Easy Homemade Marshmallows

I can say with confidence that these are the easiest marshmallows that you can make. They are nutrient packed treats that you can feel good about giving the whole family!

Jump to Recipe

❤️ Why You’ll Love Homemade Marshmallows

The ingredient list of store-bought marshmallows is a mile long, so not only are you simplifying your ingredient list, but also adding good quality ingredients to the recipe which turns a junky grocery store food into a nutrient packed treat!

🍲 Ingredients

Gelatin – I like the Bovine Gelatin because it’s a collagen protein which makes this a super food. It also comes in a big container so it will last a long time!

Jump to Section

Water – 1 cup of water, divided and using warm water when blooming your gelatin.

Honey – Any kind of raw or organic honey adds to the super food nature of these marshmallows

Maple Syrup – I like to use Kirkland’s organic maple syrup! It’s a good quality, large quantity, and excellent price!

Vanilla extract – just a splash for extra taste.

Salt – good quality salt that you have on hand!

👩‍🍳 How to Make Homemade Marshmallows

Start by preparing your pan, line with parchment paper and dust with powdered sugar to prevent the marshmallows from sticking.
In a mixing bowl, combine 1/2 cup of the cold water with the unflavored gelatin. Let it sit for about 10 minutes to bloom.
In a medium saucepan, combine the second 1/2 cup of water, honey, maple syrup, and salt. Place over medium-high heat and stir until combined. Bring to a low boil/simmer. If using a candy thermometer (if not, that is okay! I don’t usually use one) this should be 240°F or 115°C.
Once the mixture reaches the desired temperature, remove it from the heat.
With a fork, break up your bloomed gelatin and transfer to your stand mixer bowl.
Carefully pour the hot syrup into the bloomed gelatin while the mixer is running on low speed. Increase the speed to high and beat for 5 minutes, add your vanilla extract and beat for an additional 5 – 7 minutes until the mixture is thick, fluffy, and has increased in volume. It should no longer be warm and should become white and glossy. (TIP: be SO careful not to overmix)
Quickly pour the marshmallow mixture into the prepared pan, spreading it evenly with a spatula, but not too much because it will start to clump at the top. Dust the top with more confectioners’ sugar to help prevent sticking.
Allow it to set at room temperature for at least 4 hours or in the fridge overnight until firm.
Once set, turn the marshmallows out onto a cutting board dusted with confectioners’ sugar. Use a sharp knife or pizza cutter to cut them into squares or your desired shape.
Dust the cut sides with more powdered sugar to prevent them from sticking together.
Store the marshmallows in an airtight container at room temperature for up to 1 month and enjoy!! 🙂

🪄 Tips and Tricks

The most difficult part about marshmallows is knowing when it is done mixing, if it’s still a little loose that is okay as it will set up more as it sits!
You can add various flavors, colors, or even coatings (like chocolate) to customize your marshmallows to your liking!
A stand mixer is ideal for whipping the marshmallow mixture, as it needs to be beaten for several minutes.
When heating the sugar syrup, do it slowly and allow it to reach the proper temperature without rushing.

🗒 Variations

Dip the finished marshmallows in chocolate or drizzle chocolate over them for added flavor. You can also roll them in graham cracker crumbs for s’mores-style marshmallows. Here are some other fun variations for the family!

Rainbow: Divide the marshmallow mixture into separate bowls, color each with food coloring, and layer them in the pan for a rainbow effect.
Pastel Marshmallows: Use soft pastel colors for a delicate look, perfect for springtime.
Chocolate: Add cocoa powder or melted chocolate to the mixture for chocolate marshmallows.
Peppermint: Incorporate peppermint extract and crush peppermint candies for the topping.
Cinnamon: Mix in some ground cinnamon and a dash of nutmeg for a cozy spice flavor.
Coffee: Add instant coffee or espresso powder for a mocha marshmallow.

🗒 Best served with

Skewers: Serve marshmallows on skewers with fruit, chocolate, or other sweets for a fun treat. This is especially popular for s’mores!
Hot Chocolate Bar: Set up a hot chocolate bar with marshmallows as a topping option. Include different flavors like peppermint, vanilla, or caramel marshmallows.
Gift Boxes: Present your homemade marshmallows in decorative boxes or jars. You could tie them with ribbons for a lovely gift.
S’mores: Offer as part of DIY s’mores kits with graham crackers and chocolate.

👝 How to Store Leftovers

Store the marshmallows in an airtight container at room temperature for up to 1 month and enjoy!! 🙂

🤔 Common Questions

Faq question 1?

Answer 1

Faq question 2?

Answer 2

No ratings yet

Homemade Marshmallows

Print recipe

I can say with confidence that these are the easiest marshmallows that you can make. They are nutrient packed treats that you can feel good about giving the whole family!

Prep Time:15

Chill time:4

Total Time:4 15

Equipment

Measuring cups
Small bowl
Small saucepan
stand mixer or bowl with a hand mixer
8×8 baking dish
Parchment Paper
knife
Airtight container

Ingredients

½ cup cold water
¼ cup unflavored gelatin
½ cup water, room temperature
½ cup honey
½ cup maple syrup
¼ tsp salt
1 tsp vanilla extract
powdered sugar for dusting

Instructions

Start by preparing your pan, line with parchment paper and dust with powdered sugar to prevent the marshmallows from sticking.
In a mixing bowl, combine 1/2 cup of the cold water with the unflavored gelatin. Let it sit for about 10 minutes to bloom.
In a medium saucepan, combine the second 1/2 cup of water, honey, maple syrup, and salt. Place over medium-high heat and stir until combined. Bring to a low boil/simmer. If using a candy thermometer (if not, that is okay! I don't usually use one) this should be 240°F or 115°C.
Once the mixture reaches the desired temperature, remove it from the heat.
With a fork, break up your bloomed gelatin and transfer to your stand mixer bowl.
Carefully pour the hot syrup into the bloomed gelatin while the mixer is running on low speed. Increase the speed to high and beat for 5 minutes, add your vanilla extract and beat for an additional 5 – 7 minutes until the mixture is thick, fluffy, and has increased in volume. It should no longer be warm and should become white and glossy. (TIP: be SO careful not to overmix)
Quickly pour the marshmallow mixture into the prepared pan, spreading it evenly with a spatula, but not too much because it will start to clump at the top. Dust the top with more confectioners' sugar to help prevent sticking.
Allow it to set at room temperature for at least 4 hours or in the fridge overnight until firm.
Once set, turn the marshmallows out onto a cutting board dusted with confectioners' sugar. Use a sharp knife or pizza cutter to cut them into squares or your desired shape.
Dust the cut sides with more powdered sugar to prevent them from sticking together.
Store the marshmallows in an airtight container at room temperature for up to 1 month and enjoy!! 🙂

Notes

The most difficult part about marshmallows is knowing when it is done mixing, if it’s still a little loose that is okay as it will set up more as it sits!

You can add various flavors, colors, or even coatings (like chocolate) to customize your marshmallows to your liking!

A stand mixer is ideal for whipping the marshmallow mixture, as it needs to be beaten for several minutes.

When heating the sugar syrup, do it slowly and allow it to reach the proper temperature without rushing. Whipping the mixture for the full time is essential for achieving the right texture.

Dip the finished marshmallows in chocolate or drizzle chocolate over them for added flavor. You can also roll them in graham cracker crumbs for s’mores-style marshmallows.

Nutrition

Course: Dessert, Snack

Cuisine: American

Keyword: Homemade, Marshmallows

Servings:

Calories: 97kcal