Enjoy the simplicity of homemade marshmallows with this easy and delicious recipe! Perfect for any occasion, these marshmallows are a treat everyone will love.

As someone who cherishes the charm of old cookbooks, I've always been delighted by their simplicity and grace. Recently, while perusing one of my treasured antique cookbooks, I stumbled upon a delightful recipe for homemade marshmallows that beckoned me to try it.

What I adore about these vintage recipes is their straightforward nature. There's no corn syrup or lengthy process—just simple ingredients coming together to create the most heavenly marshmallows.

Ingredients for Homemade Marshmallows

This recipe is refreshingly simple and avoids the usual additives. You will need:

• 2 Tablespoons Unflavored Gelatin (for a perfect, fluffy texture)
• 12 Tablespoons Cold Water (divided, to dissolve the gelatin and sugar)
• 2 Cups Pure Cane Sugar (for that pure sweetness)
• ¼ teaspoon Sea Salt (to balance the flavors)
• 1 Tablespoon Vanilla Extract (or your favorite extract for flavor)
• ¼ Cup Powdered Sugar (for coating and preventing stickiness)
• Lard or Butter (to grease your pan)

Directions for Making Marshmallows

Prepare the Pan: Start by generously greasing a glass 9x13 dish with lard or butter. Dust the bottom and sides with powdered sugar. Set this aside.

Dissolve Gelatin: In the bowl of a stand mixer fitted with the whisk attachment, combine 2 tablespoons of gelatin with 6 tablespoons of cold water. Stir well and let it sit while you prepare the sugar mixture.

Make the Sugar Syrup: In a 2-quart saucepan, mix the remaining 6 tablespoons of cold water, 2 cups of sugar, and ¼ teaspoon of sea salt. Heat over low heat until the sugar dissolves. Bring to a boil and cook hard for 1 minute, then begin measuring the temperature with a candy thermometer. Continue boiling until the syrup reaches 240°F, then remove from heat.

Combine and Mix: Turn on your stand mixer to low speed and carefully pour the hot sugar mixture into the bowl with the dissolved gelatin. Once all the syrup is added, increase the speed to medium. Beat for about 15-20 minutes, or until the mixture is thick, glossy, and has cooled to lukewarm.

Flavor and Set: Add your chosen extract and mix for an additional minute. Pour the mixture into your prepared pan. Use a rubber spatula to smooth the top and sprinkle a little more powdered sugar on top.

Allow to Set: Let the marshmallows sit uncovered for 3-4 hours, allowing them to firm up. Once set, loosen the edges with a spatula and turn the pan upside down to release the marshmallows.

Cut and Coat: Use a pizza cutter or knife coated with powdered sugar to cut the marshmallows into squares, or use festive cookie cutters for special shapes. Be sure to coat all cut edges with powdered sugar to keep them from sticking.

I’d love to hear how your marshmallows turn out—please share your thoughts in the comments below! If you enjoyed this recipe, consider leaving a five-star review ⭐, and follow me on Facebook or Pinterest for more tasty inspiration and ideas.