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Homemade Marshmallows

We are officially 8 weeks away from Christmas! Can we just all squeal and dance to that? I’m already planning the Christmas Day dinner menu. If you haven’t guessed it by now, these homemade-no-corn-syrup marshmallows are making an appearance.


I love how fluffy and cloud-like these marshmallows are. I make a lot of marshmallows around here, remember these fun and colorful Rainbow Marshmallows. Oh, and these, Kahlua Marshmallows, for your hot-chocolate-sipping sessions. Of course I have to share my fave, Blueberry Jasmine Marshmallows, that are just downright good for eating anytime!


But these here, this classic vanilla marshmallow, is a must-make because: (1) they are killer and a pretty pop-able treat all on their own (2) they toast up better than any store-bought brand (3) it’s a building block for a big dessert to come, so make this—eat some and save some! 

Perfect Marshmallows Bakers Royale 600x600

this recipe

Perfect Homemade Marshmallows

Yield: Makes 36 1-inch cubes


3/4 cup water, divided use
3 tablespoons gelatin
2 cups sugar
¼ cup honey
2 tablespoons vanilla extract
2/3 cups powdered sugar
3 tablespoons cornstarch


Preparation: Lightly cover a 9”pan with nonstick spray. Place parchment on top and then cover once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.)
Place 1/4 cup water in a small shallow dish and sprinkle gelatin over the surface and leave untouched to set for 10 minutes.
In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 12-15 minutes.
In the meantime, scrape set gelatin into a stand mixer bowl. Once syrup mixture reaches 240 degrees F, pour it into the stand mixer bowl (over the gelatin mixture). Turn mixer on and  beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Add vanilla extract and beat until combined. Using a lightly oiled spatula, scrape mixture into prepared pan. Smooth out top (top surface will not be completely even). Set aside in a cool place to set for at least 8 hours.
Whisk together powdered sugar and cornstarch. Remove marshmallow from pan and peel away parchment paper. Lightly dust top and bottom of marshmallow with powdered sugar mixture. Lightly cover a serrated knife with non-stick spray and slice marshmallows into 1” cubes. Cover cut sides with powdered sugar mixture. Marshmallows will keep in an air tight container between layers of nonstick parchment for 3 to 4 days.
*To toast marshmallows: Use a kitchen torch and toast  top of marshmallow for 2-3 seconds, moving the torch left to right to prevent burns.