We’re sharing the best homemade marshmallow recipe to make at home! These are fluffy, large marshmallows that are perfect for eating alone, in a s’more or in hot chocolate!
The first marshmallows were made as early as 2000 BC. Back then, this sugary treat was served to royalty and to honor the gods. Today, they’re a candy we can all enjoy.
The best marshmallows you’ll ever eat are homemade. It can seem intimidating, but the ingredients list is short, and the process is simple if you follow our marshmallow recipe and step by step instructions.
How to Make Homemade Marshmallows
- Candy Thermometer – This is a MUST for making this recipe.
- Medium Saucepan
- Electric Mixer
- 6 x 6 Baking Pan
- Rubber Spatula
- Pot Holders
- Measuring Cups
- Cutting Board
- Large Knife
Full recipe and measurements below in the recipe card.
- Corn Syrup
- Vanilla Extract (or any flavor extract!)
Step by Step Directions
Prepare a 6 x 6 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 1/8th of an inch.
Measure out the ingredients so you’re prepared. Use a kitchen scale to get the most accurate measurements. This one is $10 and super easy to use.
In a medium saucepan attached with a candy thermometer, add water sugar and light corn syrup.
Stir well while bringing it to a boil.
This next step is crucial for the success of this marshmallow recipe. Bring the sugar mixture to 240 to 250 degrees which is between soft ball and frim ball on the candy thermometer.
Watch very carefully so it’s exactly 240-250 degrees. Once it reaches 240-250 turn stove to a very low simmer while you mix the gelatine.
In a small bowl, combine the gelatin and 1/2 of the water and whisk with a fork until frothy and smooth.
Add it into the electric mixer bowl, with a whisk attachment and continue whisking so it doesn’t harden or clump up.
Carefully add in the very hot sugar mix into the mixer while it’s whisking on medium speed.
Beat on high for 10 minutes until thick and fluffy!
Add in the extract and the salt. If you want to color, add in the food coloring too. Just 5 drops will do the trick.
Pour the mix into the prepared baking pan. Add sprinkles over the top if you want!
Leave them to sit uncovered for 6-8 hours or over night.
To remove them from the pan, use a little vegetable oil on a knife and sprinkle powdered sugar over it. Cut around the edge of the baking dish.
Then, add powdered sugar to your clean hands and remove using your fingers. They’re pretty forgiving and bendable once they set, so don’t worry about being rough getting them out of the pan.
Set them on a cutting board sprinkled with powdered sugar. Cut lengthwise three times and then make 3-4 squares from each. You can make these as large or as small as you want!
Every time you make a cut into the marshmallow, roll that side in a dusting if powdered sugar so it won’t stick.
Marshmallows with Sprinkles
If you want to add sprinkles to this marshmallow recipe, add them right after you pour in the mixture into the prepared baking dish. This is when they are gooey and before it sets.
Add sprinkles over the top, gently pressing down on them, and then let them sit for 6-8 hours or overnight.
Why did my marshmallow not set?
This is why the candy thermometer is so important when working with hot sugar and candy.
The temperature of the sugar has to be 240-250 degrees if it’s anything less they will not set, and if it’s anything more you will have a very sticky, hard, dense marshmallow.
How Long Do Homemade Marshmallows Last?
When stored correctly, they can last for up to three weeks.
The biggest thing you need to look out for is moisture and humidity. Keep your marshmallows in an airtight container.
You should also keep them in a cooler place. Since they’re made of sugar, exposure to heat can cause them to melt or deteriorate.
If you’ve mixed anything into them or dipped them in chocolate, then their shelf life will be slightly shorter.
What are marshmallows made of?
For the marshmallow recipe we use gelatin, corn syrup, sugar, salt, water and vanilla extract.
Can You Freeze Marshmallows
If you want them to last longer, throw them in the freezer. They will last for up to three or four months. This is a great strategy if you’re making several batches of holiday marshmallows as you prepare for the holiday season.
Does Homemade Marshmallow Need to Be Refrigerated?
Your marshmallows are shelf-stable, so they don’t need to be refrigerated. As long as you keep them in a cool, dry place, they will stay fresh and last.
However, if you live in a tropical or humid place, it’s better to keep them in your fridge. This will prevent them from melting and sticking together.
How Do You Cut a Marshmallow?
Several online guides advise using scissors. While these will work, they smash them, and you don’t end up with perfect squares.
You can use confectioner’s sugar or create a 50/50 mix of cornstarch and confectioner’s sugar. Then dust your work surface, lay the marshmallow sheet down, and dust the top.
Coat a sharp knife with a thin layer of oil. Carefully cut the marshmallow sheet with the knife. If you see the knife starting to stick, coat it with more oil.
Toss the cut pieces in the 50/50 mixture and shake off the excess. This will prevent your marshmallow pieces from sticking.
How do you unstick marshmallows?
To unstick marshmallows use powdered sugar. Sprinkle it over the sticky areas and it will instantly unstick the marshmallows.
Are Marshmallows Gluten-Free?
Most marshmallows are gluten-free. There are only two times when this isn’t the case. If they’re manufactured in a factory that has gluten products, and there’s cross-contamination. The other thing to watch out for is ingredients that include wheat starch.
If you’re making your own, you can easily avoid these two situations. This means your marshmallows are gluten-free!
Are Marshmallows Vegan?
Most marshmallows are not vegan. This is because one of the main ingredients is gelatin. This gelling agent is made from the collagen in animal skin and bones.
The good news is that you can make your homemade marshmallows vegan friendly. You’ll need to replace the gelatin with a vegan-friendly gelling agent, such as carrageenan or agar-agar. These are both derived from seaweed.
What makes a marshmallow fluffy?
The whipping process is what makes them fluffy! Air is whipped into the sugar mixture and allows it to become a nice fluffy texture. The gelatin helps that whipped texture set and when they are ready it results in a nice fluffy marshmallow!
Learn How to Make Marshmallows
Now that you’ve read through all of our tips and step by step guide, you’re ready to try your hand at making your own! Our marshmallow recipe is simple to follow and will result in the perfect batch of these sugary treats.
Follow the full recipe below!
More Marshmallow Recipes You’ll Love!
- How to Make Marshmallow Fluff
- How to Make Marshmallow Fondant
- Indoor S’mores and Marbled Marshmallows
- Outrageous S’mores Recipes
- Sweet Potato Casserole
- Homemade Holiday Marshmallows
- Chocolate Parfait with Gingerbread Fluff
Let us know how this delicious marshmallow recipe turns out for you! Please leave a comment and review below.
The Best Homemade Marshmallow Recipe!
- 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
- 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.