Homemade Marshmallows

Total Time:
4 hr 45 min
Prep:
35 min
Inactive:
4 hr
Cook:
10 min

Yield:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Level:
Intermediate

Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray
Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.


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    I tried making these. I'm vegetarian so I use agar agar instead of gelatin. From previous experience he agar agar blooms better in warm water, other than that i have followed he recipe as close as i possibly can and it sill turns out this gooey mess that i cant get to fluf for he life of me! I miss these heavenly little clouds of greatness and I cant seem to make it work. Is there anyone that can help? thanks!
    On my five year old twin's bucket list.... "make marshmallows". We made marshmallows and great memories. Thanks Alton Brown! They made fantastic s'mores as well and have been a daily treat. They turned out perfect and not chalky like store-bought ones!
    I am happy with this marshmallow recipe due to the fact that I could actually achieve results- ha- lucky you- whereas before I had not been able to. I actually managed marshmallow fluff, whereas before something was just totally, horribly wrong. I just wanted to ask, if I think that my gelatin might be making it taste a "little" weird, what flavorings could you use? 
    Thanks. 
    Aimee
    expresso! 
    These marshmallows were good but nothing spectacular. They tasted alright, but if I were to make them again I would add another tsp of vanilla. I was very disappointed that the marshmallows do not hold up being toasted. They barely brown before they turn to liquid. This recipe seems good for snacking marshmallows, but if you want to toast them, look somewhere else.
    I just finished making the marshmallow and I can't wait for it to dry. I'm eating the mixture right off the beater! It took forever for my sugar mix to get up to temp. I had to turn the flame up to hi to get the temp to 240. I do live at 5000 feet elevation. And with my KitchenAid mixer, it was done after 7 minutes. I was actually in fear of burning out the motor. I could hear it getting lower and lower. But, all is good! Thanks for this yummy recipe!
    These are so easy to make and very good! I think that these are perfect for anyone who is just wanting to try there hand at candy making. They are amazing! 
    And they are fun to play with and make into different shapes depending on the event. Love them!
    love this recipe and so easy. Instead of vanilla I add different flavor extracts. I made strawberry, cherry and orange. Then I dip the tops with chocolate. People did not believe I made them! Also made a smores version. Original recipe,then dipped in chocolate and then crushed graham crackers! the bomb
    I have made these twice now, and I am going to do it again today. They come out delicious and are really fun to give out as treats. After I have made them, I put chocolate on some of them, and peppermint white chocolate on others.  
    I just wish I had a stand mixer, doing with the old electric one is tedious.
    AMAZING!!! I made these to add to homemade cookie baskets for Holidays. I am now making 10th batch because every is asking for more.
    I did not understand the big deal about fresh marshmallows then I made them. They are fantastic!
    Awesome!!!
    I have never failed at Alton's rocking recipe!! nor would I ever buy a marshmallow in a store again! I use this recipe and make rocky road :)
    I've made these quite a few times...The only thing I add is food coloring...Today my marshmallows are orange...Never a disappointment, Alton!!
    Excellent recipe and instructions although I have tried to make coconut flavored ones for a neice twice and both times it flopped. It got stringy and wouldn't whip up. My hubby says he won't buy marshmallows ever again.
    perfect the best marshmallows I've ever had.
    I love homemade marshmallows. The only changes I make is instead of adding vanilla at the end I mix it up with different extract flavors such as cheesecake, banana or mango. But you do need to add the flavor in at the very end or the heat from the mixture will cook away the flavor. I will also add food coloring to match the flavor like yellow food coloring for banana.
    I followed the recipe with the following exceptions: I used 2 tsp. vanilla, 1/2 c. powdered sugar, no cornstarch, and unsalted butter (instead of spray. I greased a large sheet pan and a silicone spatula using the unsalted butter. I set those aside, and followed the recipe. My stove is a glass-top and with the burner on 8/10 my syrup mixture took 25 minutes to reach 240 F. I followed the directions about mixing, pouring the syrup into the gelatin-H2O REALLY slowly. It took about 1.5 min. I sifted my powdered sugar into a bowl and poured some onto the greased cookie sheet to distribute. Mixture started to get slightly stringy around the upper edges after about 8-9 minutes of mixing, so I poured the vanilla in and stopped mixing at 10-11 minutes. Mallows congealed before finished spreading, to looks like ski slope. Super tasty.
    We love these marshmallows!! My husband and my niece are both allergic to store bought marshmallows and these are so much better. If you have a chance to roast one of these over the fire, you won't regret it! Melt in your mouth goodness. YUM!!
    I just made these, and I am still waiting for them to set overnight... but looks like they are going to turn out awesome!!!
    I made these last week . I followed the directions to a T... Perfect I will make them over and over again, no more store bought for me . Thank u for sharing
    Help. My marshmallows didn't make as large a volume as I thought they should. They turned out only about 1/2 " thick. They look great, but really flat. I mixed them for 12 minutes, like the recipe says. I have an older stand mixer and had it on the highest speed. Any suggestions? 
    Beat them longer. It takes my KitchenAid anywhere from 12 to 20 minutes.
    These are lovely and easy. Make them today. And then use 3 cups of these lovely confections in Alton's Ambrosia Salad. You won't be disappointed!
    wow, hard to believe out of all these people I am the only only one who had these flop but flop they did. I am an accomplished cook, make candy frequently but this is like gummy flat pancakes. I did alter the recipe and used 1/2 fruit juice for 1/2 the water( OK to do according to another source so not blaming the recipe necessarily, it just didn't work as planned for sure. Other than that followed to a T, used thermometer etc. Just flat little gummy pancakes instead of nice fluffy marshmallows. Taste OK just gummy not fluffy. and about 1/4 inch thick. Didn't stick to the pan at all though lol!
    My guess is that the acid from the fruit juice messed up something. I've been making these for years and they never fail.
    Hi jann1033 :) I also am an accomplished candy maker :) In my years of making these- I have had flops with certain ingredients too, it's all a guess and check to be honest. I have had the best luck with fruit nectars, purees and freeze dried fruit, and they are all scrumptious :) Either that or pure extracts - orange and lemon are absolutely to die for. I would never use lemon or orange juice....Some juices are fine I am sure, but you have to be careful :)  
    Awesome!
    I watched the video first to make sure I wouldn't make a fatal error and was 100% successful!!! DELISH!!!!
    Delicious and easy. My first and second graders loved making them and eating them! Once the mixture begins to cool it quickly starts to set up and gets really sticky, so you want to transfer it from the bowl while it is still warm.
    The taste and texture is great and on par with what I expect of home made marshmallow crème.  
    My problem is, once whipped, it was so sticky I couldn't get it out of the mixer.  
    I have been using David Lebovitz's marshmallow recipe with grand results. In comparison this was just, meh. I wonder if the directions for when the fluff is done mixing might be to blame? I heard a change in the mixer a few minutes before the bowl was cool. Perhaps that is when we should have transferred to the dish?
    When marshmallow becomes cool it starts to set up REALLY fast and gets super stringy! Try transferring to the pan while the marshmallow is still luke warm, always works for me!
    The first time I made these, it was a dream. So easy and great results! The second time, it was a disaster! I'm not sure what I did wrong but they turned out flat and sticky instead of light and fluffy. Oh well. I will try again. If they don't turn out, it is not the recipe's fault!
    So good! I've made them with different flavorings from caribou coffee too instead of just vanilla, the pumpkin was the one everyone liked most.
    I have made these marshmallows numerous times, and they turn out perfect every time. My 10 year old grandson and I made pink peppermint marshmallows last night. He had fun making them, and now wants to make chocolate marshmallows!! 
    There is no comparison from store bought to homemade marshmallows! Hands down ~ homemade! (I don't even like marshmallows, but I have eaten these!! 
    I use a (professional 1/2 sheet jelly roll pan, lay parchment paper in, and dust generously with the cornstarch/powdered sugar. I then pour the marshmallow mixture in. I dust generously with the cornstarch/powdered sugar and gently pat until it is even. Let sit for several hours, and then lay a sheet of parchment paper over top, lay a (cheesecloth dishtowel over, and carefully turn over. I then cut the marshmallows, making sure I have enough cornstarch/powdered sugar mixture to coat all sides of the marshmallows. 
    In all fairness, the more you make them, the easier it becomes! Practice makes perfect!!
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