Homemade Marshmallows

5 from 11 votes
Learn how to bake Homemade Marshmallows with my easy recipe and use them to make my S'mores Cheesecake or even Homemade S'mores.

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Hi Bold Bakers!

When I can, I like to make everything from scratch. Now you don’t always have to make marshmallows from scratch every time but if you know how easy it is to make your own at home, well then at least you have a choice.

IMPORTANT NOTE: This recipe was updated and improved on 6/11/2023 to include the most asked questions and answers.

Marshmallow making is similar to candy making. You use a candy thermometer and have to follow a candy-making technique. A lot of people shy away from candy-making because of the technical nature of the recipe. And that’s where I come in!

Homemade, Marshmallows, Gemma Stafford, Bigger Bolder BakingHomemade, Marshmallows, Gemma Stafford, Bigger Bolder Baking

With all baking you have to follow some rules. To make marshmallows you will need a candy thermometer so you know exactly what stage your sugar is at. Once you have that you just need to follow the steps in the recipe and video and you will be guaranteed to have successful marshmallows.

Homemade, Marshmallows, Gemma Stafford, Recipes, Bigger Bolder BakingHomemade Marshmallows, Gemma Stafford, Recipe, Bigger Bolder Baking

Once you have your homemade marshmallows, the sky is the limit! You can make my S’more Cheesecake, Homemade S’mores or even just eat them on their own like I do. So let’s get marshmallow baking!

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.

Can I substitute agar agar for gelatin to make vegan marshmallows?

Yes, you can use agar agar instead of gelatin.

  • 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.

Do I have to use corn syrup?

Yes, you do have to use corn syrup which is crucial in making marshmallows.

  • Corn syrup not only contributes to a soft and smooth texture by preventing sugar from crystalizing but also stabilizes marshmallows allowing them to hold their shape and maintain a soft and fluffy consistency.
  • Moreover, corn syrup attracts and retains moisture to prevent marshmallows from drying out.

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.​​

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. ​

How can I add flavor to homemade marshmallows?

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

Can I leave marshmallows in the fridge overnight to set?

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.

Can I freeze homemade marshmallows?

Yes, 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.

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!

IMPORTANT NOTE: This recipe was updated and improved on 6/11/2023 to include the most asked questions and answers.

Watch The Recipe Video!

Homemade Marshmallows

5 from 11 votes
Learn how to bake Homemade Marshmallows with my easy recipe and use them to make my S'mores Cheesecake or even Homemade S'mores.
Author: Gemma Stafford
Servings: 30
Prep Time 30 minutes
Total Time 30 minutes
Learn how to bake Homemade Marshmallows with my easy recipe and use them to make my S'mores Cheesecake or even Homemade S'mores.
Author: Gemma Stafford
Servings: 30


  • 3 packages (6 tsp) unflavored powdered gelatin
  • 1 cup (8oz/ 225g) warm water, divided
  • 1 ½ cup (12 oz) granulated sugar, approximately
  • 1 cup (8 oz) light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (35g/ 1 1/4oz) confectioners' sugar
  • 1/4 cup (35g/ 1 1/4oz) cornstarch


  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. This is called sponging. Have the whisk attachment standing by.
  • In a small saucepan combine the remaining 1/2 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.
  • 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.
  • 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. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  • Grease a spatula, and even your hands, believe me this is sticky stuff.
  • When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. 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.
  • Turn the marshmallows out onto a cutting board and cut a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
  • Store in an airtight container for up to 3 weeks.


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3 years ago

Oh mah gawd Gemma. I just made these and they turned out amazing. Made them with strawberry extract and they are DELICIOUS. thank you so much ❤️

Michelle Meyer
Michelle Meyer
4 months ago

Gemma if I
can’t buy corn syrup could I substitute with anything else?

Tari Hogue
Tari Hogue
5 months ago

How long will these stay fresh? Have you ever coated them in chocolate?

Aksa Joshy
Aksa Joshy
7 months ago

Can we replace water in the marshmellow by milk?

8 months ago

Gemma while the mixture is boiling to the soft ball stage are you supposed to stir the syrup?

8 months ago

I made these with the kids on the weekend..they thought it was amazing to watch..very sweet but still very yummy. when storing airtight the fridge or counter?

Nelleke Bloemhof
Nelleke Bloemhof
2 years ago

Can you also make these marshmallows with those gelatin leaves or is it only possible with powder?

Lola Owen
Lola Owen
3 years ago

Hi Gemma

What is the best way to make it less sweet. Less sugar, corn syrup or less of both of these please?

Mné Kidwell
3 years ago

Hi Gemma.
Can you show us how to make no machine candy floss please.

Yoel Eis
Yoel Eis
3 years ago

Hi Gemma,

I have just found your site and love it! Can I use darker corn syrup (looks like maple syrup)? or does it need to be clear one?

Hoping you will reply!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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