Do you even realize how easy it is to make homemade marshmallows?  Just about as easy as marshmallow creme, actually.  Really darn easy.  I was intimidated for a long time at just the thought of homemade marshmallows, I was honestly afraid to even read the recipe.  They seem pretty fancy, right?  But as with so many things, it’s really much easier than whatever you might imagine.

Let me break it down for you.  You soften gelatin in water.  Meanwhile, make a sugar syrup and cook it to the appropriate temperature.  The syrup is whipped with the gelatin mixture to fluffy white clouds, and then the mixture is spread into a pan.  That’s it.   Easy, right?  Told ya’.  Oh and the taste?  Let’s just remember that all through my childhood I wasn’t such a fan of marshmallows (except for the weirdly awesome crunchy marshmallows in Lucky Charms – I did love those.)  It’s taken me a while to come around but I’m fully converted.  These are great to make at the holidays as gifts to accompany hot chocolate mix, but in the summer it’s all about the best s’mores you ever had.  Have a s’more or two and then save the rest for a fabulous summer dessert coming at you Friday.

  • Yield about 8-9 dozen marshmallows


  • 1 cup cold water, divided
  • 2½ tbsp. (3 packets) unflavored gelatin
  • 1½ cups (12 oz.) granulated sugar
  • 1 cup light corn syrup
  • 1 vanilla bean, split lengthwise (optional)
  • ¼ tsp. kosher salt
  • 2 tsp. vanilla extract
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch


  • 01

    Place ½ cup of the water in the bowl of a stand mixer.  Sprinkle the gelatin over the surface to soften.  Meanwhile, in a small saucepan with a candy thermometer attached combine the remaining ½ cup water, sugar, corn syrup, seeds scraped from the vanilla bean, and salt.  Cook over medium heat until the mixture reaches 240˚ F.  When this temperature is reached, immediately remove the pan from the heat.

  • 02

    With the whisk attachment on the mixer moving at low speed, slowly add the syrup to the bowl with the gelatin in a drizzle down the side of the bowl.  Once all of the syrup has been added, increase the speed to high and whip until the mixture is very thick and lukewarm, about 12-15 minutes.  Blend in the vanilla during the final minute of mixing.

  • 03

    Combine the confectioners’ sugar and cornstarch in a bowl and whisk to blend.  Lightly grease a 9 x 13-inch baking pan.  Coat the bottom and sides of the pan well with a dusting of the sugar-cornstarch mixture, reserving the rest.  Once the marshmallow mixture is finished whipping, use a lightly greased spatula to spread it into an even layer in the prepared pan.  Sprinkle a layer of the sugar mixture over the top to coat lightly.  Let stand uncovered at least 4 hours or up to overnight.

  • 04

    Remove the marshmallow slab to a cutting board.  Cut into desired shape with a pizza cutter or cookie cutter (dip in the sugar mixture as needed to prevent sticking.)  Add the marshmallows to a container with the remaining sugar mixture and toss to coat and prevent them from sticking together.

  • 05

    I know this seems like a looot of marshmallows, but trust me…just make the full batch.  They keep for a long time stored in an airtight container, and you never know when you might have a s’more or hot cocoa emergency.