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Fluffy Homemade Marshmallows

Updated on August 6, 2014

Homemade Marshmallows


These marshmallows are great in hot chocolate, on s'mores, or by themselves as a sweet treat.

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Melting the sugar


  • 1/2 Cup Cornstarch
  • 1/2 Cup Confectioners Sugar
  • 11 x 9 In Baking Pan
  • Canola or Vegetable Oil For pan
  • 1 1/2 Tablespoons Unflavored gelatin
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cream of Tartar
  • 1 1/4 Cups Granulated Sugar
  • 1 Tablespoon Light Corn Syrup
  • 1 teaspoon Vanilla Extract

Sifting the sugar

Marshmallow mixture ready to be smoothed


  1. In a bowl, sift together the cornstarch and confectioners sugar. Line the pan with aluminum foil. Sift 1/4 cup of the sugar mixture into the pan. Make sure to coat the sides as well as the bottom. Leave any excess in the bottom.
  2. Pour 1/2 cup of water into the bowl of a stand mixer. Sprinkle the gelatin over the water and whisk together. Let stand for 5 minutes to dissolve. Whisk in the salt and cream of tartar. Then fit your mixer with a whisk attachment and beat on high for 2 or 3 minutes, until fluffy.
  3. Put 1/2 cup of water into a saucepan. Stir in the granulated sugar and the corn syrup. Cook over medium-high heat, bringing to a boil without stirring until the mixture reaches 250 degrees on a candy thermometer, or firm ball stage.
  4. Turn the mixer on medium speed and carefully drizzle your hot sugar syrup into the gelatin mixture.
  5. Increase speed to high and whip the mixture until it is white and thick, about 5 minutes. Add the vanilla extract and beat until the mixture cools, about 20 minutes.
  6. Pour your marshmallow mixture into your prepared pan. Smoothing the surface with a cool knife or palette knife. Let a skin form on the surface, about 1 hour. Dust with 1/4 cup of the sugar and let rest over night at cool room temperature.
  7. Line a pan with parchment paper and dust with the sugar mixture. Lift the set marshmallows, using the tin foil as handles and flip face down onto the sugar dusted parchment paper. Using a pizza cutter or cookie cutters, cut your marshmallows to your desired size. Before cutting, dip the cookie cutters into confectioners sugar to keep from sticking. Cover tightly and use within 2 weeks. No need to refrigerate.

Getting creative.

For an extra special treat, you can add toasted coconut or colored sprinkles to your marshmallows after flipping onto the parchment paper. If you choose to use coconut or sprinkles, do not dust with the sugar mixture. You must still dip your cookie cutters, pizza cutter, or knife into the sugar before cutting to avoid sticking. If you're a coconut lover, as I am, you can roll your cut marshmallows into the coconut.

You could also drizzle melted chocolate over your marshmallow cutouts as well.

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    • Susan Recipes profile image


      5 years ago from India

      Great hub with great pics. Thanks for sharing.


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