Homemade Marshmallows | The Squeaky Mixer

Homemade Fluffy Marshmallows

In this recipe, I’m going to show you just how easy it is to make the most delicious, fluffiest Marshmallows from scratch. Not only are they so much fluffier than storebought but they have such a strong vanilla flavor and are such a fun way to level up any treat or cup of cocoa that isn’t complete without the addition of a classic marshmallow.

Homemade Marshmallows | The Squeaky Mixer

Another great thing about making homemade marshmallows is that you can get creative with the shape. Feel free to use fun and festive cookie cutters to cut out your marshmallows to level them up even more 🙂 In addition to using fun cookie cutters to achieve fun and creative shapes, you can also experiment with different extracts for your marshmallows. In this recipe, we use vanilla extract to give us a classic marshmallow flavor but you can try using any flavoring you wish for different outcomes.

Homemade Marshmallows | The Squeaky Mixer

How To Store Homemade Marshmallows

These fluffy and delicious Homemade Marshmallows should be stored in an airtight container or ziplock baggie stored at room temperature for up to two months! It’s also important to store your Marshmallows with layers of parchment in between so that they don’t stick to each other. You can also add another dusting of confectioner’s sugar on top and between each layer of marshmallows to help decrease the chances of them sticking together too much.

Homemade Marshmallows | The Squeaky Mixer

I used a candy thermometer to help judge the temperature of the sugar mixture on the stove top. This is an extremely important step so ensuring that you’re using a thermometer is essential.

More Recipes You Might Be Interested In…

copycat tagalong cookies final product top view

Copycat Tagalong Cookies

Posted on
Behind Thin Mints and Samoa Cookies, Tagalong Cookies were always a favorite of mine whenever the Girl Scouts came around. These cookies are made with a simple, tender butter cookie…
Lemon Swiss Roll finished product

Lemon Swiss Roll

Posted on
This Lemon Swiss Roll is a beautiful combination of fluffy vanilla sponge cake rolled up with a sweet, light, lemony whipped cream. These two come together beautifully and of course,…
finished product of the strawberry poptart bars

Strawberry PopTart Bars

Posted on
PopTarts are one of those delicious and nostalgic treats that you remember enjoying as a kid. My life changed when my sister told me to put my PopTarts in the…
finished product of floral linzer cookies

Floral Linzer Cookies

Posted on
Today we are taking the classic and delicious Linzer Cookies and adding a springy, floral twist. Classic Linzer cookies have a shortbread-y cookie sandwiched together between a jam, like strawberry,…
Valentine's Day Spritz Cookies

Valentine’s Day Spritz Cookies

Posted on
Come along with me to bake these adorable and delicious Valentine’s Day Spritz Cookies! These cookies are so tender, buttery, vanilla-forward, and the best part – almost too cute to…
Valentine's Day Sugar Cookie Bars

Valentine’s Day Sugar Cookie Bars

Posted on
These Sugar Cookie Bars are the perfect treat to make for Valentine’s Day this year and are so delicious and easy to make! The best part about these bars aside…

Be sure to heavily butter your 9-inch pan as well as the sharp knife you’re using to cut your marshmallows. You can also use nonstick cooking spray for these steps as well. Anything that will ensure your marshmallows do not create a sticky mess and a headache!

What Kind Of Gelatin Should I Use?

Make sure to use unflavored gelatin as different gelatin variations can heavily effect the overall outcome and flavor of your marshmallows. I recommend using Knox Gelatin which you can find in the baking isles of most grocery stores.

Homemade Fluffy Marshmallows

4.7 from 7 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

9

servings
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 2 cups granulated sugar

  • 1/4 cup light corn syrup

  • 1/2 cup water

  • 7 tsp. gelatin (I recommend Knox)

  • 1/2 cup water (for gelatin)

  • 1/4 tsp. salt

  • 2 tsp. vanilla extract

Directions

  • Prepare a 9″ x 9″ pan with parchment paper and grease the entire inside of the pan with room-temperature butter. The entire inside of the pan should be coated. Set aside.
  • In a medium-sized sauce pot, combine the sugar, corn syrup, and water. Give it a little stir to make sure that no sugar is stuck to the bottom and that the mixture is evenly distributed throughout the pot.
  • Place this mixture over medium-high heat until it begins to boil.
  • As soon as the mixture starts to boil, reduce to medium heat place the lid on, and cover for 2 minutes. Do not lift the lid during the 2 minutes.
  • Take the cover off after 2 minutes and place a thermometer inside the pot. Keep the mixture over medium heat until the thermometer reads 242 degrees F. – 245 degrees F.
  • While you wait for the mixture to reach the right temp. Place the gelatin and water in the bowl of a stand mixer fit with a whisk attachment. Give the water and gelatin a little mix with a spoon or silicone spatula to ensure that it is combined. Let the gelatin mixture bloom for at least 10 minutes.
  • When the sugar mixture reaches the correct temp, take it off the heat and let the bubbles subside.
  • After the gelatin has bloomed, slowly add the sugar to the gelatin mixture in the stand mixer while mixing at medium to high speed. Add the hot sugar mixture slowly on one side of the bowl. If you add this all at once it will scorch the gelatin.
  • Once all of the sugar mixture has been added, increase the speed to high until the mixture looks white and has doubled in size. Mix this for 3-5 minutes. Add in the vanilla and salt while the mixer is still going.
  • Add another 2-3 minutes if the mixture hasn’t doubled or tripled in size or looks thin.
  • Once the marshmallow mixture looks fluffy, white, and sticky, grease the spatula you’ll be working with, with a stick of butter and use this to scoop the mixture out into the prepared pan.
  • Flatten the marshmallow mixture into the pan until it is evenly distributed and flattened.
  • Dust the top of the marshmallows with confectioner’s sugar and let them sit for about 5 hours.
  • When the minimum of 5 hours is up, grease the knife you’ll be using to slice the marshmallows with butter then slice the marshmallows into equal sizes, however big or small you want them! You may need to continuously grease the knife as you cut. You can add more confectioner’s sugar to the marshmallows to prevent them from sticking to each other too!
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

    1. Hi there – it depends on what brand of gelatin you buy. Knox gelatin which is what I purchase is about 2 1/2 per packet so you would need about 3 packets to have enough. I still recommend measuring out of the packets to ensure the accuracy!