Homemade Marshmallows I

Homemade Marshmallows I

Jean 0

"These were made by our neighbor lady in the 1950's for Halloween treats, and they're delicious! Try dusting them with confectioners' sugar."

Ingredients 8 h 30 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a large mixing bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to soften.
  2. Combine remaining 1/2 cup plus 2 tablespoons of water and sugar in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 270 degrees F (130 degrees C).
  3. With an electric mixer running on low speed, carefully pour hot sugar syrup into gelatin mixture. Beat on high speed until mixture is light and fluffy and mixture is no longer warm to the touch, 10 to 15 minutes. Pour into a lightly greased 9x13 inch baking dish and let set 8 hours or overnight. Cut into squares and serve.
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Reviews 35

  1. 38 Ratings


I have this exact recipe in another book and I was surprised to see it rated so low on AR. When I compared the two, this recipe skips a step in the cooking process. After you dissolve the sugar, you need to continue cooking it over medium heat (without stirring) until it reaches 270 degrees. Then, with your mixer turned on low, gradually pour it into the gelatin mixture until incorporated. Turn mixer up to med/high speed and continue beating for at least 10 - 15 minutes. Hope this helps those who want to try their hand at homemade marshmallows.


the directions didn't make sense to me initally - I have always have used hot water to activate the gelatin before, so I halved the recipe, cooked the simple syrup over medium instead of low, and poured that over the gelatin/water combination. Before I added the hot syrup, I added 1/2 teaspoon orange extract & some orange food color to the gelatin/water mix. It whipped up beautifully, and I let it set in the refrigerator. They were great! I will make these in many flavors and dip them in chocolate for company.


This recipe is perfect (with just a touch of change to the instructions)... I put the water and gelatin to sit like in the original directions. Then I cooked the sugar and water till soft-ball stage (about 230 degrees) about 5-6 minutes. I added the sugar water HOT to the gelatin in my kitchenaid mixer and started to whip on medium until it was foamy(about 1 minute). Then switched to high for 12 minutes. The mix doubles in size and when ready looks like marshmallow fluff (marshmallow in a jar). Poured mine into a baking pan sprinkled with a one to one ratio of corn starch and powdered sugar. All was perfect. thanks to those who wrote comments in their reviews....