5 from 5 votes

Easy Marshmallow Recipe

Our Easy Marshmallow Recipe comes straight from the family restaurant. They were used in and on an assortment of goodies! Get creative and have fun, these are easy and tasty!

Category Candy, Cooking Techniques, Dessert
Cuisine American
Keyword Desserts, Easy Marshmallow Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 6 hours
Total Time 30 minutes
Servings 50 Marshmallows (depending on size)
Author Mean Green Chef


  • 2 cups + 1 TBSP (411 grams) cane sugar
  • 1/4 cup (85 grams) light corn syrup
  • pinch Kosher sea salt finely ground
  • 1 cup (237 ml) water divided in half
  • 3 packets Knox gelatin
  • 1 1/2 teaspoons pure vanilla extract


  1. Combine the gelatin and 1/2 cup water in a mixing bowl stir briefly to combine; set aside, to allow the gelatin to bloom.

  2. In a small, heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup water. Place over medium-high heat and cook until the sugar syrup comes to a boil. gently swirl the pan to distribute the heat.

  3. Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.

  4. After 2 minutes, remove the lid, check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for another minute to allow the condensation to wash down the crystals into the syrup.

  5. Uncover and clip the sugar thermometer to the side of the saucepan. Let the sugar syrup cook until it reaches 245°F/118°C. Once the sugar syrup reaches 245°F/118°C, remove it from the heat and let the bubbling subside. Turn your mixer on medium-low and begin to pour the syrup into the gelatin, down the side of the mixing bowl. 

  6. Whisk on medium-high for 5 minutes until the marshmallow base has doubled in size and becomes glossy white and fluffy. Mix for another 5 minutes on high speed, which increases the volume of the marshmallows further. 

  7. As the mixer is running, prepare your pan. Line a 9x9 or 8x8 pan with parchment paper and then spray with non-stick cooking spray or coconut oil. Then sprinkle with powdered sugar. 

  8. Add the vanilla, to the marshmallow base and whisk for a further minute on high speed to combine the vanilla. Scrape the marshmallow base into the prepared pan using a flexible scraper. Spread the marshmallow evenly in the pan, sift confectioners' sugar over the top of the marshmallow and allow the marshmallow to set for at least 4 hours.

  9. After the marshmallows have set lift the parchment paper out of the pan onto a work surface. Cut the marshmallows with a long sharp chef's knife that has been dusted in powdered sugar. Dusting more as you cut if needed.

Recipe Notes