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Homemade Marshmallows

There are so many ways to enjoy these fluffy, homemade marshmallows! Add them to a big mug of hot cocoa, turn them into s'mores, dip them in melted chocolate, or just eat them on their own.
Prep Time30 mins
Cook Time10 mins
Resting Time4 hrs
Total Time40 mins
Keyword: marshmallow


  • 3 packages unflavoured gelatine (I used Knox brand)
  • 1 cup cold water (1/2 cup for gelatine, 1/2 cup for syrup)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • confectioners sugar for dusting (about 1 cup total)


  • Thoroughly grease a 9" x 13" non-metal baking pan and dust heavily with icing sugar. Set aside.
  • Add the gelatine powder and 1/2 cup cold water to the bowl of an electric mixer, fitted with a whisk attachment. Stir briefly then leave to sit while you start on the syrup.
  • Combine 1/2 cup cold water, sugar, corn syrup and salt in a small saucepan (your mixture should fill the pot just a little less than half way). Stir well. Set over medium-high heat until the sugar mixture starts to dissolve, then increase heat to high. Cook until the syrup reaches 240°F (about 7-8 minutes). Avoid stirring the mixture once it is boiling. Remove from heat and let sit for just a moment until the syrup stops bubbling.
  • Set your mixer to low speed, then slowly pour in the sugar syrup. Ensure the stream hits the side of the bowl while pouring, instead of making direct contact with the gelatine.
  • Turn the mixer on to high speed and whip for 12-15 minutes, until very thick and luke warm in temperature. In the last minute of whipping, add the vanilla and mix thoroughly.
  • Evenly spread the marshmallow mix into your prepared pan. Dust the top heavily with icing sugar and then leave to sit, uncovered, for 4 hours or overnight.
  • Once the marshmallows are set, dust a cutting board with icing sugar then flip the pan onto the board. Cut your marshmallows into your preferred size. Roll them in more icing sugar and shake off the excess.