Learn how to make marshmallows at home in just a few simple steps. These marshmallows are light, fluffy, fresh tasting, and made with only a handful of ingredients.
Now that hot chocolate season is here, homemade marshmallows feel especially cozy. I’ve been making mugs of hot chocolate for the kids and experimenting with photography, and many readers have asked how to make marshmallows from scratch. So here’s a clear, friendly guide that shows how easy it is to make soft, pillowy marshmallows in your own kitchen.
I wasn’t always a fan of store-bought marshmallows until I tasted handmade ones. It was an “a-ha” moment — homemade marshmallows have a pure, clean sweetness and a tender texture that packaged varieties can’t match. The same revelation comes when you taste freshly whipped cream instead of the processed versions: the real thing is simple and delicious.
What are the ingredients to marshmallows?
The basic marshmallow recipe uses just three primary ingredients: unflavored gelatin, granulated sugar, and corn syrup. Corn syrup helps prevent sugar crystallization while the syrup cooks; you can substitute additional sugar if needed, but it requires extra care to avoid grainy results.
Powdered sugar (often mixed with cornstarch) is used to dust the pan and coat the marshmallows after cutting. This keeps the pieces from sticking together. For flavor, vanilla is classic, but you can use peppermint, other extracts, vanilla bean paste, or even a splash of liqueur for adult variations. Dipping or drizzling the finished marshmallows in chocolate is a lovely finishing touch.
How do you make marshmallows at home?
Homemade marshmallows are straightforward if you follow a few important steps. The process requires a candy thermometer and either a stand mixer with a whisk attachment or a very sturdy hand mixer. The key is dissolving the sugar properly, whipping the gelatin and syrup until very fluffy, and allowing the set time for the marshmallows to firm up.
- Prepare a 13×9-inch pan or a rimmed baking sheet lined with parchment paper. Sift about 3 tablespoons of powdered sugar over the paper to coat.
- In the mixer bowl, whisk together 1/2 cup water and the gelatin; let it soften for 15 minutes.
- Combine the remaining 1/2 cup water, granulated sugar, light corn syrup, and a pinch of salt in a medium saucepan. Warm over medium-low until the sugar dissolves, then bring to a boil. Cover and boil for 2 minutes to help dissolve any stray sugar crystals. Remove the lid, attach a candy thermometer, and cook until the syrup reaches 240°F (soft-ball stage), about 10 minutes.
- With the mixer on low, slowly pour the hot syrup into the softened gelatin. Increase the speed to high and whip until the mixture is tripled in volume, very thick, and holds stiff peaks — about 8–12 minutes. Add vanilla or other flavoring during the last minute of whipping.
- Scrape the marshmallow mixture into the prepared pan, smooth the top with an offset spatula, and dust with more powdered sugar. Let the marshmallows set, uncovered, at room temperature for 8–12 hours.
- When set, lift the marshmallow slab from the pan using the parchment paper. Cut into squares with a sharp knife or use cookie cutters. Toss the pieces in sifted powdered sugar (or a powdered sugar/cornstarch mix) to prevent sticking. Store in an airtight container at room temperature for up to a few weeks.
These marshmallows work wonderfully in hot chocolate, elevate homemade rocky road candy, and make a fun addition to chocolate boards or s’mores-style desserts. They also make thoughtful homemade gifts during the holidays.
How to Make Marshmallows
Soft, fluffy marshmallows with a homemade flavor that beats store-bought. This recipe yields about 24 marshmallows depending on the size you cut.
Details
Servings: 24 | Prep Time: 20 mins | Cook Time: 10 mins | Additional Time: 8–12 hours | Total Time: 8–12 hours + 30 mins active
Equipment
- Stand mixer with whisk attachment (or a strong hand mixer)
- Medium saucepan with lid
- Candy thermometer
- 13×9-inch pan or rimmed baking sheet
- Parchment paper and offset spatula
Ingredients
- 1 cup water, divided
- 3 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon sea salt
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2–3 cups sifted powdered sugar (for dusting)
Instructions
- Line a 13×9-inch pan with parchment paper, trimming the corners so the paper lays flat. Sift 3 tablespoons of powdered sugar over the parchment.
- Whisk 1/2 cup water and the gelatin in the mixer bowl until combined. Let the gelatin soften for 15 minutes.
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup water. Heat over medium-low until the sugar dissolves, then raise to medium and bring to a boil. Cover and boil for 2 minutes. Remove the lid and continue boiling without stirring until the syrup reaches 240°F on a candy thermometer, about 10 minutes.
- With the mixer on low, slowly pour the hot syrup into the gelatin mixture. Increase speed to high and whip until the mixture triples in volume and becomes thick and stiff, about 8–12 minutes. Mix in the vanilla for the last 30 seconds.
- Scrape the marshmallow into the prepared pan and smooth the top. Sprinkle with 3 more tablespoons of powdered sugar and let it stand, uncovered, for 8–12 hours at room temperature.
- Lift the marshmallow slab from the pan, peel off the parchment, and cut into squares using a very sharp knife or cookie cutters. Toss the pieces in sifted powdered sugar to coat, then shake off excess. Store in an airtight container in a cool, dry place for up to a few weeks.
Notes
- Experiment with extracts (peppermint, almond) or colorings for seasonal variations. A drizzle of melted chocolate makes a delicious finish.
- Packaged in a decorative box, these marshmallows are a lovely homemade gift for holidays and special occasions.
Nutrition (approximate per serving)
Calories: 92 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 1 g | Sodium: 35 mg | Sugar: 23 g
Nutrition values are estimates and intended as a guideline.
Once you try homemade marshmallows, they become a kitchen favorite. They brighten hot chocolate, add charm to desserts, and bring a little bit of homemade magic to any occasion.
