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Homemade Marshmallows

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Recipe photo courtesy of Hugh Stewart

Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends will definitely want to know where you found the recipe!

Source: Martha Stewart Living, July 2006
Yield

Ingredients

Directions

Cook's Notes

Marshmallows can be stored in an airtight container up to 3 days.

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Reviews

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How would you rate this recipe?
572
  • marieckneeland
    20 OCT, 2018
    Definitly better than store bought marshmallows. They did take a lot longer to set than the recipie said, though. I would say letting them sit over night better than 3 hours. Super gooey on the inside! Would make again for sure!
    Reply
  • thejaramatthews
    26 FEB, 2018
    Its 3½ tablespoons gelatin, not 3 tablespoons plus 1½ teaspoons, braniac. Thats like saying 3 gallons plus 2 quarts
    Reply
    • robertsonstacy
      20 JUL, 2018
      Dearest Jara....There are 3 tsp in 1 tbs. So 1/2 of a tablespoon is 1 1/2 tsp. Brainiac. Just sayin.
  • ALR7623630DW
    6 DEC, 2017
    I've made this recipe many times, plain and flavored or dipped in chocolate. Always popular as gifts. I made chocolate marshmallows, but they deflated when I added the melted chocolate. I have never had this happen. What did I do wrong?
    Reply
    • MS10160423
      16 DEC, 2017
      use cocoa powder not melted chocolate
  • tracyphillips68
    24 DEC, 2016
    These marshmallows are so tasty once you've made these you'll never eat shop ones again. I am not normally a marshmallow lover but promise you I'm locking my doors till they've all gone to nice to share. Thank you for sharing this I will be checking out more of your recipes
    Reply
    • olsonrandm
      13 AUG, 2017
      Fairly easy to make. I doubted the "no stir" on the stove top. But it was fine lol. My husband was SO excited. I tried not to roll in powdered sugar. But they were so sticky, I had to. They were very good. I don't know how they would roast over a flaim. But they smashed easily between graham crackers. In half of the pan I sprinkled in chocolate chips. They are fantastic too!
  • RobinM61
    6 JUN, 2014
    These are fabulous! I've made these since the recipe was first published in Martha Stewart Living (not sure of the issue date), making them each summer. I always get asked for the recipe, ALWAYS! LOL Also, I replace 3 tablespoons of the water with good quality vanilla extract to make them extra vanilla-y! Easy to do and yummy! I also made some for Christmas a couple of years ago, using peppermint candy oil and crushed candy canes--loved these in hot chocolate!
    Reply
    • smartmil888gma
      10 DEC, 2016
      Food grade carrageenan has not been shown to be carcinogenic. Degraded or low molecular weight carrageenan is a suspected carcinogen and should not be used in food products. Tests have shown cancer causing properties in both animal and human tissue. Food grade carrageenan may affect some people by giving them stomach or intenstinal discomfort but is still generally regarded as safe (GRAS).
  • remindme
    7 APR, 2013
    My first try was a success. It's actually easy and they are just like the store bought one but softer.
    Reply
  • shan12
    10 NOV, 2012
    Hello! I love this recipe. I had made marshmallows from another site, and I wasn't too pleased with the results. I decided I wanted to make another atempt of making marshmallows. Insead of going to the same site. I went to the address bar and typed in homemade marshmallows and I searched many sites and then Martha's popped up. I made it last night. The other site to me yo use corn stratch to coat the marshmallows and brside the texture wasn't right either. Martha's came out just right.
    Reply

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