Go Back
Orange mug of hot chocolate topped with marshmallows on a wooden table, perfect for autumn warmth.

Homemade Marshmallows

Marshmallows – those fluffy, pillowy treats that make their way into our lives at just the right moment. Whether nestled inside a hot cup of cocoa on a cold winter’s day, toasted over a campfire, or squished between layers of graham crackers and chocolate for a gooey s’more, marshmallows have become synonymous with comfort, indulgence, and wintery thoughts--or summer campfires!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 6 tbsp gelatin
  • 2 cup water
  • 2 tsp vanilla
  • 1½ tsp arrowroot powder

Method
 

  1. Prep a cookie sheet with a piece of parchment paper.
  2. Evenly sprinkle 1 tsp arrowroot powder over top.In the bowl of a stand mixer, pour 6 Tablespoons gelatin over 1cup of the water.(This is called blooming=hydrating gelatin.)
  3. In a saucepan, combine 1 cup remaining water, 1 cupmaple syrup and 2 tsp vanilla.
  4. Stirring frequently, bring to a boil for about 7 minutes. Ifyou have a thermometer the temp you want to reach is240 degrees Fahrenheit.
  5. With your mixer on low, slowly pour your boiling liquidinto your mixing bowl containing the gelatin mixture and a whisk attachment.
  6. Gradually increase speed too high.
  7. Continue to mix until gentle peaks form. Be careful not to overmix.
  8. Quickly spread mixture evenly over a prepared pan or cookie sheetwith a greased spatula.
  9. Optional, add sprinkles to top of the marshmallow. This is a fun way to add to these homemade vanilla marshmallows!  
  10. Sprinkle remaining arrowroot powder over top.
  11. For best results let sit for about 10 minutes before cutting your first batch.  
  12. Store in an airtight container and store in a dry place. I have found this is the best way to store them!  You can also use parchment paper in between layers.