These homemade marshmallows are incredibly soft, melt-in-your-mouth, and customizable in both flavor and shape. Unlike commercial marshmallows, they contain no preservatives or artificial ingredients. Making them from scratch also allows you to cut them into fun shapes and sizes or coat them in unique toppings like cocoa powder, shredded coconut, or sprinkles. They make perfect gifts or fun additions to dessert tables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unflavored gelatin
Cold water
Granulated sugar
Light corn syrup
Salt
Vanilla extract
Powdered sugar
Cornstarch
Directions
Prepare the pan: Grease a 9×13-inch baking pan and dust it generously with a mixture of powdered sugar and cornstarch to prevent sticking.
Bloom the gelatin: In the bowl of a stand mixer, combine unflavored gelatin with cold water. Let it sit for about 10 minutes to bloom.
Make the sugar syrup: In a saucepan, combine granulated sugar, corn syrup, salt, and water. Cook over medium-high heat until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
Combine syrup with gelatin: With the mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Once added, increase to high speed and whip for 10–15 minutes, until thick, glossy, and tripled in volume.
Add flavoring: Add vanilla extract (or other flavorings) in the last minute of mixing.
Spread the mixture: Quickly pour the marshmallow mixture into the prepared pan and smooth the top with a greased spatula.
Set the marshmallows: Let the pan sit uncovered at room temperature for at least 4 hours, preferably overnight, until fully set.
Cut and coat: Dust a cutting surface with powdered sugar and cornstarch. Turn the marshmallows out, cut them into squares using a greased knife or pizza cutter, and toss them in the powdered sugar mixture to coat all sides.
Servings and timing
Servings: Makes about 40–50 marshmallows (depending on size) Prep time: 20 minutes Set time: 4–8 hours Total time: Approximately 4.5 to 8.5 hours
Variations
Flavored Marshmallows: Use different extracts like peppermint, almond, coconut, or maple instead of vanilla.
Colored Marshmallows: Add a few drops of food coloring during the last minute of whipping for a festive touch.
Chocolate-Dipped: Dip finished marshmallows in melted chocolate and let them set on parchment paper.
Coconut Coated: Roll marshmallows in toasted shredded coconut for added texture and flavor.
Mini Marshmallows: Use a smaller pan and cut the marshmallows into mini sizes for hot cocoa topping.
Storage/Reheating
Store homemade marshmallows in an airtight container at room temperature for up to 2 weeks. Keep them dusted with powdered sugar and cornstarch to prevent sticking. Do not refrigerate, as they may become sticky. Marshmallows don’t require reheating, but if using in recipes like s’mores or hot chocolate, they melt beautifully.
FAQs
What is the purpose of gelatin in marshmallows?
Gelatin is the key ingredient that gives marshmallows their structure and bounce. It sets the whipped sugar syrup into a firm but soft texture.
Can I make marshmallows without corn syrup?
Yes, you can substitute with other inverted sugars like honey or golden syrup, though the texture and flavor may slightly change.
How long do homemade marshmallows last?
They last up to 2 weeks when stored properly in an airtight container at room temperature.
Do I need a candy thermometer?
Yes, for best results. Reaching the correct sugar temperature (240°F) is crucial for achieving the right marshmallow texture.
Can I freeze homemade marshmallows?
Freezing is not recommended, as marshmallows can absorb moisture and become sticky or rubbery after thawing.
Why are my marshmallows too sticky?
This can happen if they didn’t set long enough or weren’t coated well in the powdered sugar and cornstarch mixture.
Can I make marshmallows vegan?
Yes, but you’ll need to use agar-agar or another vegan gelling agent in place of gelatin. The results may vary in texture.
What size should I cut the marshmallows?
You can cut them into any size or shape you like—standard 1-inch cubes work well, but you can also use cookie cutters for fun shapes.
How do I prevent marshmallows from sticking to each other?
Coat each piece well in a powdered sugar and cornstarch mixture and store them in a single layer or with parchment between layers.
Can I flavor marshmallows with fruit puree?
Yes, you can fold in a small amount of thick fruit puree at the end of whipping, though it may slightly reduce the fluffiness.
Conclusion
Making homemade marshmallows is a rewarding process that yields soft, flavorful, and completely customizable treats. With just a few pantry staples and a little patience, you’ll have a batch of delicious marshmallows that elevate hot drinks, desserts, and gift baskets alike. Once you try them, you may never go back to store-bought again.
Homemade marshmallows are soft, fluffy, and far superior to store-bought. With simple ingredients, you can make customizable treats perfect for hot cocoa, s’mores, or snacking.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:4.5 to 8.5 hours
Yield:40–50 marshmallows
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
3 envelopes (21g) unflavored gelatin
1 cup cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup powdered sugar
1/2 cup cornstarch
Instructions
Grease a 9×13-inch baking pan and dust it generously with a mixture of powdered sugar and cornstarch.
In the bowl of a stand mixer, combine gelatin with 1/2 cup cold water. Let it bloom for 10 minutes.
In a saucepan, combine granulated sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high heat until it reaches 240°F (soft-ball stage).
With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Once added, increase speed to high and whip for 10–15 minutes, until thick, glossy, and tripled in volume.
Add vanilla extract during the last minute of mixing.
Quickly pour the mixture into the prepared pan and smooth the top with a greased spatula.
Let it sit uncovered at room temperature for at least 4 hours, or overnight, to fully set.
Dust a surface with powdered sugar and cornstarch. Turn marshmallows out, cut into squares with a greased knife, and coat all sides in the sugar mixture.
Notes
Do not refrigerate marshmallows—store at room temperature in an airtight container.Use food coloring or extracts to customize flavor and color.Dust knife with powdered sugar or cornstarch to prevent sticking while cutting.Marshmallows make great edible gifts and toppings for desserts.
