Easy Marshmallows From Scratch
EASY Marshmallows From Scratch is a medium American recipe that serves 12. 174 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 12 min | Cook: 26 min | Total: 53 min
Cost: $4.00 total, $0.33 per serving
Ingredients
- 1/2 cup Water (cold, for blooming gelatin)
- 3 packets Gelatin Sheets (unflavored, about 85 g total; bloom in water)
- 2 cups Granulated Sugar (white granulated)
- 3/4 cup Light Corn Syrup (prevents crystallization)
- 2 teaspoons Vanilla Extract (pure vanilla)
- 1/4 teaspoon Almond Extract (optional, adds depth)
- 1 cup Powdered Sugar (for dusting, sifted)
- 1 tablespoon Neutral Oil (to oil parchment and knife)
Instructions
Bloom Gelatin
Place 1/2 cup cold water in a large mixing bowl and sprinkle the 3 packets of gelatin sheets over the surface. Let sit for 5 minutes until fully softened.
Time: PT5M
Prepare Pan
Lay a sheet of parchment paper in a 9×13‑inch baking pan and lightly brush the parchment with neutral oil to prevent sticking.
Time: PT5M
Make Sugar Syrup
In a medium saucepan combine 2 cups granulated sugar, 3/4 cup corn syrup, and 1/2 cup water. Stir over medium‑high heat until sugar dissolves, then stop stirring and bring to a boil.
Time: PT7M
Reach Soft‑Ball Stage
Clip a candy thermometer to the side of the pan and continue boiling the syrup until it reaches 240 °F (soft‑ball stage).
Time: PT2M
Temperature: 240°F
Dissolve Gelatin
While the syrup is heating, whisk the bloomed gelatin until it becomes a clear, liquid mixture.
Time: PT2M
Combine Syrup and Gelatin
Turn the mixer on high speed. With the bowl running, slowly pour the hot syrup down the side of the mixing bowl, allowing it to stream in while the mixer aerates the mixture.
Time: PT3M
Add Flavorings & Whisk
Add 2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Continue mixing on high for about 10‑12 minutes, until the mixture becomes thick, glossy, and triples in volume.
Time: PT12M
Transfer to Pan
Scrape the fluffy marshmallow batter into the prepared pan, spreading it evenly with an offset spatula.
Time: PT2M
Set Overnight
Allow the marshmallows to sit at room temperature, uncovered, for at least 8 hours or overnight until firm.
Time: PT0M
Dust, Cut & Serve
Generously dust the top with powdered sugar. Oil a sharp knife, cut the marshmallows into squares, and dust each piece again with powdered sugar to prevent sticking.
Time: PT5M
Nutrition Facts
- Calories
- 174
- Protein
- 1.8 g
- Carbohydrates
- 45 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Dairy‑Free, Not Vegetarian
Allergens: Gelatin (animal‑derived), Almond extract (tree nut)
Ingredient Substitutions
- Instead of Water: cold milk, cold fruit juice (will affect flavor)
- Instead of Gelatin Sheets: powdered gelatin (1 Tbsp)
- Instead of Granulated Sugar: cane sugar
- Instead of Light Corn Syrup: golden syrup, honey (will change flavor)
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Almond Extract: other nut extracts
- Instead of Powdered Sugar: cornstarch dusting
- Instead of Neutral Oil: cooking spray
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Saucepan
- Candy Thermometer
- Parchment Paper
- 9×13‑inch Baking Pan
- Knife (oil the blade)
- Offset Spatula (optional)
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Bloom gelatin
- Boil syrup to 240°F (soft‑ball stage)
- Whisk hot syrup into gelatin while mixing at high speed
- Allow marshmallows to set at room temperature overnight
- Dust and cut with an oiled knife
Chef Tips from the Video
- Oil the knife blade between cuts for perfect squares.
- Use a stand mixer with the whisk attachment for consistent aeration.
- Sift powdered sugar with a fine mesh sieve to avoid clumps.
Troubleshooting
Syrup crystallizes and becomes grainy.
Ensure you stop stirring once the mixture boils and use a clean thermometer; add a pinch of corn syrup if needed.
Marshmallows are too soft and never set.
Confirm the syrup reached 240 °F; under‑cooked syrup leaves excess moisture. Also, make sure the gelatin was fully dissolved.
Marshmallows stick together after cutting.
Dust each piece liberally with powdered sugar and store them separated by parchment sheets.
Storage
Refrigerator: Store in an airtight container, dusted with powdered sugar, for up to 1 week.
Freezer: Freeze in a single layer between parchment sheets, then transfer to a zip‑top bag; lasts up to 2 months.
Room temperature: If consumed within a day, keep in a sealed container at room temperature, dusted with powdered sugar.
Make-Ahead Tips
- Marshmallows improve in flavor after a day; make them up to a week ahead.
- Store in a single‑layer container to keep squares from sticking together.
Frequently Asked Questions
What is the cultural significance and history of homemade marshmallows in American confectionery?
Marshmallows originated from the ancient Egyptian use of the mallow plant’s sap, but the modern fluffy version became popular in the United States in the early 20th century after gelatin replaced the original plant extract. They are now a classic treat for holidays, s'mores, and hot cocoa.
What are the traditional regional variations of marshmallows in American cuisine?
In the U.S., variations include chocolate‑coated marshmallows, peppermint‑flavored holiday marshmallows, and the iconic toasted marshmallows used in s'mores. Some regions add cornmeal for a slightly gritty texture, while others keep the classic vanilla‑almond flavor.
How is homemade marshmallow traditionally served in the United States?
They are typically dusted with powdered sugar and cut into bite‑size squares. In the U.S., they are served in hot chocolate, used in s'mores, or enjoyed straight from the pan as a sweet snack.
During which celebrations are homemade marshmallows commonly made in American culture?
Marshmallows are popular around Thanksgiving, Christmas, and Fourth of July gatherings, often appearing in desserts, hot drinks, and as a fun DIY treat for kids.
What makes Joshua Weissman's homemade marshmallow recipe special compared to other marshmallow recipes?
Weissman's recipe emphasizes precise temperature control (240 °F soft‑ball stage) and a high‑speed whisk to incorporate maximum air, resulting in an exceptionally light and fluffy texture. He also adds a hint of almond extract for depth.
What are the most common mistakes to avoid when making homemade marshmallows using Joshua Weissman's method?
Common errors include not reaching the correct syrup temperature, under‑whisking the mixture, and cutting the marshmallows before they are fully set. Each of these can cause grainy texture or sticky squares.
Why does this marshmallow recipe use gelatin sheets instead of powdered gelatin?
Gelatin sheets dissolve more uniformly and give a clearer, smoother set, which helps achieve the airy texture Joshua Weissman demonstrates. Powdered gelatin can sometimes leave small granules if not fully dissolved.
Can I make these marshmallows ahead of time and how should I store them?
Yes, you can make them up to a week ahead. Store the cut marshmallows in an airtight container dusted with powdered sugar at room temperature or refrigerate for longer freshness. For longer storage, freeze them between parchment sheets.
What texture and appearance should I look for when the marshmallow mixture is finished?
The mixture should be glossy, thick, and about three times its original volume. When lifted with the whisk, it should fall in slow, ribbon‑like folds rather than dripping.
How do I know when the marshmallow is done cooking?
The key indicator is the syrup reaching 240 °F on a candy thermometer. Once the syrup hits this temperature and you whisk it in, the mixture will quickly become fluffy and hold its shape when lifted.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused cooking tutorials that blend classic culinary fundamentals with modern home‑cook accessibility, often recreating restaurant‑style dishes from scratch.
How does the YouTube channel Joshua Weissman's approach to American dessert cooking differ from other cooking channels?
Joshua Weissman emphasizes precise temperature control, ingredient quality, and step‑by‑step explanations, encouraging viewers to master fundamentals rather than rely on shortcuts. This contrasts with many channels that favor quick, shortcut‑heavy methods.
Last updated: August 31, 2026
