Homemade Marshmallows Recipe

Two homemade marshmallows in a stack on a surface.

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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.

Prep Time40

Resting Time6

Total Time6 40

Recipe Author Lynn April

Servings: 60 marshmallows

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

Need to keep track of your ingredients?Check out my Printable Ingredient List!

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.