Homemade Marshmallows

A variation of Alton Brown’s recipe.

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup corn syrup

1/2 t salt

1 t vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray



1. Place the gelatin into the bowl of a mixer along with 1/2 cup of the water. Get the whisk on your mixer in place and ready to rumble.

2. In a small saucepan, mix the remaining 1/2 cup water, sugar, corn syrup and salt on medium high heat, cover and cook for approximately 3 to 4 minutes.

3. Use a candy thermometer and allow the mix to get to 240 degrees F. This will take about 8 minutes.

4. Once the mixture hits 240 degrees, immediately remove from the heat.

5. Get your mixer going on low speed and slowly pour your sugar syrup into the bowl of the gelatin mixture. Once you have added all of the syrup, increase the speed to high.

6. Whip that stuff to death until it looks very thick and fluffy. This will take about 15 minutes. Patience, patience, patience. 15 minutes is going to seem long.

7. Add vanilla and and whip it another minute.

Pouring it out in the pan…the super sticky factor

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick spray. Mix the powdered sugar and cornstarch together in a small bowl. You are going to use this mixture several times before you get to the finish line here. First use it to coat the bottom of the pan. Save what you have left for later use.


Pour the mixture into the prepared pan. This stuff is super STICKY so use a oiled up spatula to spread it evenly. You can then use more of your powdered sugar/cornstarch mixture to dust the top of marshmallows. Reserve the rest for later. Allow the marshmallows to sit uncovered for a few hours or even overnight.


Turn the marshmallows out onto a cutting board and use a pizza cutter, that you’ve dusted with the powdered sugar/corn starch mixture, to cut into 1-inch squares. 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.

Variations: Get creative and change up the shape by using cookie cutters. Heart shaped marshmallows would be adorable for Valentine’s Day. You could even dip them and chocolate and coat with colorful sugar sprinkles…voila! Valentine’s Day Marshmallows!