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
Recipe was super easy. My whole family loved it for sโmores!
Have you ever had it where the mixture doesnโt smell too good after drizzling in the hot sugar into the gelatin? Not sure if there is something wrong with my gelatin. Thanks!
The smell is normal, Suzanne! The marshmallows will still taste great.
It doesnโt appear that you tell us at what temperature low medium or high we are supposed to be at while bringing the temp up.
See step 3: “Place the remaining 1/2 cup water, the corn syrup, granulated sugar, and salt in a 3-quart heavy-duty saucepan over medium heat.” Hope you enjoy the marshmallows!
Would it be ok to pour the mixture into a silocone mold as long as I dust it with the cornstarch/confection sugar mixture?
Hi Alyssa, we havenโt tested the marshmallow in one of those, but we donโt see why it wouldnโt work. If you try it, please report back!
I used a greased pan without parchment paper and it was so sticky that it was still difficult to get the slab out without tearing up the surface a bunch. Made for a less appealing looking end product. Itโs still a squishy marshmallow at least!
I cut my marshmallows with a pizza cutter dipped in powdered sugar. It works really well.
I just made these and oh my gosh! How lovely!!!
Can I freeze these? I didnโt realize it would make so many.
Thanks!
Hi Kim, We do not recommend freezing homemade marshmallows, as they never really soften up after thawing.
I attempted to make these today, how long should the syrup mixture take to get to temperature? Should the syrup mixture stay a clear color or start to brown?
It will stay clear. If it starts to turn brown itโs too hot and youโd be in your way to making caramel. Between 235-240F should yield a boiling clear syrup. It took me around 10-12 minutes to get to that temperature.
Just finished making this recipe and I’m wondering, is there a reason you don’t just line the pan with parchment rather than flipping onto the powdered parchment after the marshmallows set? I assume maybe they still stick? Mine aren’t set yet so I haven’t flipped/cut them but I did get a taste off the beater and I’m looking forward to topping some hot chocolate with them!
Hi Lorraine! I love that youโre already planning hot chocolate with them! I donโt line the pan with parchment from the start because marshmallow mixture is extremely sticky and tends to cling to parchment while itโs setting, even if the paper is lightly greased. Flipping the slab onto well-dusted parchment after it has fully set allows gravity to help release it cleanly and gives you much better control over coating all sides evenly… so the marshmallows donโt stick when cutting or storing. I hope that makes sense; sorry if that was confusing!
Followed your instructions to a T and they came out BEAUTIFULLY! Already a family favorite – this recipe will definitely become a holiday tradition!
Made these twice so far this holiday season, awesome, first time I added browned butter and it was great. Thank you!
The mix tastes delicious and I canโt wait for it to set! I just have a quick question. Is it possible to overmix the โbatterโ because I found it hard to transfer into my prepared pan, the mixture was a little stiff.
Easy to follow recipe as always. Quick question though – can these be whipped in a metal bowl? You mentioned that they pick up the metal flavor when in a metal pan so I was wondering about the bowl.
Hi Bobbie, a metal mixing bowl should be just fine.
The first time I made these they were perfect! Like biting into a cloud! But I’ve made them two more times and they are more “dense?” more like Jet Puff. I definitely prefer the soft texture. What am I doing wrong
Hi Rose, Iโm so glad you loved them the first time! When homemade marshmallows turn out dense, itโs usually due to small changes in temperature or mixing rather than anything major going wrong. The most common culprit is the sugar syrup being cooked just a bit too hot; even 2โ3ยฐF above the target temperature can lead to a firmer texture. Using a reliable thermometer and removing the syrup right at temperature makes a big difference. Another factor is whipping time: if the mixture isnโt whipped long enough, it wonโt incorporate as much air, resulting in a denser marshmallow. Also, I want to mention that humidity can play a role. Iโd focus first on syrup temperature and making sure you whip until the mixture is very thick, white, and dramatically increased in volume.
Excellent !
From France, thanks for the recipe
Hi, can I pipe these into a silicone mold for shapes? Or pour into a silicone mold and scrape excess?
Hi Courtney, we havenโt tested it, but that *should* work. Prepare the mold like you would the pan. Let us know if you try it!
Can you cover the homemade marshmallows with chocolate?
Hi Lisa, These marshmallows should be fine to dip in chocolate. When you melt your chocolate let it slightly cool so itโs not piping hot before dipping. Enjoy!
I make these every Christmas, but I use a larger pizza cutter to cut the marshmallows, works great! If it gets sticky I dip in the powdered sugar and cornstarch mixture.
What can you use for vegan use instead of gelatin?
Hi Joi, we havenโt tried using vegan gelatin alternatives, so are unsure what to recommend. Itโs best to find a recipe that is formulated for the ingredients youโd like to use. A vegan baking blog that’s tested a recipe for homemade vegan marshmallows would be a better place to look. Sorry we can’t be of more help here!
Thank you for the feedback. Appreciate all that you do for those of us who enjoy recipes and hep.
Was a bit surprised by the smell of the gelatin when the hot sugar mixture was added. Online search tells me that the smell will be gone by the time the marshmallows rest. Using these with our Thanksgiving sweet potatoes tomorrow and already have hot chocolate planned for later in the weekend.
I was looking for this comment! The smell was offensive and had my kids running away! In the whipping process right now. Fingers crossed it works out…
The smell of the gelatin is VERY offputting! I just poured mine into the pan and itโs starting to dissipate thankfully.
Can I go ahead and make rice crispy treats when itโs done whipping or do I have to let it set the six hours to become more solid
Hi Lynn! We haven’t tested that method before, but we plan to in the coming months. We’ll let you know when we do! In the meantime, you can use the solid marshmallows in rice krispies.