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Homemade Marshmallows


Homemade Marshmallows

Prep Time:  45 minutes
Chill Time:  4+ hours (cool time) 
Yield:  6 dozen medium marshmallows

  • 1 cup room temperature water, divided
  • 1/8 teaspoon salt
  • 3 envelopes unflavored gelatin
  • 2-1/4 cups sugar
  • 1 cup Karo® Light Corn Syrup
  • 2 teaspoons Spice Islands® Pure Vanilla Extract
  • 1 cup powdered sugar
  • 1-1/2 teaspoons Argo® Corn Starch
  1. Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.


  2. Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.


  3. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.


  4. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.


  5. TIP: These marshmallows make a lovely gift with homemade cocoa mix.


  6. Variations: Mint Marshmallows- Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.

    Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.

    Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon to the mixture while beating.



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