Homemade Marshmallows

I didn’t realize how superior homemade marshmallows were until I tried them; they are heads and tails above the supermarket versions. They also toast much better, with a deep amber char. 

Note: A few drops of food coloring can be added with the vanilla if you’d like to color your marshmallows. 

Homemade Marshmallows

Homemade Marshmallows

Homemade Marshmallows

Homemade Marshmallows are far superior to their supermarket counterparts. They also toast much better, with a deep amber char.
Sarah Kieffer
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  • 3/4 cup [90 g] confectioners' sugar
  • 1/4 cup [28 g] cornstarch
  • 5 teaspoons gelatin
  • 1/2 cup [120 g] cold water plus 1/2 cup [120 g] room-temperature water
  • 2 cups [400 g] granulated sugar
  • 1/4 cup [80 g] corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites [70 g]
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon pure vanilla extract


  • Grease a 9 x 13 in [23 by 33 cm] baking pan.
  • In a small bowl, whisk together the confectioners' sugar and cornstarch.
  • In a small bowl, combine the gelatin and cold water.
  • In a medium, heavy-bottom saucepan fitted with an instant-read thermometer, combine the granulated sugar, room-temperature water, corn syrup, and salt. Bring to a boil over medium-high heat until the temperature reaches 240F [115C], 4 to 5 minutes. Immediately remove from the heat and whisk in the gelatin. Set aside.
  • In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, 2 to 3 minutes.
  • With the mixer running on low speed, pour the hot syrup along the sides of the bowl, being careful not to hit the whisk. Increase the speed to medium-high and whisk until the mixture has doubled in volume and is thick and glossy, and the sides of the bowl have cooled, 8 to 10 minutes. Add the vanilla and mix on low speed until combined.
  • Scrape the marshmallow into the prepared pan and use an offset spatula to smooth the top of the mixture. Sift 2 to 3 tablespoons of the confectioners' sugar over the top. Let sit overnight at room temperature, uncovered, until firm.
  • Remove the marshmallow from the pan and cut with a knife, scissors, or pizza wheel dusted with some of the confectioners' sugar mixture. Toss the cut marshmallows (a few at a time) into the remaining confectioners' sugar mixture to coat. Shake off any excess in a fine-mesh sieve. Store at room temperature in an airtight container for up to 1 week.

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