Why You’ll Love This Recipe

Incredibly soft and fluffy texture
Better flavor than store-bought marshmallows
Perfect for hot chocolate and s’mores
Great for holiday gifting
Easy to customize with different flavors
Fun baking project for special occasions
Made with simple pantry ingredients
Naturally gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 packets (about 7¼ teaspoons) unflavored gelatin
½ cup cold water
1 cup cold water, divided
1½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon salt
2 teaspoons vanilla extract

For Dusting

½ cup powdered sugar
¼ cup cornstarch

Directions

Lightly grease a 9×13-inch baking dish or line it with parchment paper.
In the bowl of a stand mixer, sprinkle the gelatin over ½ cup cold water and let it bloom for 5–10 minutes.
In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining ½ cup water.
Cook over medium heat, stirring until the sugar dissolves.
Increase the heat and bring the mixture to a boil.
Continue cooking until the syrup reaches 240°F (115°C) on a candy thermometer.
Remove the syrup from the heat.
With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin.
Gradually increase the speed to high and whip for 10–12 minutes until the mixture becomes thick, glossy, and fluffy.
Add the vanilla extract and mix briefly to combine.
Immediately spread the marshmallow mixture into the prepared baking dish.
Smooth the top with a lightly greased spatula.
Combine the powdered sugar and cornstarch in a small bowl.
Dust the top generously with the powdered sugar mixture.
Let the marshmallows sit uncovered at room temperature for at least 6 hours or overnight.
Turn the marshmallows out onto a dusted surface.
Cut into squares using a sharp knife or pizza cutter dusted with powdered sugar.
Coat all sides with the remaining powdered sugar mixture.

Servings and Timing

Servings: 36 marshmallows
Prep Time: 20 minutes
Rest Time: 6 hours
Total Time: 6 hours 20 minutes

Variations

Peppermint Marshmallows: Add peppermint extract instead of vanilla.
Chocolate Marshmallows: Fold in cocoa powder during mixing.
Cinnamon Marshmallows: Add ground cinnamon for a warm spice flavor.
Maple Marshmallows: Replace some of the corn syrup with maple syrup.
Coffee Marshmallows: Add espresso powder for a mocha-inspired treat.
Strawberry Marshmallows: Mix in freeze-dried strawberry powder.
Holiday Marshmallows: Add festive sprinkles before the marshmallows set.

Storage/Reheating

Storage

Store marshmallows in an airtight container at room temperature for up to 2 weeks.

Freezing

Freezing is not recommended, as it can negatively affect the texture.

Reheating

Homemade marshmallows are typically enjoyed at room temperature and do not require reheating. They can be toasted carefully for s’mores or hot chocolate toppings.

FAQs

Do homemade marshmallows taste different from store-bought ones?

Yes. Homemade marshmallows are softer, fluffier, and have a fresher vanilla flavor.

Do I need a candy thermometer?

A candy thermometer is highly recommended to ensure the sugar syrup reaches the proper temperature.

What does blooming gelatin mean?

Blooming gelatin involves soaking it in cold water so it can properly dissolve and create the marshmallow structure.

Can I make marshmallows without corn syrup?

Yes. Alternatives such as glucose syrup or certain homemade syrup substitutes can be used, though the texture may vary.

Why didn’t my marshmallows set?

The syrup may not have reached the correct temperature, or the gelatin may not have been properly bloomed.

Can I use flavored extracts?

Absolutely. Almond, peppermint, coconut, and maple extracts all work well.

How do I keep marshmallows from sticking?

Coat them generously with the powdered sugar and cornstarch mixture.

Can I color homemade marshmallows?

Yes. Add a few drops of food coloring during the final minute of mixing.

Are homemade marshmallows gluten-free?

Yes. Most homemade marshmallows are naturally gluten-free, but always verify ingredient labels.

Can I use these for s’mores?

Absolutely. Homemade marshmallows toast beautifully and make exceptional s’mores.

Conclusion

Homemade Marshmallows are a delightful treat that offers unbeatable softness, flavor, and freshness. Whether floating in a mug of hot chocolate, toasted over a campfire, or enjoyed straight from the container, these fluffy confections are sure to impress. With simple ingredients and endless flavor possibilities, homemade marshmallows are a fun and rewarding recipe that deserves a place in every baker’s collection.

Homemade Marshmallows

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Marshmallows are soft, fluffy, and pillowy treats with a delicate vanilla flavor and an airy texture that far surpasses store-bought versions. Perfect for hot chocolate, s’mores, gifting, or enjoying on their own.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 36 marshmallows
Category: Dessert
Method: Candy Making
Cuisine: American
Diet: Gluten Free

Instructions

Lightly grease a 9×13-inch baking dish or line it with parchment paper.
In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup cold water and let it bloom for 5–10 minutes.
In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup water.
Cook over medium heat, stirring until the sugar dissolves.
Increase the heat and bring the mixture to a boil.
Continue cooking until the syrup reaches 240°F (115°C) on a candy thermometer.
Remove the syrup from the heat.
With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin.
Gradually increase the speed to high and whip for 10–12 minutes until thick, glossy, and fluffy.
Add the vanilla extract and mix briefly to combine.
Immediately spread the marshmallow mixture into the prepared baking dish.
Smooth the top with a lightly greased spatula.
Combine the powdered sugar and cornstarch in a small bowl.
Dust the top generously with the powdered sugar mixture.
Let the marshmallows sit uncovered at room temperature for at least 6 hours or overnight.
Turn the marshmallows out onto a dusted surface.
Cut into squares using a sharp knife or pizza cutter dusted with powdered sugar.
Coat all sides with the remaining powdered sugar mixture.

Notes

A candy thermometer is highly recommended for accurate results.
Store marshmallows in an airtight container at room temperature for up to 2 weeks.
Try peppermint, almond, maple, or coconut extract for flavor variations.
Add food coloring during the final minute of mixing for colorful marshmallows.
Dust generously with the powdered sugar mixture to prevent sticking.
These marshmallows toast beautifully for s’mores and hot chocolate toppings.

Nutrition

Serving Size: 1 marshmallow
Calories: 45 kcal
Sugar: 10 g
Sodium: 5 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 0 mg