Homemade Marshmallows

When I decided to make Eli a jar of homemade hot cocoa mix for Christmas, my friend and colleague Tonya suggested I also try homemade marshmallows. She makes them (she refuses to buy the corn syrup-filled variety available at the grocery store) and willingly shared her recipe. Of course, since I claim to believe that homemade is always better than store-bought, I had to give them a try on principle. I was also curious about how they would compare to the manufactured variety.

I wasn’t quite sure what to expect, but not only are homemade marshmallows surprisingly easy, they simply knock their store-bought cousins out of the park (Sorry about the baseball cliche, there. It just snuck in). They have a pure, sweet vanilla flavor, and they disintegrate on your tongue like a sugar cube. They last longer in a mug of hot cocoa, and while we haven’t tried them in s’mores yet, I have high hopes for their performance around the campfire next summer.

You will need a heavy-bottomed saucepan, an electric mixer (preferably the standing variety rather than the hand-held kind), and a candy thermometer that registers high temperatures. Don’t be put off if you’ve never used a candy thermometer – it’s not complicated. Just make sure it will stay clipped to the side of your pan. If you don’t own one, they are rather inexpensive and can be found at any good hardware store, cooking specialty store (Williams-Sonoma or Sur La Table, for example) or supermarket.

Homemade Marshmallows


2 tablespoons unflavored gelatin (look for it in the baking aisle)
1-1/4 cup cool (not ice cold) water
2 cups granulated sugar (preferably organic)
2 tablespoons honey
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/4 cup pure cornstarch
1/4 cup confectioners’ sugar

In a bowl, whisk together the cornstarch and confectioners’ sugar. This is for dusting the pan, and for coating the marshmallows after they’re cut, which keeps them from sticking together.

Spray an 8″ x 8″ square cake pan with oil, and dust with some of the cornstarch and confectioners’ sugar mixture. Set aside.

In a small bowl, stir together the gelatin and 1/2 cup water. Set aside for a bit so that the gelatin will “bloom” (the gelatin will begin to thicken into a gel as it absorbs the water).

Meanwhile, in a heavy-bottomed saucepan, combine the sugar, honey, vanilla, salt, and remaining 3/4 cup water. Bring to a rolling boil over high heat, stirring continually, until your thermometer registers 240 degrees Fahrenheit (this is called the “firm ball stage” in candy-making language). Be careful not to get any of the hot syrup on your skin – it will burn!

Pour the bloomed gelatin into the bowl of your mixer. With the mixer running at low speed, slowly and carefully pour in the hot syrup. Mix on low until fully combined, then turn the mixer to high speed. Beat until light and fluffy, about 5-7 minutes. The mixture should still be a little warm, and it should be of pourable consistency.

Pour into the prepared pan, and use a rubber spatula to spread the marshmallow evenly in the pan, creating a smooth surface.

Set aside to cool completely, about four hours or overnight.

When cool, turn the pan out onto a cutting board. Use a greased knife or a pair of sharp scissors to cut into squares (to grease, just spray the blades with oil).

Place the remaining cornstarch and confectioners’ sugar mixture in a large plastic zippered bag, add the marshmallows, and shake to coat (you will need to do this in batches).

Store in an airtight bag or container.