The Two Ways to Make Marshmallows
The Two Ways to Make Marshmallows is a medium American recipe that serves 8. 20 calories per serving. Recipe by benjaminthebaker on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $3.17 total, $0.40 per serving
Ingredients
- 2 cups Granulated Sugar (for syrup, white granulated)
- 0.5 cup Light Corn Syrup (prevents crystallization)
- 0.5 cup Water (for syrup, filtered)
- 2 tablespoons Unflavored Gelatin Powder (bloomed in cold water)
- 0.5 cup Cold Water (for gelatin) (ice‑cold to hydrate gelatin)
- 1 teaspoon Vanilla Extract (pure vanilla for flavor)
- 1 pinch Salt (enhances flavor, optional)
- 1 cup Powdered Sugar (for dusting, sifted)
- 0.25 cup Cornstarch (mixed with powdered sugar for dusting)
- 4 large Egg Whites (room temperature, for Method 2 only)
- 0.25 teaspoon Cream of Tartar (stabilizes egg whites, Method 2 only)
Instructions
Bloom Gelatin
Combine the gelatin powder with the cold water in a small bowl, stir, and let sit for 5 minutes until the mixture becomes spongy and the gelatin is fully hydrated.
Time: PT5M
Prepare Syrup
In a saucepan, combine granulated sugar, corn syrup, and water. Heat over medium‑high heat, stirring until sugar dissolves, then attach a candy thermometer and bring the mixture to 240°F (soft‑ball stage).
Time: PT10M
Temperature: 240°F
Set Up Mixer
While the syrup is heating, attach the whisk to the stand mixer, place the mixing bowl underneath, and start the mixer on low speed.
Time: PT2M
Incorporate Syrup
When the syrup reaches temperature, slowly pour it into the mixing bowl through the whisk attachment, keeping the mixer on medium speed. Continue for about 2 minutes until fully incorporated.
Time: PT2M
Add Gelatin
With the mixer still running, gradually add the bloomed gelatin cubes to the mixture, allowing each addition to dissolve before adding the next. Mix for 3 minutes.
Time: PT3M
Whisk to Stiff Peaks
Increase the mixer speed to high and whisk the mixture for 8–10 minutes, or until it becomes thick, glossy, and holds stiff peaks when the whisk is lifted.
Time: PT9M
Flavor and Finish
Add vanilla extract and a pinch of salt, whisk for an additional 30 seconds to combine.
Time: PT0.5M
Prepare Dusting Mixture
In a separate bowl, whisk together powdered sugar and cornstarch, then sift through a fine mesh sieve into a shallow dish.
Time: PT2M
Transfer to Pan
Line the 9x13‑inch pan with parchment paper, dust generously with the sugar‑cornstarch mixture, then pour the marshmallow batter into the pan, smoothing the top with a spatula.
Time: PT2M
Dust Top and Set
Dust the surface with more sugar‑cornstarch mixture, tap the pan gently to settle, and let the marshmallows sit at room temperature for 4–6 hours (or overnight) until firm.
Time: PT5H
Optional Method 2 – Whisk Egg Whites
For a lighter marshmallow, separate the egg whites, add cream of tartar, and whisk on medium speed until soft peaks form. Slowly drizzle the hot syrup (prepared as in steps 2‑4) into the egg whites while continuing to whisk, then add the bloomed gelatin as in step 5 and continue whisking to stiff peaks.
Time: PT12M
Temperature: 240°F
Nutrition Facts
- Calories
- 20
- Protein
- 0.2 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Vegetarian (if using Method 1 only)
Allergens: Egg (Method 2), Gelatin (animal)
Ingredient Substitutions
- Instead of Granulated Sugar: cane sugar
- Instead of Light Corn Syrup: glucose syrup, honey (will affect flavor)
- Instead of Unflavored Gelatin Powder: agar‑agar (use 1/2 the amount)
- Instead of Vanilla Extract: almond extract (use half amount)
- Instead of Powdered Sugar: confectioners' sugar
- Instead of Cornstarch: potato starch
- Instead of Egg Whites: aquafaba (3 Tbsp per egg white)
- Instead of Cream of Tartar: lemon juice (1 tsp)
Equipment Needed
- Stand Mixer
- Whisk Attachment
- Saucepan
- Candy Thermometer
- Mixing Bowl
- Rubber Spatula
- Fine Mesh Sieve
- Parchment Paper
- 9x13‑Inch Baking Pan
- Knife or Pizza Cutter
Critical Steps — Do Not Skip
- Blooming the gelatin properly
- Reaching 240°F for the sugar syrup
- Fully incorporating gelatin into the hot syrup
- Whisking to stiff peaks (especially with egg whites)
Chef Tips from the Video
- Use a silicone spatula to scrape the bowl sides for even mixing
- Dust the parchment paper heavily to prevent sticking
- For extra flavor, add a few drops of almond extract or a pinch of citrus zest
Troubleshooting
Marshmallow mixture is too soft and never sets
Increase gelatin by ½ Tbsp and ensure syrup reached 240°F; also allow full setting time at room temperature.
Grainy texture or sugar crystals
Make sure the syrup is fully dissolved before heating, avoid stirring once it boils, and use corn syrup to inhibit crystallization.
Egg white method yields a curdled texture
Check syrup temperature; it should be just at 240°F. If hotter, it will cook the egg whites. Also whisk egg whites until soft peaks before adding syrup.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature before serving.
Room temperature: Do not store at room temperature for more than a day as they may become sticky.
Make-Ahead Tips
- Marshmallows can be made a day ahead; keep them covered to prevent drying
- Cut into squares and dust with extra powdered sugar before storing
Frequently Asked Questions
What is the cultural significance and history of marshmallows in American confectionery?
Marshmallows originated from the ancient Egyptian use of the mallow plant’s sap, but the modern American version was developed in the 19th century when gelatin replaced plant extracts, creating a stable, fluffy candy that became a staple in s'mores, holiday treats, and candy bars.
What are the traditional regional variations of marshmallows in the United States?
In the U.S., classic marshmallows are gelatin‑based, while the Midwest popularized a softer, egg‑white version known as “marshmallow fluff.” Coastal regions often flavor them with vanilla or citrus, and some Southern recipes add a hint of bourbon.
How are marshmallows traditionally served in American celebrations?
Marshmallows are a key component of s'mores at camping trips, a topping for hot cocoa during winter holidays, and a decorative element in birthday cakes and candy‑bar desserts across the United States.
What occasions or holidays is homemade marshmallow most associated with in American culture?
Homemade marshmallows are especially popular around Thanksgiving, Christmas, and Fourth of July celebrations, where they are used in desserts, hot drinks, and festive candy bars.
What authentic ingredients define a classic American marshmallow versus acceptable substitutes?
The authentic base uses unflavored gelatin, granulated sugar, corn syrup, and vanilla. Acceptable substitutes include agar‑agar for a vegetarian version or honey in place of corn syrup, though texture may vary slightly.
What other American desserts pair well with homemade marshmallows?
They pair beautifully with chocolate brownies, layered parfaits, fruit salads, and as a topping for banana splits or ice‑cream sundaes, adding a light, sweet contrast.
What makes this homemade marshmallow recipe special in American confectionery?
This recipe offers two techniques—gelatin‑syrup for a traditional chew and an egg‑white meringue method for an ultra‑light texture—allowing home cooks to customize the mouthfeel while maintaining classic flavor.
What are the most common mistakes to avoid when making homemade marshmallows?
Common errors include not reaching the correct syrup temperature, under‑hydrating gelatin, over‑mixing which can cause graininess, and adding egg whites before the syrup is hot enough, which leads to curdling.
Why does this marshmallow recipe use gelatin in Method 1 instead of only egg whites?
Gelatin provides the structural network that gives marshmallows their characteristic bounce and chewiness, while egg whites alone produce a softer, mousse‑like texture. Using gelatin ensures the marshmallow holds its shape for cutting and storage.
What does the YouTube channel benjaminthebaker specialize in?
The YouTube channel benjaminthebaker specializes in detailed, step‑by‑step baking tutorials, focusing on classic confectionery, pastry techniques, and creative twists on traditional desserts, all presented with clear visual guidance.
How does the YouTube channel benjaminthebaker’s approach to American candy making differ from other channels?
benjaminthebaker emphasizes scientific precision—using exact temperatures, ingredient ratios, and troubleshooting tips—while many other channels rely on visual cues alone, making his tutorials especially reliable for home bakers seeking consistent results.
Last updated: September 6, 2026
