Sugar and Gelatin Homemade Marshmallows Recipe
Make fluffy homemade marshmallows with sugar, gelatin and egg whites, then add fruit purée for creative flavors.
Guimauves créatives are homemade marshmallows characterized by a light, foamy texture obtained by incorporating hydrated gelatin and softly whipped egg whites into a hot syrup of granulated sugar and glucose (or honey). Once aerated, the mixture is poured into a tray, allowed to set, and cut into cubes that are dusted with a 50/50 blend of cornstarch and icing sugar to prevent sticking. The base can be personalized with food coloring, fruit purées, aromatic extracts, or toasted coconut, resulting in an array of flavors and pastel hues that differ markedly from commercial marshmallows. Typically served as a bite-sized confection, they are enjoyed on their own, paired with coffee or tea, melted into hot chocolate, or offered as festive treats at birthdays, holidays, and other celebratory gatherings.
Sugar and Gelatin Homemade Marshmallows Recipe
Skip the bagged marshmallows and discover how simple it is to whip up a cleaner, additive-free version in your own kitchen. With just a thermometer, a stand mixer, and pantry staples, you’ll control the sweetness, texture, and add-ins from start to finish—ideal for anyone who likes to customize treats to specific diets or flavor cravings.
Prep Time
35 minutes
35 minutes
Cook Time
10 minutes
10 minutes
Total Time
285 minutes
285 minutes
Ingredients
Granulated (caster) sugar, 350 g
- Liquid glucose syrup (or mild honey), 150 g
- Water, 120 ml (for the cooking syrup)
- Powdered gelatin, 8 g (≈4 sheets) bloomed in 60 ml very cold water
- Pure vanilla extract, 1 tsp
- Icing (confectioners’) sugar, 50 g (for the finishing mix)
- Cornstarch (maize starch), 50 g (for the finishing mix)
- Optional / suggested additions that boost flavor or look: a few drops of natural food colouring, 2 Tbsp desiccated coconut, 2 Tbsp freeze-dried raspberry powder, 1 Tbsp unsweetened cocoa powder (alternative coatings or swirls).
Method
Soak the gelatin sheets in a bowl of very cold water until fully softened
- Pour the sugar and water into a small saucepan and place it over medium heat
- Stir just until the sugar dissolves, then stop stirring and bring the syrup to a boil
- Continue cooking the syrup until it reaches 125 °C on a sugar thermometer
- Remove the pan from the heat and immediately wring out the gelatin sheets
- Add the drained gelatin to the hot syrup and stir until completely dissolved
- Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment
- Whip the syrup on high speed until it becomes thick, white and lukewarm
- Drizzle in vanilla extract or any chosen flavouring while continuing to whip briefly
- Sift a generous layer of icing sugar mixed with cornstarch onto a flat tray or baking dish
- Scrape the marshmallow batter onto the prepared tray and spread it evenly with a spatula
- Dust the surface with more icing sugar–cornstarch mixture to prevent sticking
- Leave the marshmallow slab to set at room temperature for at least 4 hours or overnight
- Run a knife around the edges to loosen the slab and turn it out onto a sugar-dusted board
- Cut the slab into cubes with an oiled knife or scissors, cleaning the blade between cuts
- Roll each cube in the sugar-cornstarch mixture until all sides are well coated
- Shake off any excess powder and transfer the finished marshmallows to an airtight container
Nutrition
Calories
2207 kcal Protein
7 g Fat
0 g Carbs
552 g Fiber
0 g Sugar
506 g
2207 kcal Protein
7 g Fat
0 g Carbs
552 g Fiber
0 g Sugar
506 g
Notes
Chef’s note: Lightly warm the mixer bowl with a hair-dryer before streaming in the hot syrup—this keeps the gelatin fluid and prevents grainy streaks. After cutting, let the cubes rest on a rack for 2–3 hours to form a delicate skin; the cornstarch-sugar coating will stay dry and the guimauves won’t weep during storage.
why this recipe
Crafting homemade marshmallows with gelatin invites you to experience confectionery perfection that’s impossible to find in a bag from the store: each cloud-soft square carries a delicate vanilla perfume, melts on the tongue with a whisper of sweetness, and can be tinted, scented, or dusted exactly to your liking. The recipe’s precise temperature cues and clever finishing touches guarantee a billowy texture and clean edges, transforming a handful of pantry staples into an eye-catching treat worthy of gifting or elevating a cup of hot chocolate. Few kitchen projects offer such an irresistible balance of simplicity, creativity, and pure nostalgia, making this one a delightful endeavor for both seasoned bakers and curious beginners.
FAQs
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Frequently Asked Questions
Can I make these marshmallows without gelatin, or substitute a vegetarian alternative like agar-agar?
Yes, you can replace the gelatin with agar-agar, but you’ll need to adapt both the proportions and the technique: use about one-third the weight of powdered agar (≈2½–3 g) and boil it in the syrup for 2–3 minutes to fully activate it. Be aware that agar sets much faster and creates a firmer, slightly brittle bite rather than the elastic, springy texture of traditional gelatin marshmallows, so work quickly when pouring and expect a noticeably different mouthfeel.
How long will these homemade marshmallows stay fresh, and what’s the best way to store them?
When kept in an airtight container at cool room temperature (18–22 °C / 64–72 °F) and shielded from direct sunlight or humidity, the marshmallows stay soft and flavorful for about 2 weeks—sometimes up to 1 month in very dry conditions. Avoid refrigeration (condensation makes them sticky) and, if you need longer storage, freeze them flat in a zip-top bag for up to 2 months; let them thaw uncovered at room temperature so they dry back to their original texture.
How can I fold in fruit purée or chocolate swirls without deflating the marshmallow mixture?
Let the marshmallow reach full volume, then stop the mixer while it’s still just warm and pour-able. Quickly drizzle room-temperature, fairly thick fruit purée or lightly cooled melted chocolate over the top and use a wide spatula to give just 2–3 broad folds—enough to marble without stirring away the air—before scraping the batter straight into the prepared pan. Keeping the add-ins cool but fluid and limiting the strokes prevents both deflation and streaky puddles of moisture or fat.