Three flavors of marshmallows from one base recipe: we'll make vanilla, chocolate, and raspberry marshmallows. This is a gelatin based recipe that is super fluffy, stable enough to cut into shapes if you like, and stores very well.

How to store homemade marshmallows

Homemade marshmallows last at least a few weeks when stored properly. You can use either a large airtight container or ziplock bag, like I do.

The cornstarch aids in removing the stickiness of the marshmallow by adsorbing moisture, so thoroughly coating them is key. And to ensure that they stay in the shapes you cut, it's a good idea to store them in layers.

Lay down a single layer or marshmallows, then cover them with some wax or parchment paper. Place another layer of marshmallows on top and repeat this process as necessary. I do this inside ziplock bags.

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Vanilla Marshmallows

• 7 TB ice cold water
• 1 TB vanilla extract
• 2 envelopes (14g or 5 tsp) unflavored gelatin (I use Knox in my video)
• 6 TB (89g) water
• 1/2 cup + 2 TB (212.5g) light corn syrup
• 1 & 1/2 cups (300g) granulated white sugar

Dusting powder:

• 1/4 cup powdered sugar
• 1/4 cup cornstarch

1. Line a half sheet or 9x13 pan with foil. Spray very liberally with nonstick cooking spray.
2. To the bowl of a stand mixer, add your 7 TB of ice cold water and vanilla extract.
3. Sprinkle the gelatin on top and set aside to hydrate while you prepare the sugar syrup.
4. To a small saucepan, add the 6 TB of water, light corn syrup, and white sugar. Bring to a boil on medium heat. We need this to get to the soft ball stage or 234-240 °F or 112-115 °C. It will take from 8-15 minutes, depending on your heat source.
5. Near the end of the boiling of you syrup, get your mixer ready. Place the gelatin bowl into your stand mixer, and have that going on low to break up the gelatin a bit.
6. Once your sugar syrup has reached soft ball stage, turn off your heat, turn your mixer onto medium speed, and slowly pour the syrup down the side of your bowl. Concentrate on getting it down the side of your bowl and not onto the whisk, which could cause the syrup to fly out. Remember, the syrup is exceedingly hot - higher than boiling water - and could injure exposed skin.
7. Once all the syrup has been added, mix on medium speed for a few seconds to allow the marshmallow mixture to thicken and then increase the speed to high. This way it won't fly out of the bowl accidentally.
8. Mix on high speed for about 10 minutes until it lightens significantly in both color and texture.
9. Pour into your prepared pan and allow to firm at room temperature, uncovered, for about 4-6 hours if you're using a half sheet pan, or about 6 hours if you're using a 9x13 pan.
10. To cut shapes, prepare your dusting powder by whisking your powdered sugar and cornstarch together in a large mixing bowl.
11. Lift your foil out of the pan, dust the top with your dusting powder, and invert onto your countertop. Dust again, liberally, with your dusting powder and cut shapes as desired. Place each shape in the remaining dusting powder to thoroughly coat the surface and place in strainer to shake off excess powder.
12. Use immediately or see my storage advice above.

Chocolate Marshmallows

• 3 TB ice cold water
• 2 envelopes (14g or 5 tsp) unflavored gelatin (I use Knox in my video)
• 1/4 cup boiling hot water
• 3 TB cocoa powder
• 6 TB (89g) water
• 1/2 cup + 2 TB (212.5g) light corn syrup
• 1 & 1/2 cups (300g) granulated white sugar

Dusting powder:

• 3 TB cocoa powder
• 3 TB powdered sugar

1. Line a half sheet or 9x13 pan with foil. Spray very liberally with nonstick cooking spray.
2. To a small bowl, add your 2 1/2 TB of ice cold water.
3. Sprinkle the gelatin on top and set aside to hydrate.
4. In the bowl of a stand mixer combine your boiling hot water and cocoa powder. Set aside.
5. To a small saucepan, add the 6 TB of water, light corn syrup, and white sugar. Bring to a boil on medium heat. We need this to get to the soft ball stage or 234-240 °F or 112-115 °C. It will take from 8-15 minutes, depending on your heat source.
6. Near the end of the boiling of you syrup, get your mixer ready. Pour the small bowl of gelatin into the bowl of water and cocoa powder and attach to your mixer with the whisk attachment. Have that going on low to break up the gelatin a bit.
7. Once your sugar syrup has reached soft ball stage, turn off your heat, turn your mixer onto medium speed, and slowly pour the syrup down the side of your bowl. Concentrate on getting it down the side of your bowl and not onto the whisk, which could cause the syrup to fly out. Remember, the syrup is exceedingly hot - higher than boiling water - and could injure exposed skin.
8. Once all the syrup has been added, mix on medium speed for a few seconds to allow the marshmallow mixture to thicken and then increase the speed to high. This way it won't fly out of the bowl accidentally.
9. Mix on high speed for about 10 minutes until it lightens significantly in both color and texture.
10. Pour into your prepared pan and allow to firm at room temperature, uncovered, for about 4-6 hours if you're using a half sheet pan, or about 6 hours if you're using a 9x13 pan.
11. To cut shapes, prepare your dusting powder by whisking your cocoa powder and powdered sugar together in a large mixing bowl.
12. Lift your foil out of the pan, dust the top with your dusting powder, and invert onto your countertop. Dust again, liberally, with your dusting powder and cut shapes as desired. Place each shape in the remaining dusting powder to thoroughly coat the surface and place in strainer to shake off excess powder.
13. Use immediately or see my storage advice above.

Raspberry Marshmallows

• 1/2 cup ice cold water
• 2 envelopes (14g or 5 tsp) unflavored gelatin (I use Knox in my video)
• 3 TB freeze dried raspberry powder (made my grinding whole freeze dried raspberries in a food processor)
• 6 TB (89g) water
• 1/2 cup + 2 TB (212.5g) light corn syrup
• 1 & 1/2 cups (300g) granulated white sugar

Dusting powder:

• 1/4 cup powdered sugar
• 1/4 cup cornstarch

1. Line a half sheet or 9x13 pan with foil. Spray very liberally with nonstick cooking spray.
2. To the bowl of a stand mixer, add your 1/2 cup of ice cold water.
3. Sprinkle the gelatin on top and set aside to hydrate while you prepare the sugar syrup.
4. To a small saucepan, add the 6 TB of water, light corn syrup, and white sugar. Bring to a boil on medium heat. We need this to get to the soft ball stage or 234-240 °F or 112-115 °C. It will take from 8-15 minutes, depending on your heat source.
5. Near the end of the boiling of you syrup, get your mixer ready. Add your freeze dried raspberry powder on top of your hydrated gelatin and place the bowl into your stand mixer, and have that going on low to break up the gelatin a bit.
6. Once your sugar syrup has reached soft ball stage, turn off your heat, turn your mixer onto medium speed, and slowly pour the syrup down the side of your bowl. Concentrate on getting it down the side of your bowl and not onto the whisk, which could cause the syrup to fly out. Remember, the syrup is exceedingly hot - higher than boiling water - and could injure exposed skin.
7. Once all the syrup has been added, mix on medium speed for a few seconds to allow the marshmallow mixture to thicken and then increase the speed to high. This way it won't fly out of the bowl accidentally.
8. Mix on high speed for about 10 minutes until it lightens significantly in both color and texture.
9. Pour into your prepared pan and allow to firm at room temperature, uncovered, for about 4-6 hours if you're using a half sheet pan, or about 6 hours if you're using a 9x13 pan.
10. To cut shapes, prepare your dusting powder by whisking your powdered sugar and cornstarch together in a large mixing bowl.
11. Lift your foil out of the pan, dust the top with your dusting powder, and invert onto your countertop. Dust again, liberally, with your dusting powder and cut shapes as desired. Place each shape in the remaining dusting powder to thoroughly coat the surface and place in strainer to shake off excess powder.
12. Use immediately or see my storage advice above.

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