Homemade Marshmallows

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Homemade Marshmallows are, without a doubt, a show-stopper! These fun and fluffy treats are easy to make and way more delicious than what you can get at the store. Why put dry mini marshmallows in your hot chocolate, when you can put a whole pillowy cube in it?

• Customizable: Make these any size and any flavor you’d like: peppermint, vanilla, hazelnut… The sky is the limit!
• Perfect texture: Fresh homemade marshmallows are even fluffier than the store-bought kind.
• Short ingredient list: 6 common ingredients and a flavoring of your choice is all you need!

When I can, I love making everything from scratch and once you’ve made this easy homemade marshmallow recipe you’ll understand why! Also, I recommend making an extra batch so you can try my S’more Cheesecake, Homemade S’mores or put them in every Hot chocolate of the season!

Bold Bakers Loved This!

“I just made these and they turned out amazing. Made them with strawberry extract and they are DELICIOUS. thank you so much ❤️” –Chris

“I made these with the kids on the weekend..they thought it was amazing to watch..very yummy. ” — Valerie

“This is great!! And very very easy!!” — Alnia

TABLE OF CONTENTS:

• What are Marshmallows?
• Tools You Need
• Key Ingredients
• How to Make Marshmallows From Scratch
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• How to Flavor Marshmallows?
• Can I Make These Vegan?
• FAQS
• More Marshmallow Recipes

What are marshmallows?

Marshmallows are light, fluffy confections made from sugar, water, and gelatin, often used in desserts or as a sweet topping.

• Fluffy Texture: Their airy, soft consistency is created by whipping sugar syrup with gelatin.
• Candy Process: Similar to candy-making, precise temperatures and techniques are key.
• Sweet & Sticky: They have a sticky exterior when freshly made, and dusted with powdered sugar or cornstarch.
• Customizable: Flavors and sizes can vary, making them a versatile treat.
• Origins: The name of this confection comes from the plant that was used to make them hundreds of years ago. Nowadays this ingredient has been replaced with gelatin.

Tools You Need:

• Measuring Cups and Spoons
• Sieve
• 8″ square pan
• Electric mixer
• Saucepan
• Silicone spatula
• Knife

Key Ingredients:

• Powdered sugar and cornstarch:

  • Used to coat the marshmallows and prevent sticking.

• Unflavored powdered gelatin:

  • Provides structure and the iconic texture of marshmallows.
  • Substitutes: 
    • Agar agar Vegan gelatin substitute that comes from seaweed. It can be found in flakes or powder. For this recipe, use 3tsp of powdered agar agar instead of the 6tsp of unflavored gelatin.

• Granulated sugar:

  • Main source of sweetness and essential for consistency.

• Light corn syrup:

  • Essential ingredient for this recipe. Unlike regular sugar, corn syrup does not crystalize, so it avoids graininess in your final treat.
    • Substitutes:
      • Perfect Homemade Corn Syrup Substitute recipe.
      • Honey: Will alter flavor and might alter texture.
      • Golden syrup: Will alter flavor and might alter texture.

How to make homemade marshmallows:

Prep

1. Combine the powdered sugar and cornstarch in a small bowl. Lightly grease a square 8-inch baking pan with vegetable oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining sugar mixture to a bowl for use later in the recipe.

Making the Marshmallow mixture

2. Place the gelatin into the bowl of a stand mixer along with ½ cup (4 fl oz/120 ml) of the water. This is called sponging. Have the whisk attachment standing by.

3. In a small saucepan combine the remaining ½ cup (4 fl oz/120 ml) cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
4. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 8 to 10 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. Once the mixture reaches this temperature, immediately remove from the heat.

5. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. In the last minute add the vanilla and mix until combined.

Setting the marshmallows

6. Grease a spatula, and even your hands (believe me this is sticky stuff).
7. Now, work QUICKLY and scrape the marshmallow into the prepared pan, using your spatula for spreading evenly into the pan.
8. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. This is a must so they have time to set.

Cut

9. Grease a sharp chef knife (a large knife will do).
10. Turn the marshmallows out onto a cutting board and cut into whatever size you want. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

Gemma’s Pro Chef Tips For Homemade Marshmallows:

• A candy thermometer is a must. The key to the perfect marshmallow texture reaches exactly 240°F. If the mixture does not reach that state (called soft ball), the marshmallows won’t set. If it exceeds it, they will be rubbery rather than bouncy and soft.
• Grease everything! Trust me when I say this is a sticky business! Grease your baking dish, your spatula and your hands thoroughly with a flavorless oil and things will be much easier to handle.
• Don’t skip the 4-hour setting process. Marshmallows need to dry and set before you can cut into them. If you skip this step you will be basically cutting meringue which, believe me, it’s not fun!
• Easy cleanup: Soak your bowl and utensils in hot water and dish soap to get rid of the stickiness.

Make ahead and Storage Instructions:

Make ahead:

• “Mise en place” (French word for “Everything in its place): Combining your cornstarch and powdered sugar and having all your ingredients measured out will help make this process quicker.

Storage:

• Room Temperature: Store in an airtight container for up to 3 weeks.
• Refrigeration: I do not recommend setting or storing marshmallows in the fridge.
  • Refrigeration can alter their texture and affect their overall quality leading to a dense and rubbery consistency.
  • Sitting at room temperature will give marshmallows sufficient time to cool, firm up, and set properly.
• Freezing: You can freeze homemade marshmallows. However, the texture may change upon thawing. Here’s how to freeze marshmallows:
  • Arrange them in a single layer on a parchment-lined baking sheet or plate. You can also place layers of parchment paper or wax paper between the marshmallows if stacking them.
  • Place prepared marshmallows in an airtight container or freezer-safe bag. Squeeze out any excess air to minimize the risk of freezer burn. Label the container with the date for easy reference.
  • Remove them from the freezer and let them thaw in the refrigerator for a few hours or at room temperature for 30 minutes to 1 hour.

How to flavor homemade marshmallows:

You can add flavor to your marshmallow recipe in many ways, here are some ideas!

Extracts: Add 1/8 tsp of your favorite extract to the mixture while it is whipping. I love peppermint around Christmas time!

Spices: Add 1/4 tsp of the spice of your liking to the marshmallow mixture or even to the powdered sugar and cornstarch mixture. Try cinnamon and nutmeg for a Thanksgiving treat!

Dip: You can also dip your marshmallows in melted chocolate and sprinkle them with flaky salt  or crushed candy to make them even more special.

Check out my Homemade Marshmallow Recipe with 3 Amazing Flavors Recipe.

Can I make vegan marshmallows?

Yes, instead of using gelatin, which is not a vegetarian product,  you can use agar agar (a plant based product that acts in the same way gelatin does).

Here’s how to do it:

• In a small bowl, combine the agar agar powder (or flakes) with the cold water.
• Stir well and let it sit for about 10-15 minutes to allow the agar agar to absorb the water and bloom.
• Proceed with the next steps of the recipe without making any other alterations.

Homemade Marshmallows FAQs

What kind of gelatin should I use for homemade marshmallows?

You can use gelatin powder or gelatin sheets.

• One packet (1 tablespoon) of powdered gelatin is equivalent to four gelatin sheets, which is enough to soft-set 2 cups of liquid.
• Soak the sheet(s) of gelatin in a bowl of cold water for 5 to 10 minutes, use about 1 cup (248ml) of cold water per sheet. Once soft, lift sheets from the cold water. Wring gently to remove excess water, then add to warm liquid, stirring until dissolved.

What is the substitute for corn syrup?

• If you run out of corn syrup or it’s not available where you live, make it yourself using my Perfect Homemade Corn Syrup Substitute recipe.
• If you prefer to avoid corn syrup in your marshmallow recipe, there are a few alternatives. Do keep in mind that these substitutes may affect the taste, texture, and overall outcome of the marshmallows to some degree. I recommend you start with a 1:1 ratio and do some experimentation to find the best substitute to your liking:
  • Honey: Honey can be substituted for corn syrup in making marshmallows. It adds sweetness and moisture to the marshmallows but has a distinct flavor that will impact the taste of the final product.
  • Agave syrup: Agave syrup is a liquid sweetener substitute for corn syrup with a mild flavor and a similar consistency.
  • Golden syrup: Golden syrup is a thick amber-colored form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar. It has a rich, caramel-like flavor and can be used in place of corn syrup in this Perfect Golden Syrup recipe.
  • Maple syrup: Maple syrup can replace corn syrup but its pronounced flavor will alter the taste of the marshmallows.

Can I make marshmallows without a stand mixer?

Yes, you can make marshmallows with an electric mixer or a whisk. It will take lots of elbow grease and you might not be able to incorporate as much air as a bigger stand mixer. My recommendation would be a stand mixer if possible.

How can I make marshmallows less sweet?

You can reduce sugar or corn syrup by up to 1/4 of the required amounts. Don’t reduce anymore or the result will be very different in flavor and consistency.

Can I toast homemade marshmallows over a fire?

Yes, you can toast homemade marshmallows over open flames and enjoy their slightly charred skin and gooey center!

More Marshmallow Recipes:

• Marshmallow Ice Cream
• Marshmallow Fluff
• Marshmallow cookies
• Irresistible S’mores Bars Recipe

Try These Recipes!

Irish Whiskey Fudge Recipe

Easy Saltine Cracker Toffee

Heavenly Champagne Truffles Recipe

Sweet And Nutty White Chocolate Bark