Homemade Marshmallows

Homemade Marshmallows

It’s hard to believe that these factory-formed, gluey gobs, destined for flaming twigs, were originally handmade masterworks formed one at a time in the finest confectionery shops of Paris. Fast-forward to present day, more and more people are making their own — and they’re actually quite easy to prepare. Once you have my base recipe down, the possibilities are endless (for example add peppermint oil for a holiday-spin or cocoa for chocolate lovers).



  • 3 packages unflavored gelatin
  • 1 cup ice cold water (divided)
  • 12 ounces granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray


  1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
  2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.


  1. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Alton Brown's Homemade MarshmallowsMiniature Marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

When ready, scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2-inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to 1 week.


Add yours
  1. 1
    Trina M Whipple

    This recipe left out a lot of essential details and left many unanswered questions. For example, you need to put the water in the bowl first and then sprinkle the gelatin on top. Otherwise, it clumps and sticks to the bottom of the bowl and does not get incorporated into the mixture. Also, oiling the spatula to spread the marshmallow will NOT work. Dip your spatula into the powder sugar/corn starch mixture (repeatedly) to spread out the mixture. Next, it says to cover and cook 3-4 minutes. Well, is it 3 minutes, or 4 minutes and how do I make the decision as to which time to use and why? Then, it says to cook the sugar mixture until it gets to 240 degrees. Do I stir it while it is cooking? Many recipes similar to this explain the steps with a lot more clarity. I chose this one because I thought it would be a reliable source but it wasn’t. I am going back to my old recipe (Martha Stewart’s).

  2. 2

    Buying Kosher marshmallows is expensive and can be hard to find (especially in our little corner of East Texas). I used kosher beef gelatin with this recipe and we couldn’t keep enough in the house during the cold weather. We used them for everything! I even made fudge using the “fluff” before it set up in a pan.

  3. 3

    Love this recipe – have made it several times. Today I made a batch with lavender and lemon…they’re amazing. Thanks, Alton!

  4. 5
    Mai Harmon Haynes

    Made these at Christmas. What a huge hit! Put them on a couple of chopsticks, roasting over burner and voila best damn s’mores ever! Thanks AB

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