This Homemade Marshmallow Recipe makes soft, sweet, ultra-fluffy marshmallows with a clean vanilla flavor. With a mixer and a candy thermometer, they’re easy to make.
author’s note
Soft, Bouncy, Perfect Homemade Marshmallows!
I lived for a big mug of hot chocolate loaded with marshmallows as a kid. Piping hot, extra cocoa, a mountain of soft marshmallows on top. Then I went to France and tried real sipping chocolate with fresh, homemade marshmallows and it ruined me in the best way. Thick, rich cocoa with a soft, springy marshmallow that slowly melted into a glossy cap. Life changing.
I came home and told my kids we were making that magic in our kitchen. It took a few rounds of testing to get the syrup just right and the whip to the perfect fluffy stage, but once I nailed it, we lined up mugs and did a side-by-side. Honest truth, these marshmallows hold their shape better, melt creamier, and taste every bit as dreamy as the ones I had in France. Maybe even better because they are ours.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Gelatin | Use plain, unflavored powdered gelatin. For sheets, hydrate per brand directions. Vegan options need a different recipe. |
| Sugar | Superfine dissolves a bit faster, but regular works great. |
| Light corn syrup | Helps keep the texture smooth. Some makers use glucose or honey, but results change so I don’t recommend. |
| Salt | Fine sea salt mixes in best. |
| Vanilla bean paste | Gives pure vanilla flavor with pretty specks. Use extract if that is what you have. |
| Coconut extract | My signature twist. Or add more vanilla. |
| Powdered sugar + cornstarch | Sift together and use just enough to coat so pieces do not stick. |
Tools needed for Homemade Marshmallows
- Candy thermometer: Skip guessing—it’s too easy to mess up marshmallows without one. Make sure the thermometer doesn’t touch the bottom for an even reading.
- KitchenAid® mixer: A hand mixer won’t work (trust me, I burned out the motor).
- 8×8-inch baking pan: For thick, fluffy marshmallows, pour the mix into an 8×8-inch.
- Parchment: Don’t skip this! Parchment helps the marshmallows come out of the pan.
Quick Tip
The mixture grows a lot while whipping—don’t double the recipe. Make more batches if needed.
How To Make Homemade Marshmallows
- Soften gelatin: Sprinkle gelatin over cold water in the mixer bowl.
- Cook syrup: Boil sugar, corn syrup, water, and salt without stirring.
- Whip: With mixer on high, slowly stream hot syrup into gelatin. Beat until thick.
- Flavor: Mix in vanilla or other flavors in the last minute.
- Prep pan: Line pan, lightly oil, dust with cornstarch and powdered sugar.
- Set: Spread mixture in pan, smooth, dust again, and let sit overnight.
- Cut and coat: Lift out, cut into cubes, and toss in the cornstarch–sugar mix.
Packaging Homemade Marshmallows
- Once the marshmallows are ready, dip them in melted chocolate or drizzle it on top. Add sprinkles or crushed peppermint before the chocolate hardens.
- Put marshmallows in a muffin liner, wrap in cellophane, and tie with a bow.
- Or, pack some marshmallows in a zip-top bag with hot chocolate packets and attach a free printable for a cute gift!
Storage
- This homemade marshmallows recipe can last up to 3 weeks if stored properly. Keep them in an airtight container with a little extra powdered sugar at room temp.
- Coat the cut marshmallows with powdered sugar and cornstarch to prevent sticking. Then, store them in an airtight container at room temp.
More Delicious Homemade Treats:
Homemade Marshmallows
Homemade Marshmallows are a game-changer—soft, sweet, and perfectly fluffy! And with the right tools, they’re surprisingly easy to make!
Equipment
- Stand mixer with whisk attachment
Ingredients
Blooming Gelatin
- 3 (1/4-ounce) packets unflavored powdered gelatin 6 and 3/4 teaspoons
- 1/2 cup cold water
Stovetop Mixture
- 1-2/3 cups granulated sugar superfine if you have it, but regular granulated also works
- 1 cup light corn syrup
- 1/2 cup cold water
- 1/2 teaspoon salt
Add Later
- 2 teaspoons vanilla bean paste
- 1 teaspoon coconut extract or an additional 1 teaspoon vanilla bean paste
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1 to 3 teaspoons vegetable oil
Instructions
- Pour the 1/2 cup cold water into a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly over the water and set aside to bloom (soften and absorb water).
- In a small, heavy-bottomed pot, combine the sugar, corn syrup, 1/2 cup water, and salt. Stir together to moisten the sugar. Then, without stirring, bring to a boil over high heat. Insert a candy thermometer into the mixture, making sure it doesn’t touch the bottom of the pot (this will give an incorrect reading). Cook the sugar syrup to 240°F (soft ball stage).
- As soon as the mixture reaches 240°F, remove it from the heat. Turn the mixer on high speed and slowly stream the hot sugar mixture into the softened gelatin. Slowly drizzle the syrup on the sides so it doesn’t splash around and make a mess. Once all the syrup has been drizzled in, whip on high until it is cool to the touch, about 10–15 minutes. The mixture will turn from milky white to very fluffy and full.
- In the last minute or so of whipping, add in vanilla bean paste and coconut extract.
- While the marshmallow mixture is whipping, sift together the cornstarch and powdered sugar in a small bowl.
- Line the bottom of a 8×8-inch baking pan with parchment paper, then rub the parchment paper with a little vegetable oil. Sprinkle a few tablespoons of the cornstarch-powdered sugar mixture evenly across the parchment.
- When the marshmallow mixture has thickened and cooled, scrape it into the prepared baking pan and smooth it out with a spatula dipped in water. Be prepared—the mixture is extremely sticky! Dust the top with a few tablespoons of the cornstarch-powdered sugar mixture (don’t use it all). Make sure all parts of the marshmallow cool completely, then tightly wrap the pan with plastic wrap. Let it sit overnight at room temperature.
- The next day, run a paring knife along the sides of the baking pan and invert the marshmallow slab onto a cutting board. Peel off the parchment and use a sharp knife (dipped in hot water and dried off) to cut the marshmallow into cubes about 1-1/2 inches square (5 rows by 5). Dip the knife in hot water and dry it off before each slice for easiest slicing. Toss each cube in the remaining cornstarch-powdered sugar mixture to coat.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Marshmallows can be stored in an airtight container at room temperature for up to 1 month.
Nutrition
Serving: 25jumbo marshmallows | Calories: 92kcal | Carbohydrates: 23.2g | Protein: 0.2g | Fat: 0.2g | Sodium: 9.4mg | Sugar: 20.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Use This Homemade Marshmallows Recipe
- Add to hot chocolate (my favorite).
- Use for s’mores—they toast differently but taste amazing!
- Make Rice Krispies Treats (you’ll need 16 ounces).
Variations
Switch Up This Homemade Marshmallow Recipe
- Vanilla: Use 1 tbsp vanilla bean paste for stronger flavor and little specks. Or, swap with 1 ½ tsp paste or 1 tbsp extract.
- Peppermint: Replace paste with 1 ½ tsp each vanilla and peppermint extract. Add red food coloring to make it festive.
- Orange-Chocolate: Add orange zest to the coating, use 1 tsp orange extract, and dip in chocolate.
I’ve been dyinggggg to make homemade marshmallows and I’m sure they’re especially luscious in hot chocolate!
Love it.
Chelsea, these marshmallows are SO freaking amazing, I love it!
Ooh I have always wanted to make homemade marshmallows – these look fantastic!
I’ve never made marshmallows, so I definitely need all of these helpful tips.
So fun! I’ve yet to make homemade marshmallows. Bet it would be fun.
Have a wonderful day!
I loooove homemade marshmallows and now I’m totally craving hot chocolate.
I adore marshmallows and they are on my culinary bucket list for sure!
I love hot chocolate and usually try to resist marshmallows, but these? I won’t be able to. Bring on all the adorable, fluffy, homemade goodness!