Marshmallows… not just for Smores!

Blueberry and pecan Marshmallows

Why make your own marshmallows you may wonder.  First of all, it tastes so much better as this recipe does not use corn syrup.  Aside from health implications, corn syrup can be overwhelmingly sweet.  And most importantly, just look at them!!!

Stand mixer or hand mixer
8×8 for thicker or 9×13 pan for thinner marshmallows, well-greased
parchment paper
rubber spatula


cooking spray
3 tablespoons (3 packets) unflavored powdered gelatin
2 c. sugar
½ c. evaporated milk
1 vanilla bean or 1 tbsp. vanilla extract
1½ c. powdered sugar
½ c. cornstarch
½ cups cold water + ¼ c.



Flavorings and syrups of your choice

Before you begin, prepare the bottom and sides of your pan with cooking spray.
Cut the parchment paper to fit the inside of your pan.

(*I’ve made mint flavored, cocoa flavored, pumpkin flavored marshmallows, marshmallows topped with blueberry syrup, candied pecans. The possibilities are endless!)

Pour ½ cup water over the gelatin into a large bowl. Let it rest for about 10 minutes.
In a large saucepan, combine the sugar, evaporated milk, and ¼ cup water. Whisk over low heat until the sugar has dissolved.
Bring the mixture to a gentle boil. Immediately reduce to a simmer and let it simmer for about 10-15 minutes. If you have a candy thermometer, the temperature should reach 247-250 F. If not, let it simmer for the full 15 minutes.  Add the hot syrup to the gelatin mixture and beat on low speed until just incorporated. At this time add vanilla.


Increase the speed to high and beat until thick, fluffy, and tripled in volume, about 10-15 minutes. During the last 5 minutes, if you’d like, add in food color and/ or flavor of your choice.*

The spices for pumpkin flavored marshmallows

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, combine the powdered sugar and cornstarch in a large bowl. Whisk thoroughly.  Spoon some of the dry 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.


Use a kitchen safe ruler and cut the marshmallows into 1-inch squares.  Toss the marshmallows into the mixture to prevent sticking.  Store in an airtight container for up to 2 weeks… if they last that long.

Try it in your cocoa and on smores this Fall!   Please post a photo of yourself making this!