How to Make Marshmallows With 3 Ingredients: A Simple Homemade Guide

To make marshmallows with three ingredients, cook granulated sugar and water into a syrup, pour it into bloomed unflavored gelatin, then whip the mixture until thick and glossy. As it cools, the gelatin sets the airy mixture into soft, chewy marshmallows.

This recipe makes one small batch in an 8×8-inch pan. Cornstarch can help prevent sticking, but it is optional and is not part of the three-ingredient mixture.

Ingredients

• 200 g (1 cup) granulated sugar
• 180 mL (¾ cup) water, divided
• One 7 g packet of powdered unflavored gelatin

You will also need a saucepan, a heat-safe mixer bowl, and a stand mixer or hand mixer. A candy thermometer helps you check the syrup temperature.

Method

1. Bloom the gelatin. Pour 60 mL (¼ cup) cold water into the mixer bowl. Sprinkle the gelatin evenly over the surface and let it stand for 5–10 minutes, until thickened.

2. Make the syrup. Combine the sugar and remaining 120 mL (½ cup) water in a saucepan. Stir once to moisten the sugar, then bring to a boil over medium heat. Once boiling, avoid stirring. Cook to about 115 °C (240 °F).

3. Combine the syrup and gelatin. With the mixer on low, slowly pour the hot syrup into the bowl, aiming away from the whisk. Mix until the gelatin dissolves and the mixture looks smooth.

4. Whip until thick. Increase the mixer speed to high and beat for about 8–12 minutes, until the mixture is opaque, glossy, and thick enough to form peaks that hold their shape.

5. Set the marshmallows. Spread the mixture into an 8×8-inch pan. For easier removal, dust the pan with cornstarch first. Leave the marshmallow uncovered at room temperature for several hours, until firm enough to cut.

6. Cut and dust. Turn the marshmallow onto a cornstarch-dusted surface. Cut it with a lightly oiled knife or kitchen scissors, then coat the cut sides with cornstarch to reduce sticking.

Safety note: Hot sugar syrup can cause serious burns. Pour it slowly, keep children away from the saucepan, and do not touch the syrup or the mixer beaters while the mixture is hot.

Why the recipe works

Whipping incorporates air into the sugar-and-gelatin mixture. As it cools, gelatin forms a network that holds the air bubbles in place. Sugar sweetens the marshmallows and gives the mixture body.

The syrup temperature affects the final texture. If it is too cool, the marshmallows may remain soft or sticky. If it is cooked too far, they may become firmer and taste of cooked sugar. A thermometer is more reliable than judging the syrup by appearance.

Common problems

• The marshmallows are sticky or too soft: The syrup may not have reached the target temperature, or the mixture may need more time to set. Let it rest before cutting.
• The pieces stick together: Dust the pan, cutting surface, and cut sides with cornstarch, coating the pieces evenly.
• The mixture does not whip up: Make sure the gelatin has bloomed and dissolved. Check that the bowl and beaters are clean and free of oily residue.
• The texture is grainy: Sugar crystals may have formed during cooking. Avoid stirring once the syrup boils.

A note on gelatin

This recipe uses gelatin, an animal-derived setting agent. Plant-based gelling agents may require different quantities and methods, so they are not direct one-for-one substitutes here.

Key Takeaways

• The three ingredients are sugar, water, and powdered unflavored gelatin.
• For one 8×8-inch pan, use 200 g sugar, 180 mL water, and one 7 g packet of gelatin.
• Bloom the gelatin in 60 mL of the water; use the remaining 120 mL for the syrup.
• Cook the syrup to about 115 °C (240 °F), then whip until the mixture forms glossy peaks that hold their shape.
• Cornstarch helps prevent sticking, but it is optional.