Homemade Marshmallows

Believe it or not, I don’t have much of a sweet tooth. I love a slice of cake as much as the next person, but I am definitely a savoury kind of guy. I do, however, have a serious weakness for Homemade Marshmallows.

Marshmallows are actually not as readily available in Germany as in many other countries, but the good news is that they are fun and incredibly easy to make yourself.

Why make Homemade Marshmallows?

I’ve said it before, and I’ll say it again. When you make sweet treats like marshmallows at home, you know exactly what goes into them! Many commercially produced foods are loaded up with chemicals, stabilisers and preservatives to prolong their shelf life.

When you make your own marshmallows you can skip out those ingredients altogether and get back to candy making basics. No corn syrup necessary in these beauties.

As a bonus, with Homemade Marshmallows you can switch up the flavours and colours however you like. You can make different shapes and sizes, to use for making s’mores, for toasting over a campfire or even for Homemade Marshmallow Easter Eggs.

I think making confectionery is like creating magic in the kitchen. From very few ingredients you suddenly have mountains of luscious, soft and fluffy marshmallow goodness.

It’s that easy! I love making marshmallows so much I’ve even made a handy video to show you how simple it is to make marshmallows. Scroll down to the recipe card to watch me in action.

Why make marshmallows at home?

Making marshmallows at home is much cheaper than buying the little bags from the supermarket, with the added benefit of making you feel like a kitchen wizard. Also, with only 5 ingredients you know exactly what goes into your marshmallows and can avoid the cocktail of chemicals in commercially processed candy.

How to use homemade marshmallows

Whether you want to toast them over the fire, pop them into your hot chocolate, or make gooey, melty s’mores, you can find a use for every occasion. Homemade marshmallows make a fabulous Halloween treat!

Variations

I like to mix my marshmallows up by covering some with toasted coconut and toss others in powdered sugar for a more traditional feel. You can go wild with the flavourings: Rum, coffee, or peppermint are great for the grown-ups, while berry, banana or coconut are good for kids. Experiment and see what you like best.

As I mentioned above, I am super excited to share a video of this recipe with you! Let me know what you think in the comments below and if you love it, subscribe to my channel on Youtube to make sure you don’t miss any of the great new content coming your way.

Either dust the marshmallows with sugar or roll them in toasted coconut – they are delicious either way!

Frequently Asked Questions

If you’re looking for more tasty candy recipes, why not try my Soft and Chewy Honey Caramels, or Cranberry and Almond Nougat? Delicious!

I like to cut some marshmallows smaller and others giant-sized for a big mug of hot chocolate.

Homemade Marshmallows Recipe (+ video!)

Homemade Marshmallows

Jay Wadams

Making marshmallows is a type of kitchen magic. With only 5 ingredients you can create mountains of fluffy, springy, delicious marshmallows. Try the recipe yourself to see how easy it is.

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5 from 9 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Setting Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Serves 50 marshmallows

Ingredients

 

MetricU.S. Customary

• ▢ 450 g white sugar
• ▢ 36 g powdered gelatine, or 24 sheets / 40g gelatine sheets (gold grade)
• ▢ 250 g powdered sugar, sifted
• ▢ 3 tsp vanilla extract

additionally:

• ▢ 50 g powdered sugar
• ▢ 50 g cornflour / cornstarch

or:

• ▢ 50 g desiccated coconut

Instructions

 

• PREPARE: Brush a deep-sided 20x30cm baking dish with oil, line with baking paper leaving plenty of overhang, lightly brush the paper with oil and set aside.
• MAKE THE SYRUP: Whisk the sugar and gelatine together, then add to a large saucepan. Pour in 450ml of cold water, then bring to the boil, stirring often to make sure the sugar and gelatine are dissolved. Make sure to use a large saucepan as the mixture can foam up.
• SIMMER THE SYRUP: When the mixture is at a full, rolling boil, turn the heat down and simmer for 8 minutes. Meanwhile, set up a stand mixer with the whisk attachment fitted.
• WHISK THE MARSHMALLOW MIXTURE: Remove the mixture from the heat and allow to cool for 3 minutes. Pour into the bowl of the stand mixer and whisk on high speed for 3 minutes. Add the powdered sugar and vanilla extract, then continue to whisk for 5 minutes more until the mixture is light and fluffy.
• POUR THE MARSHMALLOWS AND LET SET: Immediately pour the mixture into the prepared pan, using a silicone spatula to scrape it all out of the bowl. Smooth the surface then allow the marshmallow to set, uncovered in a cool, dry place for 3-4 hours, or overnight. A cupboard is ideal as it will stop dust falling into the setting marshmallow.
• COAT THE MARSHMALLOWS: If using powdered sugar and cornflour, whisk the two together to remove any lumps. When the marshmallow has set, sprinkle a little of the powder over the surface and smooth it across with a brush or your hands. Lift the marshmallow out of the dish onto a chopping board and gently pull the paper away from the sides, dusting with the powder to stop it sticking where necessary. Flip the marshmallow over and remove the paper.
• CUT THE MARSHMALLOWS TO SIZE: Using a lightly oiled knife, cut the marshmallow into the desired size. Dust all cut sides with the sugar mixture, then store in an airtight container for 2+ weeks. The marshmallow will set a little more over the next 2 days.
• TOASTED COCONUT COATING: If using coconut, heat the oven grill/broiler to high. Spread the coconut evenly over a small oven-proof dish and place under the grill. Stir the coconut every 15 seconds as it will brown extremely quickly – don’t walk away! When it is toasted to your liking, remove from the oven, allow to cool, then use in place of the sugar mixture in the above recipe.
  

Video

Notes

I have tested this recipe with both powdered gelatine and gold leaf gelatine. They both work perfectly, you may find one or the other easier to come by in your country.

To use the leaf gelatine, soak the sheets in a large bowl of cold water for 5 minutes before using – put them into the water one by one to stop them clumping together. After they have softened, lift them out of the water one by one, squeeze out any excess liquid and drop them into the warm sugar and water mixture, stirring to dissolve. When all of the sheets have been added, bring to the boil as per the recipe above.

Imperial measurements are approximate. For best and most accurate results I use and recommend a digital kitchen scale like the one below.

Recommended Equipment

Digital Kitchen Scale

Knox Unflavored Gelatin – 1 lb

Kitchen Aid Mixer

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Nutrition

Serving: 1large marshmallow | Calories: 72kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 15g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.

Course | Sweet Things

Cuisine | European

Ⓒ | Jay Wadams

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