Introduction

Homemade marshmallows are a delightful treat that taste far better than store-bought versions. Soft, fluffy, and sweet, they’re perfect for hot cocoa, roasting, or simply enjoying on their own. Making them at home is easier than you might think!

How to Make Homemade Marshmallows Recipe - Recipe Image

Ingredients

1/3 cup (40g) confectioners’ sugar
3 tablespoons (24g) cornstarch
3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
1 cup (240ml) cold water, divided
1 cup (325g) light corn syrup
1 and 1/2 cups (300g) granulated sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Instructions

Step 1: Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift the confectioners’ sugar and cornstarch together into a bowl and sprinkle some lightly all around the pan to dust it. Set the remaining sugar and cornstarch mixture aside.
Step 2: Place the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment (or use a large mixing bowl with a handheld mixer). Whisk on low speed for 1 minute to combine, then let it sit as you prepare the sugar syrup.
Step 3: In a 3-quart heavy-duty saucepan over medium heat, combine the remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir until the sugar dissolves. Attach a candy thermometer to the pan’s side, ensuring it does not touch the bottom. As the syrup cooks, brush down the sides with a water-moistened pastry brush to prevent crystallization.
Step 4: Without stirring, cook the sugar syrup until it reaches the soft ball stage (235–240°F / 113–116°C). Remove from heat and let it sit for 5 minutes.
Step 5: With the mixer running on low, slowly pour the hot syrup into the gelatin mixture, exercising caution due to the syrup’s heat.
Step 6: Gradually increase the mixer speed to high and whip for 10–15 minutes, until the mixture is white, thick, and shiny. During the last minute, add the vanilla extract.
Step 7: Pour or spoon the marshmallow mixture into the prepared pan and smooth the top with a spatula. Let it sit uncovered at room temperature for at least 6 hours or up to 48 hours until firm.
Step 8: Once firm, cover a large surface with parchment paper and sprinkle it with some of the reserved sugar-cornstarch mixture. Loosen the marshmallow edges from the pan, then invert it onto the prepared surface. Peel the marshmallow away gently.
Step 9: Using a sharp knife dusted with the sugar-cornstarch mix (or dipped in hot water and dried), cut the marshmallow into 1.5-inch squares. Roll edges in the mixture if you prefer non-sticky marshmallows.
Step 10: Store leftover marshmallows at room temperature in an airtight container with parchment paper between layers.

Tips & Variations

Use a ceramic or glass pan to avoid any metallic taste that can affect the marshmallows.
For flavored marshmallows, try adding extracts like peppermint or almond in place of or alongside the vanilla.
Dust your knife frequently when cutting to ensure clean, smooth edges.
Letting the marshmallows cure longer results in a firmer texture that’s easier to cut.

Storage

Store marshmallows at room temperature in an airtight container with parchment paper between layers to prevent sticking. They keep well for up to 2 weeks. Avoid refrigerating, as moisture can make them sticky. To refresh slightly sticky marshmallows, let them air dry for a few hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored gelatin instead of unflavored gelatin?

It’s best to use unflavored gelatin to control the marshmallows’ flavor. Flavored gelatin may alter the taste and color unpredictably.

Why do I need to brush down the sides of the pan while cooking the syrup?

Brushing down the sugar crystals from the pan sides with a wet brush prevents crystallization, keeping the syrup smooth and ensuring fluffy marshmallows.

How to Make Homemade Marshmallows Recipe

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4.8 from 91 reviews

Learn how to make soft, fluffy homemade marshmallows from scratch with this easy step-by-step recipe. Using gelatin, sugar syrup cooked to soft ball stage, and vanilla, these marshmallows are perfect for snacking, desserts, or gifting. The method involves whipping the gelatin and hot sugar syrup mixture until thick and glossy, then setting it in a dusted pan for several hours.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 6 hours 30 minutes
Yield: About 36 marshmallows (cut into 1.5-inch squares) 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

For Coating

1/3 cup (40g) confectioners’ sugar
3 Tablespoons (24g) cornstarch

Main Ingredients

3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
1 cup (240ml) cold water, divided
1 cup (325g) light corn syrup
1 1/2 cups (300g) granulated sugar
1/4 teaspoon salt
1 Tablespoon pure vanilla extract

Instructions

Prepare the pan: Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift together the confectioners’ sugar and cornstarch, then sprinkle some lightly all around the pan to dust it. Set the remaining mixture aside for later coating.
Bloom the gelatin: Place the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed for 1 minute to combine, then let it sit while you prepare the sugar syrup.
Make sugar syrup: In a 3-quart heavy-duty saucepan over medium heat, combine the remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir gently to dissolve sugar. Attach a candy thermometer to the pan’s side, avoiding contact with the bottom. As the syrup heats, brush down the sides with a water-moistened pastry brush to prevent crystallization.
Cook to soft ball stage: Without stirring, cook the syrup until it reaches 235–240°F (113–116°C) on the candy thermometer. Remove from heat and let sit 5 minutes.
Combine syrup and gelatin: With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Be cautious as the syrup is very hot.
Whip to marshmallow texture: Gradually increase mixer speed to high and whip for 10–15 minutes until the mixture becomes white, thick, and shiny. Add vanilla extract in the last minute of whipping.
Set the marshmallows: Pour the mixture into the prepared pan and smooth top with a spatula. Let sit uncovered at room temperature for at least 6 hours or up to 48 hours until firm.
Cut and coat marshmallows: Dust a large surface with the reserved cornstarch and confectioners’ sugar mixture. Loosen marshmallow edges from pan, invert onto dusted surface, and peel away the pan. Using a sharp knife dusted with the sugar mixture (or warmed and dried for clean cuts), cut into 1.5-inch squares. Roll edges in the sugar mixture to prevent stickiness.
Store: Keep leftover marshmallows at room temperature in an airtight container with parchment paper layers between to prevent sticking.

Notes

Use a glass or ceramic pan as metal pans can alter the marshmallow flavor.
Brushing down the sides of the pan during syrup cooking prevents sugar crystallization.
Whipping time may vary if using a handheld mixer; the mixture should be thick and glossy.
Coating with cornstarch and powdered sugar prevents marshmallows from sticking.
Marshmallows can be stored at room temperature for up to two weeks.

Keywords: homemade marshmallows, marshmallow recipe, homemade candy, light corn syrup marshmallows, vanilla marshmallow