Homemade Marshmallow

This Homemade Marshmallow recipe creates soft, fluffy, and perfectly sweet treats that melt in your mouth. I love making marshmallows from scratch because the texture and flavor are so much better than store-bought. Plus, I can customize the flavor, shape, and color however I want—whether I’m using them for hot cocoa, s’mores, or just snacking.

Why You’ll Love This Recipe

I love this recipe because it transforms just a few pantry staples into pillowy clouds of sweetness. There’s no mystery here—just sugar, gelatin, and a little patience. Once I tried making marshmallows at home, I couldn’t go back. They’re surprisingly easy to make, and the results are totally worth it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar

• Light corn syrup

• Unflavored gelatin

• Cold water

• Salt

• Vanilla extract (or any flavor extract you like)

• Powdered sugar

• Cornstarch

Directions

1. I start by lining a 9×9-inch pan with parchment paper and lightly greasing it. I dust the bottom with a mix of powdered sugar and cornstarch to prevent sticking.

2. In the bowl of a stand mixer, I sprinkle the gelatin over half of the cold water and let it bloom for about 10 minutes.

3. In a saucepan, I combine the remaining water, granulated sugar, corn syrup, and salt. I heat it over medium heat until the sugar dissolves, then increase the heat and boil without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.

4. I carefully pour the hot syrup into the bloomed gelatin while the mixer runs on low speed. Then I gradually increase the speed to high and beat for 10–12 minutes until the mixture is thick, glossy, and tripled in volume.

5. I mix in the vanilla extract (or other flavoring) during the last minute of whipping.

6. I quickly spread the marshmallow into the prepared pan, smoothing the top with a greased spatula.

7. I let it set uncovered at room temperature for at least 4 hours or overnight.

8. Once set, I turn the marshmallow out onto a surface dusted with powdered sugar and cornstarch, then cut it into squares with a sharp knife or kitchen scissors. I coat each piece in the sugar/cornstarch mixture to keep them from sticking.

Servings and timing

This recipe makes about 36 small marshmallows. It takes 20 minutes to prep, 10–12 minutes to whip, and at least 4 hours to set.

Variations

• I sometimes swirl in food coloring or fruit puree for color and flavor.

• For chocolate marshmallows, I add a few tablespoons of cocoa powder during mixing.

• I’ve added peppermint extract and crushed candy canes for a holiday version.

• I use different extract flavors like almond, lemon, or coconut for a twist.

• For marshmallow pops, I skewer the pieces and dip them in melted chocolate and sprinkles.

Storage/Reheating

I store homemade marshmallows in an airtight container at room temperature for up to 2 weeks. I layer them between sheets of wax paper to prevent sticking. I don’t refrigerate them, as moisture can make them sticky. These are best enjoyed fresh and don’t need reheating.

FAQs

Do I need a candy thermometer?

Yes, I highly recommend it. Hitting the right temperature (240°F) ensures the perfect texture—anything too low or high will affect the fluffiness.

Can I make these without a stand mixer?

A hand mixer can work, but I’ve found it takes longer and can be tiring. A stand mixer gives better volume and ease.

Why are my marshmallows sticky?

If they’re not fully set or under-coated in powdered sugar/cornstarch, they can get sticky. I make sure they set at room temperature and coat all sides well.

Can I toast homemade marshmallows?

Absolutely! They toast beautifully over a flame or campfire—soft inside, golden and crisp outside.

Can I freeze marshmallows?

I don’t recommend it. Freezing changes their texture. They store well at room temperature, so I keep them there.

Conclusion

Homemade Marshmallows are soft, fluffy, and completely worth the little bit of extra effort. Once I tried making them myself, I never looked at store-bought marshmallows the same way. Whether I’m gifting them, roasting them, or dropping them into hot chocolate, they always bring joy and that perfect touch of sweetness.