Homemade marshmallows are a fluffy, melt-in-your-mouth treat that’s surprisingly simple to make in just 30 minutes. Unlike store-bought versions, these boast a cloud-like texture and a delicate sweetness that’s utterly irresistible. Infused with vanilla or your favorite flavor, they’re perfect for hot cocoa, s’mores, or simply enjoying on their own.
With a glossy, pillowy exterior and a soft, airy center, these marshmallows are a sensory delight. The process is quick and rewarding, leaving your kitchen smelling like a cozy bakery. Whether you’re gifting them or indulging yourself, they’re a homemade upgrade that’s sure to impress. Ready to whip up something magical?
What You’ll Need for Homemade Marshmallows
- ¼ cup (35 g/1 ¼ oz) powdered sugar (plus extra for dusting)
- ¼ cup (35 g/1 ¼ oz) cornstarch (plus extra for dusting)
- 3 packages (6 tsp) unflavored powdered gelatin
- 1 cup (8 oz/240 ml) warm water, divided (½ cup for gelatin, ½ cup for syrup)
- 1 ½ cups (12 oz/360 ml) granulated sugar
- 1 cup (8 oz/225 g) light corn syrup (can substitute golden syrup if needed)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (or other flavoring of your choice)
- Vegetable oil (for greasing the pan and tools)
How to Make Homemade Marshmallows
- Prepare the Pan: In a small bowl, mix the powdered sugar and cornstarch. Lightly grease an 8-inch square baking pan with vegetable oil. Sift the sugar-cornstarch mixture into the pan, coating the bottom and sides evenly. Save the remaining mixture for later.
- Sponge the Gelatin: Add the gelatin and ½ cup (4 fl oz/120 ml) of warm water to the bowl of a stand mixer. Let it sit to “sponge” (soften) while you prepare the syrup. Attach the whisk attachment.
- Make the Syrup: In a small saucepan, combine the remaining ½ cup (4 fl oz/120 ml) water, granulated sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves (do not boil). Clip a candy thermometer to the pan and cook until the mixture reaches 240°F (soft ball stage), about 8–10 minutes. Remove from heat immediately.
- Combine Gelatin and Syrup: Turn the mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin mixture. Once all the syrup is added, increase the speed to high. Whip until the mixture is thick and lukewarm to the touch (about 12–14 minutes). Add the vanilla in the last minute of mixing.
- Shape the Marshmallows: Quickly scrape the marshmallow mixture into the prepared pan using a greased spatula. Spread evenly and dust the top with the reserved sugar-cornstarch mixture. Let sit uncovered for at least 4 hours or overnight to set.
- Cut and Dust: Turn the marshmallows out onto a cutting board and cut into desired sizes. Lightly dust all sides with the remaining sugar-cornstarch mixture.
- Store: Keep in an airtight container for up to 3 weeks. Do not freeze.
Creative Serving Ideas for Your Marshmallows
Homemade marshmallows are incredibly versatile! Enjoy them as-is for a sweet treat, or use them to elevate your desserts. Try dipping them in melted chocolate and sprinkles for a gourmet touch, or layer them in s’mores with graham crackers and chocolate. They’re also perfect for topping hot cocoa or adding to a charcuterie board for a fun twist.
Storage Tips to Keep Marshmallows Fresh
Store your marshmallows in an airtight container at room temperature for up to 3 weeks. To prevent sticking, dust them lightly with the reserved sugar and cornstarch mixture before storing. Avoid freezing, as it can alter their texture and make them too soft.
Time-Saving Tips for Marshmallow Success
Prep your pan and sift the sugar-cornstarch mixture ahead of time to save a few minutes. Use a stand mixer with a whisk attachment for the best results—it’s faster and ensures the marshmallow mixture becomes thick and fluffy. Work quickly when transferring the mixture to the pan to avoid it setting too soon.
Essential Equipment for Perfect Marshmallows
You’ll need a candy thermometer to accurately monitor the sugar syrup’s temperature—this is crucial for achieving the right texture. A stand mixer with a whisk attachment makes whipping the marshmallow mixture much easier. Don’t forget a greased spatula and your hands (lightly oiled) for spreading the sticky mixture into the pan.
Common Questions Answered
Can I use flavored gelatin? Yes, but it will alter the taste and color of your marshmallows. Why do I need to let them sit for 4 hours? This allows the marshmallows to fully set and develop their signature texture. Can I skip the corn syrup? It’s not recommended, as corn syrup prevents crystallization and ensures a smooth, chewy consistency.
Homemade Marshmallows
Ingredients
Prepare the Pan
- ¼ cup powdered sugar (35 g/1 ¼ oz)
- ¼ cup cornstarch (35 g/ 1 ¼ oz)
- 3 packages unflavored powdered gelatin (6 tsp)
- 1 cup warm water, divided (8 oz/ 240 ml)
- 1 ½ cup granulated sugar (12 oz/360 ml)
- 1 cup light corn syrup (8 oz/225 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan Combine the powdered sugar and cornstarch in a small bowl. Lightly grease a square 8 inch baking pan with vegetable oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining sugar mixture to a bowl for use later in the recipe.
- Making the MarshmallowsPlace the gelatin into the bowl of a stand mixer along with ½ cup (4 fl oz/120 ml) of the water. This is called sponging. Have the whisk attachment standing by.
- In a small saucepan combine the remaining ½ cup (4 fl oz/120 ml) cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
- Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 8 to 10 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. In the last minute add the vanilla and mix until combined.
- Grease a spatula, and even your hands (believe me this is sticky stuff)Now, work QUICKLY and scrape the marshmallow into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
- Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. This is a must so they have time to set. Turn the marshmallows out onto a cutting board and cut into whatever size you want. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
- Store in an airtight container for up to 3 weeks. Do not freeze.