Homemade Marshmallows

There’s something magical about making marshmallows from scratch. These homemade marshmallows are light, fluffy, and melt-in-your-mouth soft—so much better than store-bought! Perfect for floating in a mug of hot chocolate, roasting over a campfire for s’mores, or gifting during the holidays, this recipe transforms simple ingredients into a sweet treat that everyone will love. With just a few pantry staples and a standing mixer, you’ll have a batch of pillowy marshmallows ready to impress.

Ingredients:

• 3 envelopes unflavored gelatin (.75 oz)
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light Karo Syrup
• 1/4 cup water
• 1/4 teaspoon fine salt
• 4 teaspoons vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup cornstarch

Instructions:

1. Line a 9×9 inch baking pan with plastic wrap and spray lightly with non-stick cooking spray. Set aside.
2. In the bowl of a standing electric mixer, pour in the unflavored gelatin. Add 1/2 cup of cold water and let it soak for 10 minutes.
3. In a medium saucepan, combine the sugar, Karo syrup, and 1/4 cup of water. Heat over medium-high heat and whisk until it comes to a rolling boil. Boil for 1 minute.
4. Carefully pour the boiling syrup over the soaked gelatin. Add salt. Using the whisk attachment, beat on high speed for 12 minutes until thick, fluffy, and glossy.
5. Add vanilla extract and mix until incorporated.
6. Using a rubber spatula lightly sprayed with non-stick spray, transfer the marshmallow cream into the prepared pan. Smooth the top evenly.
7. Lightly spray another piece of plastic wrap and place it over the top of the marshmallow cream. Seal and let set for at least 4 hours or overnight.
8. In a bowl, mix powdered sugar and cornstarch together.
9. Once set, remove the marshmallow from the pan, cut into squares, and dredge each piece in the powdered sugar mixture to prevent sticking. Serve and enjoy!

Serving and Storage Tips

Once your homemade marshmallows are cut and coated, store them in an airtight container at room temperature. They’ll stay soft and fluffy for up to 2 weeks. Avoid refrigerating or freezing them, as excess moisture can cause stickiness. To keep them from clumping together, toss them occasionally in the powdered sugar and cornstarch mix. Serve them as a sweet snack, in hot chocolate, roasted for s’mores, or dipped in melted chocolate for an extra treat.

Variations

1. Chocolate Marshmallows – Add 3 tablespoons of unsweetened cocoa powder to the gelatin mixture for a deep, rich chocolate flavor. Perfect for topping hot cocoa.
2. Peppermint Marshmallows – Replace vanilla extract with 1 teaspoon of peppermint extract and sprinkle crushed peppermint candies on top before setting. Great for winter holidays.
3. Coconut Marshmallows – Roll finished marshmallows in toasted shredded coconut for a tropical twist and extra texture.
4. Honey Marshmallows – Substitute the Karo syrup with honey for a natural sweetness and floral aroma.
5. Lemon Marshmallows – Add 1 teaspoon of lemon extract and a bit of lemon zest for a tangy, refreshing flavor.
6. Raspberry Marshmallows – Blend freeze-dried raspberries into powder and mix into the batter for a fruity pink hue and berry taste.
7. Coffee Marshmallows – Replace 1/4 cup of water with strong brewed coffee or espresso for a bold mocha flavor.
8. Cinnamon Marshmallows – Mix 1 teaspoon ground cinnamon into the sugar-cornstarch coating for a warm, spicy kick.
9. Salted Caramel Marshmallows – Swirl caramel sauce into the mixture just before it sets and sprinkle lightly with sea salt.
10. Matcha Marshmallows – Whisk in 1 teaspoon matcha green tea powder for an earthy flavor and a soft green color.
11. Cookies and Cream Marshmallows – Fold in crushed Oreos before spreading the mixture into the pan.
12. Pumpkin Spice Marshmallows – Add 1 teaspoon pumpkin pie spice to the marshmallow mixture for a fall-inspired treat.
13. Strawberry Swirl Marshmallows – Swirl in a bit of strawberry jam before setting for a pretty pattern and sweet fruit taste.
14. Lavender Marshmallows – Infuse the water with dried culinary lavender buds, then strain before adding to gelatin for a subtle floral aroma.
15. Maple Marshmallows – Replace some sugar with pure maple syrup and add a touch of maple extract for a cozy, caramelized flavor.

FAQs

1. Can I make marshmallows without a stand mixer? You can, but it will require a hand mixer and some patience—mix on high speed for 12–15 minutes.
2. Why are my marshmallows sticky? Humidity or under-setting can cause stickiness. Dust them with extra powdered sugar and cornstarch.
3. Can I use honey instead of Karo syrup? Yes, but honey will change the flavor and slightly the texture—still delicious though.
4. Can I color the marshmallows? Yes, add a few drops of food coloring during the last minute of mixing.
5. Why didn’t my marshmallows whip properly? The syrup might not have reached a rolling boil, or the gelatin wasn’t fully dissolved.
6. Can I freeze marshmallows? Freezing isn’t recommended as it affects texture; store at room temperature instead.
7. Can I make them vegan? Use agar-agar powder instead of gelatin and adjust the water as needed.
8. What if I don’t have Karo syrup? Use golden syrup or a homemade sugar syrup as a substitute.
9. How long should marshmallows set before cutting? At least 4 hours, but overnight gives the best texture.
10. How do I keep marshmallows from sticking together? Toss them in a mixture of powdered sugar and cornstarch before storing.

Homemade marshmallows are one of those simple pleasures that elevate any sweet treat. Soft, fluffy, and melt-in-your-mouth delicious, they’re surprisingly easy to make and infinitely customizable. Once you experience the taste and texture of fresh marshmallows, you’ll never want to go back to store-bought again.

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