How to Make Perfect 8-Ingredient Marshmallows (from Scratch)
Infinitely better than store-bought, these homemade marshmallows are the perfect addition to s’mores and hot chocolate—thick, chewy, and pillowy-soft, they’re made with only 8 ingredients!
With a winter storm warning upon us and absolutely freezing temperatures outside, I have only one plan for the foreseeable future—cooking soup, making marshmallows, and curling up with hot chocolate to watch a movie. And with hot chocolate, you always need marshmallows. It took me forever to try making them on my own, but now there’s no going back—this recipe (courtesy of Stella Parks!) is just so good and even freezer-friendly!
Why Make Homemade Marshmallows?
I know what you’re saying—why on Earth would someone want to make homemade marshmallows when you can buy them at the store? And I get it.
I’ve never been a huge fan of marshmallows—I often find them super sweet, stale, and dry on the exterior—but I love this recipe! Without the crusty powdered sugar coating of store-bought brands, they toast to a beautiful golden-brown and get all melty—perfect for the ultimate s’more. And with a balance of sweetness and real vanilla bean? *chefs kiss* Trust me when I say that once you’ve had a homemade marshmallow, you’ll never want to go back!
Ingredients You’ll Need
Though marshmallows only need 8 elements, there are some special ingredients you might need to grab from the store ahead of time. Here’s what you’ll need:
- Gelatin powder. Gelatin is type of protein, thickener, and stabilizer that gives marshmallows their bounciness. It can come in many different forms—even naturally from the bones in stocks and soups—but we’ll use the powdered form in this recipe. This is the brand I use.
- Water. You need to bloom the gelatin in water before adding it to the sugar syrup, otherwise it can clump and set improperly. We’ll also use water for the syrup, which will help to stabilize the sugar and prevent it from crystallizing.
- Vanilla bean paste or vanilla beans. You can use extract if needed, but go for the good stuff if you can.
- Corn syrup. An inverted form of sugar such as corn syrup will stabilize the sugar syrup and help it reach temperature without crystallizing.
- Granulated sugar. Provides the sweetness and bulk that the marshmallows need once whipped.
- Kosher salt. To balance the sweetness.
- Unsalted butter. For a silky-smooth texture.
- Powdered sugar. This is important—each marshmallow will get a coating of powdered sugar after slicing so they don’t stick to one another in a gooey mess.
Recipe Tips and Tricks
Lots of home cooks get nervous with candy recipes, and for good reason—there are so many scientific rules and stages that sugar goes through as it cooks, and they can all change at the blink of an eye. Luckily, these marshmallows couldn’t be easier to make! Here are some of my top tips so you get perfect marshmallows every time.
- Use a candy thermometer. This is my #1 tip and is the best way to ensure precision in your recipe, which is especially important in candy-making. Here’s a link to the one I use!
- For even slices. Since marshmallows are super sticky, it can be difficult to get an even, neat slice. Once they’re set, coat a sharp chef’s knife with powdered sugar before cutting. If the marshmallows still stick, run the knife under hot water and dry it off in between cuts.
- How to store leftovers. If not using immediately, stack the marshmallows in an airtight container, separating each row with a layer of wax paper. You can store them at room temperature for up to 3 weeks or in the freezer for 6 months.
How to Use Homemade Marshmallows
- Roasting. My favorite part about this recipe is how beautifully toasted they get when you roast them! If you want an evenly golden-brown marshmallow (which is the only way to have them—you’ll never catch me burning my marshmallows at the campfire on purpose), I like to use a blowtorch.
- S’mores and hot chocolate. By simply adding a homemade marshmallow, you take the classics to a whole new level.
- In Rice Krispie treats. For a more balanced and complex sweetness.
- Over sweet potato casserole. I’m not a big sweet potato casserole fan, so I don’t have a strong opinion on the whole “to marshmallow or not to marshmallow” argument. But hey, with homemade marshmallows, the option is always there.
Tag me on Instagram with any of your recreations! Stay warm and treat yourself to a cup of hot chocolate today (you deserve it)!
xoxo
Perfect Pillowy Marshmallows
Ingredients
To bloom the gelatin
- ½ ounce gelatin powder (2 envelopes)
- ½ cup cool water
- 1 ½ teaspoons vanilla bean paste (or the beans scraped from 1 vanilla bean)
For the sugar syrup
- ½ cup water
- ⅓ cup plus 2 tablespoons light corn syrup
- 1 ¾ cups granulated sugar
- Heaping ¼ teaspoon kosher salt
- 1 tablespoon melted unsalted butter
- ⅓ cup powdered sugar
Instructions
- Lightly grease an 8×8 inch glass or ceramic baking pan with spray and set aside.
- Bloom the gelatin. Place the ½ cup of cool water and vanilla bean paste into a small bowl and sprinkle over the gelatin. Set aside to bloom.
- Make the sugar syrup. In a large saucepot, mix together the other ½ cup water, corn syrup, sugar, and salt until combined, then set over medium heat.
- Stir the sugar syrup mixture with a rubber spatula until it begins to bubble, around 5 minutes, then increase the heat to medium high. Continue to cook without stirring until it becomes clear and a digital thermometer registers 250℉, about another 5 minutes.
- Immediately scrape all of the syrup into the bowl of a stand mixer fitted with the whisk attachment. Allow the mixture to cool until 212℉, around 6 minutes, then add in the bloomed gelatin.
- Mix on low until the gelatin has melted into the syrup, then increase the speed to medium-high. Whip the meringue for about 10 minutes, until pale white, thick, roughly tripled in volume, and beginning to ball around the whisk.
- Reduce the speed to low and add in the melted butter, then increase the speed to medium-high once more and beat for a few more seconds until fully incorporated.
- Scrape the marshmallow meringue into the prepared 8-inch pan, spreading it into an equal layer. Cover the pan with foil and refrigerate until firm (about 2 hours) or let stand overnight at room temperature.
- To serve. Uncover the marshmallows and sift over a layer of powdered sugar. Using your hands or an offset spatula, invert the marshmallows onto a cutting board and sprinkle over another layer of powdered sugar. Cut the marshmallows into 16 equal pieces with a large chef's knife, being sure to coat each square in a layer of powdered sugar to prevent sticking.
- If not using immediately, stack the marshmallows in an airtight container, separating each row with a layer of wax paper. Store the marshmallows at room temperature for up to 3 weeks or in the freezer for 6 months.
