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Homemade Marshmallows
Homemade Marshmallows

Homemade Marshmallows

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Cook Minutes 4 Hr
Prep : 1 Hr Cook: 3 Hr
Homemade marshmallows? Yes, you read that right. Our simple steps will teach you everything you need to know to make a batch of our fluffy Homemade Marshmallows.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 env. (7 g each) unflavoured gelatine
1 cup water, divided
1/2 cup icing sugar
2 Tbsp. corn starch
1-1/2 cups granulated sugar
1 cup light corn syrup
1 Tbsp. vanilla
1 oz. Baker's Semi-Sweet Chocolate
1 tsp. multi-coloured sprinkles (green, red and white)
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Step 1
Sprinkle gelatine over 1/2 cup water in medium bowl of mixer fitted with wire whisk attachment; set aside. Spray 8-inch square pan with cooking spray. Combine icing sugar and corn starch. Sprinkle 2 Tbsp. of the icing sugar mixture onto bottom of prepared pan.
Step 2
Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat until sugar is dissolved, stirring occasionally. Cook and stir on high heat 8 to 9 min. or until sugar syrup registers 240ºF on candy thermometer.
Step 3
Add sugar syrup slowly to gelatine, beating constantly with mixer on low speed after each addition until well blended. Beat on high speed 13 to 15 min. or until mixture is very thick and opaque. Blend in vanilla.
Step 4
Pour marshmallow mixture into prepared pan; smooth top with spatula. Sprinkle with 2 Tbsp. of the remaining icing sugar mixture; cover. Let stand 3 hours or until firm. Reserve remaining icing sugar mixture for later use.
Step 5
Unmold marshmallow mixture from pan onto cutting board; cut marshmallow into 2-inch squares with kitchen shears. Add, in small batches, to reserved icing sugar mixture; toss until evenly coated. Gently brush off excess icing sugar mixture. Place marshmallows in single layer on baking sheet.
Step 6
Melt chocolate as directed on package; drizzle over marshmallows. Top with sprinkles. Let stand until chocolate is firm.
Kraft Kitchen Tips!
You can make these sweet treats for any occasion by using multi-coloured or festive-themed sprinkles.
Peppermint Marshmallows
Add 1/2 tsp. peppermint extract to the cooked sugar mixture along with the vanilla; pour into prepared pan, then top with a few drops red food colouring. Swirl gently with knife. Let stand at room temperature until firm.
Family Fun
Instead of cutting the unmolded large marshmallow piece into cubes, you can instead use cookie cutters to cut the marshmallow into desired shapes.
Chocolate-Dipped Marshmallows
Instead of drizzling the cut marshmallows with the melted chocolate, dip them into the melted chocolate, then sprinkles. Refrigerate until chocolate is firm.
Make Ahead
The decorated cut marshmallows can be stored in airtight container at room temperature up to 1 week before serving.
Calories From Fat
% Daily Value
Fat 0.5 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 15 mg
1 %
Carbohydrate 42 g
Fibre 0 g
Sugars 40 g
Protein 1 g
Vitamin A
0 %
Vitamin C
0 %
0 %
0 %
16 servings, 1 marshmallow each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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