Homemade Marshmallows

These morsels are delicious.  But be warned the process may turn your kitchen into a gooey, powdery mess.

I’ve never been a huge fan of marshmallows.  S’mores yes.  Plain marshmallows no.  Summer when I was a kid was full of campfires at the cottage.  I’d sit around the campfire with marshmallows on sticks trying to get the perfect golden brown without burning them.  My cousin on the other hand enjoyed catching his on fire and blowing it out only after the outside was nicely charred.  But I have never been fond of plain marshmallows or marshmallow fluff.

These have me reconsidering my view on marshmallows only being good in s’more form.  Homemade marshmallows are amazing.  I realized this halfway through licking the bowl of fluff clean.

The final result is delicious.  They turned out very fluffy and very sweet.  The honey and vanilla give it a hint of flavor, but I wouldn’t instantly identify either the vanilla or honey in them.

I bet s’mores with these would taste awesome.  Well, I’m off to procure some graham crackers and chocolate.  Enjoy!

The first step is making marshmallow syrup.  The other option is to use corn syrup but the marshmallow syrup makes the final result fluffier.

2 cups water
5 1/3 cups sugar
1 tsp cream of tartar
Pinch of salt

Combine all ingredients in a large pot.  Stir until the sugar is wet.  Bring the mixture to a boil, put on a lid and let boil for 2 minutes.  Remove the lid and clip on candy thermometer, do not stir after this point.  Cook until the temperature reaches 240 degrees Fahrenheit.  Remove from heat and allow to cool for 15-20 minutes.  Spoon into clean jars.

Now on to the marshmallows!

1 cup cold water, divided
3  packages unflavored gelatin, 1/4 ounce packets
1 1/2 cup sugar
1/4 cup honey
2/3 cup marshmallow syrup (or corn syrup)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup cornstarch
1/2 cup powdered sugar
9 x 13 x 2 inch baking pan

In a small bowl, combine cornstarch and powdered sugar.  Spray the baking pan with non-stick spray and coat with 1/4 of the powdered sugar and cornstarch mixture.  Set both aside.

Pour 1/2 cup of the cold water into a large bowl.  Pour the gelatin packs over the cold water and let sit for about 10 minutes.  Try to evenly distribute the gelatin over the water.

In a medium pot over medium heat, bring sugar, honey, marshmallow syrup, salt and 1/2 cup cold water to a boil.  Stir to dissolve the sugar.  Attach a candy thermometer to the side of the pot, do not stir after this point.  Cook until the temperature reaches 240 degrees Fahrenheit.

While the mixture is heating up mix the gelatin and water with a hand mixer on low speed.  Once the sugar mixture is up to heat carefully stream the sugar mixture into the bowl while mixing.  Pour into the whisk and spatter sugar over sides of the bowl.  Increase the speed of the mixer gradually, until all the sugar mixture is added.  Beat on high for about 8minutes until thick, fluffy marshmallow batter is formed.  Pour in the vanilla extract and beat for another 2 minutes.

Spread the marshmallow into the prepared pan and smooth it with a wet spatula.  Top the marshmallow with 1/4 of original amount of cornstarch and powdered sugar mixture.  Let this rest for at least 4 hours, or overnight depending on the temperature and humidity of your kitchen.

Once set, it should be firm but still give a little when poked.  Dust a large cutting board with 1/4 of original amount of cornstarch and powdered sugar mixture.  Flip the marshmallow onto the cutting board.  (I found that I had to gently work my fingers under a corner to get it to start separating from the pan.)  Use a pizza cutter, large knife or bench scrapper to slice the marshmallows into squares.  Toss the cut marshmallows in the remaining cornstarch and powdered sugar mixture.  Store in an airtight container.

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  1. cookinghealthyforme

     /  June 10, 2011

    There is nothing like homemade marshmallows…..try it in hot chocolate!

    • hiddenoffstage

       /  June 10, 2011

      I’ll have to try that once it cools down. Yesterday it was over 100 degrees, no desire for hot chocolate when chocolate bars melt just sitting on the counter.

  2. Thanks for the recipe. I usually do fondant by using ready made marshmallows. No I know how to make them us well! 🙂

  1. Top 5 Recipes of 2011 « Backstage Baking

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