Homemade Marshmallows

  • Intermediate
  • 6 dozen medium marshmallows
  • 4 hr 30 min
Baking Success Or Baking Mess


1 cup room temperature water, divided
1/8 teaspoon salt
3 envelopes unflavored gelatin
2-1/4 cups sugar
1 cup Crown® Lily White® Corn Syrup
2 teaspoons pure vanilla extract
for greasing, 1 tablespoon Mazola® Canola Oil
1 cup powdered sugar
1-1/2 teaspoons Fleischmann's® Corn Starch


Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.

Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.

Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.

Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

TIP: These marshmallows make a lovely gift with homemade cocoa mix.

Variations: Mint Marshmallows- Add a few drops of green food colouring and 1/4 teaspoon mint extract with the vanilla.

Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.

Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Ground Saigon Cinnamon to the mixture while beating.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!