Homemade marshmallows

Oh, baby it’s cold outside. Winter arrived this week with a little snow, and I mean a little, and sub zero temperatures. When the fluffy stuff is flying outside I make fluffy white marshmallows inside.

I traditionally make these in December and share as Christmas gifts to friends and family. I confess, I wasn’t going to make them this year but it’s tradition and who can argue with that. Even though it’s  January better late than never some would say. 

You could could had a bit of food coloring or peppermint to change things up if you choose. 

One of the main ingredients 

Waiting for the sugar to reach 244 degrees

Whipping the mixture

Marshmallow in the pan “curing”

Marshmallow ready for hot chocolate

Marshmallows are ready for hot chocolate

Homemade Marshmallows


  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 tsp. pure vanilla extract
  • Confectioners’ sugar (for dusting)


Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8 x 12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out.

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