 C cold water. (if you have a stand mixer, do this in that bowl. I did this all with a hand held mixer and it worked just fine) Let it sit to soften.
In a saucepan combine remaining 1/2 C water, sugar, corn syrup and salt. Stir with a wooden spoon over low heat until sugar is dissolved. Turn up to medium heat. Without stirring, heat mixture to 240º (about 10-12 mins)

marshamallow recipe 1

Pour mixture over gelatin and mix on high speed until mixture becomes white, fluffy and triples in volume. (this takes about 10 mins with a handheld mixer)

marshmallow recipe

In another bowl beat egg whites until stiff peaks form. Combine with the marshmallow fluff and add vanilla.  (The recipe I used called for a whole tablespoon of vanilla. I think it ended up being too much, it wasn’t bad, the vanilla taste was pretty strong, so I’m just guessing when I say 2 tsp. vanilla.)

marshmallow goop

Pour the goopy mallow mixture into the pan. This can be messy because the mixture is really sticky. Sift some powdered sugar over the top, and chill for at least 3 hours or even overnight.

After chilling, run a greased knife around the edges to loosen the marshmallows and flip onto a cutting board. I used a pizza cutter sprayed with nonstick spray to cut them. Toss the marshmallows in powdered sugar to completely cover them.

 Store in an air tight container. They last for up to a week, but they’re so good, there’s no way they’ll last that long!

homemade marshmallow recipe

 These little boutique goodies wouldn’t be complete without the proper packaging. So I made some cute labels and packaged them up all nice.

homemade marshmallows

I’m totally pumped to make more of these now. I think it would be fun to play with other flavors: mint, almond, coconut? These were good, but not as good as my “inspiration mallows.” Those were more melty, and these were more puffy, if that makes any sense. Oh well, I guess I just have to try again!

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3 thoughts on “Homemade Marshmallows (recipe)

  1. Pingback: Mint Chocolate Marshmallows (recipe) | stuff steph does

  2. Steph, any idea if it would work without using gelatin? Like, have you looked into whether or not agar agar would work as a vegetarian alternative? Just wondering, as I don’t eat gelatin or mallows (anymore), and i miss mallows… 😦

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