Today we have a great homemade marshmallow recipe! Making homemade marshmallows is much easier than you might think. This homemade marshmallows recipe is amazing and super fun to make! Homemade marshmallows are perfect a fun dessert or snack and also are great in hot cocoa mix or coffee. Use this homemade salted marshmallow recipe to make homemade marshmallows that are super light and airy.
Let’s Make Salted Marshmallow Recipe
Homemade marshmallows are so much better than store bought ones. Homemade marshmallows also don’t have any preservatives and taste fresher. When you make your own marshmallows, you can add flavors, too!
However, since you’re going to be using the stove quite a bit, this marshmallow recipe may not be great for little helper in the kitchens until later when you start dusting these deliciously salty marshmallows with powdered sugar. This really is the best homemade marshmallow recipe!
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Salted Marshmallow ingredients
Directions To Make This Sweet and Salty Marshmallow Recipe
Step 1
In your big mixing bowl, mix the 2/3 cup of water (#1) with the gelatin. Stir it quickly with a spoon and set aside.
Step 2
Then combine your sugar, 3/4 cup of water and salt together in a sauce pan.
Step 3
Stir it slightly and turn the heat onto medium heat to high heat. Watch the pot.
Step 4
- When it starts to boil turn the temperature down to medium low.
- You want to keep the syrup barely boiling for about 10 minutes.
- See the syrup on the side of my bowl? How it is raised but yet still liquid? That is the stage you are hoping for. When the syrup is thick on the spoon, but still moving.
Tip: If you have a candy thermometer go check out the instructions on how to use a candy thermometer. You won’t have to watch your syrup as closely – waiting for the moment your syrup enters the “soft ball” stage.
Step 5
So you have your syrup in a saucepan and the gelatin in a mixer.
Step 6
Add the syrup to the gelatin mix.
Step 7
Then add the whisk attachment to your mixer. Let the whisk mix the ingredients in the bowl of a stand mixer on high for 15 minuets or so. We have made these multiple times and I don’t think you can over mix them at this stage.
Step 8
When soft peaks start to form add your vanilla extract – or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.
Step 9
Stir it by hand till it is lightly mixed.
Step 10
Keep mixing until the peaks stay after you turn off the mixer.
Step 11
Spray a pan with nonstick cooking spray then dust it with powdered sugar.
Step 12
Pour the marshmallow “fluff” into a greased and sugared pan.
Step 13
Set it in the fridge overnight.
Step 14
The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we’ve never made it that long!).
Tips When Making Homemade Marshmallows
- If you are curious, drop a drop of your syrup into a cold glass of water. It should become a ball, but when you get it out of the water it should start to “melt”.
- Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.
- If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch. Your marshmallows will be more gritty, slightly less smooth – but they will still taste great!
- This is a mom-made-it recipe – inspired by Imperial Sugar. Not only are these salty marshmallows delicious, they’re so much fun to make!
- Add Maple Syrup after you pull the syrup off the stove. We added 1/4 cup to our second batch and wowsers! Yum.
- You can also add vanilla bean to flavor them if you want a traditional marshmallow.
How To Store Your Fluffy Homemade Marshmallows
- After you let your marshmallows solidify at room temperature you can cut the marshmallows into small marshmallows or large marshmallows. We cut our marshmallows into 1-inch squares.
- I laid them on some parchment paper on a cutting board and used a sharp knife. A dull knife may squish them. You can cut them in a prepared pan, but I don’t like scratching up my pans. You can also use cookie cutters or a pizza cutter.
- You can wrap them either in plastic wrap and/or put them in an airtight container. Don’t worry about them sticking, the confectioner’s sugar will keep them from sticking.
This way you can enjoy your own marshmallows…which of course are the best marshmallows because you made them!
Why Are My Homemade Salted Marshmallows Not Fluffy?
Need some troubleshooting help? We got you! If your homemade marshmallows aren’t fluffy it may because the sugar syrup went over 240 degrees F. Even if it goes over a couple degrees your marshmallows will end up dense.
Why Are My Homemade Salted Marshmallows So Wet?
If you find that your marshmallows are soft, wet, soggy, or just not…marshmallowy…after setting then there could have been 2 issues. Firstly, your sugar syrup may not have gotten hot enough. Or you didn’t whip them long enough.
How Long Do Homemade Salted Marshmallows Last?
Homemade marshmallows, properly stored between wax paper and in an airtight container kept in a dry cool space, can last up to a month. If you mix in other things like chocolate, fruit, etc…will last a little less.
Can I Use Light Corn Syrup Or Honey Instead Of White Sugar?
This recipe calls for sugar. I know there are recipes such as this one and this one that use other sweeteners, but we have not tested this recipe out with other sweeteners.
Do I Have To Use Powdered Sugar To Get Rid Of The Stickiness?
I know there are people who like to or need to watch their sugar and so added sugar can be a problem. There are some who use cornstarch to keep the homemade marshmallows from being too sticky. But the taste will not be the same.
Do Homemade Marshmallows Taste Like Store-Bought Marshmallows?
While they are both good, they’re both different. Homemade marshmallows are less stretchy and rubbery than store bought marshmallows. So, texture is the first different. The taste is a lot more pure too. You can taste the flavor you add to your marshmallow mixture, like vanilla, more than in the store bought marshmallows.
Ingredients
- 3 packages of gelatin
- 2/3 cup of cold water (1)
- 2 1/2 cups of finely ground Imperial Sugar
- 3/4 cup of water
- 1/2 teaspoon of salt – we used sea salt for a more intense flavor
- 2 teaspoons of vanilla extract
- 1/2 (or more) of Imperial powdered Sugar
Instructions
- Then combine your sugar, 3/4 cup of water and salt together in a sauce pan.
- Stir it slightly and turn the heat onto high. Watch the pot.
- When it starts to boil turn the temperature down to medium low. You want to keep the syrup barely boiling for about 10 minutes. If you have a candy thermometer go check out the instructions over at the Imperial Sugar site. You won’t have to watch your syrup as closely – waiting for the moment your syrup enters the “soft ball” stage. See the syrup on the side of my bowl? How it is raised but yet still liquid? That is the stage you are hoping for. When the syrup is thick on the spoon, but still moving.
- So you have your syrup in a saucepan and the gelatin in a mixer.
- Add the syrup to the gelatin mix.
- Stir it by hand till it is lightly mixed.
- Then add the whisk attachment to your mixer.
- Mix on high for 15 minuets or so. We have made these multiple times and I don’t think you can over mix them at this stage.
- When soft peaks start to form add your vanilla extract – or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.
- Keep mixing until the peaks stay after you turn off the mixer.
- Spray a pan with non-stick spray then dust it with powdered sugar.
- Pour the marshmallow “fluff” into a greased and sugared pan.
- Set it in the fridge overnight.
- The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we’ve never made it that long!).
Notes
If you are curious, drop a drop of your syrup into a cold glass of water. It should become a ball, but when you get it out of the water it should start to “melt”.
Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.
If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch.
Your marshmallows will be more gritty, slightly less smooth – but they will still taste great!
Add Maple Syrup after you pull the syrup off the stove. We added 1/4 cup to our second batch and wowsers! Yum.
More Yummy REcipes from Kids Activities Blog
- This crockpot hot chocolate is perfect to go along with your homemade marshmallows! Nothing beats marshmallows and a cup of hot chocolate. Plus it has chocolate chips!
- Hot chocolate bombs are the best way to enjoy a cup of hot cocoa and you can add your homemade marshmallows.
- You know what would go well with this marshmallow recipe? This delicious cast iron s’mores dip! Melted chocolate, marshmallows, and graham crackers are the best combination.
- Love fruit? Strawberries are my favorite which is why I love this strawberry lasagna. Don’t let the name fool you…this isn’t a savory dish, but a delicious and light sweet treat. This is the best way to enjoy fruit and creamy flavors.
- Looking for more dessert recipes like this delicious marshmallow recipe? Look no further, there are over 100 to choose from!
- Ever have an apple crostata? You’re missing out if you haven’t! It’s delicious and makes me think of a thin apple pie. Don’t forget the caramel and sweet cream ice cream!
- We have almost 100 awesome dessert recipes for you to try!
Have you tried making salted marshmallow?
