Rich and creamy homemade marshmallows shaped like hearts for the ones you love! Like nothing you’ll ever buy at the store!
Chalk these homemade marshmallows up to another recipe I was intimidated to make, but turned out to be easy. Why do we allow ourselves to be held back? Especially when powdered sugar is involved!
Throughout the entire process, I was practically singing, “I’m making homemade marshmallows. How cool is THAT?”
Then the kids came home and squealed, with awe-struck faces. And told me I’m the boss. Ya. Pretty awesome.
Recipe Variations
- There are many different variations on homemade marshmallows – using a stand mixer with a whisk attachment is the most common. I’ve also read other instructions where the mixture is covered in plastic wrap and sets in the pan at room temperature. And the block of marshmallow is inverted onto a sugared surface and then cut. I, personally, prefer to chill the mixture in the fridge and cut into shapes while still in the pan. If you don’t have a stand mixer, don’t fret! I found using a handheld mixture (as shown in the video below) just as effective. It just takes a little longer, between 8-10 minutes. You’ll also need some way to stabilize the bottom of the bowl you’re using, so it doesn’t slide around.
- You could add a little food dye to the mixture for color – think blue or pink for a baby shower!
- Add in some peppermint or almond extract for a different flavor.
- Cut into varying shapes and sizes for different holidays or gatherings.
These are nothing like the store-bought variety. They’re rich and creamy, and just…way better.
Paul, who’s trying to lose the holiday weight, was not happy with me. Because he loved them.
We sort of ate all 36 within 2 days. And hated ourselves. But we got over it.
How to Store Homemade Marshmallows
These are best eaten within 1-2 days, but you can store the marshmallows in an airtight container, at cool room temperature, layers separated by parchment paper, for up to 4 days. The powdered sugar will dissolve over time, though.
These marshmallows are such a fun way to dress up hot cocoa in the winter time or just enjoy as a small treat after dinner!
Other little sweet treats to check out!
- Old Fashioned Potato Candy
- Candy-Coated Strawberry Carrots
- (See’s Copycat) Polar Bear Paws
- Easy Cream Cheese Mints
Watch the video for homemade marshmallows
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make This Homemade Marshmallow Recipe
Homemade Marshmallows
Ingredients
- 3 packages unflavored gelatin (1/4-ounce each)
- 1 cup cool water , divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar , divided
Instructions
- Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
- In a bowl of a stand mixer, combine the gelatin and 1/2 cup cool water. Let soak.
- In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
- With the mixer on low speed fitted with the whisk attachment, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 5-10 minutes. Add in the vanilla and beat to incorporate.
- Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
- Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
- Enjoy on their own or in a cup of hot cocoa!
Video
Notes
- Don't have a stand mixer? Don't fret! I found using a handheld mixture (as shown in the video above) just as effective. It just takes a little longer, between 8-10 minutes. You'll also need some way to stabilize the bottom of the bowl you're using, so it doesn't slide around.
- You can store the marshmallows in an airtight container, at cool room temperature, layers separated by parchment paper, for up to 4 days. The powdered sugar will dissolve over time, though.
Nutrition
Other Notes
adapted from King Arthur Four
If you sift 1/3 cup of cornstarch with the 1/2 cup powdered sugar, the sugar won’t dissolve.
Im trying this recipe tonight. It’s the long weekend so I’ll make little packages for my coworkers and then bring the rest camping. I prefer mine cut so that’s a lot of marshmallows.
Oh and a quick trick any extras do well in the freezer. You may need to recoat them afterwards but there nice to have on hand.
I want to make these to sell in little baggies for a fundraiser, but concerned about the storage time – what happens after 5 days?
Hi Christina – just like store-bought marshmallows (over a longer period of time), they start to get gummy and stick together.
Could these be dipped in chocolate almond bark to make marshmallow chocolate candies?
I make them with my grandchilderen for Christmas (snowmen minutes for hot chocolate) Valentine hearts dipped in chocolate Easter bunnies and chicks they do great dipped just let them sit one day before dipping. Have fun
Can’t wait to try your recipe! My husband loves my homemade hot chocolate, but he won’t have it without marshmallows. This will make a perfect surprise when he gets home from work on Valentine’s Day. :-)
Just got a chance to do these tonight! YUM YUM YUM! I used my stand mixer just so that I could walk away and do something else while they whipped, but these are amazing. I didn’t have any corn syrup on hand, so I dissolved 1 1/4 cups of sugar in 1/4 hot water. I’m not very savvy on substitutions and such, so I’m sure there was an easier way to do this…like just adding it to the original stove mixture. Anyway, just wanted to come back and say that I love this recipe. My husband is so impressed. ;-)
Hi Kristina – Altering ingredients with recipes like these is often risky. Thrilled these worked out for you and everyone enjoyed them. Yay!
Hi how do we make them with flavor? :)
Not sure, Katerie. These are sweet and flavorful as is and I don’t think need anything added. I guess you could add flavored extract to the gelatin mixture? Try it!
Couldn’t you theoretically use any jello flavor?
This calls for gelatin, not jello.
Instead of using vanilla extract you can substute any flavoring add a few drops of food coloring at this time too ……….do this when beating the mixture for volume
Hi! These are so cute! I will be making them over the weekend but I have a quick question. Each time I have made a recipe with a sugar syrup, I have STRUGGLED to clean the pan I make it in, the syrup gets sticky and tar like after a bit and I have had to scrap the pans I used! How can I clean the saucepan post syrup? Thanks xo
Hi Clare! I know exactly what you mean – such a drag. Honestly, I don’t have any great tricks up my sleeve. With this recipe, I just soaked the pot in hot water immediately afterwards. It seemed to clean pretty easily. I hope it works for you!
Well these are just ADORABLE!
lol @ hated ourselves but got over it. This is exactly why I’ll be making your recipe for marshamllows this week! HA! Love it Amy!
Oh yay! I’m so glad you’re making them…in September!
Is there any way to sub the corn syrup :/ will not put that crap In my body do you think agave nectar would work?
I don’t know. I would stick to the recipe or skip it.
http://www.barefeetinthekitchen.com/2012/11/springy-fluffy-homemade-marshmallows.html?m=1
Gretchen, I actually have that link included under my recipe as an option, which I’m sure “concerned mom” didn’t read. I was answering her question about the agave nectar :)
Use 1/2 as much agave as corn syrup. Works like a charm.
Sugar is sugar. Your body responds in one way. Corn syrup is no worse than agave nectar.
Lol…if you’re so health conscious, then WHY are you reading these recipes? Food that looks this good usually has tons of CRAP aka sugar. EVERYTHING in moderation. (Unless you’re allergic.) You don’t have to eat them all at one time.
This will be a first….. my 4y/o will have fun cutting out hearts.
Oh, definitely fun!
I’ve never had homemade marshmallows, but they just LOOK so different. I pretty much hate the bagged stuff for anything other than smores, so I’m super intrigued by these. Do you ship? ;)
These are beautiful!! Homemade marshmallows are SO much better than anything you can buy in the store. For one thing, they actually have flavor!
These are sweet except for the corn syrup. ???? Does anyone have a recipe that doesn’t use corn syrup? I had and lost a Ward cookbook from 1945 that had such a recipe with no GMO corn syrup.
If you continued reading, you’d see I included a link at the end of the printable to a recipe sans corn syrup :)
I love homemade marshmallows but still haven’t given them a try myself! I need to change that!
Homemade marshmallows are still on my baking bucket list…one of these days I’ll get over my fear of them! Yours look amazing!!! I love the cute little heart shape…and I’m sure they would be devoured in 2 days here too. By me of course :-)
These are little sweethearts for sure. Totally adorable and they taste good too.
I’ve marshmallows several times, and I know the thrill, but I’ve never attempted to cut them into shapes, these are darling!
Yes, the heart shapes definitely added to the fun aspect! Thanks, Sue!
I am going to make these for Valentine’s day. I have a question. Can I add some food coloring to make them pink or will that alter the consistency?
Hi Connie – a few drops should be fine. Incorporate it in after the vanilla. Should be super cute!
These are just too cute!
Homemade is the BEST!! Love this recipe, and these photos!!
I’ve only made them once, and my kitchen was covered in powdered sugar but man oh man are they good! yours look perfect!!
I had making marshmallows on my list for Valentines day! And I just received my heart shaped biscuit cutters yesterday! Yippee!
It’s fate!!
I made marshmallows as Christmas presents this year. The recipe included beaten egg whites. The flavor was wonderful, but the mess! It was too much, even for me. I’m going to try your recipe next as I have lots of Karo syrup left.
Yes, I’ve seen some recipes that use eggs whites, as well. I guess it’s supposed to make them fluffier? Also, everyone has mentioned the mess. I think that must be a draw back of inverting it out of the pan onto a cutting board with all the powdered sugar, which I didn’t do. I don’t know…would love to know how mine compares.
I love these so much! I’ve tried marshmallows once or twice and it was a total fail. You’ve inspired me to try again. And yeah, my kids are totally like that too. Ugh.
I love your mallows. And how neat and clean they look in comparison to mine. I’m such a mess…. all the time.
What.Eveeeeeer. Can you hear my eye roll? LOVED yours!
These are so pretty!! I love making homemade marshmallows and the hearts are so fun :)
Thank you, Sues!
I’m not one of your kids but I would surely squeal if I came home to these marshmallows ??