Homemade Fluffy Marshmallows

"Forget the nasty grocery store marshmallows. These are wonderful, kids like to help make them, and they are made of real items in your kitchen. Prep time includes sitting overnight. I found this recipe in "Barefoot Contessa, Family Style""
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Oliver Fischers Mo
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Trixyinaz photo by Trixyinaz
photo by Trixyinaz photo by Trixyinaz
Ready In:
11hrs 15mins
32 marshmallows




  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  • Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves.
  • Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
  • Remove from heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
  • Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
  • Add the vanilla and mix thoroughly.
  • With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
  • Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
  • Allow to stand uncovered overnight until it dries out.
  • Turn the marshmallows onto a board and cut them into squares.
  • Dust them with more confectioners' sugar.

Questions & Replies

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  1. OOOOH, these are so good. I followed the recipe exactly and they are wonderful. I did spray my 9 x 13 pan with cooking spray and then sifted confectioners sugar onto the sides and the bottom. If you have trouble spreading them out, spray your spatula with cooking spray and the dust it with confectioners sugar. The variations are limitless with this recipe. Peppermint extract, toasted coconut, dipping them in chocolate and caramel, etc.....................
  2. This recipe is fantastick! I am allergic to corn and corn oils and syrups so I subsituted the corn syrup with Light Agave Nectar and it was WONDERFUL! I am making them again and will decorate them for Halloween for my students!
  3. Absolutely fabulous! I found this recipe in the King Arthur catalog, and knew I just had to try it. My very first batch came out just perfect. I used a 9x13 pan and got 40 marshmallows. The only downside to these- once you eat them, you will never want to settle for the supermarket variety ever again. I had to hide some of them to conduct and aging test. The first two days (sealed in a metal tin lined with parchment paper), they remained very fresh tasting, retaining the softness. After the 4th day, they started to resemble the supermarket variety in texture, but they were still much better in flavor. I passed them around at the various offices at my work (used those people as guinea pigs I did), and had a few people come to the next day asking if I still had any left. I also had to pass out several copies of the recipe. Most people didn't even realize you could make homemade marshmallows. No one believed me when I told them how simple it was. I will most definitely be making these again; in fact I'm making another batch tomorrow for my husband to take to work.
  4. One word --- OMG! :) My daughter has an egg allergy and this week at preschool, they are making stuff in the kitchen. I volunteered to bring in the sugar cookies and marshmallow fluff so I could make them without eggs so she could participate and eat the food too. Most parents don't realize these grocery foods contain eggs :( Anyway, due to the yield, I doubled the recipe b/c I needed enough to fill a jar full of this white fluffy stuff. Much to my surprise, my mixing bowl was overflowing after about 10 minutes of mixing. This was a super easy recipe. I didn't have a candy thermometer so once it got to a roaring boil (212 degrees), I boiled it for another 3 minutes to get to about 240 degrees. I also didn't have clear vanilla extract and since I wanted white fluff, I decided to use orange extract and it tastes wonderful! I filled up one jar and had to make marshmallows with the rest. I filled up to 9x13 pans and am waiting for them to dry out so I can cut them into marshmallows and give some to my neighbor and make some rice crispy treats. Since my fluff tastes GREAT, I am sure my MMs will be just as great! Thanks for the eggless marshmallow recipe.
  5. Never buy packaged marshmallows again! This recipe makes it so easy to create them at home. Plus, they are so much more fluffy and yummy when homemade. The only catch was getting them out of the pan: it had plenty of powdered sugar on it but they still stuck. I discovered that if you use powdered sugar to handle these/cut them up like you would flour with dough (i.e., getting it *everywhere*), it's much easier.


  1. These marshmallows are awesome! My (almost) 3 year old helped me make them and had a blast. We followed the recipe exactly as stated except we put colored sugar on top of the marshmallows instead of powdered sugar because my 3 and 1 year olds think everything is better with sprinkles...I happen to agree :) I only had regular vanilla on hand, not the clear kind, and the marshmallows still turned out perfectly white. I can't wait to make these again! Now I just have to stop myself from eating them all! Thanks IslandGirl!!



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