If you’ve ever wanted to make your own soft, pillowy marshmallows, this marshmallow recipe is for you! Homemade marshmallows are surprisingly simple to create with just a few basic ingredients. They’re fresher, fluffier, and more customizable than store-bought ones — plus, they make your kitchen smell amazing. Whether you’re preparing them for s’mores, topping your hot cocoa, or gifting them during the holidays, this easy marshmallow recipe delivers perfect results every time.
Ingredients
- 3 packets (about 21g total) unflavored gelatin
- 1 cup cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- ¼ cup powdered sugar
- ¼ cup cornstarch
- Nonstick cooking spray or neutral oil (for greasing)
Step-by-Step Instructions
- Prepare the pan:
Lightly grease a 9×13-inch baking dish with nonstick spray. Combine powdered sugar and cornstarch, then dust the pan with this mix to prevent sticking. - Bloom the gelatin:
Pour ½ cup of cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water and let it sit for 10 minutes to soften. - Make the sugar syrup:
In a small saucepan, combine sugar, corn syrup, salt, and the remaining ½ cup of water. Place over medium heat and stir until the sugar dissolves. - Heat the mixture:
Increase the heat to high and cook until the syrup reaches 240°F (soft-ball stage) on a candy thermometer. Remove from heat immediately. - Combine syrup and gelatin:
With the mixer on low speed, slowly pour the hot syrup into the gelatin. Once combined, increase the speed to high and beat for about 10–12 minutes, until thick, glossy, and tripled in volume. - Add vanilla:
Mix in the vanilla extract (or any other flavoring of your choice) for the final 30 seconds of mixing. - Pour and set:
Quickly spread the mixture into the prepared pan using a lightly oiled spatula. Smooth the top and dust with the remaining sugar-cornstarch mixture. - Let it rest:
Allow the marshmallows to set uncovered at room temperature for at least 6 hours or overnight. - Cut and coat:
Once set, turn the marshmallows onto a cutting board, cut into squares, and toss them in the sugar-cornstarch mixture to coat all sides.
Nutrition Facts
| Nutrient | Per Serving (1 piece) |
| Calories | 90 kcal |
| Protein | 1 g |
| Carbs | 22 g |
| Fat | 0 g |
| Fiber | 0 g |
Tips & Variations
- Flavor it up: Add peppermint, almond, or coconut extract instead of vanilla.
- Colorful twist: Add a few drops of food coloring during mixing for pastel hues.
- Coating ideas: Roll marshmallows in toasted coconut, cocoa powder, or crushed candy canes.
- Holiday shapes: Use cookie cutters once the marshmallows have set for festive designs.
Serving Suggestions
- Hot Cocoa Topping: Drop a few marshmallows into hot chocolate for a creamy finish.
- S’mores Upgrade: Sandwich between graham crackers and chocolate for a gourmet touch.
- Dessert Garnish: Top cupcakes, brownies, or ice cream sundaes.
- Gift Idea: Package them in jars or cellophane bags tied with ribbon for homemade gifts.
FAQs
1. How long do homemade marshmallows last?
They can last up to 3 weeks when stored in an airtight container at room temperature.
2. Can I make marshmallows without corn syrup?
Yes! You can substitute corn syrup with honey or golden syrup, though the texture may vary slightly.
3. Why are my marshmallows sticky?
They might need more dusting with the sugar-cornstarch mix, or they were stored in a humid environment.
4. Can I make vegan marshmallows?
Yes — replace gelatin with agar-agar and adjust the boiling time. The texture will be slightly firmer but still delicious.
Conclusion
This marshmallow recipe is your key to creating soft, fluffy, and irresistibly sweet treats right at home. Whether for cozy nights by the fire or as a delightful homemade gift, these marshmallows are guaranteed to impress. With simple ingredients and clear steps, you’ll never want store-bought marshmallows again.
