This marshmallow recipe is a messy job, but totally worth it! Tons of tips and tricks shared for the fluffiest marshmallows ever. Your cup of hot cocoa awaits…
How to Make Make Marshmallows
There are a few ways to do this. But first, it’s interesting to note that most marshmallow recipes contain corn syrup and/or raw egg whites which makes them soft and fluffy. The problem is, I’m not a fan of corn syrup and most people freak out about raw eggs. So, what is one to do?
Use evaporated milk.
Yes, it’s true. I’m not exactly sure what kind of magical powers it posses. But evaporated milk does in fact makes the fluffiest marshmallows ever, without having to add any of the above ingredients. It’s the best kept secret.
Here’s another tip- your cooking tools are just as important as your ingredients. If you’re short on any of them, the process is going to be a little bit tricky. You will need the following items in this order:
- Clutter free workspace
- Stand mixer
- Cooking spray
- Non-stick 8×8 or 9×13 pan
- Parchment paper
- Candy or digital thermometer (this is the one I use)
- Rubber spatula
- Powdered sugar & cornstarch
- Sharp knife, pizza wheel or kitchen scissors
And now, kindly prepare yourself for a fleet of snowy white photos with comprehensive instructions at the end of the post (I had to lure you in somehow- this is a long one!) Sunglasses are optional.
I have to say, this marshmallow recipe tastes way better than store-bought, and the best part is, you have total control over the quality of ingredients. Of course they’re a bit messy, and yes your fingers will get sticky- but the truth is, they’re a lot of fun to make. Once you have this basic recipe down you can add different extracts, toppings and sugars to make it your own (try it with my homemade vanilla sugar!). Follow these tips and tricks, and you will have beautiful, fluffy marshmallows every time.
- Space is your friend. If your kitchen lacks counter space, move this project to a clean kitchen table. Position your stand mixer near an outlet, and set up all cooking tools and ingredients before you begin.
- Prepare your pan right away. Marshmallows set very quickly, so be sure to have your pan prepped and ready to go. All pans need to be generously coated in cooking spray and lined with parchment paper. I recommend using something non-stick, but glass or metal will do.
- Do I really need a candy or digital thermometer? Yes. In order for your marshmallows to set properly, the milk and sugar must be heated to approximately 235-240 F. Regular thermometers only go up to 220 F. This is the thermometer I use for my sourdough bread, and it works here too.
- Get to know your rubber spatula. This is the one and only tool that will get the fluff out of the bowl. Keep in mind, because marshmallows are very sticky you will not be able to scrape every last bit out of the bowl. You will not have a perfectly smooth finish to the top as well. This is all OK.
- Powdered sugar & cornstarch… why both? Even though powdered sugar has a small amount of corn starch in it, additional cornstarch acts as a moisture barrier preventing the marshmallows from becoming sticky. Make sure to sift your mixture before coating the marshmallows (you don’t want any clumps!).
***And last but not least- because evaporated milk is a tan color, your mixture will initially be brown. Do not fret! After 10-15 minutes of mixing on high speed your marshmallows will become a soft, creamy white color. I was skeptical at first but it’s true.Print
Homemade Fluffy Marshmallows
- Yield: 6-8 servings
- Category: Dessert
- Method: Mixer
- Cuisine: American
- Diet: Gluten Free
It’s a messy job, but totally worth it! This recipe uses evaporated milk, which is my best kept secret for fluffy homemade marshmallows. No corn syrup or raw egg. The marshmallows need to set overnight before cutting into delicious squares. Recipe adapted from Food Network.
- cooking spray
- 1/2 c. water + 1/4 c.
- 3 tablespoons (3 packets) unflavored powdered gelatin
- 2 c. sugar
- 1/2 c. evaporated milk
- 1 vanilla bean or 1 tbsp. pure vanilla extract
- 1 1/2 c. powdered sugar
- 1/2 c. cornstarch
- clutter free workspace
- stand mixer
- non-stick 8×8 or 9×13 pan*
- parchment paper
- candy or digital thermometer**
- rubber spatula
- sharp knife, pizza wheel or kitchen scissors
*I recommend using a non-stick pan, but glass or metal will do. For thick marshmallows, use an 8×8 pan. For thinner marshmallows, use a 9×13 pan.
*In order for your marshmallows to set properly, the milk and sugar must be heated to approximately 235- 240 F. Use a candy or digital thermometer to double check.
- Generously coat the bottom and sides of your pan with cooking spray. Cut a piece of parchment paper to fit the inside; you should have about 2 inches of overhang on each side. These will be your ‘handles’ for easy removal.
- Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften, about 10 minutes.
- Meanwhile, in a large saucepan combine the sugar, evaporated milk and 1/4 cup water. Whisk over low heat until the sugar has dissolved. Then, increase the heat and bring the milk mixture to a gentle boil. Continue to cook without stirring, until a digital thermometer registers 235- 240 F, about 10-15 minutes or more, depending on the heat.
- Add this hot milk mixture to the gelatin and beat on low speed until incorporated (see important note below).
- If using a vanilla bean, slice it in half lengthwise with a pairing knife. Scrape out the seeds using the blade of the knife. Add the seeds (or vanilla extract) to the mixer.
- Increase the speed to high and beat until thick, fluffy, and tripled in volume, about 10-15 minutes. Your marshmallows will be a glossy, creamy white color.
- Using a rubber spatula, quickly scrape out the mixture into the prepared pan. Lightly coat your spatula with cooking spray and smooth out the surface. Marshmallows set very quickly, so you will need to work fast. Do not worry about getting every last bit of marshmallow out of the bowl or making the top perfectly smooth! Allow the mixture to set, uncovered (not refrigerated) for at least 8 hours- overnight.
- After the marshmallows have set, add the powdered sugar and cornstarch in a large bowl. Whisk thoroughly to combine.
- Spoon some of the mixture into a sifter, and sift over the top of the marshmallows and a cutting board.
- Using the parchment handles, remove the marshmallows from the pan and place onto your board.
- Dust a large chef’s knife, pizza wheel, or kitchen scissors with the powdered sugar/cornstarch mixture so that they do not stick to the marshmallows.
- Cut the marshmallows into 1-inch squares. Toss the marshmallows into the mixture to prevent sticking.
- Store in an airtight container for up to 1 week.
Because evaporated milk is a tan color, your mixture will initially be brown. Do not fret- after 10-15 minutes of mixing on high speed, your marshmallows will become a soft, creamy white color.
Keywords: marshmallow recipe, fluffy marshmallows, homemade marshmallows
This year will be the sixth year I’ve been making this recipe for family, friends, teachers, and neighbors for Christmas. I feel bad I’m barely commenting, but I want to thank you for such an awesome, simple recipe with ingredients I’m not weary of. And they are delicious! Everyone who eats them says, “Is this what marshmallows are supposed to taste like?!” Yes! Thank you.
3rd Christmas making these yummy marshmallows……mmmmmm. Love that creamy stuff! Marshmallow cream on my hand, jeans, arms! Tomorrow it’ll be powdered sugar! So FUN!
Caitlin Graf says
So I tried making the syrup but it crystallized. I’ve never had sugar syrup crystallize on me before. Any suggestions on getting it to not crystallize?
Maybe you let it boil for too long trying to achieve the 250 degree mark? Looking at the comments lots of people were unable to reach 247-250, including me all three times I have made these. It gets to 225 and that is as far as it goes. I let it lightly boil for about 50-20 minutes then pour into the gelatin/water and whip away. These are really fun to make, hope you’ll give it another try.
OOps that should have been 15-20 minutes! AND I just made another batch. Hit about 230 but that was it. Still creamy, yummy marshmallow cream after beating for 15 minutes. Love love this recipe, as do friends and family. Really easy. Soak pan and mixer bowl in hot, soapy water about 15 min. and everything comes out with a gentle scrubby on a couple of spots. YUM!
I love your gorgeous website. I used Martha Stewart’s recipe for marshmellows because she doesn’t use milk, but I love your beautiful pictures and clear directions. I also love everything about the design of your site. I am trying to make mine better in order to get more views. So far, my five kids, my granddaughter and two friends visit regularly. That’s it. (sob) There is so much to do to learn about taking great pics, etc. and it is daunting, but I am not giving up.Your website certainly inspires me to keep trying. I also love everything about you, your lifestyle, your recipes and your easy way of sharing.(I am a college professor, so I can’t help grading things. A+ to you. lol.)
Hi there! Thank you so much for your kind words- my apologies for the delayed response. An A+? You just made my day! Now, I’m off to visit your website!