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Homemade Mini Marshmallows

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Soft, fluffy homemade mini marshmallows in vanilla, strawberry, and lemon flavors, perfect for snacking or hot cocoa.

Ingredients

  • 400 g white sugar (2 cups)
  • 100 g corn syrup or honey
  • 120 mL water (½ cup, for the sugar syrup)
  • 120 mL water (½ cup, to bloom the gelatin)
  • 18 g gelatin powder
  • ⅛ tsp kosher salt or sea salt
  • 2 tsp vanilla extract
  • 1 tsp strawberry extract
  • 2–3 drops red gel food coloring
  • 1 tsp lemon extract
  • 2–3 drops yellow gel food coloring
  • 180 g cornstarch (sifted)
  • 90 g confectioner’s sugar (sifted)

Instructions

  1. Mix cornstarch and confectioner’s sugar; set aside as dusting powder.
  2. Line sheet pans with parchment and dust generously with the powder.
  3. Bloom gelatin by sprinkling it over 120 mL water in a mixer bowl; let sit 10 minutes.
  4. Combine sugar, 120 mL water, and corn syrup in a saucepan. Heat and cook to 240–245°F, swirling occasionally.
  5. With mixer on medium, whisk gelatin and salt briefly, then slowly stream in hot syrup.
  6. Increase speed to high and whip 5–8 minutes until thick, glossy, and tripled in volume.
  7. Add vanilla and mix briefly.
  8. Divide mixture if making multiple flavors; fold in extracts and colors.
  9. Transfer to piping bags and pipe long ropes onto prepared pans.
  10. Dust tops and let set 30–40 minutes, then coat all sides with powder.
  11. Cover and let set 4–5 hours or overnight.
  12. Cut into mini marshmallows and toss in more dusting powder before storing airtight.

Notes

  • Work quickly while the mixture is warm for easier piping.
  • Use a thermometer for accuracy when cooking sugar syrup.
  • Store in an airtight container at room temperature for best texture.
  • You can customize flavors and colors as desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-mini-marshmallows/