How to Make Marshmallows 3 Ingredients: Easy Homemade Recipe

Homemade marshmallows are softer, fluffier, and more flavorful than anything from a bag. And you only need three ingredients: sugar, gelatin, and water. That is the entire base for the classic marshmallow. This recipe shows you exactly how to make marshmallows with 3 ingredients, with no corn syrup or complicated steps. You will have a batch ready in a few hours, with most of that time spent waiting for them to set.

The Three Ingredients and What They Do

Each ingredient has a specific job. Sugar provides sweetness and structure. Gelatin gives marshmallows their signature bounce and chew. Water dissolves the gelatin and sugar, and it creates steam that helps the mixture whip into a stable foam.

You need one more thing that is not counted as an ingredient: a pinch of salt. Salt balances the sweetness and makes the flavor rounder. It is a standard addition in almost every homemade marshmallow recipe The Kitchn. Vanilla extract is also common, but it is optional. For plain white marshmallows, the three ingredients are enough.

Choosing the Right Gelatin

Use powdered, unflavored gelatin. It comes in small envelopes, and one envelope (about 2 1/4 teaspoons) sets one batch. Bloom the gelatin in cold water before you heat it. This step hydrates the granules so they dissolve evenly and create a smooth texture. If you skip blooming, the marshmallows can be grainy or fail to set properly.

Step-by-Step: How to Make Marshmallows 3 Ingredients

This method uses a stand mixer. A hand mixer works too, but you will need to hold it steady for several minutes. The process has three stages: bloom the gelatin, cook the sugar syrup, and whip everything together.

Bloom the Gelatin

Sprinkle the gelatin over cold water in the bowl of your stand mixer. Use about 1/2 cup of water for one envelope of gelatin. Let it sit for 5 to 10 minutes. The gelatin will absorb the water and turn into a firm, jiggly mass. Do not stir it during this time.

Cook the Sugar Syrup

Combine the sugar with a small amount of water (about 1/4 cup) in a saucepan. Heat over medium heat, stirring gently until the sugar dissolves. Once the syrup is clear, stop stirring. Let it come to a boil. You want the syrup to reach about 240°F (soft-ball stage). A candy thermometer is helpful here. Without one, you can test by dropping a small amount of syrup into cold water. If it forms a soft, pliable ball, it is ready Serious Eats.

Whip the Marshmallow Base

Turn the mixer on low speed with the whisk attachment. Pour the hot syrup into the bloomed gelatin in a thin, steady stream. The mixer should be running the whole time. Once all the syrup is in, increase the speed to medium-high. Whip for about 8 to 10 minutes. The mixture will turn white, thick, and glossy. It should hold a stiff peak when you lift the whisk. Add a pinch of salt and vanilla at the end and mix for another 30 seconds.

Pour and Set

Grease a square or rectangular pan with butter or nonstick spray. Dust it with a mixture of powdered sugar and cornstarch. Scrape the marshmallow mixture into the pan and spread it evenly. A spatula sprayed with nonstick spray helps smooth the top. Dust the top with more powdered sugar and cornstarch. Let it sit uncovered at room temperature for at least 4 hours, or overnight.

Cutting and Storing Homemade Marshmallows

Once the marshmallow slab is firm, turn it out onto a cutting board dusted with powdered sugar. Use a sharp knife or kitchen shears to cut it into squares. Dip the knife in powdered sugar between cuts to prevent sticking. You can also use cookie cutters for shapes, but that creates more scraps.

Store the marshmallows in an airtight container at room temperature. They keep for about two weeks. Do not refrigerate them. The cold air can make them weep moisture and turn sticky. If you live in a humid climate, add a little extra cornstarch to the dusting mixture to keep them dry.

Key Takeaways

• The three essential ingredients are sugar, gelatin, and water. A pinch of salt is recommended but not required.
• Bloom the gelatin in cold water first, then cook the sugar syrup to 240°F before combining.
• Whip the mixture for 8 to 10 minutes until it is thick, white, and holds stiff peaks.
• Let the marshmallows set for at least 4 hours at room temperature before cutting.
• Store in an airtight container at room temperature for up to two weeks.