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 set—ideally overnight—so this is a good make-ahead recipe.
One reader, Sabrina, commented: “First time making homemade marshmallows—it 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). ★★★★★”
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! ★★★★★“
Ingredients You Need & Why:
- Confectioners’ Sugar: For coating the outside of the marshmallows—sweetly, 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 235–240°F/113–116°C. 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 10–15 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 hours—ideally, 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 syrup—no 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 235–240°F (113–116°C) 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 10–15 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 Sieve | 9×13-inch Glass Baking Pan | Electric Mixer (Handheld or Stand Mixer) | Heavy-Duty Saucepan (like this one) | 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
These taste amazing, but I can’t get them out of my pan!
Hi Angela, be sure to generously grease the pan and dust the pan. We want an ultra non-stick environment for these sticky treats!
This was my first time making homemade marshmallows. As always, Sally’s directions helped guide me through the entire process with ease. My daughter loves the store-bought kind, so she was extra excited to try (& help make) these with me. They were delicious, & one to check off my baking bucket list!
Well thought this might be fun to try… it was but told hubby to check my head if I tried again after all the sticky dishes! They are very good though!
I made these for the baking challenge- so fun! Not intimidating at all and delicious results. And the best part- now I get to make Rice Krispie bars!
I have a question. Has anyone coated these in toasted coconut?
I had a very difficult time with this recipe. I’m not sure if I boiled past soft ball. I also had difficulty pouring the hot liquid into my mixer and I turned the mixer off. I’m not sure if that contributed to it cooling off too fast before mixing because it firmed up and a lot of the mixture hardened to the side of the mixing bowl.
I also attempted to add food coloring after I mixing and that was a mistake because the marshmallow had firmed up enough that I couldn’t create a swirl with the food dye. I’d try this again in the future but would try to correct the things that I think went wrong
Hi Megan, it sounds like you probably cooked the mixture too long. Did you use a candy thermometer?
Definitely sticky but surprisingly not as sticky as I was expecting. Honestly rly simple to make and 1000x better than store bought marshmallows. So fluffy and delicious. Haven’t tried it in my hot cocoa yet but I can imagine it’ll be unreal.
I’ve never tried making marshmallows before but it really isn’t horribly hard, just a bit time consuming! Thank you for yet another wonderful recipe!
Hello! If using a handheld mixer, would it negatively affect the results to not have the mixer running while pouring in the syrup? Not enough hands
Hi Marie, that shouldn’t be a huge problem at all. Let me know how the marshmallows turn out. (Sorry that I am just replying now, I did not see your question over the weekend!)
Thank you for your response, Sally! One more question, if I may: I would like to use these in one of your Rice Krispie bar recipes that requires 10 oz of marshmallows. I don’t have a food scale. Do you have any guess as to what portion of the marshmallow recipe would be about 10 oz? Thanks!
Hi Marie, We will have to weigh the entire recipe next time we make them. For now, while it’s best to measure the marshmallows by weight, you can also try measuring cups of the cut square marshmallows.
I was wondering if you have ever used cookie cutters for shapes, like hearts? I was thinking these would be so cute as a topper on a cupcake, or maybe dip them in chocolate with sprinkles. Thank you!!
Hi Kristi, yes, absolutely. You can cut them with cookie cutters after they set.
I never thought to try to make marshmallows before but I’m so glad to have seen this recipe! They’re way better homemade! Easy but delicious! And so versatile! They taste way better and fit easier on Graham crackers for smores!
Simple but strategic recipe! We dipped our in chocolate and, oh my! Yummy!!
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 a clear and they were a lot easier to make than I would have thought. The hardest part was waiting for them to set!
Great recipe! My family loved them.
Love these…great with my coffee or hot chocolate. I added a peppermint as well!
how many teaspoons would 21g of gelatin be?
Hi Lily, one pouch of gelatin is about 2 and 1/2 teaspoons, so three pouches would be 7 and 1/2 teaspoons gelatin.
I also recommend cake batter flavoring in place of the vanilla. If you are a cake batter lover, it’s delicious. It also looks pretty tinted pink.
Hi, I was trying to make this recipe vegan so I added a vegan jello packets, and instead of corn syrup, I looked up alternatives and found maple syrup. When I whisked the jello with the syrup mixture it would not whip up or thicken. Is there any other alternatives or do I need to follow the instructions exactly?
Hi Leah, I’m unsure. I haven’t tried using vegan jello packets and maple syrup. Sorry I can’t help; it’s best to find a recipe that is formulated for the ingredients you’d like to use.
Can I put this in a piping bag and pipe swirls or shapes with it before it sets?
Hi Liz, absolutely. You’ll find that you’ll lose some of the mixture because it will be pretty messy transferring to the piping bag though.
These marshmallows have the texture of a cloud! They are so yummy – much much better than store bought. Yes, they are a lot to make – messy and sticky. But with a big snowstorm coming, it was the perfect time to try them with some homemade hot chocolate. And man, was it worth it! No one in my house will ever go back to store bought! Definitely a “special occasion”, once in a while recipe to make, but I’ll keep it in my repertoire for sure.
First time making homemade marshmallows – this was quick (besides setting) and easy. Used them in hot chocolate and it was a lot better than store bought (in taste and texture).
Can I let the mallows set in a plastic container?
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.
Delicious and so easy! My three year old was delighted at the idea of making our own marshmallows. Beware they are MESSY but oh so yummy. Can’t wait to try them in hot chocolate later!
If I Wanted to dip these in chocolate, Do you have an idea how I could do it without the marshmallows melting?
Hi Cece, These marshmallows should be fine to dip in chocolate. When you melt your chocolate let it slightly cool so it’s not piping hot before dipping. Enjoy!
There’s so much that you can do with this basic recipe. You have to try this candied bacon recipe, https://www.seletsucre.com/candied-bacon/, which gives credit to Serious Eats. I can imagine using the bacon in marshmallows or cookies, and maybe even cake.
This recipe is great! I made it 3 times in a row 🙂 I think I like a little more vanilla than what is called for. I plan to dip these in chocolate and put sprinkles or crushed candy canes on top.
Love Sally, love the recipes – they always steer me right! ❤️ Question – so that I can make multiple batches at once, can I use like a throwaway tin pan but line it with parchment and it won’t affect the flavor?
Hi Kristin, I do not recommend increasing the volume because it can throw off how the syrup cooks on the stove. The added volume can also overwhelm your mixer. To guarantee best success, make separate batches.
New to baking and your website and my family and I have been loving your recipes! I’m in Australia and can’t seem to find corn syrup. Is glucose syrup a suitable substitute?
Hi Jennifer, we haven’t found a corn syrup substitute for this exact recipe. Corn syrup is imperative for making this candy, as the inverted sugar in it helps prevent crystallization (aka a ruined batch of cooked sugar syrup/base of the marshmallow). There are no replacements that we have successfully tested. If you do give it a try, we’d love to know how it works out!
I discovered that corn syrup and glucose syrup are the same in Australia! They just call it glucose syrup here but it’s derived from corn. Same thing with cornstarch, they call it cornflour. Took me a lot of searching in the grocery store before I figured that out, ha. Making them tonight, will let you know how they turn out!
Marshmallows turned out great! Not quite as thick as Sally’s but still delicious and my husband (the resident marshmallow lover) was very satisfied. We’ll be enjoying them on Christmas morning with a cup of hot cocoa. Thanks, Sally, for the great recipes and easy instructions!
This was much less daunting than I thought. I had only a half cup of corn syrup so I subbed in Lyles golden syrup. It gave them a subtle off white color. With that and the specks from the vanilla bean paste these came out more rustic/natural looking and were also so delicious! I will make these again for sure. For the most clear and trusted baking instructions I always turn to this site, thanks Sally!
I made these today and they are so yummy! But mine are not as fluffy as yours. I’m wondering what I did wrong. I whipped with a stand mixer about 12-13 minutes. I still definitely plan on using them in my recipes!
Can I use an 8×8 glass pan?
Hi Lindsay, You could try halving the recipe for an 8-inch square pan. The whipping time would be shorter since you are working with less.