Homemade Marshmallows

I learned to cook by watching my mother in the kitchen and have always felt it was important for my daughters to cook and learn to appreciate the creative process. My 8 year old puts the mad scientist spin on her kitchen adventures while my 11 year old takes a more literary approach to things- opting to test-drive recipes from her Unofficial Harry Potter Cookbook.

Rachel Divider

This recipe puts the “MORE” in ‘smores and make a really special home-made gift any time of year. My daughters help me make these marshmallows and we agree that BOUNCY is the word that best describes the texture! This recipe is super simple- there’s no baking involved, they’re not too sweet, not sticky or messy to work with and are 100% yummy!



½ cup water
3 oz unflavored gelatin (I used 3 envelopes of Knox gelatin: 1 packet=1 oz) 
⅔ cup corn syrup (or substitute Lyle’s Golden Syrup)
½  cup water
2 cups white sugar 
1 teaspoon pure vanilla extract
Butter for greasing pan 
Plastic wrap
Cooking spray
9″ x 13″ baking pan
candy thermometer
Powdered sugar and/or toasted coconut


Liberally butter a  9″x13” brownie pan or baking sheet. 
In stand mixer bowl, stir 3 packets of gelatin into ½ cup cold water. Allow to rest for 10 minutes.

Homemade Marshmallows - Gelatin

In saucepan over medium heat, add  ½ cup water, sugar and corn syrup. Bring to a boil for 1 minute until candy thermometer reads 240°F.

Homemade Marshmallows - Boiling

Remove from heat and immediately pour sugar mixture into gelatin

Homemade Marshmallows - Whipped

With stand mixer’s whisk attachment, whip on high speed for 12 minutes. Add vanilla and whip on high speed for one more minute. Pour mixture immediately into prepared pan.

Spray a sheet of plastic wrap with cooking spray & place on top of

Allow to rest for a minimum of 3 hours.


Preheat oven to 325°F
Spread shredded coconut evenly on baking sheet.
Bake for 5 minutes.
Remove from oven, stir well.
Return to oven for 5 minutes.
Remove from oven, stir well.

Repeat until desired depth of color is reached. *Do not leave
the coconut unattended for any period of time. It will burn in the blink of an eye! #beentheredonethat


Remove plastic wrap from pan.
Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface)
With a butter knife, loosen marshmallow from sides of pan & invert onto covered work surface.
Sprinkle more confectioner’s sugar on top of the mixture and press into the marshmallows.
Cut marshmallows with sharp knife or sharp cookie cutters.
Coat all cut sides with powdered sugar or coconut
Store in an airtight container. Will keep well for weeks, but they don’t last that long!

Rachel Divider

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Sara Lowman
Sara Lowman
2 years ago

Thanks for posting this recipe again! I made these last year and they were a hit, but realized when getting out all of the holiday baking recipes I hadn’t saved it. They’re soooooo delicious!!

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