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Spooky Homemade Marshmallows

Spooky Homemade Marshmallows

  • Prep

    45 m
  • Ready In

    4 h 45 m


Homemade marshmallows that you can customize with different flavors and spices make any occasion special.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet


  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 degrees 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.
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I can't believe I just made marshmallows. These are sweet billowy clouds of puffy goodness! Unlike any store-bought marshmallow I've ever had, these tasted delicate and were softer. My kids think I'm a superstar! Be sure to grease the pan very well or the mixture will stick--this makes it more difficult to remove from the pan when they're dry enough. Since I made bones for Halloween, I dipped my cutter into the powdered sugar/Argo cornstarch mixture before making each cut, pressed down hard, and wiggled slightly to ensure it went all the way through. These are truly a delight--yumm!!!




Just right not to sweet!! Came out nice and fluffy and soft like yummy pillows!!! A++++++

Blender Woman

Blender Woman


I thought these were neat to make. They were kind of fun too. I didn't have any major problems. I greased the pan with pan spray and wiped out the excess and had no sticking. I read the reviews and went heavy on the powdered sugar to make cutting easy also. I even spread some all over the top and continuously while cutting the marshmallow with cookie cutters or into square ones with a knife. Do also coat the cutters and knife well with the powdered sugar too. Before cutting, I cooled them on the counter for about 7-8 hours with plastic wrap over the top of the pan. I can't imagine doing this without a stand mixer. It made it super easy. A very reliable thermometer is also neccessary. With the right tools, it is nearly fool proof. I thought they tasted kind of like a bagged marshmallows, but so much better with the soft fluffy texture. To top, they were excellent in homemade cocoa.

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