This post may contain affiliate links.Please read our disclosure policy.A delicious science experiment at home, Homemade Marshmallows are fun little treats that only require a thermometer for perfect results.

The best part is that this is a small batch recipe, so if you’re nervous, start here! We don’t make homemade marshmallows because it’s easier than buying a bag.We make marshmallows from scratch because doing so feels like a science experiment.But also: because of the flavor! Homemade marshmallows are bursting with real vanilla extract, while the store bought ones use synthetic or leave it out altogether to save money.

The choice is yours.If you’re intimidated on working with gelatin, start with my recipe because it’s a small batch of marshmallows! I spread the gooey batter in a bread loaf pan, and when sliced, you get 8 large marshmallows.Ingredients Sugar.

Three-quarters of a cup of granulated sugar.No substitutes.Corn Syrup.

One-third cup of clear (light) corn syrup.Also, not substitutes, but if you don’t like corn syrup, you should see my recipe for marshmallows without corn syrup.Salt.

The smallest pinch of salt in the sugar mixture is essential for me.Water.We need 6 tablespoons of cool water total.

We’ll use 3 tablespoons for melting the sugar and corn syrup, and another 3 tablespoons for blooming the gelatin.Gelatin.Two and a half teaspoons of unflavored plain gelatin powder.

No substitutions, a

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