If you’re searching for the perfect marshmallow recipe, you’re in the right place. Homemade marshmallows are nothing like the bagged ones from the store, they’re softer, sweeter, and full of rich vanilla flavor. This easy recipe walks you through every step to make fluffy, cloud-like marshmallows right in your kitchen.
Simple Ingredients for Soft Marshmallows
Making marshmallows from scratch only requires a few pantry staples. Each ingredient plays a key role in the texture and taste.
- Confectioners’ sugar. For coating, which keeps marshmallows from sticking.
- Cornstarch. Helps prevent stickiness when dusted on the surface.
- Unflavored gelatin. Sets the marshmallows and gives them structure.
- Cold water. Used to bloom gelatin and cook the syrup.
- Light corn syrup. Prevents sugar from crystallizing, giving a smooth finish.
- Granulated sugar. Sweetens the mixture and helps form the base syrup.
- Salt. Balances the sweetness.
- Pure vanilla extract. Brings the classic marshmallow flavor to life.
Pro Tip: Use high-quality vanilla or substitute with vanilla bean paste for even more flavor.
How to Make Marshmallows
This marshmallow recipe is easier than you might think. Set aside about an hour for prep and cook time, plus several hours to let them firm up.
- Prep your pan. Grease a 9×13-inch glass or ceramic baking pan with nonstick spray. Sift the confectioners’ sugar and cornstarch together, then dust the pan lightly with the mix.
- Bloom the gelatin. Add 1/2 cup of cold water and the gelatin to your mixer bowl. Let it sit while you make the syrup.
- Make the sugar syrup. In a heavy saucepan, combine the remaining water, corn syrup, sugar, and salt. Stir until dissolved. Attach a candy thermometer and heat without stirring until the syrup reaches 235–240°F (soft-ball stage). Brush down the sides of the pan with a wet pastry brush if needed.
- Combine and whip. Slowly pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high and whip for 10–15 minutes until thick, white, and glossy. Add vanilla at the end.
- Pour and spread. Transfer the mixture to the prepared pan. Smooth the top with a spatula and let it sit uncovered at room temperature for at least 6 hours, or overnight for best results.
- Cut and coat. Dust a work surface and the marshmallow top with the remaining sugar/cornstarch mix. Loosen the edges, invert the pan, and lift the marshmallow slab out. Use a sharp knife (dusted or dipped in hot water and dried) to cut into 1.5-inch squares. Roll each marshmallow in the coating to finish.
Tips for the Best Marshmallows
- Use a candy thermometer to make sure the sugar syrup reaches the perfect stage. It’s worth it for consistent results.
- Don’t make on humid days. Moisture in the air can affect the set and texture.
- Let them sit overnight. The longer the marshmallows rest, the better their texture.
Fun Variations and Customizations
This base marshmallow recipe is easy to adapt for holidays or gifts.
- Flavor options. Swap out vanilla for peppermint, almond, lemon, coconut, or maple extracts. Start with ½ teaspoon and adjust to taste.
- Add color. Use a drop of gel food coloring when you add the extract.
- Decorate. Sprinkle the top with festive sprinkles before the marshmallows set.
How to Store Homemade Marshmallows
Store your marshmallows in an airtight container between layers of parchment or wax paper. Keep them in a cool, dry spot at room temperature for up to 2 weeks. Avoid the fridge or freezer, they’ll turn sticky and won’t return to their fluffy texture after thawing.
Ways to Use Homemade Marshmallows
These pillowy sweets are perfect in many classic treats:
- Melt them on s’mores for a gourmet twist.
- Top off hot chocolate or coffee for a cozy touch.
- Add them to sweet potato casserole for a holiday upgrade.
- Chop and mix into Rice Krispie treats or fudge.
They also make a thoughtful homemade gift. Pair with a mug and hot cocoa mix for a cozy care package!
Final Thoughts
This homemade marshmallow recipe is a game-changer. With simple ingredients and a bit of patience, you’ll create marshmallows that are softer, fresher, and more flavorful than anything you’ll find on store shelves. Whether you’re topping a cup of cocoa or gifting them to friends, these fluffy treats are sure to impress.
Give this recipe a try, you won’t go back to store-bought again.
Homemade Marshmallows
Ingredients
Equipment
Method
- Grease a 9×13-inch glass or ceramic baking pan with nonstick spray. Sift together the confectioners’ sugar and cornstarch. Lightly dust the pan with the mixture and set the rest aside.
- In the bowl of a stand mixer fitted with a whisk, combine the gelatin and 1/2 cup of cold water. Let it sit while preparing the syrup.
- In a saucepan, mix the remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir until dissolved. Attach a candy thermometer and heat to 235–240°F without stirring. Brush down sides of the pan with water if needed.
- Remove syrup from heat and let it sit for 5 minutes. Slowly pour the hot syrup into the gelatin mixture while mixing on low speed.
- Increase the speed to high and whip for 10–15 minutes until thick, white, and glossy. Add the vanilla during the last minute of whipping.
- Pour the marshmallow mixture into the prepared pan. Smooth the top and let it sit uncovered at room temperature for at least 6 hours or overnight.
- Dust a cutting surface with the remaining sugar/cornstarch mixture. Loosen and invert the marshmallow slab. Cut into squares using a sharp knife dusted with sugar mixture or warmed under hot water.
- Roll all sides of the cut marshmallows in the sugar/cornstarch mixture to prevent sticking.