How to Make Homemade Marshmallows

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These homemade marshmallows are super easy to make!

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Ingredients

1 cup of water, divided

1 cup of sugar (honey, maple syrup, cane sugar, etc.)

4 Tbsp of grass-fed beef gelatin

Equipment

Stand Mixer or Hand mixer + mixing bowl

Saucepan

9×13 casserole dish

Chef’s knife

Instructions

1. Prepare a 9×13 casserole dish by either greasing it (very well) or lining it with parchment paper.
2. Combine 1/2 cup of water with 4 Tbsp of gelatin in your mixing bowl or stand mixer and set aside.
3. Combine the other 1/2 cup of water and sugar in a saucepan and heat until it starts to boil. Note: If you are using granulated sugar, be sure the sugar dissolves before removing from the heat.
4. With your stand mixer, start whipping the gelatin, then slowly pour in the sugar/water mixture while whipping.
5. Increase the speed of your mixer and whip for around 10 minutes. You’re looking for the ingredients to become very fluffy and eventually develop a slight tackiness (like a marshmallow texture, but still pourable).
6. Pour into the prepared greased or lined pan
7. Let it rest at room temperature for about 4 hours to firm up.
8. Once the marshmallow mixture has reached your desired texture, wet a large knife and cut into squares.
9. Served with hot chocolate or use as desired.
10. Store leftover marshmallows in an airtight container.

Homemade Marshmallows

These homemade marshmallows are super easy to make and taste amazing!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: homemade marshmallows

Prep Time: 15 minutes minutes

Rest Time: 4 hours hours

Servings: 50 marshmallows

Calories: 19kcal

Author: Jodie Van Huysen

Equipment

• 1 stand mixer
• 1 hand mixer if not using a stand mixer
• 1 mixing bowl if not using a stand mixer
• 1 saucepan
• 1 9×13 casserole dish
• 1 Chef's knife

Ingredients

• 1 cup of water divided
• 1 cup of sugar honey, maple syrup, cane sugar, etc.
• 4 Tbsp of grass-fed beef gelatin

Instructions

• Prepare a 9×13 casserole dish by either greasing it (very well) or lining it with parchment paper.
• Combine 1/2 cup of water with 4 Tbsp of gelatin in your mixing bowl or stand mixer and set aside.
• Combine the other 1/2 cup of water and sugar in a saucepan and heat until it starts to boil. Note: If you are using granulated sugar, be sure the sugar dissolves before removing from the heat.
• With your stand mixer, start whipping the gelatin, then slowly pour in the sugar/water mixture while whipping.
• Increase the speed of your mixer and whip for around 10 minutes. You’re looking for the ingredients to become very fluffy and eventually develop a slight tackiness (like a marshmallow texture, but still pourable).
• Pour into the prepared greased or lined pan
• Let it rest at room temperature for about 4 hours to firm up.
• Once the marshmallow mixture has reached your desired texture, wet a large knife and cut into squares. To do this, you can either lift the parchment paper out, place on acutting board and cut. OR if you didn't use parchment paper, you should sprinkle powedered sugar onto your cutting surface so that it doesn't stick.
• Served with hot chocolate or use as desired.
• Store leftover marshmallows in an airtight container.

Notes

If the marshmallows are way too sticky to cut, try coating them with powdered sugar.

Nutrition

Serving: 10g | Calories: 19kcal | Carbohydrates: 4.2g | Protein: 0.8g | Sodium: 1.9mg | Potassium: 0.1mg | Sugar: -9g | Calcium: 0.2mg