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A plate stacked with fluffy, powdered sugar-coated homemade marshmallows on a marble background

Homemade 5-Ingredient Marshmallows

These pillowy delights are perfect for elevating your hot cocoa, enhancing s’mores, or simply indulging in a sweet treat.
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Prep Time 15 minutes
Cook Time 0 minutes
Set Time 6 hours
Course Dessert, Snack
Cuisine American
Servings 36 marshmallows
Calories 80 kcal

Equipment

  • Stand mixer with whisk attachment or hand mixer
  • Medium saucepan
  • Candy thermometer
  • 8×8-inch baking dish
  • Sifter or fine mesh strainer
  • Parchment paper
  • Spatula

Ingredients
  

  • 7 tsp unflavored gelatin or 3 packages
  • 1 cup cold water divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • ½ cup powdered sugar for dusting

Instructions
 

  • Prepare the Pan: Line an 8×8-inch baking dish with parchment paper. Lightly grease the paper and dust it generously with powdered sugar to prevent sticking.
  • Bloom the Gelatin: In the bowl of a stand mixer, add ½ cup of cold water. Sprinkle the gelatin over the water and let it sit for 5–10 minutes to bloom.
    A clear glass bowl with gelatin blooming in water, creating bubbles on the surface as liquid is poured
  • Cook the Syrup: In a medium saucepan, combine the remaining ½ cup of cold water, granulated sugar, corn syrup, and salt. Stir gently to combine. Attach a candy thermometer to the pan and cook over medium heat without stirring until the mixture reaches 240°F (soft-ball stage).
    A stainless steel saucepan containing bubbling sugar syrup on a light surface
  • Combine Syrup with Gelatin: Turn the mixer on low speed and carefully pour the hot syrup into the bloomed gelatin. Be cautious as the syrup is extremely hot.
    Close-up of golden syrup being poured into a glass bowl with a glossy surface
  • Whip the Mixture: Increase the mixer speed to high and whip for about 10–12 minutes, or until the mixture becomes thick, fluffy, and lukewarm. Add the vanilla extract in the final minute of whipping.
    Person using a black stand mixer to whip marshmallow mixture in a stainless steel bowl on a marble countertop
  • Transfer to Pan: Using a greased spatula, spread the marshmallow mixture evenly into the prepared pan. Smooth the top as much as possible. Dust the surface generously with powdered sugar.
    Hands dusting powdered sugar over marshmallows in a metal baking tray on a marble countertop
  • Set the Marshmallows: Let the marshmallows sit at room temperature for at least 6 hours, or overnight, until fully set.
    Round marshmallow pieces setting on a greased baking tray
  • Cut and Coat: Dust a cutting surface with powdered sugar. Turn the marshmallows out onto the surface and peel away the parchment paper. Use a sharp, greased knife or pizza cutter to slice the marshmallows into squares. Toss each piece in powdered sugar to coat all sides.
    Hand cutting marshmallows into square pieces and coating them with powdered sugar

Video

Notes

Nutritional Information (Per Serving)

  • Carbohydrates: 20g
  • Protein: 1g
  • Fat: 0g
Keyword AmericanCuisine, Blueberry Dessert, GlutenFree, HomemadeMarshmallows