Homemade Marshmallows are soft, sweet, and perfectly fluffy. Once you try them, you’ll never go back to store-bought! With the right tools, they’re super easy to make.
Use Homemade Marshmallows in a cup of homemade Hot Chocolate or serve them in a Hot Chocolate Bar!
Table of Contents
Best Homemade Marshmallows
Growing up, hot chocolate was my favorite on cold winter days—three cups after hours of snowball fights and snowman building was just right. While some of my siblings preferred theirs plain, I always piled on the marshmallows.
So, when I make Homemade Marshmallows, hot chocolate is a must. Homemade Marshmallows in homemade hot chocolate? It’s the ultimate cold-weather treat—and a total crowd-pleaser if you have friends over!
This recipe is adapted from one of my favorite cookbooks: Pastry Love by Joanne Chang.
Ingredients
- Gelatin: Plain gelatin is not the same as Jello® or flavored gelatins.
- Sugar: Provides sweetness and helps form the stable structure of the marshmallow.
- Corn Syrup: Use light corn syrup for a neutral flavor.
- Salt: Salt balances the sweetness and enhances the overall flavor.
- Vanilla and Coconut Extract:Add these right before the final whip for maximum flavor infusion.
- Cornstarch and Powdered Sugar: This mix keeps marshmallows from sticking to surfaces and each other.
Tools needed for Homemade Marshmallows
- Candy thermometer: Skip guessing—it’s too easy to mess up marshmallows without one. A thermometer is a must for this recipe.
- KitchenAid® mixer: A hand mixer won’t work (trust me, I burned out the motor). Use a good stand mixer for the best outcome.
- 8×8-inch baking pan: For thick, fluffy marshmallows, pour the mix into an 8×8-inch pan to harden overnight.
- Parchment paper: Don’t skip this! Parchment helps the marshmallows come out easily from the pan.
How To Make Homemade Marshmallows
- Soften Gelatin: Mix gelatin with cold water in a stand mixer bowl to soften.
- Heat Syrup: Boil sugar, syrup, water, and salt to on the stove without stirring.
- Mix: Slowly pour the hot syrup into the softened gelatin while mixing on high speed. Whip until thick and fluffy.
- Add Flavors: Stir in vanilla and other flavorings in the last minute of mixing.
- Prep Pan: Line a pan, rub with oil, and sprinkle cornstarch-powdered sugar mix.
- Set Marshmallows: Spread the sticky mix in the pan, smooth the top, and dust with more cornstarch-sugar mix. Let it sit overnight.
- Cut and Coat: Lift out the marshmallow slab, cut into cubes, and coat in the cornstarch-sugar mix.
Quick Tip
The soft ball stage happens when heated sugar syrup (240°F) forms a soft ball in cold water. The ball flattens after a few minutes, which is why it’s called soft ball—not the sport!
How To Use Homemade Marshmallows
- 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).
- Make chocolate cups: Line a mini muffin tin with liners, brush melted chocolate inside, let it harden, fill with marshmallows, and cover with more chocolate. Let it harden again.
Variations
Marshmallow Flavor Variations
- 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.
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!
Quick Tips
- Make sure the thermometer doesn’t touch the pot’s bottom for accurate readings.
- The mixture grows a lot while whipping—don’t double the recipe. Make more batches if needed.
- Give homemade marshmallows plenty of time to set—don’t rush!
- Use a sharp knife to cut, and keep the sugar/cornstarch mix nearby for dusting the knife, surface, and marshmallows—they’re sticky!
Storage
Leftover Homemade Marshamllows
Homemade marshmallows can last up to 3 weeks if stored properly. Keep them in an airtight container with a little extra powdered sugar at room temperature.
Coat the cut marshmallows with powdered sugar and cornstarch to prevent sticking. Then, store them in an airtight container at room temperature.
More Homemade Christmas Treats
- Three-ingredient Christmas Candies four different ideas
- Scotcheroos chocolate peanut butter crunchy treats
- Carmelitas reader favorite
- Honeycomb only five ingredients!
- Toffee the best ever!
Homemade Marshmallows
Once you try Homemade Marshmallows, you'll never go back to store bought! They're soft, sweet, and perfectly fluffy. And while they might seem intimidating to make, with the right tools, they're surprisingly simple and straightforward.
Ingredients
Blooming Gelatin
- 3 1/4th an ounce packets (6 and 3/4 teaspoons) unflavored powdered gelatin
- 1/2 cup cold water
Stovetop Mixture
- 1 and 2/3 cups white sugar (superfine if you have it, but regular granulated also works)
- 1 cup light corn syrup
- 1/2 cup cold water
- 1/2 teaspoon fine sea salt
Add Later
- 2 teaspoons vanilla bean paste
- 1 teaspoon pure coconut extract (or an additional 1 teaspoon vanilla bean paste)
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1-3 teaspoons vegetable oil
Instructions
- BLOOMING GELATIN: Pour the 1/2 cup of 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).
- STOVETOP MIXTURE: In a small heavy-bottomed saucepan, 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 degrees F, (soft ball stage).
- STAND MIXER: As soon as the mixture reaches 240 degrees F, remove it from the heat. Turn the mixer on high speed and slowly stream the hot sugar mixture into the softened gelatin. Make sure to slowly drizzle the syrup on the sides so it doesn't splash all 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 voluminous.
- FLAVOR: In the last minute or so of whipping, add in the vanilla bean paste and coconut extract.
- CORNSTARCH/POWDERED SUGAR: While the marshmallow mixture is whipping, sift together the cornstarch and powdered sugar in a small bowl.
- PAN: Line the bottom of a 8×8-inch square baking pan with parchment paper and then rub the parchment paper with a little vegetable oil. Sprinkle a few tablespoons of the cornstarch-powdered sugar mixture evenly across the parchment.
- TRANSFER: 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, and then tightly wrap the pan with plastic wrap. Let it sit overnight at room temperature.
- CUT THE MALLOWS: 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 then dried off) to cut the marshmallow into cubes about 1-½ inches square (5 rows by 5). Dip the knife in hot water and dry it off before every slice for easiest slicing. Toss each cube in the remaining cornstarch-powdered sugar mixture to coat.
- 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.
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!