Homemade Marshmallows



Making marshmallows is sticky business.  My husband hates being sticky.  My daughters hate being sticky.  I actually don’t mind being sticky, a good quality for a cook + baker, I think. 😉  Hence, I’m the one who makes the marshmallows in this house.  Stickiness aside, it’s pretty simple!  It does require one special tool, a candy thermometer, but it’s fairly inexpensive to purchase and very easy to use.  Just clip it on the side of your saucepan, and you’re ready to boil some sugar!  WARNING:  Once you’ve made homemade marshmallows you may never be satisfied with store bought again.  They are incredibly fluffy and make a wonderful topper for hot chocolate or as the delicious glue in a s’more.  And if the weather isn’t ripe for a campfire, you can have your s’more and eat it, too with my s’more marshmallows!  Enjoy! 🙂

Homemade Marshmallows ~ Pearls + Girls

Homemade Marshmallows

Yield: 20 - 40 marshmallows, depending on how you cut them


  • 3 packages unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 TBSP pure vanilla extract
  • Powdered sugar, for dusting
  • Chocolate chips and graham cracker crumbs to make s'more topping (optional)


  1. Combine the gelatin and 1/2 cup of cold water in the bowl of an stand mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
  3. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
  4. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
  5. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
  6. Add the vanilla and mix until incorporated into the mixture.
  7. With a sieve, generously dust an 8 by 12-inch nonmetal baking dish (I used a glass casserole dish) with powdered sugar.
  8. Tip: Spray your spatula with non-stick cooking spray before transferring the marshmallow mixture.
  9. Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until it dries out.
  10. Turn the marshmallows onto a board and cut them in squares.
  11. Tip: I dip my knife in powdered sugar and cut the slab of marshmallow in half before transferring to the cutting board. It's much easier than trying to do it all at once, unless you have a helper to hold the other side.
  12. Dust them with more powdered sugar, rolling the edges in powdered sugar as well.
  13. Shake off excess powdered sugar and store in an airtight container.
  14. To make S'more Marshmallows:
  15. Melt chocolate chips in the microwave for one minute, stir, then continue microwaving in 5 - 15 second intervals until melted.
  16. Make graham cracker crumbs in the food processor, or place them in a zipper top sandwich bag and crush with the flat side of a kitchen mallet or soup can.
  17. Dip marshmallows in chocolate and sprinkle with graham cracker crumbs.
  18. Place on a wax paper lined tray and allow to dry overnight.
  19. Store in an airtight container.

Source: Barefoot Contessa Family Style

Gelatin is ready for boiled sugar!
Gelatin is ready for boiled sugar!


Almost at 240 degrees!
Almost at 240 degrees!


Whipped and ready to go!
Whipped and ready to go!


A generous coat of powdered sugar!
A generous coating of powdered sugar!


Another coating of powdered sugar on top before setting aside to dry out.
Another coating of powdered sugar on top before setting aside to dry out.


Coat your cutting board and knife with powdered sugar and cut the slab of marshmallows into cubes.
Coat your cutting board and knife with powdered sugar and cut the slab of marshmallows into cubes.



Sticky + Fluffy = Insanely Delicious







    • KatieKatie says

      Thanks for checking out my site! 🙂 For Christmas I plan to dip them in chocolate and do a trio of toppings: pistachios, crushed peppermint and toasted coconut. The possibilities are endless!