5.0 from 36 votes
Homemade Marshmallows
Learn how to bake Homemade Marshmallows with my easy recipe and use them to make my S'mores Cheesecake or even Homemade S'mores.
Prep Time
30 mins
Total Time
30 mins
Servings: 16 marshmallows
Course:
Dessert
Cuisine:
American
Ingredients
- ¼ cup (35 g/1 ¼ oz) powdered sugar
- ¼ cup (35 g/ 1 ¼ oz) cornstarch
- 3 packages (6 tsp) unflavored powdered gelatin
- 1 cup (8 oz/ 240 ml) warm water, divided
- 1 ½ cup (12 oz/360 ml) granulated sugar
- 1 cup (8 oz/225 g) light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Notes
- A candy thermometer is a must. The key to the perfect marshmallow texture reaches exactly 240°F. If the mixture does not reach that state (called soft ball), the marshmallows won't set. If it exceeds it, they will be rubbery rather than bouncy and soft.
- Grease everything! Trust me when I say this is a sticky business! Grease your baking dish, your spatula and your hands thoroughly with a flavorless oil and things will be much easier to handle.
- Don't skip the 4-hour setting process. Marshmallows need to dry and set before you can cut into them. If you skip this step you will be basically cutting meringue which, believe me, it's not fun!
- Easy cleanup: Soak your bowl and utensils in hot water and dish soap to get rid of the stickiness.