Homemade Marshmallows
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Once you taste a homemade marshmallow, the store-bought kind doesn’t stand a chance. They’re softer, fresher, and bursting with real vanilla flavor. This step-by-step tutorial includes a video to help you make them flawlessly on the first try, even if making homemade candy scares you.
HOMEMADE MARSHMALLOWS REALLY ARE WORTH THE HYPE
Have you ever had a real homemade marshmallow? If you have, you already know: once you taste one, the bagged kind just… don’t hit the same. Store-bought is fine for campfire s’mores or quick rice krispie treats, sure. But eating a homemade marshmallow is a totally different experience—soft, fluffy, vanilla-forward, and honestly kind of magical. Today you’re leveling up.
If making homemade stovetop candy gives you heart palpitations, don’t sweat it! I’ve packed this post with step-by-step instructions and tons of detail so you know exactly what to expect. I even made you a video for extra visual support and direction.
It’s important to keep in mind, though, that homemade marshmallows will need a lot of time to set up, so this is a great make-ahead recipe or one that you can build into a rainy weekend when you have some extra downtime.
Ingredients You Need (and Why They Matter)
This ingredient list is simple, but I want to make sure you know the whys behind them. I do not recommend any substitutions (we’ll talk about specifics in a bit).
POWDERED SUGAR + CORNSTARCH: you’ll mix these together to coat the pan, the cutting utensil, the marshmallows themselves… This is a mighty sticky process, and this mixture will save you so much frustration. Keep it on hand at all times of this process– you’ll use it a lot!
UNFLAVORED GELATIN: this is the backbone of the marshmallow. It gives them structure as well as that signature bouncy, spongy texture you know and love.
WATER: we’ll use this in two places– to bloom the gelatin and cook the syrup base.
LIGHT CORN SYRUP: just like in chocolate chip pecan pie, corn syrup prevents crystallization, and it’s pretty essential in traditional candy-making.
GRANULATED SUGAR: this is the base of the syrup that will help build the sweetened structure of the marshmallows.
SALT: don’t leave this out! We’ve got to have some balance.
VANILLA PASTE OR EXTRACT: this will bring the main flavor to the marshmallows. I like the flecks that vanilla paste brings, but vanilla extract will work all the same. If you’re using the latter, be sure it’s PURE and not imitation since this is the only flavor in the marshmallows.
ESSENTIAL Tools That Make This PROCESS Easier
These are musts.
You’ll need some sort of sieve or sifter. I have a handheld mini sifter that was gifted to me, but here is a similar one available online.
Grab a heavy saucepan, at least 3 quarts in size.
You’ll use parchment paper to line your pan and also the surface for cutting the marshmallows. I’d normally say you can use a silicone baking mat, but you run the risk of cutting through it while slicing the marshmallows.
You’ll need a candy thermometer or a digital instant-read thermometer. No exceptions!
While a stand mixer with whisk attachment is strongly preferred, you can use a very strong handheld mixer.
STEP-BY-STEP: How to Make Homemade Marshmallows
As always, you’ll find the full printable recipe and full video below, but here’s the play-by-play with plenty of photos.
SUCCESS TIP
Candy hates humidity. Choose a dry day if you can– humidity can make marshmallows too soft.
Prepare your dusting powder: this is a mixture of powdered sugar and cornstarch and will be used many times during this process.
Prepare your pan: line a 9″ x 13″ glass or ceramic baking dish with parchment paper. Don’t use a metal one, as this can sometimes make marshmallows taste weird (mine is a coated metal pan and I don’t ever have an issue with it). Spray the parchment paper and sides of the dish generously with nonstick spray, then sift some of the powdered sugar/cornstarch mixture lightly around the pan. We’re making an ultra non-stick place for our marshmallows to land!
Bloom the gelatin: you can do this right in the bowl of your stand mixer and allow the gelatin to set up while you cook the sugar syrup on the stove.
Cook the sugar syrup base: this will cook without you touching it until it reaches soft ball stage, which is when it reaches 235–240°F (113–116°C). Have your digital instant-read thermometer handy to check periodically or attach a candy thermometer to the side of the saucepan. The whole process takes about 8-10 minutes.
Add the slightly cooled syrup to the gelatin: turn the mixer speed to low and slowly pour the hot syrup into the gelatin mixture while the mixer is running. The sugar syrup will be very hot, so use caution!
Whip the mixture: once you have added all of the syrup, gradually increase the mixer speed until it reaches high. Whip the mixture until it is white, thick, and shiny. This will take about 10-15 minutes, but if you are using a handheld mixer, this could take longer. During the last minute of whipping, add the vanilla paste or vanilla extract.
Pour the mixture into the pan: this will be very sticky and messy, but just go with it! Smooth out the top with a silicone or offset spatula, then allow the pan to to sit, uncovered, at room temperature for at least 6 hours or up to 48 hours.
CUTTING THE MARSHMALLOWS
Prepare your cutting surface: once the marshmallow mixture is completely firm in the pan, cover a large surface or cutting board with parchment paper. Use some of the remaining powdered sugar/cornstarch mixture to liberally sprinkle the parchment and the top of the marshmallow.
Flip the marshmallows out of the pan: quickly but carefully invert the pan onto the prepared surface, then remove the layer of parchment paper that was in the pan that is now on the top of the marshmallow.
Cut the marshmallows: using a sharp knife or a pizza cutter (my preferred method), cut the marshmallow into 1-1.5″ squares (I do 10 rows of 6). Coat the knife/cutter with some of the powdered sugar/cornstarch mixture between cuts. You can pull the squares apart with your hands and roll the edges of the marshmallows in the powdered sugar/cornstarch mixture to make them less sticky.
StoragE
Store your marshmallows in an airtight container at cool room temperature for up to 2 weeks. While you can freeze them, I don’t suggest it. Freezing totally wrecks the texture.
DO I REALLY NEED A CANDY THERMOMETER?
Yes. Just yes. It’s not scary, I promise! Clip a traditional candy thermometer to your pan (don’t let it touch the bottom) and you’ll know exactly when your syrup hits 235–240°F (113-116ºC), the soft-ball stage. No guessing. I prefer to use the instant-read thermometer I use for everything, checking my mixture every couple of minutes. Both are linked in the recipe card below.
CAN I MAKE THESE VEGAN?
No, you cannot make vegan marshmallows with this recipe. You’ll need a completely different formula since gelatin can’t simply be swapped. My friends Larisha & Andrew from Make It Dairy Free have the perfect recipe for you!
CAN I CHANGE THE FLAVOR?
Absolutely! Add extracts like peppermint, almond, lemon, coconut (and others!) during the last minute of whipping. Start small, maybe ½ teaspoon at first, then taste and add more if you want. You can also add spices like cinnamon.
CAN I TINT HOMEMADE MARSHMALLOWS?
Yes! A drop of gel food coloring when you add the flavoring works great. You can even add sprinkles, too.
IS THIS THE SAME AS MARSHMALLOW CREME?
No, this is not the same as “fluff.” Marshmallow cream is more of a meringue-style situation. You can use the topping for my s’mores cinnamon rolls if you’re interested in a marshmallow meringue!
Can I Use These For…
S’mores? Yes. They roast beautifully!
Fluffernutter bars? Yes again.
Rice Krispies treats? More yes.
Hot cocoa cookies? Absolutely.
Sweet potato casserole? If marshmallows on sweet potatoes are your thing, go for it.
In ambrosia salad? That would be so good!
Homemade gifts? This is a great idea. Consider packing them up with some homemade hot cocoa mix!
Homemade Marshmallows Recipe
Ingredients
- ½ cup (60g) powdered sugar
- ¼ cup (30g) cornstarch
- 1 cup (240mL) cold water divided
- ¾ ounce (21g) unflavored gelatin 3 standard ¼-ounce packets
- ¾ cup (270mL) light corn syrup
- 1 and ¾ cup (350g) granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla paste or vanilla extract1
Instructions
- In a small bowl, whisk together the powdered sugar and cornstarch. Set aside.½ cup (60g) powdered sugar, ¼ cup (30g) cornstarch
- Line a 9" x 13" glass or ceramic baking dish2 with parchment paper. Spray the parchment paper and sides of the dish generously with nonstick spray. Sift some of the powdered sugar/cornstarch mixture lightly around the pan, then set the remaining mixture aside.
- Place ½ cup of the cold water and the gelatin in the bowl of a stand mixer fitted with the whisk attachment or a large bowl if you're using a handheld mixer. Whisk or beat the mixture together briefly and allow it to set up while you cook the sugar mixture.1 cup (240mL) cold water, ¾ ounce (21g) unflavored gelatin
- In a medium size saucepan, combine the remaining ½ cup of cold water, corn syrup, granulated sugar, and salt. Stir with a silicone spatula or wooden spoon just until combined, then turn the heat to medium. Have your digital instant-read thermometer handy or attach a candy thermometer to the side of the saucepan.1 cup (240mL) cold water, ¾ cup (270mL) light corn syrup, 1 and ¾ cup (350g) granulated sugar, ¼ teaspoon salt
- Without stirring, cook the sugar mixture until it reaches soft ball stage, which is when it reaches 235–240°F (113–116°C)3 on a digital thermometer. This will take approximately 8-10 minutes. Remove the pan from heat and let sit for 5 minutes.
- Turn the mixer speed to low and slowly pour the hot syrup into the gelatin mixture while the mixer is running. Do this carefully as the sugar syrup will be very hot.
- Once you have added all of the syrup, gradually increase the mixer speed until it reaches high. Whip the mixture until it is white, thick, and shiny. This will take about 10-15 minutes, but if you are using a handheld mixer, this could take longer. During the last minute of whipping, add the vanilla paste or vanilla extract.2 teaspoons vanilla paste or vanilla extract1
- Pour the marshmallow mixture into the prepared pan and smooth out the top with a silicone or offset spatula. Allow the pan to to sit, uncovered, at room temperature for at least 6 hours or up to 48 hours.
- Once the marshmallow mixture is completely firm in the pan, cover a large surface or cutting board with parchment paper. Use some of the remaining powdered sugar/cornstarch mixture to liberally sprinkle the parchment and the top of the marshmallow.
- Use a butter knife to loosen the edges of the marshmallow from the pan, then quickly but carefully invert the pan onto the prepared surface. You can use the knife or your fingers to help coax the marshmallow out of the pan if it's sticking too much. Remove the layer of parchment paper that was in the pan that is now on the top of the marshmallow.
- Using a sharp knife or a pizza cutter (my preferred method), cut the marshmallow into 1-1.5" squares (I do 10 rows of 6). Coat the knife/cutter with some of the powdered sugar/cornstarch mixture between cuts. Pull the squares apart and roll the edges of the marshmallows in the powdered sugar/cornstarch mixture to make them less sticky.
- Store leftover marshmallows at room temperature in an airtight container, with parchment paper between layers, in a cool, dry place for up to 2 weeks. While you can freeze homemade marshmallows, they are not as soft upon thawing as they are fresh. Freeze at your own risk.
Video
Notes
- Vanilla paste/extract: I do not prefer one over the other when it comes to taste, but if you want to see the vanilla flecks, use vanilla paste.
- Baking dish: I do not recommend metal for this recipe, as it can affect the taste of the marshmallows. Mine is a coated metal pan and I don’t ever have an issue with it.
- Thermometer reading: I prefer to use my digital thermometer, and I just stick it in every couple of minutes to check on my mixture. If that stresses you out, an attachable candy thermometer might be a better option for you.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.