Make Your Own Marshmallows!

A winning marshmallow copycat always comes down to the right texture, and this recipe nails the fluffiness and softness of the classic or even better than commercially available ones. This marshmallow making tutorial will give you a perfectly gooey, soft, spongy candy made from sugar, syrup, egg whites, and flavoring. The end result is absolutely worth every minute you’ll spend in making these goodies.


Who knows, you might end up producing marshmallows that are even better than the original? Well, that might just happen if you actually give it a try following the instructions on this video.

One recipe yields about 16 large marshmallows. This video also shows how you can make them with different flavors.


  • 1 cup water
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ½ tsp salt
  • 2 T vanilla extract
  • 1 cup powdered sugar
  • 1 cup corn starch

Baking directions:

1. Brush a 9-by-9-inch baking dish with butter then line with parchment, brush the paper with some butter. Allow a 2-inch overhang on the sides of your baking pan.
2. Pour in ½ cup water in the bowl of a mixer, and pour the gelatin in.
3. Put in ½ cup water, granulated sugar, corn syrup, and salt in a medium sauce pot, then wait for it to reach a rolling boil point or 240F if you are using a candy thermometer. This boiling sugar syrup should not be stirred while it’s cooking. Be very careful, as it is very hot.
4. Using the mixer, blend gelatin mixture well making sure to crumble the clump then add the sugar syrup little by little along the side of the bowl while mixing. Whip the mixture for 8-10 minutes on high speed until it’s thick and fluffy.
5. If desired, you can add a drop or two of vanilla extract after whipping marshmallows
6. Pour the marshmallow mixture into the greased pan. Use an offset spatula to evenly spread out the marshmallow. Smoothen out the top using a greased sheet of plastic wrap. Let it sit for a minimum of 6 hours or overnight.
7. Dust your work surface with powdered sugar and cornstarch mixture, before you take the marshmallow block from the pan. Use a greased knife for cutting the marshmallows into your desired size then sprinkle each piece with powdered sugar and cornstarch.

For coffee flavored marshmallows:

Pour in 1 cup of strongly brewed coffee instead of 1 cup of water into the mixer bowl. Add the gelatin powder. If you want a stronger coffee flavor for your marshmallows, just add a teaspoon of espresso powder into the mix. This time, don’t add vanilla extract.

For variation, you can add ¼ cake mix to give your marshmallows a cake flavor, but the downside is you get deflated marshmallows. You can also use food coloring if you want to make colored marshmallows for special occasions.

Now you can keep a stash of these gooey chunks of awesomeness in a jar ready for grabbing whenever you need an extra sweet treat for yourself!


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