Hello, hello, and welcome to another installment of S’mores Saturdays! Today I will be teaching you how to make homemade marshmallows. I LOVE this series because it gives me an excuse to indulge my s’mores obsession all summer long. Mmmmm……. Have you seen all of the new recipes this summer? If not you are missing out! Check them all out HERE. Yum.
Now let’s move on to those marshmallows! Last year I shared how to make homemade marshmallow fluff to use in your s’mores recipes, and I am sharing how to make plain marshmallows. (I share my s’mores marshmallows last year as well.) I got both the marshmallow fluff and plain marshmallow recipes from my super fab friend Natalie, who is definitely know for her skills in the kitchen! The process of making your own marshmallows takes some time and patience, and it can get a bit messy and sticky, but it isn’t actually difficult. I will give you a visual breakdown of the steps, and then I will condense the ingredients and instructions below.
To make your own marshmallows you will need unflavored gelatin, water, sugar, light corn syrup, vanilla, and powdered sugar.
You begin by combining the gelatin and water in your mixing bowl to soften the gelatin. Cover the bowl and set it aside.
Combine the sugar, some of the corn syrup, and water in a saucepan over medium heat and stir until the sugar is dissolved.
Stir the bubbling mixture until it is 240 degrees. Use a candy thermometer to watch the temperature carefully. At that point you remove it from the heat and add the rest of the corn syrup.
The next step is to turn on the mixer and slowly beat in the hot mixture.
Continue beating the mixture until it triples in volume and gets stiff. This was the messy part for me—-sticky splatters were a’flying. Beat in the vanilla.
Spread the mixture into a well oiled pan and let it sit at room temperature for 8-10 hours.
Dust your counter or table with powdered sugar and flip the pan over the release the sheet of marshmallow onto the table. Cut them into any shape that you desire.
Roll the marshmallows in the powdered sugar to remove the stickiness.
All done! Yummy.
Here are the exact instructions and ingredient measurements that you will need to make your marshmallows. Enjoy!
- 3 envelopes unflavored gelatin
- 1½ cups water
- 2 cups sugar
- 1 cup light corn syrup
- 1 Tablespoon vanilla extract (or other flavoring syrup)
- powdered sugar for coating
- Oil a 9x13 pan and set it aside.
- In your mixer bowl, sprinkly gelatin over ¾ cup of water. Cover and set aside so the gelatin can soften.
- Combine sugar, ¾ cup corn syrup, and the remaining ¾ cup of water in a saucepan over medium heat. Stir until the sugar dissolves completely and the mixture boils.
- Using a candy thermometer on the inside of the pan, cook syrup until 240 degrees. Remove from heat and stir in the remaining ¼ cup corn syrup.
- With your mixer on medium, beat the hot syrup into the gelatin in a slow, steady stream. Beat on high for 10 minutes until the mixture triples in volume and becomes stiff.
- Beat in the vanilla or other flavoring syrup.
- Spread the mixture into the oiled pan, and smooth the top as much as possible. Set aside uncovered for 8-10 hours at room temperature until the marshmallows are cool and firm.
- Dust a large area of counter with powdered sugar and turn the pan over to loosen the marshmallow stress onto the counter.
- Cut marshmallows into whatever size and share desired and coat all sides with powdered sugar.
- Store in an airtight container for up to 3 weeks.
If you liked this recipe then you are sure to love these other s’mores-loving recipes:
NUT FREE S’mores Muddy Buddies
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This is an easy recipe to follow, thank you for sharing.
I remember when we used to make the s’mores with the Brownies and Girl Scouts, I wonder if they still do that over a camp fire????
Brings back fond memories.
I hope they do, because that’s the best!
Could you please tell me how you got your marshmallows cut so cleanly? I’ve made homemade marshmallows before and have tried pizza cutters and knives with no luck. 🙁 Thanks!
I just used a butter knife! Dumb luck I guess….. :/
Totally going to try this! I attempted marshmallows ONCE out here and it was disastrous. Your recipe is giving me hope that maybe I should try again?
Haha, it can get pretty sticky! 😉 Let me know if it works! If not I can come over and help you—haha.
Should this have been 2tsp of vanilla? Seems strong. I only put 1T of vanilla and was very alcohol tasting.
Personal preference I guess. I adore vanilla. I think the original recipe called for 1 T and I upped it. I’ll adjust the recipe to reflect that, although it seems that’s still too much for your taste buds. Sorry about that . . . :/
There’s no place like home for the holidays….. Especially with homemade marshmallows like this. Mmm
Whoops – I responded to the wrong comment, so disregard the message about eating cookies in a bowl. Haha! Happy holidays!! 🙂
My mom and I made these–very yummy! We did have a hard time getting them out of the pan…perhaps we didn’t use enough oil??? Anyway, thanks for the directions!
I would suspect that was the problem. Glad you liked them!!
In my country we don’t have corn syrup or gelatin envelops. How much gelatin (is it powdered?) do I need in cup/tablespoons/teaspoons and what substitute is there for corn syrup. I really want to make these as a surprise for my twin! Thank you!
I have no idea, actually. You should Google it and see what you can find out! Sorry! I hope it works!!
I actually have no idea, sorry! I would try Googling it if I were you. Good luck! 🙂