If ever there was a sweet treat that tastes tons/miles/years(!) better made from scratch vs. store-bought, it’s homemade marshmallows. With just the right amount of sweetness, a delicate kiss of vanilla flavor, and a pillow-soft texture you won’t find anywhere else, this recipe should come with a warning: one taste of these homemade marshmallows might ruin you for the store-bought kind forever! Watch the video tutorial (below the recipe) before you begin.
Try my homemade marshmallow creme, aka meringue frosting, next!
Have you ever tried a homemade marshmallow before? If you have, you’ll know what I mean when I say there is just no comparison to the packaged kind. Sure, those are convenient for campfire s’mores, and work perfectly well for making rice krispie treats, but trust me on this: eating a homemade marshmallow is an experience on another level entirely. Today, you’re leveling up to Cloud 9… it’s soft and sweet here and you won’t want to leave.
I originally published this recipe in my cookbook Sally’s Candy Addiction, but since that book is no longer in print, I decided to share this must-try marshmallow recipe with readers who can’t get their hands on the book.
If you’re nervous about making homemade stovetop candy, I’m here to guide you through each and every step, with plenty of detailed instructions and step photos below. This is also a great recipe to add to your baking bucket list! Homemade marshmallows require several hours to setโideally overnightโso this is a good make-ahead recipe.
One reader, Sabrina, commented: “First time making homemade marshmallowsโit was quick (besides the setting) and easy. Used them in hot chocolate and they were a lot better than store bought (in both taste and texture). โ โ โ โ โ ”
Another reader, Vicki, commented: “I made these as part of my holiday baking and they were a huge hit! My dad even said they were better than regular marshmallows, and I definitely agree. The directions were super clear and they were a lot easier to make than I would have thought. The hardest part was waiting for them to set! โ โ โ โ โ “
Ingredients You Need & Why:
- Confectioners’ Sugar: For coating the outside of the marshmallowsโsweetly, of course!
- Cornstarch: For coating the outside of the marshmallows, to prevent them from sticking to your fingers (though I can’t promise a totally non-sticky experience).
- Gelatin: This sets the marshmallows so they have structure and stability (and are no longer a marshmallow cream). It also gives marshmallows their spongey, chewy texture.
- Water: To dissolve the gelatin, and dissolve the sugar.
- Light Corn Syrup: Imperative for making candy, as it prevents crystallization. It’s necessary when making soft caramel candies, too. I have not had success with any substitutes.
- Granulated Sugar: Cook into a sweet sugar syrup that’s the base of these candy confections.
- Salt: To balance the sweet.
- Vanilla Extract: Because this is the main flavor in these marshmallows, I strongly recommend using high-quality pure vanilla extract (not imitation vanilla). You could also use vanilla bean paste. See recipe Note below.
Yes, you can. But you’ll need to use a different recipe, as subbing out gelatin is not a 1:1 swap. I know many have tried this vegan marshmallows recipe from Serious Eats with great success.
Yes! You’ll add the vanilla at the end of the recipe, when you’re whipping the cooked sugar syrup. Instead of vanilla, you can use another extract such as peppermint, coconut, lemon, maple, or almond. I would start with only 1/2 teaspoon of any of these, taste, and then whip in more if desired. If adding another flavor, you can leave out the vanilla, or reduce the amount down to 1 teaspoon. You could also add 1/4 to 1/2 teaspoon of cinnamon. Taste, and then add more if desired.
Yes, absolutely. Add a drop of gel food coloring when you add the extract. Pink marshmallows are always fun, and you can top them with sprinkles after spreading into the pan and before setting.
I make marshmallow creme using egg whites and sugar, and not gelatin and corn syrup. The recipe below would need several adjustments. Try this homemade marshmallow creme aka meringue frosting.
And some special tools you’ll need to make marshmallows, as well:
- Sieve or sifter
- Heavy-duty 3-quart saucepan (something like this)
- Candy thermometer (The one pictured below is no longer in stock, but I also have the one I just linked and it’s even better. Great quality!)
- Pastry brush
- Stand mixer with whisk attachment, or a handheld mixer
Step-by-Step: Making Marshmallows
You can find the full printable recipe below, but first I’ll walk you through some of the steps and answer some questions that may come up. Making homemade candy, like marshmallows, can be challenging, and I want to set you up for success.
Start by greasing a 9×13-inch glass or ceramic baking dish (I just use nonstick spray) and sifting together the confectioners’ sugar and cornstarch. Sprinkle a little of that mixture very lightly over the pan, then set the remainder aside. This is creating an ultra-nonstick environment for the marshmallows, which are, as you know, very sticky!
I do not recommend using a metal pan. Why? Because it can affect the flavor of the marshmallows. I’ve had marshmallows with a strange metallic aftertaste, and it is because of the pan.
Combine gelatin and water in the bowl of your stand mixer and let sit. Meanwhile, cook your sugar syrup on the stove. As it cooks, use a pastry brush moistened with water to brush down the sides of the pan, to prevent crystallization and the sugar from burning on the sides of the pan.
Do I Absolutely Need a Candy Thermometer?
Yes, I highly recommend using a candy thermometer. This isn’t a scary tool, nor should it intimidate you! It’s a tool that will make the process MUCH easier, and much more accurate. All you have to do is attach it to your pan and don’t let the needle touch the bottom of the pan (that would give an inaccurate reading since the bottom is the hottest). With a candy thermometer, you’ll know exactly when the sugar syrup has reached “soft ball” stage, or 235โ240ยฐF/113โ116ยฐC. That’s exactly when it’s done on the stove. A candy thermometer takes the guesswork out of the candy-making process.
I always cook candy recipes like this one on the stove, but used a hot plate here so I could take a helpful photo to show you what the mixture looks like:
Success Tip: Homemade candy, including marshmallows, is very particular not only when it comes to ingredients, but also with regard to weather. Never cook candy on a humid day because it will absorb moisture from the air, which can result in too-soft consistency or texture. Cool, dry days are ideal.
Let the hot sugar syrup sit for a few minutes, and then pour it into the gelatin mixture. Gradually increase the mixer speed to high, and let the mixer run for 10โ15 minutes, whipping the marshmallow until it’s white, thick, and shiny.
At the very end of mixing, add in the vanilla extract.
Pour/spoon the mixture into the prepared pan, and smooth the top with a spatula. Let the marshmallow sit, uncovered, at room temperature for at least 6 hoursโideally, overnight.
How Do I Neatly Cut Homemade Marshmallows?
After they’ve set, it’s time to cut the marshmallows. Lay a sheet of parchment paper on the counter or on a cutting board, and dust it with some of the remaining confectioners’ sugar/cornstarch mixture. Dust the top of the marshmallow with this mixture, too.
Use a knife to loosen the edges of the marshmallow from the pan, then invert the pan onto the prepared surface. Lift a corner of the pan and use your fingers to peel the marshmallow away from the pan.
Coat a sharp knife blade in the sugar/cornstarch, and slice the marshmallow into 1.5-inch squares, re-coating the knife as needed. I find that running the blade under hot water and wiping it dry with a towel helps make for clean cuts, too.
Roll the edges of the marshmallows in the sugar/cornstarch mixture, so the outside is no longer sticky. That’s it! You’re done.
Now, all you need is a batch of slow cooker hot chocolate, because these puffy pillows are ready to give everyone the sweetest of sweet dreams!
How to Store Homemade Marshmallows
Layer them between sheets of parchment or wax paper in an airtight container, and store at room temperature in a cool, dry place for up to 2 weeks. I do not recommend freezing homemade marshmallows, as they never really soften up after thawing.
Can I Use Homemade Marshmallows for…
- Toasting over a fire for s’mores? Yes!
- Rice Krispie Treats? Yes!
- Topping Sweet Potato Casserole? Yes, please! For that, you can skip the pecan topping. Place the marshmallows on top when there’s only 5 minutes of bake time left.
Homemade marshmallows also make a wonderful gift; wrap them up with some gourmet hot chocolate mix and a cute mug. Who wouldn’t want to receive that? P.S. If you’re in need of more gift-giving inspiration, check out my Holiday Gift Guide for Bakers, updated annually.
Print
How to Make Homemade Marshmallows
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours, 50 minutes
- Yield: about 54-60 marshmallows
- Category: Candy
- Method: Cooking
- Cuisine: American
Description
If ever there was a homemade sweet treat that tastes worlds away from the store-bought version, it’s homemade marshmallows. These have just the right amount of sweetness, a delicate kiss of vanilla flavor, and a pillowy soft texture you won’t find anywhere else. This is a great make-ahead recipe, as the marshmallows need to set for at least 6 hours, and last for 2 weeks. Avoid making these on a humid day, as the moisture in the air can prevent the marshmallows from setting properly.
Ingredients
- 1/3 cup (40g) confectioners’ sugar
- 3 Tablespoons (24g) cornstarch
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 and 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 Tablespoon pure vanilla extract
Instructions
- Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. (I do not suggested a metal pan, as it can affect the taste of the marshmallows.) Sift the confectioners’ sugar and cornstarch together into a bowl and sprinkle some of it very lightly all around the pan, to dust it. Set the remaining sugar/cornstarch mixture aside.
- Place the gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk attachment. (Or, if using a handheld mixer, a regular large mixing bowl.) Whisk/beat on low speed for 1 minute to briefly combine. Allow to sit as you cook the sugar syrupโno need to cover.
- Place the remaining 1/2 cup water, the corn syrup, granulated sugar, and salt in a 3-quart heavy-duty saucepan over medium heat. Stir with a wooden spoon until the sugar has dissolved. Attach a candy thermometer to the side of the saucepan. Do not let it touch the bottom of the pan. As the sugar syrup begins cooking, brush down the sides of the pan with a water-moistened pastry brush to prevent the sugar from crystallizing.
- Without stirring, brushing down the sides of the pan as needed, cook the sugar syrup until it reaches soft ball stage (when it reaches 235โ240ยฐF (113โ116ยฐC) on a digital candy thermometer). Remove the pan from heat and let sit for 5 minutes.
- Turn the mixer on low speed and slowly pour the hot syrup into the gelatin mixture as the mixer runs. The syrup will be extremely hot, so use caution.
- Gradually increase the mixer speed until it reaches high. Whip the mixture for 10โ15 minutes, or until it is white, thick, and shiny. If using a handheld mixer, this could take longer. During the last minute of whipping, add the vanilla extract.
- Pour/spoon the marshmallow into the prepared pan and smooth out the top with a silicone or offset spatula. Allow to sit, uncovered, at room temperature for at least 6 hours, and up to 48 hours.
- Once completely firm, you can cut the marshmallows. To do so, cover a large surface or cutting board with parchment paper. Liberally sprinkle the surface as well as the top of the marshmallow with some of the remaining cornstarch/sugar mixture. Using a sharp knife, loosen the edges of the marshmallow from the pan, and then invert the pan onto the prepared surface. Lift a corner of the pan and use your fingers to help peel the marshmallow away from the pan.
- Using a sharp knife, cut the marshmallow into 1.5-inch squares, coating the knife blade with some of the leftover cornstarch/sugar mixture as needed. I find running the blade under hot water and wiping it dry helps to make clean cuts as well. Roll the edges of the marshmallows in the cornstarch/sugar mixture, if desired, so they are no longer sticky.
- Store leftover marshmallows at room temperature in an airtight container, with parchment paper between layers, in a cool, dry place for up to 2 weeks.
Notes
- Make Ahead Instructions: Marshmallows are a wonderful make-ahead recipe because they need to set for at least 6 hours, and up to 48 hours before cutting (see step 7). Then, they last up to 2 weeks.
- Special Tools (affiliate links): Fine Mesh Sieveย | 9×13-inch Glass Baking Pan | Electric Mixer (Handheld or Stand Mixer)ย | Heavy-Duty Saucepan (like this one)ย | Pastry Brush | Digital Candy Thermometer | Parchment Paper Sheets
- Can I Make These Without Gelatin? Yes, you can. But you’ll need to use a different recipe, as subbing out gelatin is not a 1:1 swap. I know many have tried this vegan marshmallows recipe from Serious Eats with great success.
- Can I Make These Without Corn Syrup? Not this recipe. Corn syrup is imperative for making candy, as the inverted sugar in it helps prevent crystallization (aka a ruined batch of cooked sugar syrup). There are no replacements that I have successfully tested.
- Can I Use Vanilla Bean Paste? Yes. You can replace the vanilla extract with vanilla bean paste. I recommend using 2 teaspoons of the paste.
- Can I Flavor the Marshmallows With Anything Besides Vanilla? Yes! Instead of vanilla, you can use another extract such as peppermint, coconut, lemon, maple, or almond. I would start with only 1/2 teaspoon of any of these, taste, and then whip in more if desired. If adding another flavor, you can either leave out the vanilla, or reduce the amount down to 1 teaspoon. You could also add 1/4 to 1/2 teaspoon of cinnamon. Taste, and then add more if desired.
- Can I Tint the Marshmallows a Color? Yes, absolutely. Add a drop of gel food coloring when you add the extract. (I do not recommend liquid food coloring.) Pink marshmallows are always fun, and you can top them with sprinkles after spreading into the pan and before setting.
- Can I Make This Into Marshmallow Cream? I make marshmallow creme using egg whites and sugar, and not gelatin and corn syrup. The recipe below would need several adjustments. Try this homemade marshmallow creme aka meringue frosting.
- Avoid Making These On a Humid Day: Homemade candy, including marshmallows, is very particular not only when it comes to ingredients, but also with regard to weather. Never cook candy on a humid day because it will absorb moisture from the air, which can result in too-soft consistency or texture. Cool, dry days are ideal.
Recipe originally published in Sally’s Candy Addiction in 2016.
Reader Comments and Reviews
Can this be piped into skull silicone molds to later be dipped in chocolate?
Hi Jane, we havenโt tested it, but that *should* work. Prepare the mold like you would the pan. Let us know if you try it!
Hi Sally! I tried this recipe and it was AMAZING. But the only thing that I really worried about was putting to much fluff? I really am not good at baking but I need easy recipies. Thanks, -Sarah
PS on my bfs acc
Have you tried using honey as the invert sugar?
Hi Elisha, for best results, we would look for a recipe that has been formulated for using a corn syrup substitute, so sorry we donโt have that at this time. Itโs not a 1:1 switch to honey here.
I am trying to find a good chocolate marshmallow recipe, yours looks like the best by far, but it is not chocolate, could I add cocoa power to the mix? Or maybe a chocolate syrup would more closely resemble an extract?
Hi Jillian, We haven’t tested either option, but let us know if you try anything.
The marshmallows work but are way too sweet!!! Maybe this recipe suits American tastes but doesn’t work for me. I found even the icing sugar & cornflour mix is too sweet and could definitely do with a lot less icing sugar. Since I’ve made them I’ve seen other recipes on TikTok that only use 1 cup of maple syrup, so maybe that’s all you need. The actual texture is great though.
can you dip these homemade marshmallows in melted caramel and if so what caramel works best a soft caramel. thank you
Can i use this for your hot cocoa cookies?
Absolutely!
Literally the best tasting marshmallows Iโve ever had. I was blown away.
Hi! I had a very dumb moment while making these and added about half of the cornstarch/powdered sugar mixture to the marshmallow mixture while it was mixing, just curious if this is going to ruin them or if theyโll turn out all right?
Hi Kenzie, we wish we could help, but honestly don’t know!
Just wondering if anyone has tried making these with dark corn syrup instead of light.
Would these work the same as regular marshmallows? As in, could I use these in a toasted marshmallow simple?
Hi Rosa, I may be misunderstanding your question, but these homemade marshmallows work nicely in recipes where you need store-bought marshmallows.
These are absolutely delicious!! Thanks for a great and easy recipe!
It broke my hand mixer and waxed my arms with how sticky it was. It was so hard to clean up. 10/10 would do it again.
Saw this recipe a few months ago. I do not want to admit how many of these marshmallows I have consumed since. Excellent recipe. Always loved jet puffed. Will never buy again.
I made these today because my 11 year old son said he hates marshmallows. I had to show him what actual decent marshmallows taste like because of course they’re 100x better than store bought! I followed the recipe exactly with one adjustment to the cooking method. I live at high altitude and learned a long time ago that the temperature goal has to be adjusted for the altitude (reduce by 2 degrees for every thousand feet of elevation). I boiled the sugar to 227 (6500ish feet) and it worked perfectly!! Thank you for the wonderful recipe, and my son loves these marshmallows!
My first time making homemade marshmallows; this website is very helpful with the step by step instructions. We are so looking forward to taking these beauties camping this weekend!
Thank you!
Katita
Love this recipe. Super easy to follow and makes delicious marshmallows. I did substitute the 1 cup of corn syrup for 1 cup of pure maple syrup and it worked perfectly. The maple syrup added great flavor.
Hi,
I am trying to make your marshmallow recipe but I also want to do more than 1 flavour of marshmallow. (Ex. Lemon)
Would there be an easy way to change the recipe without affecting the final product?
Hi Ando! See the FAQ section in the post above ๐
Hello can I use agar agar instead of gelatin?
Hi Ray, we haven’t tested it. It may be best to find a recipe that specifically uses agar agar instead of gelatin. Let us know if you try anything.
I needed to find a recipe to use for samples to showcase my homemade vanilla at Cookie University (yes, in Pittsburgh, PA for the past 10 years, we celebrate cookies). I tried this recipe for my family and thought it was easy and delicious. I made several batches, using my homemade vanilla extract, vanilla sugar, and vanilla paste, and cut them into 1/2โ cubes. There were over 1500 people, and everyone who sampled them, loved them. I directed them to your website for the recipe. So many people were already big fans of Sallyโs.
Could I use flavored gelatin instead of unflavored to give a different flavour?
Hi Heidi, we haven’t tested this, but let us know if you do!
Can I use a pork free gelatin?
Hi Sam, a pork-free gelatin should work well here. Let us know if you try it!
Hi all, I recently made this recipe with honey as a substitute for glucose syrup (just to see if I could). I used a 1:1 ratio and took care to reduce the mixture further to account for the difference in viscosity, then whipped for an extra minute or so (I normally go for 11 minutes).
The result was probably the best batch I’ve made so far, with a subtle but distinct honey flavour. This is in Australia, I have no idea if American honey is different.
The instructions say to use a glass pan for the marshmallows, as a metal pan will affect the taste. My stand mixer bowl is metal. Will this affect the taste as well?
Hi Sarah, a metal mixing bowl should be just fine.
I made the marshmallow with my Girl Scouts. I hold workshops and this was one of my favorite.
or is it possible to use molder like silicone made to make different shapes of marshmallows?
Hi Denise, we haven’t tested it, but that *should* work. Prepare the mold like you would the pan. Let us know if you try it!
Hi Sally. I just want to ask if it’s possible to make this in a bit wider glass baking pan?
Hi Denise, that should work, keeping in mind that the marshmallows will be a bit thinner. Enjoy!
Hi sally can you show the cup cakes that look like hostess with the sqilley lineontop
Hi Mike, here is our recipe for cream-filled chocolate cupcakes.
Can I substitute the corn syrup with agave?
Hi Lynn! We have not had success with any substitutes for corn syrup.
Thanks Trina! These turned out perfectly! Great texture and flavor. I made these with my five year old grandson to take camping with us. The only mess was the mixer bowl, but easy cleanup. I did spray my spatula and offset spatula to make it easier getting the most out of the bowl and spreading in the pan.
Love the results, gifted them to a friend! Only thing is, the underside of the marshmallows was really bumpy with cornstarch and a bit difficult to remove, I guess because the marshmallow mixture was hot when spooned into the pan. Should I have waited for it to cool before pouring into the pan?
Hi Emily, there’s no need to wait for it to cool before adding to the pan. It won’t be totally smooth on the bottom (or even the top!) because the mixture is so thick.
Am I missing something? Your instructions never say when to add in the f,our cornstarch mix other than sprinkling the pan with it. Please help. Thanks!
Hi Ali, see step 8: “Liberally sprinkle the surface as well as the top of the marshmallow with some of the remaining cornstarch/sugar mixture.” You’ll use it for the surface where you will cut the marshmallows. Enjoy!
This was a huge win for my first time making marshmallows as a mostly novice baker. 10/10 recommend this recipe if youโve been intimidated by marshmallows in the past! I have no words of wisdom or critiques to offer other than perhaps itโs a good idea to buy extra ingredients should your sugar quickly escalate from a clear, bubbly, 150 degrees to deep brown, smoking, surface-of-the-sun hot ๐
Curious if you could make Rice Krispie treats without letting it set first and just go straight into adding the butter and Rice Krispies after removing from the mixer.
wondering this too! I figure why not right? hopefully she responds!
I haven’t had the chance to test this! It’s worth trying out, and when we do, I will report back ASAP!