Fluffy, Spongy Homemade Marshmallows

What’s these? Homemade marshmallows? Nooo way.

So I’ve been reading Baking Trends in 2013, saw homemade marshmallows on the list and been itching to try it since. Me and my niece adore these cute, fluffy confections – plain or chocolate flavoured, in standard squares or flower shape. Making this at home is much better and results in fluffy, spongy marshmallows, unlike some commercial brands that are dry and crusty.

Here’s a sticky recipe for homemade marshmallows. It gets easier once you’ve done a few batches, trust me.



homemade marshmallowsHomemade Marshmallows

Servings: 9 dozen



  • 3 package unflavoured gelatin
  • 240 ml ice-cold water, divided
  • 340 g white sugar
  • 240 ml light corn syrup
  • 1/4 tsp kosher salt
  • 1 1/2 tbsp vanilla extract
  • 30 g icing sugar
  • 30 g cornstarch


  1. In a small bowl, combine icing sugar and cornstarch. Use the sugar/cornstarch mixture to coat the bottom and sides of a lightly greased 22 x 33 cm baking pan. Set aside remaining mixture.
  2. Place 120 ml water in the bowl of your stand mixer. Sprinkle gelatin over the water.
  3. In a small saucepan, mix together the remaining water, white sugar, corn syrup and salt. Heat over medium high heat, cover and cook for 3-4 minutes. Uncover and continue to cook until it reaches 115 C, about 7-8 minutes. Immediately remove from heat.
  4. Beat on low speed while slowly pouring sugar syrup down the side of the bowl, into the mixture. Once finished, increase the speed to high and whip until mixture is thick and lukewarm, about 12-15 minutes. Add vanilla at the last minute of whipping.
  5. Pour the marshmallow mixture over the prepared pan and spread it evenly  with a lightly oiled/rubber spatula. Dust the top with enough of the remaining sugar/cornstarch mixture to lightly cover; set aside the rest of the sugar/cornstarch mixture. Let the marshmallow sit for 4-12  hours.
  6. Turn out marshmallow out onto a cutting board and cut into 2.5 cm squares using a pizza wheel or pair of kitchen scissors dusted with the sugar/cornstarch mixture. Dust marshmallow pieces with the remaining mixture. Store in an airtight container for up to 3 weeks.


Whipping the marshmallow mixture may be a bit tedious for your stand mixer; mine was warm by the end. Spread the marshmallow mixture immediately into the pan, since it sets quickly. Using oiled spatula is a must – the mixture sticks everywhere.

Make maple-flavoured marshmallows by substituting light corn syrup with maple syrup, chocolate-flavoured marshmallows by adding cocoa powder to the mixture and coating. I’ve also heard great reviews on cinnamon marshmallows, and there are also natch chocolate, raspberry, butter rum and coconut.


Would you also like to make your own marshmallows?

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