Homemade Marshmallows

January 9, 2013 — 3 Comments


I had been wanting to make marshmallows for quite a while but the whole idea seemed a little intimidating. I pictured the process to be long and complicated with lots of room for error. I couldn’t have been more wrong. Marshmallows are not at all difficult to make yourself. Using a candy thermometer will ensure your sugar mixture gets to the right temperature and your mixer will do all of the hard work making it fluffy. It is so satisfying to watch a few simple ingredients transform into something delicious.


I followed this recipe from Alton Brown, adjusting for altitude.

Homemade Marshmallows


  • 3 packets unflavored gelatin
  • 1 cup ice cold water, divided
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • 1/3 cup cornstarch
  • Nonstick spray


  1. In a mixer bowl, pour 1/2 cup of the water over the gelatin.
  2. In a saucepan, add the remaining 1/2 cup of water, sugar, corn syrup and salt. Set heat to medium, cover and allow to cook for 3 to 4 minutes.
  3. Uncover and continue to cook until the mixture reaches 235 degrees Fahrenheit (250 degrees at sea level). Once the mixture is at temperature, remove from the heat immediately.
  4. Turn your mixer on low speed and pour the sugar syrup into the gelatin mixture very slowly. After the syrup has been added, increase the mixer speed to high.
  5. Whip until the mixture becomes very thick and fluffy, approximately 10 minutes. While the mixture is whipping, prepare the pan (directions are in the next step). Add the vanilla during the last minute of whipping.
  6. To prepare the pan, combine cornstarch and powdered sugar in a small bowl. Spray a 9×13 inch baking pan with nonstick spray. Add the powdered sugar and cornstarch mixture to the pan and shake to coat the bottom and sides completely. Cover the pan with tin foil before you do this to prevent a mess. Return the leftover powder to the bowl for later use.
  7. When the sugar mixture has finished whipping, pour it into the prepared pan. Because the mixture is so sticky, it helps to wet your hands with water to pat it down evenly into the pan.
  8. Dust the top with enough of the remaining powdered sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
  9. Allow the marshmallow to sit uncovered for at least 4 hours and up to overnight.
  10. Take the marshmallow out of the pan and place onto a cutting board dusted with the powdered sugar and cornstarch mixture. Cut into 1-inch squares using a pizza wheel. It helps to coat the pizza wheel with the powder after every cut. Lightly dust all sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks.



3 responses to Homemade Marshmallows


    These have been on my baking-bucket list, and you make it seem easier than I thought. Thanks!

Trackbacks and Pingbacks:

  1. Hot Chocolate « Baking With Altitude - January 10, 2013

    […] that I had made homemade marshmallows, I needed something to accompany them. What would be better than hot chocolate? The great thing […]

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