I love marshmallows. They’re soft, light, and the perfect sweet treat any time of year. In winter, you can toss a few in a cup of hot chocolate, and in the summer, they go great in s’mores. As it turns out, they’re super easy to make, too!
Whenever I have friends over for a cozy night in, I’ll whip up some homemade marshmallows the night before for an easy, fresh treat we can all enjoy. If I’m feeling ambitious, I may even make a few different flavors. And, I can enjoy the leftovers for a nice to-go sweet over the rest of the week.
3 packets of unflavored gelatin
1.5 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
3 teaspoons pure vanilla extract
2 teaspoons almond extract
Powdered sugar for dusting
Butter—just enough to coat your pan
8×8 inch or 9×13 inch pan (depending on your desired marshmallow thickness)
Coat pan with a thin layer of butter and dust powdered sugar over the inside bottom and sides.
In a bowl, combine all 3 gelatin packets and a ½ cup of cold water with an electric whisk mixer. Let this sit while you create the sugar mixture.
Put the sugar, salt, corn syrup, and a ½ cup of water in a saucepan. Stir together.
Heat the mixture over medium-high heat to a boil. Reduce heat to medium and cover with a lid for 2 minutes.
Remove lid and attach a candy thermometer to the saucepan (make sure it doesn’t touch the bottom). Heat until the mixture reaches 240-242 degrees.
With the mixer running on a lower setting, add the sugar mixture to the gelatin. Increase the speed to high and whip until the mixture thickens. This should take about 10-15 minutes.
Add in the vanilla and almond extracts. Continue to mix on high speed until fully combined.
Pour the mixture into the prepared pan. Smooth the marshmallow mixture and dust with powdered sugar.
Let stand for at least 5 hours or, better yet, overnight.
When fully set, pull the marshmallow mixture out of the pan and set on a cutting surface that’s been dusted with powdered sugar. Cut the marshmallows with a lightly oiled knife. Dust the cut marshmallows with more powdered sugar.
Store in an airtight container.
You can alter the flavor to your own tastes. Change up the extracts you add to make new creations. You can also add in some cocoa powder, grated chocolate, or even dip the marshmallows in chocolate. Your imagination is the limit—so long as it doesn’t change the consistency of the marshmallows too much.
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