Homemade Marshmallows Perfect For Hot Chocolate

Marshmallows on hot chocolate: Yay or Nay? Never mind. If you use homemade ones, it’s definitely yay. These things are too good for anyone to turn down. Find out how to make these homemade mini marshmallows from scratch. Your hot chocolate will give you a big Mwah!

How To Make Marshmallows

OK, so this is funny to me. Back when The Cookful launched in September we did a series on Popcorn that included a traditional popcorn ball recipe. I was super-nervous about creating that recipe because it involved candy-making. But I did it, discovered it wasn’t that hard and told you about it.

Then for our Candy Apple series I took my candy thermometer out again to make that bright red candy coating. I was positive it would be a disaster but again, easy and even fun.

So how do you think I felt when it was time to tackle marshmallows? Still nervous. Really nervous. I mean, sure. I know how to make a candy syrup now. But marshmaloows? That’s gotta be crazy-hard. Riiiight??? Nope. Sooo easy. The marshmallows were actually super-fun to make and totally worth the time it took.

Homemade marshmallows are admittedly a tad time-consuming. But they taste loads better than store-bought. It’s also a really cool process to make them. If you’re the kind of cook who likes trying new techniques and getting in there to see how something’s made, this project is all you.

OK, here we go. How to make homemade mini-marshmallows:

(The printable instructions with ingredient amounts are at the bottom)

To a stand mixer, add unflavored gelatin powder.

Add gelatine

 

Ice down some water.

Ice cold water

Measure it, being sure not to include any ice cubes.

Add water to gelatin

Pour it in!

Pour into mixer

Now hands off. Let the gelatin bloom while you work on your candy syrup.

Let the gelatin bloom

Oh, but do get that whisk attachment all set up and ready. Just don’t turn it on yet.

Don't touch that mixer!

OK, that candy syrup: To a small saucepan add granulated sugar.

Add sugar

Add in some light corn syrup. This is used to prevent the sugar from crystalizing and making a crunchy and hard marshmallow, yuck.

Add light corn syrup

Cover and cook on medium-high for 5 minutes.

Cover and cook

Meanwhile, in a separate bowl add cornstarch.

Mix cornstarch

Mix in some confectioner’s sugar (a.k.a. powdered sugar or icing sugar). Set this aside. You’ll need it later on. (It’s going to be used for dusting the marshmallows to stop them from sticking to everything).

Cornstarch to prevent sticking

After the 5 minutes, uncover the saucepan.

Cook the sugar syrup

Use a candy thermometer and watch the numbers closely.

Use a candy thermometer

240ºF is the magic number you are looking for. Once it reaches this, take it off the heat immediately.

The magic number

Let’s go back to the gelatin. It’s all bloomed by now.

Bloomed gelatin

With the mixer running. slowly pour in the candy syrup slowly down the side of the bowl. Don’t splash too much otherwise the candy will start to set up, leaving crunchy little bits.

Slowly add sugar syrup to gelatin

Turn up the speed, full blast!

Marshmallow mixture

While the mixer is running, spray a parchment lined 13X9 pan.

Spray it on

Remember that cornstarch mixture from earlier? Sprinkle a little bit of that on.

Sprinkle with cornstarch mixture

Looks like the marshmallows are all mixed! It takes about 12-15 minutes. You want a nice thick sticky mixture that is still slightly warm.

So sticky!

Use an oiled spatula to transfer the mixture to a ziploc bag or a pastry bag. I use baking spray to oil the spatula. And keep it handy. You can spray the spatula more (even spray onto your marshmallow coated spatula, that’s fine!) if it starts sticking some more.

Place in a bag for piping

Squeeze all the marshmallow into the bottom of the bag.

Bagged marshmallow

Then snip off the end. You want it a bit bigger than 1/4-inch.

Piping marshmallows

Pipe equal lines on the parchment-lined sheet pan.

Pipe lines of marshmallow

Dust with cornstarch and powdered sugar. Let the marshmallows sit for 4 hours or overnight.

Dust with cornstarch and sugar

You can also be creative and pipe out some fun designs. The key is to have oil on your hands as you squeeze out the marshmallow. Your oiled fingers can then move and place the stream more easily into fun shapes. If you’re doing a lot of shapes like this, put a small bowl with oil in it near where you’re working. That way you can keep dipping your fingers in as needed.

You can even pipe designs

After the marshmallows are ready, use a pizza cutter to slice. Start with a single strip by itself. This will give you an idea of the size you want.

Cut with a pizza cutter

Then line up 4 or five strips.

Mini marshmallows

Cut, cut, cut!

Making mini marshmallows

Separate the marshmallows.

Separating mini marshmallows

Look at that! I made that!!!

Delish!

Toss the marshmallows with more of the cornstarch mixture.

Separate the marshmallows

Make a mug of hot chocolate and plop them in!

Oh, wait, if you want BIG marshmallows in your hot chocolate there’s another method you can use. This is actually less time-consuming than the mini-marshmallows. First start off by spraying a 13X9 pan.

Spray the pan

Dust with the cornstarch mixture.

Sprinkle with cornstarch mixture

Get it in all the nooks and crannies.

Shake, shake, shake

Like fresh snowfall.

Nicely dusted

Spread the marshmallow mixture in the pan. Again, you’ll want an oiled spatula for this.

Ooey gooey

And spray it some more to make spreading easier.

Spread it out

Spread it alllll even.

Spread evenly

After letting the mixture set for 4 hours or overnight, flip the pan over.

Ready to be released

Now that’s one giant marshmallow!

One giant mellow!

Cut strips with a pizza cutter. You decide the size.

Cut strips

Cut into squares.

Cut squares

Look at them all!

Marshmallows

Toss with more of the cornstarch mixture to prevent sticking.

How To Make Marshmallows

 

Homemade Marshmallows

Yield: 1 and 1/2 pounds mini marshmallows

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Ingredients:

  • 3 packets unflavored gelatin
  • 1/2 cup ice cold water
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 cup light corn syrup
  • 1/8 tsp. salt
  • 1/2 cup confectioner's sugar
  • 1/2 cup cornstarch
  • baking spray

Directions:

For Big Square Marshmallows (Easy)

  1. In stand mixer, mix together gelatin, 1/2 cup ice cold water and let bloom while you make the sugar syrup. Attach whisk but do not turn on.
  2. In small saucepan add 1/2 cup water, sugar, light corn syrup and salt. Turn the heat up to medium-high and cover, cooking 5 minutes. Uncover and place a candy thermometer into the mixture. Cook mixture until it reaches 240◦F. Remove immediately.
  3. Turn mixer on low speed. While mixer is running, slowly stream in sugar mixture down the side of the bowl. Increase speed to high once the sugar mixture is added and whip until thick and lukewarm in temperature, about 12-15 minutes.
  4. In small bowl combine confectioner's sugar and cornstarch. Set aside.
  5. Spray a 13x9 pan and coat the sides and bottom with some of the cornstarch mixture. Set aside.
  6. Add marshmallow mixture to pan and spread evenly with a lightly oiled rubber spatula. Dust top with cornstarch mixture. Let set for 4 hours or overnight. Do not throw away cornstarch mixture because you still need it later on.
  7. Turn marshmallows onto cutting board and use a pizza cutter to cut into squares. Dust all sides with cornstarch mixture.

For Mini Marshmallows (Moderately Difficult)

  1. Line 4 sheet pans with parchment paper and spray with baking spray. Dust with cornstarch powder.
  2. Put mixture in ziplock bag (or piping bag) and cut one corner to desired width of marshmallow. Pipe straight lines, leaving an inch of room between strips. Sprinkle with cornstarch mixture.
  3. Set 4 hours or overnight. Using a pizza cutter, cut into 1/2 inch pieces. Dust again with cornstarch mixture to coat.
  4. Store marshmallows in an airtight container at room temperature for up to 1 week.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.