Homemade Marshmallows

I know this post is sort of out of the season. Christmas has just passed but during the holidays I had few people ask me through Instagram for the marshmallows recipe. At the time I was just too busy to get to it but I feel that it's still 'post worthy' recipe. I know I will be making them it in the future.

Just a few suggestions before you start. You will really need the candy thermometer- don't skip that part.  It is important to measure sugar temperature- it has to be exactly 240 F for marshmallows to come out the right way. Also... The best way to cut them it is to use the kitchen scissors. Just make sure to put some coconut oil on the blades to make the process easier.



  • 3 packages of unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners' sugar, for dusting


Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.