Yummy Salted Marshmallow Recipe

I love marshmallows, do you? This homemade marshmallows recipe is amazing! They are perfect hot coco or coffee top cup treats. Or just eat it as it is. These marshmallows are super light and airy. This recipe is a hit with kiddos!

This is a mom-made-it recipe – inspired by Imperial Sugar. Not only are these salty marshmallows delicious, they’re so much fun to make!

how to make homemade marshmallows with this salted marshmallow recipe
Let’s start making delicious salted marshmallows…yummy!

Let’s Make Salted Marshmallow Recipe

Homemade marshmallows are so much better than store bought ones. They don’t have as many preservatives, but they just taste fresher and you can add so many different flavors. Your kids will love these.

However, since you’re going to be using the stove quite a bit, this marshmallow recipe may not be great for little helper in the kitchens until later when you start dusting these deliciously salty marshmallows with powdered sugar.

This really is the best homemade marshmallow recipe!

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Salted Marshmallow ingredients:

This marshmallow ingredients list is pretty basic, however, if you’re missing a few things we can help!

Marshmallow recipe step by step
We can show you how to make this marshmallow recipe step by step.

Directions To Make This Sweet and Salty Marshmallow Recipe

Step 1

In your big mixing bowl, mix the 2/3 cup of water (#1) with the gelatin. Stir it quickly with a spoon and set aside.  

Step 2

Then combine your sugar, 3/4 cup of water and salt together in a sauce pan.

Step 3

Stir it slightly and turn the heat onto high. Watch the pot.

Step 4

When it starts to boil turn the temperature down to medium low. You want to keep the syrup barely boiling for about 10  minutes. If you have a candy thermometer go check out the instructions over at the Imperial Sugar site. You won’t have to watch your syrup as closely – waiting for the moment your syrup enters the “soft ball” stage. See the syrup on the side of my bowl? How it is raised but yet still liquid? That is the stage you are hoping for.  When the syrup is thick on the spoon, but still moving.

Step 5

So you have your syrup in a saucepan and the gelatin in a mixer.

Step 6

 Add the syrup to the gelatin mix.

Step 7

Then add the whisk attachment to your mixer. Mix on high for 15 minuets or so. We have made these multiple times and I don’t think you can over mix them at this stage.

Step 8

When soft peaks start to form add your vanilla extract – or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.

Step 9

Stir it by hand till it is lightly mixed.

Step 10

Keep mixing until the peaks stay after you turn off the mixer.

Step 11

Spray a pan with non-stick spray then dust it with powdered sugar.

Step 12

Pour the marshmallow “fluff” into a greased and sugared pan.

Step 13

Set it in the fridge overnight.

Step 14

The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we’ve never made it that long!).

The salty marshmallow recipes are perfect for a treat or to go on your hot coco. I bet these would be good on smores too.

Tips:  

If you are curious, drop a drop of your syrup into a cold glass of water. It should become a ball, but when you get it out of the water it should start to “melt”.  

Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.  

If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch.  

Your marshmallows will be more gritty, slightly less smooth – but they will still taste great!

Optional:

Add Maple Syrup after you pull the syrup off the stove.  We added 1/4 cup to our second batch and wowsers!  Yum.

You can also add vanilla bean to flavor them if you want a traditional marshmallow.

How To Store Your Fluffy Homemade Marshmallows

After you let your marshmallows solidify at room temperature you can cut the marshmallows into small marshmallows or large marshmallows. We cut our marshmallows into 1-inch squares.

I laid them on some parchment paper on a cutting board and used a sharp knife. A dull knife may squish them. You can cut them in a prepared pan, but I don’t like scratching up my pans. You can also use cookie cutters or a pizza cutter.

You can wrap them either in plastic wrap and/or put them in an airtight container. Don’t worry about them sticking, the confectioner’s sugar will keep them from sticking.

This way you can enjoy your own marshmallows…which of course are the best marshmallows because you made them!

Salted Marshmallow Recipe

how to make homemade marshmallows

Marshmallows are super easy to make - this recipe for salted marshmallows is super light and tasty! Your whole family will love it!

Ingredients

  • 3 packages of gelatin
  • 2/3 cup of cold water (1)
  • 2 1/2 cups of finely ground Imperial Sugar
  • 3/4 cup of water
  • 1/2 teaspoon of salt - we used sea salt for a more intense flavor
  • 2 teaspoons of vanilla extract
  • 1/2 (or more) of Imperial powdered Sugar

Instructions

  1. Then combine your sugar, 3/4 cup of water and salt together in a sauce pan.  
  2. Stir it slightly and turn the heat onto high. Watch the pot.  
  3. When it starts to boil turn the temperature down to medium low. You want to keep the syrup barely boiling for about 10  minutes. If you have a candy thermometer go check out the instructions over at the Imperial Sugar site. You won't have to watch your syrup as closely - waiting for the moment your syrup enters the "soft ball" stage. See the syrup on the side of my bowl?  How it is raised but yet still liquid?  That is the stage you are hoping for.  When the syrup is thick on the spoon, but still moving.
  4. So you have your syrup in a saucepan and the gelatin in a mixer.
  5. Add the syrup to the gelatin mix.
  6. Stir it by hand till it is lightly mixed.
  7. Then add the whisk attachment to your mixer.  
  8. Mix on high for 15 minuets or so. We have made these multiple times and I don't think you can over mix them at this stage.
  9. When soft peaks start to form add your vanilla extract - or mix it up, add some buttered rum, or peppermint oil, even chocolate syrup! The variations are endless.
  10. Keep mixing until the peaks stay after you turn off the mixer.
  11. Spray a pan with non-stick spray then dust it with powdered sugar.
  12. Pour the marshmallow "fluff" into a greased and sugared pan.  
  13. Set it in the fridge overnight.
  14. The next day you can cut the marshmallows, dust them with another layer of powdered sugar to help them not stick to each other and store in an air tight container for up to two weeks (they might last longer, we've never made it that long!).

Notes

If you are curious, drop a drop of your syrup into a cold glass of water.  It should become a ball, but when you get it out of the water it should start to "melt".  

Do not stir your syrup more than is needed to test if it is ready. Stirring can cause it to crystallize and your marshmallows will be gritty.

 If you accidentally let it get past the soft ball stage, add a tablespoon of water and mix it into the batch.  

Your marshmallows will be more gritty, slightly less smooth - but they will still taste great!

Add Maple Syrup after you pull the syrup off the stove.  We added 1/4 cup to our second batch and wowsers!  Yum.

Thanks Imperial Sugar for inspiring this activity. They have tons of other recipes that your family will LOVE. Feel free to print out the recipe card to keep in your cooking binder.

Looking For More Sweet Treats? We have many great recipes here at Kids Activities Blog:

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A tasty black and white hot chocolate.
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Have you tried making salted marshmallow?

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