Homemade marshmallows are the stuff dreams are made of. – sticky, gooey, sweet, messy, perfectly meltable. How much better can it get?



3 pkg. unflavored gelatine

1 cup water, divided

11/2 cups sugar

1 cup corn syrup

1/4  tsp. kosher salt

1 Tbsp. vanilla

Powdered Sugar


  1. Spray an 8×12 glass baking dish with cooking spray and dust with powdered sugar. Set aside.
  2. In the bowl of a stand mixer, combine gelatine and 1/2 cup water.
  3. In a saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt.
  4. Cook over medium heat, stirring constantly, until sugar melts.
  5. Stop stirring and let cook without disturbing until syrup reaches 240 degrees on a candy thermometer. (You can brush down the side a couple of times with a pastry brush dipped in warm water.)
  6. Remove from heat.
  7. Turn mixer on low and pour syrup slowly into mixing bowl with gelatine mixture.
  8. Increase speed to high and beat until thickened – about 15 minutes.
  9. Beat in vanilla.
  10. Pour out into prepared pan. Use a spatula to smooth out. Dust the top with powdered sugar and let sit overnight.
  11. Sprinkle work surface with powdered sugar and turn out marshmallows.
  12. Cut into desired shapes.

To Make Marshmallow Spiders:

  1. Melt white chocolate.
  2. When melted, place in a piping bag and pipe out 6 legs (connect them all in the middle so your spider head has somewhere to sit!)
  3. Let harden.
  4. Take a small biscuit cutter and spray lightly with Pam.
  5. Cut the marshmallow’s as close as possible without bleeding into the other.
  6. Take edible glue and place eyes one at a time. Wait a few minutes then place the other one. Repeat once more.
  7. Once dried, take the left over white chocolate and dab a little in the middle of the legs base, setting the head on top.
  8. Let harden.
  9. Enjoy!

To Make Winifred’s Spell Book:

  1. Prepare a cookie sheet lined with parchment paper.
  2. Take a square biscuit cutter and spray lightly with Pam.
  3. Cut the shapes.
  4. Place lollipop sticks in the marshmallows and place in freezer until slightly hardened (10 minutes or so)
  5. Melt dark chocolate.
  6. Knock off any extra powdered sugar and dunk marshmallows into melted dark chocolate.
  7. Place marshmallows on the least smooth side.
  8. Let harden.
  9. Cut off excess chocolate.
  10. Use the edible glue and place the eye on the smoothest side of the chocolate covered marshmallows.
  11. Take black icing of your choice (we used butter cream) and pipe the design of the book.
  12. Enjoy!


Store in a sealed container layer with waxed paper or parchment paper. These marshmallows freeze really well.