The Best Homemade Marshmallows Recipe

Perfect for cozy evenings by the fire, these marshmallows are the ultimate addition to your hot cocoa, s’mores, or dessert platters. Whether you’re impressing guests with a homemade touch or treating yourself to a fun kitchen project, these marshmallows are the perfect combination of sweet nostalgia and DIY charm!

I personally have always loved making these from scratch and after speaking to a few friends I was told that they were super intimidated by making from scratch marshmallows. So the goal here is to help you recreate this at home with ease to impress everyone and enjoy something delicious this holiday season!

Since you are here and love marshmallow recipes, check out this Chocolate-dipped Marshmallows Recipe, as well as my single serve hot cocoa recipe.

Ingredients for this pillowy Homemade marshmallows recipe

Here are the ingredients you will need to make these homemade vanilla marshmallows. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Cold Water: is used to hydrate the gelatin and dissolve the sugar mixture, providing the base liquid for the marshmallows. You will to divide the water into two separate amounts.
• Unflavored Gelatin: gives the marshmallows their signature structure and bouncy texture. We will be using 3 envelopes of gelatin. 
• Granulated Sugar: sweetens the marshmallows and helps create a stable syrup that combines with the gelatin.
• Light Corn Syrup: adds sweetness while preventing the sugar from crystallizing.
• Salt: enhances the flavor and balances the sweetness for a more rounded taste.
• Vanilla Extract or Vanilla Bean Paste: infuses the marshmallows with a rich, aromatic vanilla flavor.
• Powdered Sugar for dusting: keeps the marshmallows from sticking to each other or surfaces.
• Cornstarch for dusting: works alongside the powdered sugar to create a non-stick coating for easy handling and storage.

How to make this Homemade marshmallows recipe

This is how you can make the best marshmallows at home. Make sure to scroll down to the recipe card at the end of this post for the cooking times and full step-by-step instructions! 

1. Prepare an 8×8-inch baking dish by greasing the bottom of the pan with nonstick cooking spray and lining it with parchment paper, lightly grease the parchment paper too. Combine powdered sugar and cornstarch to create a dusting powder and generously dust the inside with the mixture to prevent sticking.
   1. For slightly thinner marshmallows feel free to use a 9x 9-inch pan instead of the 8×8 inch pan. 
2. Pour cold water into the bowl of a stand mixer. Sprinkle the gelatin powder over the water and let it sit for it to bloom.
3. In a medium or small saucepan, combine sugar, ½ cup water, corn syrup, and salt. Cook over medium-high heat, stirring until the sugar dissolves. Once boiling, stop stirring and allow the syrup mixture to reach the soft ball stage using a candy thermometer. Make sure that you put a lid on your pot to allow the condensation to keep this syrup from crystalizing. 
4. Turn the stand mixer on low speed and slowly pour the hot syrup into the bowl with the bloomed gelatin mixture. Once everything is incorporated, increase to high speed and beat the hot sugar syrup using the whisk attachment until the hot sugar mixture becomes thick, white, and fluffy. Add the vanilla extract during the last minute of mixing.
5. Quickly transfer the marshmallow mixture to the prepared pan using a greased rubber spatula or offset spatula, spreading it evenly. Dust the top of the marshmallows with the powdered sugar and cornstarch mixture, cover with plastic wrap then let it sit at room temperature for several hours or overnight to set.
6. Once set, transfer the marshmallows to a cutting board, oil a sharp knife with vegetable oil , and cut marshmallows into squares. Coat each piece with powdered sugar to keep them from sticking together.
7. Enjoy your homemade marshmallows!

Recipe Note: Apply the cornstarch and powdered sugar mix to the marshmallows by passing it through a fine mesh sieve first. This will help apply it evenly and will ensure there aren’t any large clumps.

Why do you need to make this homemade marshmallows recipe?

• This easy recipe only requires simple ingredients that you can quickly find at any grocery store.
• It’s a fun and delicious homemade treat to make during the happiest time of year.
• They’re super easy to make and even easier to customize by adding other flavors.

Frequently Asked Questions – FAQ

What different flavors can I try?

For an added flair, try adding cocoa powder to the mixture to make a chocolate-based marshmallow, of course if you want to do this make sure you follow a recipe since you have to get the measurements right. Or switch out the vanilla extract and play around with other extracts like peppermint, almond, citrus, or coconut.

You could also try adding a couple of drops of food coloring to give it a vibrant, colorful look. Or get a small kitchen torch and make s’mores without the need for a fire pit.

How do I store my leftover marshmallows?

Place your leftovers into an airtight container for easy storage. They will last for at least a week out at room temperature. Avoid refrigerating or freezing them, as it can make them sticky and lose that perfect fluffy and airy texture that we all love in a marshmallow.

What can I use homemade marshmallows for?

Besides snacking, homemade marshmallows are perfect for topping a cup of hot cocoa, making s’mores, or dipping in chocolate. You can also gift them as part of a holiday treat box!

Do I need a candy thermometer?

A candy thermometer is the most reliable way to ensure the sugar syrup reaches the correct temperature of 245°F. Without it, the texture of the homemade marshmallows may not turn out right especially is you are not used to working with sugar!

Can I make different shapes with these marshmallows?

Yes! Once the marshmallows are set, use a cookie cutter to create fun shapes. Just be sure to oil the cutters with vegetable oil to prevent sticking.

I just cut them into squares using a sharp knife but you can really do whatever you like. Another fun way to shape them into something else is to pour the marshmallow mixture into greased and powder sugar dusted silicone molds. This can be a little tough to do if you are not used to working with marshmallows because it can get sticky!

What is “blooming” gelatin, and why is it important?

Blooming gelatin is the process of hydrating it in cold water before using it. This step ensures the gelatin dissolves evenly when combined with the hot syrup, creating the smooth, fluffy texture marshmallows are known for.

Make sure that you really allow the gelatin to sit with the water for at least 5-10 minutes so you don’t end up with clumps of it within your marshmallows. Trust me the person that would get that piece will not be happy at all!

Can I make homemade marshmallows without a stand mixer?

Yes, but a stand mixer is highly recommended as the mixture needs to be whipped at high speed for several minutes. A hand mixer can work, but it may take longer, and you’ll need to be prepared for some arm fatigue.

What is the purpose of the powdered sugar and cornstarch mixture when making homemade marshmallows?

The powdered sugar and cornstarch mixture prevents the marshmallows from sticking to the pan, your hands, or each other once cut. It gives them a smooth, dry coating.

Some people use just powdered sugar but I find that powdered sugar and cornstarch together are better so the marshmallows aren’t overly sweet.

Do marshmallows contain eggs?

This is a pretty tricky question because they can contain eggs but they don’t have to. If we are talking store bought marshmallows, it will depend on the brand and theur personal preference. 

But for this recipe I opted for a no egg white marshmallow recipe to keep things simpler and make these marshmallows more shelf stable. Since we want to them last us all holiday long, I didn’t want to add in the eggs and make their shelf life a little less. 

What do egg whites do to marshmallows?

Egg whites help create a lighter and fluffier texture by incorporating more air into the mixture. We are still able to create the same thing without egg whites so in this specific recipe, no need to worry about them!

What is sugar crystallization and why should I worry about it?

Sugar crystallization happens when the sugar molecules solidify, making the sugar syrup grainy and a little hard. If you’ve ever worked with sugar you know that that’s a nightmare and we want to avoid it at all cost! Especially when working with marshmallows since they need that syrup to be smooth to give us light and fluffy marshmallows. 

To avoid crystallization:

    1.    Brush the Pan Edges: Use a pastry brush dipped in water to gently wash down the sides of the pan during cooking. This dissolves stray sugar crystals that might trigger crystallization.

    2.    Use a Lid: Cover the pan for the first few minutes of boiling. The steam will naturally dissolve any sugar granules on the pan’s sides. This is my preferred method because it is pretty hands off and will do the job for you! I did this in this specific recipe and the syrup turned out perfect.

Homemade Marshmallows Recipe

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