Homemade Marshmallows
Homemade Marshmallows is a easy American recipe that serves 16. 35 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 22 min | Cook: 12 min | Total: 44 min
Cost: $2.16 total, $0.13 per serving
Ingredients
- 1 tablespoon Vegetable Oil (neutral oil for brushing the pan)
- 1 cup Powdered Sugar (for dusting the pan, cutting surface, hands and knife)
- 0.5 cup Water (cold water for blooming gelatin)
- 2 packets Gelatin (about 14 g total, unflavored)
- 1.5 cups Granulated Sugar (white granulated)
- 1 cup Light Corn Syrup (helps prevent crystallization)
- 2 teaspoons Vanilla Extract (pure vanilla extract)
- 0.25 teaspoon Salt (fine sea salt)
Instructions
Prepare the Pan
Brush the 8×8‑inch dish with a thin layer of vegetable oil, then dust it generously with powdered sugar, turning the dish to coat all sides.
Time: PT5M
Bloom the Gelatin
In the stand mixer bowl, pour ½ cup cold water and sprinkle the two gelatin packets over it. Let sit for a few minutes until fully hydrated.
Time: PT5M
Make the Sugar Syrup
Combine ½ cup water, 1½ cups granulated sugar, and 1 cup light corn syrup in a small saucepan. Stir over medium heat until the sugar dissolves, then continue heating without stirring until the mixture reaches 240°F (115°C).
Time: PT12M
Temperature: 240°F
Combine Gelatin and Syrup
With the mixer on low, slowly pour the hot syrup into the gelatin mixture. Increase speed to high and beat for about 5 minutes until the mixture becomes thick, glossy, and leaves a soft trail when the whisk is lifted.
Time: PT5M
Flavor and Season
Add 2 teaspoons vanilla extract and ¼ teaspoon salt to the marshmallow mixture and mix for 1 minute.
Time: PT1M
Transfer to the Prepared Dish
Using a spatula, pour the fluffy mixture into the dusted pan. Smooth the top with the spatula or clean, damp hands.
Time: PT2M
Set the Marshmallows
Allow the marshmallows to sit undisturbed for at least 4 hours, or until the surface is no longer tacky.
Time: PT0M
Dust, Cut, and Finish
Generously dust a clean cutting surface, your hands, and a sharp knife with powdered sugar. Turn the set marshmallow onto the surface, dust the top, and cut into squares or desired shapes, dusting the knife after each cut.
Time: PT10M
Nutrition Facts
- Calories
- 35
- Protein
- 0 g
- Carbohydrates
- 8 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: gluten‑free, contains gelatin
Allergens: gelatin
Ingredient Substitutions
- Instead of Vegetable Oil: non‑stick cooking spray, melted butter
- Instead of Powdered Sugar: confectioners' sugar, fine granulated sugar blended in a processor
- Instead of Gelatin: agar‑agar (use less, different texture), pectin (not recommended for marshmallows)
- Instead of Granulated Sugar: turbinado sugar (will affect clarity), coconut sugar (will change flavor)
- Instead of Light Corn Syrup: golden syrup, maple syrup (will add flavor), honey (will affect texture)
- Instead of Vanilla Extract: vanilla bean paste, almond extract (use half amount)
- Instead of Salt: kosher salt
Equipment Needed
- Stand Mixer
- Whisk Attachment
- Small Saucepan
- Candy Thermometer
- Spatula
- Sharp Knife
- 8×8‑inch Baking Dish
- Pastry Brush (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Brush and dust the pan thoroughly to prevent sticking.
- Heat the sugar syrup to exactly 240°F (115°C).
- Beat the gelatin‑syrup mixture until it becomes thick, glossy, and leaves a soft trail.
- Dust the knife and cutting surface between cuts to keep pieces separate.
Chef Tips from the Video
- Line the pan with parchment paper before greasing for an even easier release.
- For flavored variations, add cocoa powder, espresso, or fruit puree after the mixture has thickened but before transferring to the pan.
- Store the cut marshmallows in a single layer separated by parchment squares to prevent them from sticking together.
Troubleshooting
Marshmallows are too sticky and never set.
Make sure the syrup reached 240°F; under‑cooked syrup leaves excess moisture. Also, dust the pan and cutting surface generously with powdered sugar.
Marshmallows are grainy or have a gritty texture.
Stir the sugar syrup only until the sugar dissolves, then stop stirring. Over‑stirring can cause crystallization.
Marshmallows are too soft after the 4‑hour set.
Increase the setting time to 6‑8 hours or use a slightly larger pan to allow more surface area to dry. Ensure the room is not overly humid.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks; texture may become firmer.
Freezer: Freeze in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
Room temperature: Best kept in an airtight container at room temperature for up to 1 week.
Make-Ahead Tips
- Marshmallows can be made a day ahead; keep them covered to retain softness.
- If they become slightly dry, lightly mist with water and re‑dust with powdered sugar.
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 treat was popularized in the United States in the early 20th century when gelatin replaced the plant extract. They became a staple for s'mores, hot cocoa, and holiday treats, symbolizing comfort and nostalgia in American snack culture.
How were marshmallows traditionally served in the United States during camping trips?
In classic American camping, marshmallows are roasted over an open fire until golden brown and then sandwiched between graham crackers and chocolate to make s'mores. The toasted exterior adds a caramelized flavor that contrasts with the soft interior.
What regional variations of marshmallows exist within American cuisine?
Beyond the classic vanilla version, some U.S. regions add flavors like peppermint for holiday treats, pumpkin spice for autumn, or cocoa for chocolate marshmallows. In the South, marshmallows are sometimes incorporated into sweet potato casseroles and desserts like ambrosia salad.
What occasions or celebrations are marshmallows traditionally associated with in American culture?
Marshmallows are popular at summer campfires, Fourth of July picnics, Halloween parties (as part of s'mores), and holiday baking (e.g., topping sweet potato casserole at Thanksgiving). Their soft texture makes them a favorite for festive hot chocolate toppings.
What are the authentic traditional ingredients for homemade marshmallows versus acceptable substitutes?
Traditional homemade marshmallows use unflavored gelatin, granulated sugar, light corn syrup, water, and vanilla extract. Acceptable substitutes include agar‑agar for a vegetarian version (though texture changes), honey or maple syrup for corn syrup (will alter flavor), and flavored extracts for vanilla.
What other American dishes pair well with homemade vanilla marshmallows?
Homemade vanilla marshmallows pair beautifully with classic American s'mores, hot chocolate, milkshakes, and as a topping for banana splits or ice‑cream sundaes. They also work well in dessert trays alongside brownies or fruit pies.
What makes homemade vanilla marshmallows special compared to store‑bought versions?
Homemade marshmallows have a fresher, more delicate vanilla flavor, a softer melt‑in‑your‑mouth texture, and no artificial preservatives. You can also control sweetness and customize sizes or add flavors, which store‑bought marshmallows don’t allow.
What are the most common mistakes to avoid when making homemade vanilla marshmallows?
Common errors include not heating the syrup to the correct 240°F temperature, over‑stirring the syrup after it dissolves (causing graininess), and failing to dust the pan and knife sufficiently, which leads to sticking. Also, pouring the hot syrup too quickly can cause splattering.
Why does this homemade marshmallow recipe use light corn syrup instead of honey or maple syrup?
Light corn syrup prevents sugar crystallization and gives the marshmallows a clear, glossy texture. Honey or maple syrup contain additional flavors and moisture that can make the final product denser or change the color.
Can I make these homemade vanilla marshmallows ahead of time and how should I store them?
Yes, you can make them a day or two ahead. Keep the cut marshmallows in an airtight container at room temperature, dusting each layer with powdered sugar. For longer storage, refrigerate (up to 2 weeks) or freeze (up to 3 months).
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in easy‑to‑follow, family‑friendly recipes that blend classic comfort foods with modern twists, often focusing on desserts, snacks, and simple cooking techniques for home cooks.
How does the YouTube channel Preppy Kitchen's approach to American dessert cooking differ from other cooking channels?
Preppy Kitchen emphasizes clear, step‑by‑step visual instructions, minimal equipment, and practical tips like dusting techniques and safety warnings, making classic American desserts like marshmallows accessible to beginners, whereas many other channels focus on elaborate plating or advanced techniques.
Last updated: September 1, 2026
