Recipe: How to Make Homemade Marshmallows

While marshmallows actually started out as a cure for sore throats, today it is a sweet treat loved by people of all ages. That’s probably because there are so many ways to eat these fluffy candies: try toasting them over a warm fire, building it into a S’More, melting it into a Rice Krispies treat, or even play a game of Chubby Bunny by shoving a bunch in your mouth (but please be careful!) In this video, puts a romantic spin on the traditional vanilla marshmallow by showing you how to make your very own homemade, heart-shaped marshmallows.

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Recipe: How to Make Homemade Marshmallows

If you thought you liked the store-bought kind, just wait till you try homemade.


- 1 cup cold water, divided
- 3 - ¼ ounce envelopes unflavored gelatin
- 2 cups granulated white sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3-4 cups icing sugar, sifted


1. Start by preparing your pan. Grease a 9x13-inch pan, then line the bottom with parchment paper. Then, sift about 3 tablespoons of icing sugar in a layer on the bottom.
2. Now, pour ½ cup cold water into the bowl of your mixer, and sprinkle your gelatin on top of that. Wait 15 minutes until the gelatin softens.
3. In a heavy saucepan, pour the corn syrup, sugar, salt and the other ½ cup of cold water. Over medium heat, stir that with a wooden spoon until it comes to a boil.
4. When it gets to that point, place the cover on the pot for two minutes to let any remaining sugar crystals melt.
5. When that’s done, take the lid off, increase the heat to high and boil the mixture without stirring until it reaches 240°. You can keep track of the temperature by using a candy thermometer. When that’s done, remove it from the heat.
6. Now, using the whisk attachment, turn your mixer on to low speed. Slowly pour the hot sugar mixture into the gelatin.
7. Gradually increase the speed until you get to high speed, and keep beating the mixture until it’s very thick and stiff and has tripled in size. That should take about ten minutes. When it’s ready, add the vanilla extract and beat it for about thirty seconds more.
8. Using a greased spatula, scrape the mixture into your prepared pan and smooth it out as much as you can.
9. If you’d like colored swirled marshmallows, place a few drops of food coloring on the surface and then use a skewer to make swirl shapes.
10. Now, sift another 3 tablespoons of icing sugar over the top, and leave them to set for about 12 hours.
11. When they’re set, remove the marshmallow from the pan, and place it on a workspace that has been covered in more icing sugar. You may have to peel off the parchment paper. Now cut it into squares or shapes using a knife, kitchen scissors, a pizza wheel or cookie cutters.
12. If you like, decorate the sides while they’re still sticky with sprinkles or crushed up candies.
You can try making different flavors of marshmallows by adding different extracts, like peppermint or almond. When they’re finished, you can serve them in S’Mores, melt them into Rice Krispies treats, or toast them over a romantic fire.

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