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Make Your Own Marshmallows


Pardon the lack of creative title — I am writing this while doing laundry.  Creativity does not flow sweetly or steadily during the laundry hour… it sinks like a stone.  When I think of marshmallows, I immediately recall the scene in Dennis the Menace when Dennis is trying to shake the fire from his roasted marshmallow and accidentally catapults the flaming confectionery treat through the air and directly between Mr. Wilson’s eyebrows.  We won’t be taking part in any flame-throwing today.  We will, however, make different flavors which would send the purists to the nearest puzzle factory to turn in their shoelaces and take up macaroni projects.

You’ll need to gather the following ingredients:

  • 1 1/2 cups sugar or 1 cup sugar + 1/2 cup honey
  • 1 cup corn syrup
  • 3/4 oz  (3 packets) gelatin powder
  • 1 cup ice water
  • 1 teaspoon vanilla extract (could instead use cinnamon, raspberry, almond, mint, peppermint, hazelnut, coconut, strawberry, orange, rum, or other flavors)
  • 1/4 tsp Kosher salt
  • 1/4 cup powdered sugar + 1/4 cup corn starch, mixed

Mix 1/2 cup of the water with the gelatin powder in the bowl of your mixer.  Let sit.

Now pull out a thick-bottomed kettle and fill it with the corn syrup, sugar, salt, and the rest of the water.  Cover and cook for 3-4 minutes over medium heat.  Remove the cover and clip a candy thermometer to the side.  Cook until the temperature reaches 240 degrees Fahrenheit (7-8 minutes), stirring constantly.  Remove from heat as soon as the temperature is met.

Turn the mixer on low and pour the syrup mixture into the gelatin using a rubber scraper (or spatula) to get every last drop from the pan.  Now turn the mixer up to high speed.  Whip until the mixture looks like Cool Whip or marshmallow cream (light, fluffy, and heavenly) which takes about 12-13 minutes.  Add the vanilla
(or whatever flavoring you like during the last minute of whipping).


While that’s happening, prepare a 13″X9″ pan (I like using a jelly roll or lasagna pan with nice tall metal sides) with cooking spray.  Dust with the corn starch and powdered sugar mixture until all the sides are thoroughly coated.  Now spray your rubber scraper or spatula with cooking spray (I use a spray bottle with oil to save money but do your own thing), and use it to scrape the gelatin mixture into the prepared pan.  Now dust the top with the rest of the corn starch and powdered sugar.  Let sit overnight at room temperature.  Do not sneak in and sample them.  Resist!  (I have never actually successfully resisted so don’t feel bad if you find yourself seated at your kitchen table at 3:00 a.m. with a mouthful of marshmallow.  Just own it: we have no self-control.)


Turn out on a large piece of wax paper and use a pizza wheel dipped in the powdered sugar mixture to cut into squares or dip metal cookie cutters in the mix and make fun shapes like hearts.  Dust the squares in corn starch and powdered sugar so that all sides are coated.  Store in an air-tight container for a week or so.  (They won’t last that long because you won’t be able to keep yourself from them.  They will call to you in the night.)

Now for the fun ideas and add-ins:

  • After pouring the whipped marshmallow goop into the pan, add toasted coconut and/or miniature chocolate chips to the top.  Let cool overnight.  Devour.
  • Dust with cinnamon or freshly grated nutmeg after cutting
  • Add lemon or orange zest while whipping the mixture for the last minute
  • Crush some candy canes and use them to top the whipped marshmallow goop once in the dusted pan.
  • Melt some chocolate and dip half of the marshmallows in and let cool for some fancy dessert marshmallows.
  • Dust with candy sprinkles before allowing to cool overnight.  Use seasonal sprinkles for added fun.

Enjoy!  Bask in the glow of your own gourmet status.  You have now joined an elite group of foodies — now just loll about in the sugary haze of your own genius because you, my friend, rock like KISS.

Also, congratulations Elizabeth Massie!  You won the Seeds of Change giveaway from the GRIT.com post, Natural Pesticides: To Kill or Not to Kill.

  • The Cotton Wife - I am SO doing this THIS WEEK! Thank you for posting this – I saw a Martha Stewart recipe once and it was complicated (imagine that!). This is totally do-able.

    My girls love marshmallows. I can’t wait!!!ReplyCancel

  • Michele - Yours look great. I tried making vegetarian ones last year. Bad move. They turned out nasty. I stick with marshmallow fluff. It has no gelatin.ReplyCancel

  • Ann - YOU’RE BACK!!! And with Marshmallows! You evil, heavenly woman, you! Geesh I have missed you. 🙂ReplyCancel

  • elra - Marshmallows, this bring back memories when we went camping with our son in summer.
    Your marshmallows look so perfect and fluffy.

  • Simple Livin' gal - You guys are totally awesome!

    I can’t wait to see your photographs, Jennifer!

    Michele, I can’t imagine how terrible those must have been. I’ve heard that it makes a gigantic mess. I wonder if you could use apple pectin. Hmmmmm…. you should experiment!!!

    Ann, you darling wonderful woman — I’ve missed you, too. Who else understands my twisted sense of humor? What would I do without you? And your blog….. artery clogging bliss!ReplyCancel

  • Rosa - They look perfect! I could just eat one of those marshmallows right now!



  • Meadowlark - Both times my marshmallows have failed. Perhaps it’s time to try again.

    When our kids were littler (9 and 11 I think) we were camping and someone was flailing a marshmallow stick around. I told them to STOP. Don’t they know that millions of people are killed every year from flaming marshmallows?

    They stopped all right, but to this day they bring up the “flaming marshmallows” as a reminder that mom makes things up to suit the point. And they’re right. 🙂ReplyCancel

  • Simple Livin' gal - Elra — Thank you! We must have commented at almost the exact same time! I was really happy with this batch. Must have been the weather (rainy and cool) because I’ve made other batches that looked terrible. Thankfully — they always taste great. How could they not with so much sugar?ReplyCancel

  • kerry - i have got to try these. my youngest loves marshmallows beyond reason, but i hate buying the ones at the store.ReplyCancel

  • Simple Livin' gal - Rosa — Thank you! They were such a blast to make! My favorite? Every flavor except vanilla for marshmallow. Peppermint is so much fun for hot chocolate!

    Meadowlark — You are too funny! There’s a story thing I downloaded called, “Flaming marshmallow and other deaths” that I thought would be campfire stories but instead it was sci-fi. Sort of a rude awakening.

    Kerri — I hate the ones at the store, too. Of course, as a kid — I loved them. I could eat a whole bag (regretted it later but still could eat that many). Now I am really digging all the flavors and toppings. Let me know how it goes!ReplyCancel

  • Aunt Laura - My son is crazy for the mini marshmellows…he gets them as a reward for being good. I want to try these now instead of buying more.ReplyCancel

  • tipper - Oh Lacy-they look so yummy. This is a must try!ReplyCancel

  • Sophie - MMMMMM….these look marvellous!!! In Belgium, we do not eat them! But I will try to change that !!! Thanks a lot!!ReplyCancel

  • celesta - Yum – those look delicious.

    How is your farm coming along?


  • Michelle - We have done this once, and it is a lot of fun, but the husband does not want us to use corn syrup. 🙁 I saw a recipe that doesn’t call for corn syrup. I’ll have to try that.ReplyCancel

  • Linda Sue - My waistline (wasteline?) is so glad I have given up candy of any sort for a Lenten Discipline – homemade (not commercial) marshmallows are delectable, divine and devoured!ReplyCancel

  • Judy - It has been years since we’ve eaten marshmallows. The store bought ones have blue dye in them, along with other junk, so I’ve just avoided them. I never thought to make them myself, I always thought it would be too difficult. Now I will have to try it soon and surprise my boys with them (of course I will HAVE to do a taste test. I wouldn’t want to give them something that wasn’t good, right? 😉ReplyCancel

  • Margo - You naught naughty woman…do you know how hard it is to get drool out of the spaces between the keys on the keyboard???!!!


  • Dawn - I don’t know if I could bring myself to make these. I am one of the very few people who won’t make rice krispie squares because of the sticky gooey marshmallow mess. I have issues but I won’t get started here. It looks simple enough when you do it.ReplyCancel

  • Kath - I never even thought to make marshamallows!!!! Kids would enjoy them I’m sure!ReplyCancel

  • Steve - Something is seem missing?
    Now I remember…toasted coconut,
    That’s it!ReplyCancel

  • Teresa - I think these look extremely tasty. I usually don’t like working in goo, but I think I’m going to give this a try. My daughter is getting married next month. These will be a hit!ReplyCancel

  • Amy - I never knew one could make homemade marshmallows. Thanks for the recipe and directions. 😉ReplyCancel

  • Thomas - Marshmallows, that I have to try!!! Thank you, Lacy!!ReplyCancel

  • Michelle - My sister in law makes marshmallows every year at Christmas. I’ve never had them because I don’t live near them, but I hear they’re amazing. I might just have to try making my own! I am finding WAY too many fun things to try on your site!!!!ReplyCancel

  • Stephanie - I am so glad I found your site….you inspire me…cheese might just be made in my house in the near future..next week! I saw this recipe and thought of mine its a little “Healthier” recipe for marshmallows you might like…but with out that bad corn syrup!!!!
    Homemade Marshmallows:
    3 tablespoons (3 packets) powdered gelatin

    2 cups cold water

    2 cups sugar

    2 egg whites

    2 cups confectioners’ sugar, sifted, plus more for dusting pan and marshmallows

    Butter, for greasing pan

    In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.

    In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners’ sugar. THIS IS THE IMPORTANT PART…While the mixer is on low, slowly pour in the cooled gelatin mixture. A Slow Drip!!!! Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.

    Line an 13 *9metal baking dish with high sides grease slightly with butter, and coat with confectioners’ sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 5 hours to set. The marshmallow should be light and spongy when set.


  • Stephanie - Oh….and when this does not work…check your gelatin it might be old…that is the only time mine have failed. and make sure the eggs are fresh too…as I am sure you know.

    k byeReplyCancel

  • DeannaJ - Sorry if this already posted…I had trouble getting it to work……..O. My. Word.! I just made these with vanilla, and they are on the top of the washer “curing.” I don’t know if I can wait 8 hours before i try them! I tasted what was left in the mixing bowl, and I believe I am in for a real treat! My dogs know it’s something good too, they are just standing and staring at the top of the washing machine, LOL…I think I will have to let them have a tiny bit…….


  • Danniella - I want to do this recipe, but my gelatin packet says it’s 3oz, do I need three of them??? because your recipe calls for 3/4oz.ReplyCancel

  • Danniella - nevermind, I had gelatin desert, not gelatin powder!ReplyCancel

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