How to Make Marshmallows

Homemade marshmallows are creamier, richer and far more flavorful than the store-bought variety.

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Mulled Cider Marshmallows

Store-bought marshmallows are sweet, pillowy and perfectly fine for making s'mores. But if you want a marshmallow that's creamy, fused with flavor and a treat worth eating all on its own, you'll need to make it yourself. And guess what? It's not hard at all.

Get the Recipe: Mulled Cider Marshmallows

Prep Your Materials

Gather a few simple ingredients: cider, gelatin, spices, egg whites, sugar and powdered sugar. That's it.

Get Started

Line an 8-by-8-inch square baking dish with overlapping sheets of parchment paper and a 2-inch overhang on at least two sides, brush the bottom and sides with vegetable oil and dust generously with confectioner's sugar, tapping out any excess.

Heat the Sugar

Add the granulated sugar to a medium-large saucepan with 2 cups water. Set over low heat and stir until all of the sugar dissolves, then turn the heat to high and cook at a rolling boil until sugar reaches 250 degrees F, about 20 minutes. The sugar bubbles up while it cooks – use a bigger pan than you think you’ll need.

Add Gelatin to Hot Cider

Bring the apple cider to a simmer in a small sauce pan over medium heat and reduce to 1/2 cup, about 6 minutes. Sprinkle gelatin over cider and stir until dissolved. Set aside.

Turn off heat once sugar reaches temperature and stir in gelatin-cider mixture (sugar will bubble up) and set aside. (If the gelatin mixture is too set, then microwave for a few seconds to loosen).

Mix Everything Together

Add the egg whites to the bowl of stand mixer fitted with the whisk attachment and beat on high until stiff. 


Add the sugar-cider mixture in a slow and steady stream. Turn the mixer up to high and beat until the mixture is thick, doubled in volume and the whisk leaves thick ribbons when raised from the bowl, about 5 minutes. Add spices and stir to combine.

Spread Marshmallows Into Pan

Oil a rubber spatula and scrape the marshmallow mixture into the prepared pan. Let it cool and set at room temperature for about 2 hours. 

Powder the Cut Marshmallows

Dust a baking sheet with more confectioners’ sugar. Lift the marshmallows out of pan with the parchment handles, and dust the top surface with confectioner’s sugar. Oil a knife or a pizza cutter and cut the marshmallows as desired, re-oiling knife as necessary. 


Transfer the cut marshmallows to the baking sheet and toss them with powdered sugar until they are no longer tacky. 

The Sweet Result

Enjoy immediately or store in an airtight container for up to 2 weeks.


Get the mulled cider marshmallows recipe here.

Get the Recipe: Mulled Cider Marshmallows

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