Easy Homemade Marshmallows Recipe

There’s something so magical about making Homemade Marshmallows from scratch. The first time I whipped up a batch in my own kitchen, I couldn’t believe how soft, fluffy, and cloud-like they turned out. They taste nothing like the store-bought version — they’re lighter, creamier, and melt beautifully in hot chocolate.

If you’ve ever felt intimidated by candy-making, don’t worry. These Homemade Marshmallows are surprisingly simple, and I’ll walk you through every step. With just a handful of pantry ingredients and a little patience, you’ll create pillowy squares that feel extra special for holidays, cozy nights, or homemade gifts.

Trust me — once you make Homemade Marshmallows yourself, you’ll never go back.

More Recipes

• Strawberry Marshmallow Frosting
• Strawberry Rice Krispies

INGREDIENTS

Here’s everything you need to make soft, fluffy Homemade Marshmallows from scratch. I keep the ingredient list simple and classic so you get that perfect vanilla marshmallow flavor.

• 3 packets unflavored gelatin (about 2 ¼ tablespoons / 21 g)
• 1 cup cold water, divided (240 ml total)
• 1 ½ cups granulated sugar (300 g)
• 1 cup light corn syrup (240 ml)
• ¼ teaspoon salt (1.5 g)
• 1 tablespoon pure vanilla extract (15 ml)

For Dusting:

• ½ cup powdered sugar (60 g)
• ½ cup cornstarch (60 g)

Optional:

• A few drops natural food coloring
• ½ teaspoon flavored extract (peppermint, almond, or strawberry) (2.5 ml)

INSTRUCTIONS

Let’s make the softest, fluffiest Homemade Marshmallows together. Follow these steps and take your time — I promise it’s easier than you think.

1. Prepare the Pan

Lightly grease a 9×13-inch baking dish (23×33 cm) with oil or nonstick spray.
In a small bowl, mix the powdered sugar and cornstarch. Dust the pan generously with some of the mixture and set it aside.

2. Bloom the Gelatin

Pour ½ cup cold water (120 ml) into the bowl of a stand mixer.
Sprinkle the gelatin evenly over the water. Let it sit for 5–10 minutes to bloom and soften.

3. Cook the Sugar Syrup

In a medium saucepan, combine:

• 1 cup granulated sugar (200 g)
• 1 cup light corn syrup (240 ml)
• ¼ teaspoon salt (1.5 g)
• ½ cup water (120 ml)

Cook over medium heat, stirring gently until the sugar dissolves.
Once dissolved, stop stirring and let the mixture cook until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).

Tip: Do not stir once it starts boiling — this helps prevent crystallization.

4. Whip the Marshmallow Base

With the mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Be careful — the syrup is very hot.

Increase the speed to high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy. It should form stiff peaks and look like marshmallow cream.

Add 1 tablespoon vanilla extract (15 ml) during the last minute of mixing.

5. Spread and Set

Quickly pour the mixture into the prepared pan. Use a lightly greased spatula to spread it evenly.

Dust the top generously with more powdered sugar mixture.

Let the Homemade Marshmallows sit uncovered at room temperature for at least 4–6 hours, preferably overnight, until fully set.

6. Cut and Coat

Once firm, lift the marshmallow slab out of the pan.
Use a sharp knife or pizza cutter (lightly greased) to cut into squares.

Toss each piece in the remaining powdered sugar mixture to prevent sticking.

TIPS & VARIATIONS

I want your Homemade Marshmallows to turn out absolutely perfect, so here are my best tried-and-true tips plus some fun ways to switch things up.

Pro Tips for Perfect Homemade Marshmallows

• Use a candy thermometer. Hitting exactly 240°F (115°C) makes all the difference. Too low and they won’t set properly. Too high and they turn dense.
• Do not rush the whipping. Whip the mixture the full 10–12 minutes until it becomes thick and glossy. This step creates that signature fluffy texture.
• Grease everything lightly. Marshmallow mixture is sticky, so coat your spatula, knife, and hands with a little oil before touching it.
• Let them fully set. Give your Homemade Marshmallows at least 4–6 hours, but overnight works best for clean cuts.

Flavor Variations

• Chocolate Swirl: Fold in ¼ cup melted chocolate (60 g) right before spreading into the pan.
• Peppermint Marshmallows: Add ½ teaspoon peppermint extract (2.5 ml) and a drop of pink food coloring.
• Strawberry or Almond: Replace vanilla with ½ teaspoon flavored extract (2.5 ml).
• Toasted Coconut: Sprinkle ½ cup toasted coconut (40 g) over the top before setting.

Storage Tips

• Store Homemade Marshmallows in an airtight container at room temperature for up to 2 weeks.
• Keep them in a cool, dry place — humidity makes them sticky.
• Avoid refrigerating; moisture affects the texture.

SERVING IDEAS

Now comes the fun part — enjoying your Homemade Marshmallows in all the cozy, dreamy ways possible. These little clouds are so versatile, and they instantly make everything feel extra special.

Classic & Cozy

• Drop a few Homemade Marshmallows into hot cocoa and watch them melt into creamy swirls.
• Toast them lightly over a flame for that golden, gooey outside and soft center.
• Add them to homemade s’mores with graham crackers and melted chocolate.

Perfect for Special Occasions

• Package Homemade Marshmallows in clear treat bags with ribbon for holiday gifts.
• Cut them into hearts or stars for Valentine’s Day or birthday parties.
• Dip half of each marshmallow in melted chocolate and sprinkle with crushed nuts or festive sprinkles.

Dessert Pairings

• Top brownies or cupcakes with a toasted Homemade Marshmallows layer.
• Chop them and fold into rocky road ice cream.
• Stir mini pieces into rice cereal treats for extra fluffiness.

No matter how you serve them, Homemade Marshmallows add that homemade, heartfelt touch everyone loves.

FAQs

1. How do I store Homemade Marshmallows?

Store Homemade Marshmallows in an airtight container at room temperature for up to 2 weeks. Keep them in a cool, dry place away from humidity to prevent stickiness.

2. Can I make Homemade Marshmallows without corn syrup?

Yes, but the texture may change slightly. You can substitute honey or golden syrup in equal amounts (1 cup / 240 ml), but expect a slightly softer and more flavorful result.

3. Why didn’t my Homemade Marshmallows set properly?

This usually happens if the sugar syrup did not reach 240°F (115°C) or if the mixture was not whipped long enough. Always use a candy thermometer and whip until thick and glossy.

4. Can I freeze Homemade Marshmallows?

Freezing is not recommended. Moisture from thawing can make Homemade Marshmallows sticky and alter the texture. Room temperature storage works best.

5. Can I color or flavor Homemade Marshmallows?

Absolutely. Add a few drops of food coloring or ½ teaspoon flavored extract (2.5 ml) during the last minute of whipping for customized Homemade Marshmallows.

6. How do I prevent Homemade Marshmallows from sticking?

Coat them generously in the powdered sugar and cornstarch mixture. Lightly oil your knife before cutting for clean edges.

Recipe

Yield: About 24 large marshmallows

Easy Homemade Marshmallows

Print

Soft, fluffy Homemade Marshmallows made from scratch with simple pantry ingredients. Perfect for hot cocoa, gifting, and cozy desserts.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

• 3 packets unflavored gelatin (2 ¼ tablespoons / 21 g)
• 1 cup cold water, divided (240 ml total)
• 1 ½ cups granulated sugar (300 g)
• 1 cup light corn syrup (240 ml)
• ¼ teaspoon salt (1.5 g)
• 1 tablespoon pure vanilla extract (15 ml)

For Dusting:

• ½ cup powdered sugar (60 g)
• ½ cup cornstarch (60 g)

Instructions

1. Lightly grease a 9x13-inch baking dish (23x33 cm). Dust with a mixture of powdered sugar and cornstarch.
   
2. Pour ½ cup cold water (120 ml) into a stand mixer bowl. Sprinkle gelatin over the water and let it bloom for 5–10 minutes.
   
3. In a saucepan, combine sugar, corn syrup, salt, and remaining ½ cup water (120 ml). Cook over medium heat until the mixture reaches 240°F (115°C). Do not stir once boiling.
   
4. With the mixer on low speed, slowly pour the hot syrup into the gelatin. Increase speed to high and whip for 10–12 minutes until thick and fluffy. Add vanilla during the last minute.
   
5. Spread mixture into the prepared pan. Dust the top and let Homemade Marshmallows set at room temperature for 4–6 hours or overnight.
   
6. Cut into squares and coat with remaining powdered sugar mixture.

Notes

Use a candy thermometer for accurate results.

Whip the mixture fully to achieve soft, airy Homemade Marshmallows.

Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Information:

Yield: 24 Serving Size: 1 marshmallow
Amount Per Serving: Calories: 90

Nutrition information is estimated and may vary based on ingredients used.

I truly hope you feel excited to try these Homemade Marshmallows in your own kitchen. There’s something so special about turning simple ingredients into soft, fluffy clouds that taste a thousand times better than anything from the store. Once you make Homemade Marshmallows yourself, you’ll see just how rewarding (and surprisingly easy!) they are.

Whether you stir them into hot cocoa, gift them during the holidays, or toast them for cozy nights at home, Homemade Marshmallows always bring that extra homemade touch everyone loves. They look beautiful, taste incredible, and make you feel like a total kitchen rockstar.

Happy cooking!