Homemade Fluffy Marshmallows

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:

• Patience
• 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
• Sifter
• 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.

Tips:

• 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