Super fluffy and flavorful homemade marshmallows that are perfect for hot chocolate, s’mores, or snacking.
Historically, marshmallows were made from the sweetened extract of the marsh mallow plant. Today, commercial marshmallows are made from a combination of gelatin, corn syrup, sugar, and flavorings. While store-bought marshmallows are convenient, homemade marshmallows offer unmatched flavor and cloud-like texture.
Making marshmallows from scratch is simpler than you might expect. With a few essential ingredients and tools, you can create soft, tender marshmallows at home.
Honey Marshmallows
These marshmallows are especially flavorful thanks to honey. Using a good-quality honey gives the final product a floral, slightly earthy complexity. Choose a honey you enjoy eating by the spoonful—varieties such as clover or orange blossom work well.
Key Ingredients
Marshmallows are similar to meringue but stabilized with gelatin. The core ingredients are:
- Honey — adds depth and character; pick a light, floral honey for a balanced sweetness.
- Light corn syrup — helps control crystallization and contributes to a smooth texture; avoid dark corn syrup, which alters color and flavor.
- Unflavored powdered gelatin — provides structure and the soft, springy body of marshmallows.
How to Use Powdered Gelatin
Gelatin is used to stabilize soft desserts like mousses and whipped creams. For powdered gelatin, the basic steps are:
- Combine the gelatin with cool liquid.
- Allow it to bloom (absorb liquid and swell).
- Gently warm the bloomed gelatin until it dissolves.
Once melted, the gelatin is combined with the other ingredients and will set as it cools.
Tools and Equipment Needed
- Candy thermometer (or a reliable kitchen thermometer)
- 8-inch square baking pan
- Stand mixer with a whisk attachment
- Sifter for powdered sugar
Heating the sugar syrup requires patience and attention. A thermometer is essential to reach the correct sugar stage without overcooking.
Sugar Cooking Stages
Different sugar stages are defined by how the syrup behaves when dropped into cold water and correspond to degrees of water evaporation and sugar concentration. Common stages include thread, soft ball, firm ball, soft crack, and hard crack. For marshmallows, cook the syrup to the soft-ball stage (around 240°F / 116°C).
| Stage | Description | Temperature |
|---|---|---|
| Thread | Syrup forms a soft thread when dropped into cold water. | 215–230°F (102–110°C) |
| Soft Ball | Syrup forms a soft, pliable ball that flattens on its own. | 240°F (116°C) |
| Firm Ball | Syrup forms a firmer ball. | 245°F (118°C) |
| Hard Ball | Syrup forms a rigid ball. | 250–260°F (121–127°C) |
| Soft Crack | Syrup separates into pliable threads. | 265–270°F (129–132°C) |
| Hard Crack | Syrup forms hard, brittle threads. | 295–310°F (146–154°C) |
Stages of Whipping Marshmallows
- Whip on low speed until bubbles form, about 30 seconds.
- Gradually increase to high speed; the mixture will become paler.
- Bubbles begin to disappear and the mixture turns creamy white.
- Whip to medium peaks — bright white, fluffy, slightly warm, and spreadable.
Medium peaks hold their shape with tips that curl slightly. The mixture will be very sticky — scrape it from the whisk attachment quickly with a spatula.
How to Quick-Set Marshmallows
Instead of letting the marshmallows set at room temperature for hours, you can speed the process: spread the whipped marshmallow mixture into a well-greased, parchment-lined pan and chill in the freezer, uncovered, for about 30 minutes. The marshmallows will be firm enough to cut and enjoy in half an hour.
Use a knife or scissors lightly brushed with a neutral oil (such as avocado or grape seed oil) to cut the marshmallows. Toss pieces in powdered sugar to coat and prevent sticking.
More Marshmallow Ideas
- Chocolate marshmallows
- Peanut marshmallow bars
- Marshmallow treats made with cereal
Marshmallows
Yield: 8-inch square pan
36 squares (estimate depending on desired size)
Ingredients
- ¾ cup cold water, divided
- 1 cup granulated sugar (200 g)
- ¼ cup honey (85 g)
- ¼ cup light corn syrup (80 g)
- 4½ teaspoons (2 packets) unflavored powdered gelatin (15 g)
- 1½ teaspoons pure vanilla extract
- 1 cup unsifted confectioners’ sugar (115 g)
- Neutral flavored oil for brushing (grape seed, avocado, or similar)
Instructions
- Cut two 8×16-inch parchment rectangles. Brush an 8-inch square pan with neutral oil, line it with the parchment pieces crossing them, and brush the parchment with oil. Use clips to secure the overhang.
- In a small heavy-bottomed saucepan combine ¼ cup water, sugar, honey, and corn syrup. Stir, then bring to a boil over high heat. Attach a candy thermometer and, once boiling, do not stir. Cook to the soft-ball stage (240°F / 116°C).
- Pour the hot syrup into the stand-mixer bowl and let it cool undisturbed to about 200–210°F.
- While the syrup cools, sprinkle the gelatin over the remaining ½ cup water and let it bloom for 3–5 minutes. Gently warm the bloomed gelatin in short bursts until melted, then stir in the vanilla.
- Add the vanilla-gelatin liquid to the cooled sugar syrup. Fit the mixer with the whisk attachment, start on low speed until bubbles form (about 30 seconds), then increase to high and whip to medium peaks (about 6–8 minutes). The mixture should be creamy white, fluffy, and slightly warm.
- Quickly transfer the marshmallow mixture to the prepared pan and spread it evenly with an offset spatula. Freeze uncovered for 30 minutes to set.
- Sift powdered sugar over the surface, lift the set marshmallow from the pan using the parchment overhang, and dust all exposed sides with more powdered sugar.
- Use an oiled knife or oiled scissors to cut into squares, coating exposed edges with powdered sugar as you go. Store in an airtight container for up to a week.
Notes
Blooming gelatin: Combine gelatin with cool water and let it absorb liquid for about 5 minutes. Warm gently until dissolved before adding to the recipe.
Medium peaks: The mixture will hold shape with slightly curled tips; it’s between soft and stiff peaks.
Ingredients tips:
- Choose a honey with a flavor you enjoy—it’s a primary flavor in these marshmallows.
- Use light corn syrup to avoid dark color and off flavors from molasses.
- Neutral oils for greasing include grape seed, avocado, rice bran, or vegetable oil.
Storage
Store marshmallows in an airtight container at room temperature for up to one week. After that, they may begin to firm and lose their fluffy texture.
Nutrition
Nutrition information is an approximation.
