Homemade Marshmallows

It’s hot cocoa season and no mug is complete without a handful of fluffy marshmallows.

Homemade marshmallows make a great dessert for the holidays - you can dip them in chocolate and sprinkle them with graham cracker crumbs, or gift them alongside a hot cocoa mix. Your friends & family will be pleased either way - because marshmallows are DELICIOUS any way you serve them.

From November until the first thaw, we sling a lot of hot cocoa. While folks love the rich and warming elixir, they also get a lot of joy out of our handmade marshmallows. We thought we’d take some time today to share our recipe and some techniques so that you too can whip up a batch of fresh marshmallows.

Here’s what you’ll need:

3 tbsp + 1 tsp (31g) Gelatin Powder (we use Great Lakes brand)

1/2 cup (125g) cold water (for gelatin)

2 3/4 cup (567g) granulated sugar

1/3 cup (105g) honey

1/2 cup + 2 tbsp (141g) water (for simple syrup)

5 large egg whites (150g)

1 tbsp (10g) vanilla extract

1/2 tsp (5g) salt

3/4 cup (100g) corn starch

3/4 cup (100g) powdered sugar

Cooking Spray

Parchment Paper

Half Sheet Tray

Candy Thermometer

Now, let’s get started.

For the Gelatin:

Whisk gelatin and water in a small bowl and set aside to hydrate for at least 5 minutes.

For the Simple Syrup:

Mix water, sugar, and honey in a medium pot over medium-high heat. Bring the mixture to a boil and cook until a candy thermometer reaches 235°

Combine egg whites, salt, and vanilla extract in a large mixing bowl. Whip the egg mixture until soft peaks begin to form. When the syrup has reached 235° slowly pour it into the mixing bowl while continuing to whip the eggs at a low speed. Once the syrup is mixed in, add the hydrated gelatin and whip on high until the sides of the bowl are cool to the touch (about 7 minutes).

Thank you for reading! Feel free to email us with any questions and check out the vintage style recipe cards that accompany this post.