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Wait until you taste these homemade marshmallows. I’ve been making them for years, and they’re always fluffy, pillow-soft, and wildly better than store-bought. Made with just 6 ingredients, they’re easy to customize with your favorite flavors, colors, or toppings and once you try them, there’s no going back.
You can also check out my rose-flavored marshmallows, healthy marshmallow recipe, marshmallow fluff, and marshmallow fondant for even more sweet ideas.
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These were so fun to make. My children loved the whole process. I subbed out half the corn syrup for local honey and the flavor was stunning. Thank you for posting!— Debbie
Why You Have to Make Homemade Marshmallows
- This recipe is foolproof: I’ll walk you through each step so your marshmallows come out perfect every time!
- You can customize everything: Shape, size, flavor? Totally up to you! I love cutting mine to fit perfectly on a graham cracker for next-level s’mores.
- They melt like a dream: Perfect for a cup of pink hot chocolate, biscuit s’mores, or even torching for a hot chocolate charcuterie platter!
- They last a long time: Just store them in an airtight container and enjoy for weeks.
Homemade Marshmallow Ingredients
Granulated Sugar: The base of the recipe, providing sweetness and structure. Use white sugar for consistent results.
Light Corn Syrup: Prevents crystallization and stabilizes the sugar mixture. You can substitute with golden syrup, but the flavor will change slightly.
Unflavored Gelatin: Creates the structure and texture of marshmallows. Vegan alternatives include agar-agar or carrageenan, but the results may vary.
Salt: Balances the sweetness and enhances the overall flavor.
Vanilla Extract: Adds depth and aroma. Feel free to experiment with other extracts like peppermint, almond, or rose water.
Water: Essential for dissolving the sugar and blooming the gelatin.
Powdered Sugar or Cornstarch: Used for coating the marshmallows to prevent sticking.
How to Make Marshmallows (Step-by-Step)
1. Prepare the Pan
Grease a 9×9″ pan with a little vegetable oil or nonstick spray.
Dust with powdered sugar or a 50/50 mix of powdered sugar and cornstarch.
2. Make the Sugar Syrup
In a saucepan, combine granulated sugar, corn syrup, and ½ cup water.
Stir to dissolve, then heat (without stirring) to 240°F using a candy thermometer.
3. Bloom the Gelatin
In the bowl of a stand mixer, combine gelatin with the remaining ½ cup water.
Let it sit for 5 minutes to bloom and soften.
4. Whip the Marshmallow Base
With the mixer on low, slowly pour in the hot syrup.
Turn to high and whip 10–12 minutes until thick, glossy, and fluffy.
Add vanilla + salt in the last minute.
5. Pour and Set
Grease a spatula and spread the mixture into your prepared pan.
Let it set uncovered at room temp for 6–8 hours or overnight.
6. Cut and Coat
Dust a sharp knife with powdered sugar or cornstarch.
Cut into squares and roll each one to prevent sticking.
Tip: Grease the knife and cut around the edges first to release from the pan.
Tips & Variations
Use a candy thermometer and heat the sugar to exactly 240°F for the perfect texture. Too low, and the marshmallows won’t set; too high, and they’ll be dense.
Add food coloring, extracts, or mix-ins like crushed peppermint or cocoa powder for unique flavors.
Use freeze-dried fruit powder (like raspberry or strawberry) for a natural fruity flavor and color.
Once whipped, work quickly to get the mixture into the pan—it sets fast!
For easy cutting, oil a sharp knife and dust everything with powdered sugar or a powdered sugar/cornstarch mix.
For vegan marshmallows replace gelatin with agar-agar and adjust the water ratio.
How to Make Marshmallows Without a Thermometer
- Fill a small bowl with cold water.
- Once the sugar syrup is boiling, drop a little into the cold water.
- If it forms a soft, squishy ball that flattens—it’s ready (this is the soft-ball stage, about 240°F).
- If it’s too runny, keep boiling and test again every minute.
- Don’t let it reach the firm-ball stage—that means it’s gone too far!
- Watch closely and act fast once it forms the soft ball—this is the perfect stage for marshmallows!
Frequently Asked Questions
Sticky marshmallows usually mean they weren’t coated enough in powdered sugar or cornstarch. Be generous with the coating.
While possible, it’s very difficult to achieve the necessary volume and texture without a stand mixer. A hand mixer may work but will require more effort.
Add food coloring during the last minute of whipping for evenly tinted marshmallows. Swirl in a few drops for a marbled effect.
Yes, most marshmallows are naturally gluten-free. Always check ingredient labels to avoid cross-contamination.
More Marshmallow Recipes
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Homemade Marshmallows
Equipment
- Candy Thermometer
- Medium Saucepan
- Electric Mixer, Whisk Attachment
- 6×6 or 8×8 Baking Pan
Ingredients
- 1 1/2 cups sugar
- 1 cup water, divided into two 1/2 cups
- 1 cup light corn syrup
- 3/4 ounce unflavored gelatin, 3 packets
- 1/4 tsp salt
- 1 tbsp vanilla extract
Instructions
- Prepare the baking pan by rubbing a little vegetable oil on the bottom and sides.
- Sift a good amount of powdered sugar all over the bottom and sides until fully coated. At least 1/8 inch thick of powdered sugar coating.
- In a medium saucepan attached with a candy thermometer, add 1/2 cup of water, sugar cup sugar and 1 cup light corn syrup. Bring the mixture to a boil while stirring so it doesn't burn.
- The sugar needs to be at to 240-250 degrees (soft ball or firm ball) on a candy thermometer. Watch very carefully so it's exactly around 240 to 250 degrees. No less or no more. Once it reaches the temperature, turn the burner to a very low simmer.
- In a small bowl, whisk together gelatin and the other 1/2 cup water with a fork
- Using an electric mixer, with the whisk attachment and whisk the gelatin so it doesn't clump.
- Right away, carefully add in the very hot sugar mixture into the mixer while it's whisking.
- Beat on high for 10 minutes until thick, fluffy and white.
- After 10 minutes, add in the vanilla extract and salt. Continue to whisk for another minute.
- Pour the marshmallow mix into the prepared baking pan.
- If you want, add the sprinkles over the gooey marshmallow mixture and then let them sit uncovered for 6-8 hours or overnight.
- To remove the marshmallows, cut around the edge of the pan with a well-oiled knife, sprinkled with powdered sugar.
- Add powdered sugar to your hands and lift the marshmallows from the pan.
- Place the marshmallow sheet on a cutting board and cut the marshmallows with the same oiled, powdered sugared knife.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi ,
Can you add a preservative and which one and how do you prevent then from getting moisture
These were so fun to make. My children loved the whole process. I subbed out half the corn syrup for local honey and the flavour was stunning. Thank you for posting.
Do these do well over the fire?