This homemade marshmallows recipe is perfect for hot chocolate, s’mores or just snacking. You’ll find ways to add extract flavors to your marshmallows, too. And don’t forget my homemade graham crackers recipe to go with them!
I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.
Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the homemade marshmallows with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe for homemade marshmallows is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.
Homemade Marshmallow Ingredients
I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor.
You can find the gelatin sheets on Amazon if you want to give them a try.
Marshmallow Flavor Options
Up the flavor of your recipe by adding extracts. Add whatever you want, but make sure you use an extract NOT an oil. You can also add food coloring for a fun visual. Here are a few favorite extract options:
- Mint
- Ginger
- Cardamom
- Almond
- Orange
- Lemon
Homemade Marshmallows Step by Step
See me make these step by step below and find the full recipe at the bottom of this post!
Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in 1/2 cup of water in the bowl of your stand mixer.)
Once the gelatin has softened, squeeze some of the excess water out.
Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.)
Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.
In a second saucepan cook the sugar, corn syrup and 1/2 cup water,
until it reads 245°F on a candy thermometer. Turn off the heat and quickly
pour the melted gelatin sheets into your mixer.
Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn’t hit the whip attachment.
Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes.
Generously dust a baking sheet, lined with parchment, with powdered sugar.
The marshmallow will be light, fluffy and cooled to nearly room temperature. This is when you add the vanilla, extract and food coloring.
Round Marshmallows: To make round marshmallows I used 2 1/2-inch molds made from PVC pipes. (I had them cut to the size I wanted from a long pipe that you can get at Home Depot. Or, you can buy pastry molds.) Line the molds with acetate strips that are cut to fit and really lightly wiped with butter, then dusted with more powdered sugar. This requires a bit more effort than the square or freeform marshmallows that I’ll talk about in a minute.
Using a pastry bag (I suggest using disposable, since it is very tough to refill the bags when working with sticky marshmallow) fitted with a large round tip. Pipe the marshmallow evenly into 12 prepared forms.
Allow the marshmallows to sit for several hours, or overnight before unmolding them.
Square Marshmallows: If you want to make square marshmallows, just lightly grease a baking dish with butter. Pour the marshmallow into the pan and allow to sit for several hours or overnight. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife and cut into desired shape. Dust with more sugar to prevent from sticking.
To unmold the set marshmallows:
Once the marshmallows are set, simply remove the acetate and roll the marshmallows in powdered sugar. (If they stick to the acetate, dip a paring knife in hot water and run it along the acetate.)
The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.
Make your favorite hot chocolate recipe and float the marshmallows.
As they sit in the hot liquid they will begin to melt, that’s the best part!
Video
Ingredients
- 1 cup powdered sugar
- 12 sheets silver gelatin / 18g or 3 packets powdered gelatin
- 1 3/4 cups (385g) sugar
- 3/4 cup (255g) light corn syrup
- Pinch salt
- 2 teaspoons vanilla
- 1 teaspoon flavored extract mint, ginger, cardamom, almond, orange, lemon, or anything you like, but make sure it is an extract and NOT oils
- 1 + drops of food coloring I like to use the paste or gel colors
Instructions
- Submerge the gelatin sheets in a large bowl of water. (If you are using the powder gelatin, dissolve the 3 packets in 1/2 cup of water in the bowl of your stand mixer.) Once the gelatin has softened, squeeze some of the excess water out. Place it in a small saucepan. (If using the powdered, just leave it in the bowl of the stand mixer, no need to melt it.) Melt the sheet gelatin over low heat, stirring once in a while, until totally melted. Turn off the heat and leave in the pan until ready to use.
- In a second saucepan cook the sugar, corn syrup and 1/2 cup water, until it reads 245°F on a candy thermometer. Turn off the heat and quickly pour the melted gelatin sheets into your mixer. Turn the mixer on low-speed and carefully pour in the hot sugar syrup along the side of the bowl, being careful that it doesn’t hit the whip attachment.
- Once you have all the syrup in the bowl, add the salt, turn the speed up to high and let it mix for about 10 to 12 minutes.
- Generously dust a baking sheet, lined with parchment, with powdered sugar.
- The marshmallow will be light, fluffy and cooled to nearly room temperature. This is when you add the vanilla, extract and food coloring.
- Round Marshmallows: To make round marshmallows I used 2 1/2-inch molds. Line the molds with acetate strips that are cut to fit and really lightly wiped with butter, then dusted with more powdered sugar. This requires a bit more effort than the square or freeform marshmallows. Using a pastry bag (I suggest using disposable, since it is very tough to refill the bags when working with sticky marshmallow) fitted with a large round tip. Pipe the marshmallow evenly into 12 prepared forms. Allow the marshmallows to sit for several hours, or overnight before unmolding them.
- Square Marshmallows: If you want to make square marshmallows, just lightly grease a baking dish with butter. Pour the marshmallow into the pan and allow to sit for several hours or overnight. To cut, dust the marshmallows and work surface generously with powdered sugar. Butter the blade of a knife and cut into desired shape. Dust with more sugar to prevent from sticking.
- To unmold the set marshmallows: Once the marshmallows are set, simply remove the acetate and roll the marshmallows in powdered sugar. (If they stick to the acetate, dip a paring knife in hot water and run it along the acetate.)
- The marshmallows will hold their shape and can be stored in an airtight container for a week. You want to make sure they are well coated with powdered sugar or they will stick together.
I might have missed it in the comments but has anyone tried adding crush dehydrated strawberries?
Hi Zoe,
It’s HOT August here in Kentucky but this recipe makes me want to make hot chocolate tonight! Speaking of hot chocolate, do you have a favorite recipe you might share for it?
Hi Susan! Zoë loves this spiced hot cocoa mix recipe from her holiday special last year. It’s the recipe at the bottom of the post. Enjoy! https://zoebakescom.bigscoots-staging.com/2023/12/02/hot-chocolate-kits-with-homemade-marshmallows/
Hi Zoe! What size baking dish should be used for the square shape? Will 9×13 stil yield a thick marshmallow? Thanks!
Hi! An 8×8 square pan will make them quite thick and a 9×13 will result in quite thinner marshmallows. If you give them a try, please come back and let us know how it went!
Hi, im baking from Singapore. For the marshmallows recipe, i only have powdered gelatine. Zoe mentioned 3 packets but may i know the approximate weight to use as ours comes in a bottle case. Thanks
Hi Jules, it’s about 18 grams! Enjoy!
Hello – do you add both the powdered sugar and granulated sugar to make the syrup? It’s not clear in the instructions.
Hi Alison, the powdered sugar is just for dusting the baking sheet. Cheers!
Quick question – I’m going to a party tomorrow night who postponed her family’s Christmas party because of our -32-degree windchills. I thought, rather than take something traditional, I’d take a couple different hot chocolates and marshmallows. I’m thinking that one batch should be flavored with peppermint. Can you share a suggestion about that flavoring? Should I use it instead of vanilla, or in addition to vanilla? How much? Thanks so much. Happy New Year!
Hi Merrell! Such a fun idea. It depends how strong you want the flavor. Zoe suggests adding 1/4 tsp at a time until you like the flavor. Also, use peppermint in place of the vanilla. If you use both it could be too much liquid and change the consistency. Enjoy!
How much is one packet of gelatin? They seem to be sold in various sizes.
Thanks!
Jill
Hi Jill! The gelatin packets Zoë uses are from Knox and 1 packet = 7g or .25 oz of gelatin. Happy baking!
I feel a new project coming on- how heavy are the rings used for forming- how much weight is needed for the form, was thinking simple form cookie cutters sprayed w/ cooking spray.
These are very lovely, makes me want hot cocoa 🙂
How could I make these mini?
Hi Molly,
Just spread them out in a larger pan, so they are much thinner and then cut them into tiny pieces.
Enjoy, Zoë
These look so good! Is the 1 cup of powdered sugar just for dusting or does that go in the pot of sugar and syrup on the stove?
Hi. It is just for dusting!
Enjoy, Zoë
Can these be made with brown sugar and no cornsyrup
Hi Donna, The corn syrup is key to the texture of the marshmallow because it is an invert sugar, which means it won’t crystallize. You can experiment with brown sugar, but you’ll want to eat them right away before they have time to crystallize. Let us know how it goes!
loved the idea of making it in a baking ring so it fits the cup! Beautiful ♥
Hi Natalie,
I love this shape, but it’s a tiny more work to get there than the giant squares.
Zoë
These are the cutest! I love homemade marshmallows so so much. They are my favorite thing to gift during the holiday season. Can’t wait to try this recipe out! xoxo
Hi Kelsey,
I hope you give them a try, so easy and fun!
Cheers, Zoë