Homemade Marshmallows

Jessica Schwausch Lunsford


These are SO much better than store bought. It might be a little work, but it's so worth it.

★★★★★ 1 vote
One 9x13 pan of marshmallows.
30 Min
3 Hr


3 1/2 pkg
gelatin, unflavored
1/2 c
cold water
2 c
granulated sugar
1/2 c
light corn syrup
1/2 c
hot water (about 115 degrees)
1/4 tsp
2 large
egg whites
1 tsp
vanilla extract
powdered sugar, for dusting (about 1 cup)

How to Make Homemade Marshmallows


  • 1Oil the bottom of a 9x13x2 pan, dust with powdered sugar.
  • 2In your stand mixer's bowl, dust gelatin over cold water and let stand.
  • 3In a 3-quart heavy saucepan, cook sugar, corn syrup, hot water, and salt until sugar is dissolved. Turn heat up to medium and boil mixture without stirring until a candy thermometer reaches 240 degrees. About 12 minutes. Remove from heat and carefully pour over gelatin mixture. Stir until gelatin is dissolved.
  • 4Beat mixture on high until white, thick, and nearly tripled in volume. About 6 minutes.
  • 5In a large bowl, with clean beaters, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until well combined.
  • 6Pour mixture in powdered baking pan and dust with a thick layer of powdered sugar. Chill, at least 3 hours, or until marshmallow is firm.
  • 7Run a knife around pan and use your fingers to loosen the marshmallow out of pan and onto a large cutting board.
  • 8Cut into squares, shapes, anything you'd like, and dust them individually with powdered sugar.
    (You can also put them on a stick and dip them in melted chocolate!)
  • 9Keep marshmallows in a tightly closed container for up to 4 days.
    Great in hot chocolate!

Printable Recipe Card

About Homemade Marshmallows