Homemade Marshmallows

Homemade marshmallows are a delicious way to bring your family and friends together around the campfire or fire pit.  This is my favorite recipe I found on the Food Network a while ago and I have been making them and experimenting with new flavors ever since.  Once you make homemade marshmallows, you will never go back to store bought ones again!


Homemade Marshmallows



  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • Nonstick spray



Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

Add your flavoring and mix-in’s.  Add the vanilla (or other flavoring) during the last minute of whipping. Other flavors/extracts to try: Coconut, peppermint, raspberry, strawberry, creme de menthe, chocolate malt…. Get creative!

Mix-in’s such as mini chocolate chips, cocoa nibs, or chopped candies are a fun and easy way to upgrade your recipe. Before scraping the marshmallows in the pan, fold in about ½ cup of your favorite mix-in. Keep in mind that the marshmallows are still warm so if you’re adding chocolate or anything else that can melt, you may get a streaked effect. You can wait a minute or two for the marshmallows to cool down, but don’t wait too long, or the mixture will become stiff and difficult to fold.

You can also just sprinkle your mix-in’s on top of the marshmallows once they are in the pan instead of mixing them in.  For example; if you are doing coconut marshmallows, add your coconut extract while folding, then add toasted coconut on top once you have scraped your mixture into the pan (that’s what I do and they look so pretty!)

While the mixture is whipping prepare the pans as follows:

Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the confectioner’s sugar and move around to completely coat the bottom and sides of the pan.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

❤️ Invite your friends over for a Gourmet S’mores bar and serve an array of marshmallows and chocolates.  Some menu ideas include;  The Samoa: Graham cracker/milk chocolate square/caramel square/toasted coconut marshmallow.  Strawberries and Cream:  Graham cracker/white chocolate square/strawberry marshmallow.   See more ideas on my instagram stories under ‘Lifestyle!’

And for a Paleo and Gluten-free option, try this amazing recipe from Against All Grain.