Homemade Marshmallows: A Fluffy Delight for S’mores and Hot Chocolate

Do you want to indulge in the fluffiest, most delicious marshmallows you’ve ever tasted? Look no further than homemade marshmallows! In this post, I’ll take you on a journey to create your very own cloud-like confections. The joy of making marshmallows at home goes beyond their taste; it’s an indoor activity that delights kids and teens, and these delectable treats won’t last long once they’re ready!

(Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.)

The Joy of Homemade Marshmallows

Homemade marshmallows are a revelation, surpassing their store-bought counterparts in every way. Their texture is incomparable, and they’re incredibly versatile. Whether you love s’mores by the campfire or cozying up with a cup of hot chocolate, homemade marshmallows elevate the experience.

Getting Started

Making these delectable delights requires just a few key ingredients and some kitchen essentials. Here’s how to get started:

  • Ingredients:
  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar
  • 2 1/2 tablespoons unflavored powdered gelatin 
  • 1 cup cold water 
  • 1 1/2 cups plus 1 1/2 tablespoons granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract or flavor of choice. 
  • Equipment:
    • Mixer
    • Candy thermometer
    • Baking pan
    • Powdered sugar and cornstarch for dusting

Now, let’s dive into the step-by-step process to create these pillowy treats.

Combine the cornstarch and confectioners’ sugar in a medium-sized bowl. Give a generous spray of nonstick oil (like coconut oil spray) to a metal baking pan measuring 9-by-13 inches. Dust the bottom and sides of the pan with one-third of the cornstarch-sugar mixture, then gently shake and tap the pan to ensure even coating. Any excess mixture can be returned to the bowl for later use.

In the bowl of a stand mixer equipped with the whisk attachment, pour in 1/2 cup of water, then sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes to bloom. If there’s any dry gelatin left after 5 minutes, drizzle on just enough additional water to barely cover it. Let that sit for another minute or two to hydrate.

In the meantime, in a 2-quart saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place it over medium-high heat, cover, and allow it to simmer around the edges of the pot for approximately 3 minutes. Uncover and continue cooking without stirring until the mixture reaches 240°F on a digital instant-read thermometer, which should take around 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to dissolve them. As soon as the mixture hits the target temperature, remove it from the heat.

Set the mixer to low speed and, while it’s running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Avoid pouring it directly onto the whisk. After adding all the syrup, gradually increase the speed to high. Continue whipping until the mixture becomes very thick, and the bowl feels lukewarm to the touch, which should take around 13 to 14 minutes. Add your chosen flavor, such as vanilla, and whisk for another 30 seconds to blend. Reduce the speed to stir and gently lift the mixer head to remove most of the marshmallow from the whisk.

Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. Sprinkle the top with enough of the remaining sugar and cornstarch mixture to lightly coat it, saving the rest for later. Let the marshmallows sit uncovered for at least 3 hours, though overnight is even better.

To remove the marshmallow from the pan, use a small offset spatula to loosen it from the sides. Turn the marshmallows out onto a cutting board, sprinkle a bit more of the sugar-cornstarch mixture, and use a pizza cutter or a sharp knife rubbed with oil to cut them into 24 squares. If you prefer mini marshmallows for hot cocoa, you can cut them into 1/2-inch squares.

After cutting, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Enjoy them immediately or store them in an airtight container for several weeks.

Be Creative!

While my focus is on key lime pie-flavored marshmallows, don’t be afraid to get creative. You can experiment with various flavors or even add mix-ins like crushed graham crackers or mini chocolate chips for that authentic s’mores touch. I use and love LorAnn oils, get them here: Big pack LorAnn

Tasting and Enjoying

Your homemade marshmallows will be nothing short of heavenly. Their soft, melt-in-your-mouth texture combined with the zesty goodness of key lime pie flavor will leave your taste buds dancing. They’re the perfect companions for hot chocolate – just watch them melt into a creamy dream. And, of course, you can’t go wrong using them in your s’mores; the combination is simply divine.

In this post, we’ve unveiled the magic of homemade marshmallows, focusing on the delightful key lime pie flavor. You’ve learned how to make them, experiment with various flavors, and enjoy them in your favorite ways. The best part? You can share these homemade marvels with your friends and family – they won’t last long!

Now, it’s your turn to embark on this delightful marshmallow-making journey. Whether you follow our key lime pie flavor recipe or let your creativity run wild, the joy of crafting your own marshmallows is truly unbeatable. I’d love to hear about your marshmallow adventures and your favorite flavors, so don’t hesitate to share your experiences in the comments below. Get ready to savor the fluffiest, most flavorful marshmallows you’ve ever tasted – homemade with love.


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Sunshine bliss

October 19, 2023

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