This recipe puts the “MORE” in ‘smores and makes 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!

HOMEMADE MARSHMALLOWS

INGREDIENTS

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

LET’S MAKE IT!

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 bowl.

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 marshmallows.

Allow to rest for a minimum of 3 hours. If not using coconut, skip the “Toast Coconut” section and move on to “Cut Marshmallows” section:

TOAST COCONUT

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 burns in the blink of an eye!

CUT MARSHMALLOWS

Remove plastic wrap from pan.
Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface. You do you.)
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!

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This recipe puts the “MORE” in ‘smores and makes 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!

HOMEMADE MARSHMALLOWS

INGREDIENTS

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

LET’S MAKE IT!

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 bowl.

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 marshmallows.

Allow to rest for a minimum of 3 hours. If not using coconut, skip the “Toast Coconut” section and move on to “Cut Marshmallows” section:

TOAST COCONUT

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 burns in the blink of an eye!

CUT MARSHMALLOWS

Remove plastic wrap from pan.
Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface. You do you.)
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!

Instagram Story Viewer

Anonymous Instagram Story Viewer allows you to see Instagram stories anonymously, without anyone knowing, and provides the option to save them. Whether you have an Android or iOS device, you can still monitor open Instagram accounts.

instagram highlight viewer

Instagram Story Viewer

Explore Instagram Stories effortlessly with our Instagram Story Viewer. Whether it’s from a public account, you can easily access Stories.

Instagram Anonymous IGAnony

View Instagram Stories Effortlessly

Watch Instagram Stories easily

Use our Instagram Story Viewer to explore Stories from any Instagram account.

Instagram Story Saver

Discover the ultimate Instagram Story Downloader that empowers you to save Instagram story from private profiles. Whether you’re archiving for later sharing, our tool makes it a breeze.

Story Saver

Seamless Instagram Story Downloads

Effortless Instagram Story Capture Process

Unlock the potential of our Instagram Story Downloader to effortlessly save stories from any Instagram account.

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Jeanne R Parent
Jeanne R Parent
6 months ago

I am going to make these thank you

Sara Lowman
Sara Lowman
5 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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