Soft, pillowy, and bursting with flavor, this Homemade Marshmallow Recipe is a game-changer for sweet lovers. In just 40 minutes, you can create marshmallows that are light as air and melt-in-your-mouth delicious. With three incredible flavor options, each bite offers a unique twist, from zesty citrus to rich vanilla or decadent chocolate. These treats are perfect for hot cocoa, s’mores, or simply enjoying on their own.
What makes these marshmallows special is their cloud-like texture and the joy of crafting them from scratch. The process is surprisingly simple, with only 10 minutes of prep and 30 minutes of cooking. Whether you’re a baking novice or a seasoned pro, this recipe guarantees a rewarding experience. Treat yourself to marshmallows that are fresher, fluffier, and more flavorful than anything store-bought.
Ingredients for Homemade Marshmallows
- Marshmallow Base:
- 6 teaspoons unflavored powdered gelatin
- 1 cup (8 fl oz / 225 ml) warm water, divided
- 1 1/2 cups (12 oz / 340 g) granulated sugar
- 1 cup (10 oz / 283 g) light corn syrup
- 1/4 teaspoon salt
- Birthday Cake Marshmallows:
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup (3/4 oz / 21 g) confetti sprinkles
- A few drops pink food coloring
- Chocolate Marshmallows:
- 1/4 cup (1 oz / 28 g) cocoa powder
- Mint Chocolate Chip Marshmallows:
- 1/2 teaspoon mint extract or peppermint oil
- 1/2 cup (3 oz / 85 g) chocolate chips
- A few drops green food coloring
- For Coating:
- 1/4 cup (35 g / 1 1/4 oz) powdered sugar
- 1/4 cup (35 g / 1 1/4 oz) cornstarch
- Flavorless oil (for greasing)
Step-by-Step Instructions
- Prepare the Gelatin: Place gelatin in the bowl of a stand mixer and add 1/2 cup of warm water. Let it sit to “sponge” while you prepare the syrup.
- Make the Sugar Syrup: In a small saucepan, combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves (do not boil). Attach a candy thermometer and cook until the mixture reaches 240°F (soft ball stage), about 15-20 minutes.
- Combine Syrup and Gelatin: Once the syrup reaches 240°F, remove it from the heat. Turn the mixer on low speed and slowly pour the syrup into the gelatin mixture. Increase speed to high and whip until thick and lukewarm (12-14 minutes).
- Add Flavors: During the last minute of whipping, add your chosen flavorings:
- Birthday Cake: Vanilla extract, almond extract, sprinkles, and pink food coloring.
- Chocolate: Cocoa powder.
- Mint Chocolate Chip: Mint extract, green food coloring, and chocolate chips (add chips at the very end to prevent melting).
- Prepare the Pan: While the mixture whips, combine powdered sugar and cornstarch. Grease an 8×8-inch or 7×11-inch pan with flavorless oil and coat it with the sugar mixture, reserving the rest for later.
- Transfer and Set: Quickly scrape the marshmallow mixture into the prepared pan using a greased spatula. Dust the top with the sugar mixture. Let sit uncovered for at least 4 hours (or overnight) to form a skin.
- Cut and Coat: Turn the marshmallows out of the pan and let the other side air-dry for 4 hours. Cut into squares using a pizza wheel or oiled knife. Dust all sides with the remaining sugar mixture to prevent sticking.
- Store: Keep in an airtight container for up to 3 weeks.
Creative Serving Suggestions
These homemade marshmallows are versatile and perfect for more than just snacking! Use them to top hot cocoa, s’mores, or even as a fun addition to ice cream sundaes. For a festive touch, skewer them with fruit for colorful marshmallow kabobs. They also make a delightful gift when packaged in a cute jar or box.
Storage Tips for Freshness
Store your marshmallows in an airtight container at room temperature for up to 3 weeks. To prevent sticking, dust them with the sugar-cornstarch mixture before storing. Avoid refrigeration, as it can cause them to become sticky. For longer storage, freeze them in a single layer and thaw at room temperature when ready to enjoy.
Time-Saving Hacks
To streamline the process, prepare your pans and measure out all ingredients before starting. Use a stand mixer with a whisk attachment for faster whipping. If you’re short on time, you can skip the 4-hour air-drying step, but note that the marshmallows may be slightly stickier.
Equipment Essentials
A candy thermometer is crucial for achieving the perfect soft ball stage. A stand mixer makes whipping the marshmallow mixture much easier, but a hand mixer can work in a pinch. Use a lightly oiled spatula and pizza wheel for smooth spreading and cutting. Don’t forget to sift the sugar-cornstarch mixture for even coating!
Recipe Variations to Try
Experiment with different flavors like strawberry (add freeze-dried strawberry powder), coconut (use coconut extract and shredded coconut), or even espresso (mix in instant coffee powder). For a festive twist, swap the sprinkles for holiday-themed ones or add crushed candy canes for a peppermint version.
Homemade Marshmallow Recipe with 3 Amazing Flavors
Ingredients
Marshmallows
- 6 teaspoons unflavored powder gelatin
- 1 cup warm water, divided 8floz/225ml
- 1 1/2 cups sugar 12oz/340g
- 1 cup light corn syrup 10oz/283g
- 1/4 teaspoon salt
Birthday Cake Marshmallows
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup confetti sprinkles ¾ oz/21g
- a few drops pink food coloring
Chocolate Marshmallows
- 1/4 cup cocoa powder 1oz/28g
Mint Chocolate Chip Marshmallows
- 1/2 teaspoon mint extract or peppermint oil
- 1/2 cup chocolate chips 3oz/85g
- green food coloring for coating the marshmallows
- 1/4 cup powdered sugar 35g/1 1/4oz
- 1/4 cup cornstarch 35g/1 1/4oz
Instructions
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. This is called sponging. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 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 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. (I strongly recommend watching the video above for more detailed instruction)
- 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.
- For the Birthday Cake Marshmallows: Add the vanilla extract, almond extract, sprinkles and a tiny drop of food coloring during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- For the Chocolate Marshmallows: Add the cocoa powder during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- For the Mint Chocolate Chip Marshmallows: Add the mint extract, a tiny drop of green coloring and the chocolate chips during the last minute of whipping. Add the chips at the very last minute as the heat of the mixer can melt the chocolate. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly grease a 8 x 8-inch (or 7 x 11-inch) baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- Grease a spatula, and even your hands, because believe me: this is sticky stuff.
- When the marshmallow are ready, work QUICKLY and scrape the mixture 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. They need to be exposed to the air to form a skin.
- After this time, turn the marshmallows out of the pan and allow the other side to be exposed to the air for another 4 hours.
- On a cutting board, cut the marshmallows into squares using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. (This sugar mix will keep the marshmallows dry and stop them from sticking together)
- Store in an airtight container for up to 3 weeks.
