handmade marshmallows recipe
The Best handmade marshmallows recipe
I love this recipe because it’s foolproof—no fancy techniques required, just a few basic steps that anyone can follow. It’s also a great way to teach kids about cooking basics, like measuring and stirring, while they get to enjoy a treat they helped make. Plus, the marshmallows stay fresh for days if stored properly, so you can make a big batch and enjoy them whenever you want. Whether you’re hosting a backyard barbecue, a movie night with the family, or just treating yourself to a little indulgence, these marshmallows are a reliable go-to. They’re light on calories compared to many sweets, and the natural ingredients give them a clean, wholesome taste that’s hard to beat. It’s one of those recipes that feels like a little secret—something you can make with ease and share with others.
Classic Homemade Marshmallows
A simple, foolproof way to make fluffy marshmallows from scratch—no store-bought shortcuts. Perfect for s’mores or standalone treats.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 tbsp vanilla extract
- 1/2 cup water
👨🍳Directions
-
1
Preheat oven to 350°F. In a bowl, whisk flour, salt, and oil until combined. -
2
In a saucepan, combine sugar, corn syrup, vanilla, and water. Cook over medium heat, stirring constantly, until sugar dissolves and mixture reaches 238°F (114°C). -
3
Pour sugar mixture into the flour bowl. Whisk vigorously until smooth and thick, about 2–3 minutes. The dough will be sticky but workable. -
4
Roll dough into 1-inch balls. Place on a parchment-lined baking sheet and bake at 350°F for 12–15 minutes, until puffed and golden.
🔧Equipment
- Mixing bowls
- Double boiler (or heavy saucepan + pot)
- Whisk
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Marshmallows Works
❓ Frequently Asked Questions About Marshmallows
How do I store homemade marshmallows?
Keep your marshmallows in an airtight container at room temperature for up to two weeks. If they develop a slight film, simply wipe it away with a damp cloth before serving. For longer storage, transfer them to the freezer in a sealed bag, where they’ll last for months without losing texture.
Can I make marshmallows without a double boiler?
Yes! Use a heatproof bowl over a pot of simmering water (ensure the bowl doesn’t touch the water) to gently melt the butter and sugar mixture. Stir constantly until the sugar dissolves and the mixture reaches about 235°F (113°C) on a candy thermometer. For an even safer method, use a microwave in 30-second bursts, stirring between each, until the mixture reaches the same temperature.
Why do my marshmallows turn grainy?
Graininess often happens when the sugar isn’t fully dissolved or the mixture cools too quickly. Make sure to stir vigorously until the sugar dissolves completely, and avoid stirring once the mixture reaches the right temperature. If it’s already grainy, you can salvage it by reheating gently (no thermometer needed) until smooth again, then refold into the marshmallow mixture.
What if I don’t have a candy thermometer?
Test the mixture by dropping a small amount onto a metal spoon. If it forms a soft ball that holds its shape when pressed, it’s ready—this stage corresponds to about 235°F (113°C). If it’s too runny, it’s undercooked; if it’s too firm, it’s overdone. A clean spoon also helps prevent sticking.
Can I add flavorings or mix-ins to the marshmallows?
Absolutely! Stir in vanilla extract, cocoa powder, or even finely chopped fruit like strawberries or bananas while the mixture is still warm. For extra flavor, sprinkle a pinch of salt or cinnamon before folding in the marshmallow fluff. Just be mindful not to overmix, as this can make the marshmallows dense.
