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Chocolate, Mint Chocolate Chip, and Birthday Cake Marshmallows!

Homemade Marshmallow Recipe with 3 Amazing Flavors

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A lighter, fluffier, and easier Homemade Marshmallow Recipe in three of my favorite flavors!


Hi Bold Bakers!

The only thing better than a light and fluffy Homemade Marshmallow is a Homemade Marshmallow in 3 super bold flavors!

My Homemade Marshmallow Recipe with 3 Amazing Flavors is next level. Whether you fancy the birthday cake flavor in the video, or the chocolate and mint chocolate chip, these marshmallows are so easy to make that anyone can have the confidence to make their OWN marshmallows from now on! Fear homemade marshmallows no more: these are so much fun, great for getting the kids into the kitchen, and yummy beyond belief. If you’ve never made candy at home, this is a great place to start.

How To Make My Homemade Marshmallow Recipe

While candy making can be temperamental, this is one of the easiest things to make and a great way to get comfortable working with sugar.

Before you make the marshmallow liquid mixture, you start by blooming some gelatin. This just means combining gelatin with water. Once added, you should immediately start to see the mixture take on a gel like texture. This will give your marshmallows texture, fluff, and bounce!

Next you combine, sugar, water light corn syrup and salt in a sauce pan. These melt together and become a clear liquid that is then cooked to what is called “soft ball” stage (a candy thermometer will come in handy here!). This is a stage of caramel making that means the syrup is cooked but not caramelized. Cooking the mixture to this point is what will allow the marshmallows to be stretchy and chewy.

This process combined with the gelatin is what make the marshmallows “work” so to speak. After the candy is cooked to soft ball you quickly add the hot mixture to the gelatin mixture in your stand mixer and mix away for about 12-15 minutes. What you’re then left with is a super light and airy marshmallow fluff-like mixture. This is when I add in the flavors and colors before transferring to an 8 x 8 pan and allowing to set.

How To Keep Your Homemade Marshmallows From Sticking

This homemade marshmallow recipe is pretty fool-proof! After cooking the candy, it’s the mixer really doing all the work. The trick after mixing the marshmallows is to work quickly and be prepared.

The most important preparation to make is having a greased and powdered pan ready, along with a greased spatula to help transfer the marshmallows. The pan should be greased with flavorless oil, then dusted with a mixture of corn starch and powdered sugar. While most people thinks this powder just looks pretty, it is highly important to your marshmallows turning out.

I also like to grease and powder my pan before I even start the cooking process. After I transfer the marshmallow mix to the pan, I add another layer of powder on the top. The corn starch helps to dry out the homemade marshmallows and the sugar adds sweetness. After the marshmallows have set and formed a skin they can be cut into perfect little squares then dusted with even more powder to keep them from sticking to each other while being stored.

[ My Homemade Marshmallow Recipe deserves the Best-Ever Hot Chocolate! Get the recipe! ]

Can these be made without gelatin?

If you are steering clear of gelatin, you can substitute vegan gel — This is made from vegetable gum and comes highly recommended. It can be subbed 1:1. There are many available on line including this one from Dr. Oetker Vege-gel.

With regards to using agar agar, I hear from you that it doesn’t always yield the same results as gelatin so be warned.

Can You Make Marshmallows Without Corn syrup?

I know Corn Syrup is common in the U.S.,  but isn’t available in all countries. Don’t worry if you can’t find it because it can be replaced 1:1 with Cane Syrup, Golden Syrup or Brown Rice Syrup. Click the links to buy them directly online.

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Can the sugar be reduced/substituted?

Sugar is what makes these marshmallows not only taste lovely and sweet, but have a fluffy stretchy texture. Sugar can not be substituted in this recipe as there is really nothing else that has this ability to be cooked and transformed into a light, fluffy, and chewy candy.

What Other Flavor Marshmallows Can You Make?

While Birthday Cake, Chocolate, and Mint Chocolate Chip are my personal favorite flavors, the truth is if you can dream it, you can do it. When it comes to flavoring this fluffy candy it’s super easy to add in whatever colors and extract you like! From almond to coconut to espresso, I encourage you guys to get creative and experiment with your favorite flavor combinations.

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Great Ways To Use These Homemade Marshmallows!

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4.64 from 19 votes
Chocolate, Mint Chocolate Chip, and Birthday Cake Marshmallows!
Homemade Marshmallow Recipe With 3 Flavors
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A light and fluffy Homemade Marshmallow Recipe in three of my favorite flavors!

Course: Dessert
Cuisine: American
Servings: 20 Marshmallows
Author: Gemma Stafford
Ingredients
Marshmallows:
  • 6 teaspoons unflavored powder gelatin
  • 1 cup (8floz/225ml) warm water, divided
  • 1 1/2 cups (12oz/ 340g) sugar
  • 1 cup (10oz/283g) light corn syrup
  • 1/4 teaspoon salt
Birthday Cake Marshmallows:
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup (¾ oz/21g) confetti sprinkles
  • a few drops pink food coloring
Chocolate Marshmallows:
  • 1/4 cup (1oz/28g) cocoa powder
Mint Chocolate Chip Marshmallows:
  • 1/2 teaspoon mint extract or peppermint oil
  • 1/2 cup (3oz/85g) chocolate chips
  • green food coloring
for coating the marshmallows:
  • 1/4 cup (35g/ 1 1/4oz) powdered sugar
  • 1/4 cup (35g/ 1 1/4oz) cornstarch
Instructions
  1. 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.

  2. 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.

  3. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. (I strongly recommend watching the video above for more detailed instruction)

  4. 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.

For the Birthday Cake Marshmallows:
  1. Add the vanilla extract, almond extract, sprinkles and a tiny drop of food coloring during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For the Chocolate Marshmallows:
  1. Add the cocoa powder during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For the Mint Chocolate Chip Marshmallows:
  1. Add the mint extract, a tiny drop of green coloring and the chocolate chips during the last minute of whipping. Add the chips at the very last minute as the heat of the mixer can melt the chocolate. While the mixture is whipping prepare the pans as follows.

  2. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 8 x 8-inch (or 7 x 11-inch) 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.

  3. Grease a spatula, and even your hands, because believe me: this is sticky stuff

  4. 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. They need to be exposed to the air to form a skin.

  5. After this time, turn the marshmallows out of the pan and allow the other side to be exposed to the air for another 4 hours.

  6. On a cutting board, cut the marshmallows into squares using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. (This sugar mix will keep the marshmallows dry and stop them from sticking together) 

  7. Store in an airtight container for up to 3 weeks.

Watch the Recipe Video!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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57 Comments

Write a Comment and Review

  1. Dizzzie on December 16, 2018 at 8:09 pm

    I am going to use these as a topping for ginger snaps! They were easier than I thought they would be. Thank you for the receipt and video. May do them again and dip them in chocolate! I really never liked marshmallows. The only ones I was exposed to were the store bought. These are light years away from those.

    • Gemma Stafford on December 17, 2018 at 4:01 am

      YEA!
      I am always delighted to get a good report for this type of recipe, they are tricky, great to know rthat you managed it well.
      You are right, light years away from store bought!
      Thank you for letting us know,
      Gemma 🙂

  2. Leanne Krauss on December 10, 2018 at 2:25 am

    Everyone loved these when I made them . They didnt last the week and they were all gone . Going to have to make them again .

    They are so soft , bubbly when biting into them and oh so yummy.

    Thank you Gemma

    • Gemma Stafford on December 10, 2018 at 4:33 am

      Leanne, I am delighted!
      So happy that this recipe worked well for you. This type of recipe tends to be tricky, I am always thrilled when the Bold Bakers have that success, well done, and thank you for this review,
      Gemma 🙂

  3. Neha on November 29, 2018 at 7:59 pm

    Can i use carregeenan? And if yes in what proportion to gelatine ?

    • Gemma Stafford on November 30, 2018 at 10:05 am

      Hi there, yes you can. You can also use agar agar. You can use it in a one to one ratio.

      • Neha on November 30, 2018 at 6:51 pm

        But ma’am in the video you have said that agar agar won’t give us the same results? I tries using carageenan in hot water it justturned in to flakes and did not dissolve in the corn syrup mixture…please help me out here

        • Gemma Stafford on December 1, 2018 at 3:03 am

          Hi Neha,
          The problem for me is that I do not ever know the type of agar/china grass/carrigeen Moss you are using, there are different types. You have to follow the instructions on the pack. I use a gelatin, which is in two forms, granules and sheets, bot behave in much the same way.
          Some forms of agar agar need to be boiled to activate, but I cannot give a clear instruction, as there is no one rule.
          Read the pack, it will all be there,
          Gemma 🙂

  4. Helen on November 12, 2018 at 6:45 am

    I will be trying your recipe, I think I will be using cherry extract and food coloring. After all is set, I will dip them in melted chocolate, sort of a take on chocolate covered cherries. Thank you for all you do Gemma.

    • Gemma Stafford on November 12, 2018 at 9:12 am

      Wow, what a great idea! I love those flavors!

  5. Catherine on November 11, 2018 at 1:46 pm

    How do you store the marshmallows and for how long.? Thanks

    • Gemma Stafford on November 11, 2018 at 6:33 pm

      Hi Catherine,

      Store in an airtight container for up to 3 weeks.:)

      Gemma.

  6. Brandi R on November 11, 2018 at 12:08 pm

    These look amazing! I was going to make hot cocoa baggies for gifts to friends and coworkers this year and toss one of these babies in there. What’s the shelf life for storing them so I can determine how far in advance I can make them before placing them in a baggie to give out at Christmas? Thanks!

    • Gemma Stafford on November 12, 2018 at 7:46 pm

      Hi Brandi. I kept these at room temp in an air tight container for 4 weeks. They were totally fine :).

      Best,
      Gemma.

  7. Mary on November 11, 2018 at 10:15 am

    A family member can’t have real sugar, nor most sugar substitutes. Not honey either. When I bake I use a blend of Erythritol and sometimes I add liquid Stevia. Years ago, I did make marshmallows, but if make this recipe now, do you think the Erythritol would work as a 1 for 1 substitute for sugar?

    • Gemma Stafford on November 12, 2018 at 7:35 pm

      Oh gosh Mary I’m really not well educated in the world of alternative sugars. I personally think for this recipe Erythritol won’t work 1:1.

      Olivia my assistant who knows a lot more about this than I will be writing a post regarding sugar substitutes really soon for the site.

      Best,
      Gemma.

  8. ladyelisa1951 on October 25, 2018 at 2:26 pm

    Hello,
    I made the marshmallow recipe, but when I poured to the pan, it filled it instead of going half way. What did I do? Maybe I whipped it too long?
    Thank you for your help. I love your site and videos!
    Elisa

    • Gemma Stafford on October 27, 2018 at 5:03 pm

      Hi Elisa,

      That’s ok, that doesn’t mean you did anything wrong. How did they turn out? do they taste good?

      Gemma.

  9. Hughlene on October 22, 2018 at 3:57 pm

    Hi from Oklahoma, USA, the person asking about using Jell-O. You are right about using the Jell-O product, because the sugar used in it would through a big monkey wrench in the mixture. Looking forward to using your recipe this holiday season.

    • Gemma Stafford on October 23, 2018 at 9:26 am

      Hi there,
      Thank you for this insight, I am delighted with your input,
      Gemma 🙂

    • Pat Worsley on October 23, 2018 at 7:56 pm

      Thank you and Gemma for the information. I thought Jello would work but now I know that it won’t.

  10. jameala on October 20, 2018 at 11:54 am

    Hi Gemma
    I am in the uk and using golden syrup, my sugar mixture did not thicken and start turning marshmallowie am I using too much golden syrup. I used 1 cup or is it something I am doing wrong else where

    • Gemma Stafford on October 23, 2018 at 6:35 am

      Hi there,
      Here are the steps you need to get right for this recipe:
      1. 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.
      2. 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.
      3. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer. (I strongly recommend watching the video above for more detailed instruction)
      4. 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.

      Candy making relies on the temperature of the sugars used. The golden syrup should work well for you in this recipe, it is an invert sugar.
      I suspect your problem had to do with the temperature, this is vital, and you did not tell me how you managed this.
      I do not have enough information to be sure about what went wrong, do let me know,
      Gemma :0

  11. Valerie on October 17, 2018 at 3:45 pm

    I tried this and the had a gelatinous aftertaste. They also had a bit of gelatin clumping on the bottom. Can you tell me what I did wrong?

    • Gemma Stafford on October 18, 2018 at 7:17 am

      Hi Valerie,
      Sounds like the gelatin was not dissolved, or was not mixed in properly to the mix. Does that sound right?
      Gemma 🙂

      • Valeriepenguin on October 18, 2018 at 2:04 pm

        That is probably what happened. What can I do to stop that?

        • Gemma Stafford on October 19, 2018 at 2:45 am

          Hi Valerie,
          first of all make sure the gelatin is dissolved. Go back to the video. Pouring the hot sugar mixture down the side of the bowl with the mixer running cools the liquid and begins to amalgamate it with the gelatin. The video and instructions are your best help here.
          I hope this resolves this for you,
          Gemma 🙂

    • Qasim on October 24, 2018 at 2:06 am

      Bloom/soften your gelatin in another bowl. When the syrup is at the right temp, let it cool just a bit and whisk the gelatin into that. Be careful! It will bubble. Then proceed with the recipe.

      • Gemma Stafford on October 25, 2018 at 5:46 am

        Perfect response, thank you for the assistance,
        Gemma 🙂

  12. iria monge picado on October 17, 2018 at 10:42 am

    how can i make a cinnamon one

    • Gemma Stafford on October 18, 2018 at 8:04 am

      Hi Iria,
      You can add cinnamon extract, or you can add a little to the sugar mix in the saucepan. spice likes to be heated to release the oils and soften the flavor.
      I hope this works out well for you, add to your taste, but not too much!
      Gemma 🙂

  13. Jessica on October 15, 2018 at 6:36 pm

    Hello! Excited to make these with my son this weekend. If I wanted to make strawberry flavored marshmallows, what would be the best route? Dehydrated strawberries or a puree? Thanks a heap. Love learning all these tip on making things from scratch

    • Gemma Stafford on October 17, 2018 at 7:09 am

      Hi Jessica,
      I think you will need to use an extract! If you add puree to this type of recipe it will unbalance it. You could then use dehydrated strawberries to give a fabulous hit of flavor. Tricky thing marshmallow, you need to follow the recipe closely, then you will know for the next time.
      I hope this is fun for you both, you will learn a lot by doing,
      Gemma 🙂

  14. Ali on October 13, 2018 at 8:20 am

    Do you have a link to how you made the mint chocolate chip marshmallows? I may be blind… but I don’t see it. Thanks

    • Gemma Stafford on October 13, 2018 at 2:35 pm

      Hi Ali! You can find the recipe for the mint chocolate chip marshmallows in the base marshmallow recipe at the bottom of the post. I hope you enjoy!

  15. Zubia siddiqui on October 11, 2018 at 10:07 am

    Hi Gemma, I wanted to ask u can u pls help me to reduce the quantity of the ingredients? Like I want to reduce the sugar and corn syrup so how much quantity should I take?

    • Gemma Stafford on October 15, 2018 at 6:44 am

      Hi there,
      You have to reduce any recipe proportionally.
      Write out the recipe, and dive according to how much you wish to reduce it, it is math!
      It is important always to keep the proportions right in a recipe, that is what makes it work. You can do it, but the reduction must be balanced with all of the ingredients.
      I hope this is of help,
      Gemma 🙂

  16. Ina on October 5, 2018 at 11:47 am

    Hey Gemma!
    I was wondering if I can use agar agar as substitute for the gelatin to make the recipe vegan.
    I really love your recipes and would love to try the marshmallow one. But as a vegan I won’t use gelatin.
    Thank you! 😊

    • Gemma Stafford on October 6, 2018 at 3:25 pm

      Hi Ina,

      If you are steering clear of gelatin, you can substitute vegan gel — This is made from vegetable gum and comes highly recommended. It can be subbed 1:1. There are many available on line including this one from Dr. Oetker Vege-gel.:)

  17. APURVA NAG on October 5, 2018 at 12:07 am

    Mam can we replace Gelatin with Agar Agar ??? If so what quantity ???

    • Gemma Stafford on October 5, 2018 at 1:20 am

      Hi there,
      I cannot advise on this as there are so many forms of this natural gelling agent. There are recipes online designed for this as they are not necessarily directly substituted. Sorry, too many ifs and buts!
      Gemma 🙂

    • Katarina on October 5, 2018 at 6:19 am

      You actually need aquafaba and xanthan gum in addition to agar agar. There are both written recipes and online tutorials on vegan marshmellows.

  18. Alice Lew on October 4, 2018 at 11:25 pm

    Can this be done with a hand mixer?

    • Gemma Stafford on October 5, 2018 at 1:23 am

      Hi Alice,
      This is a ‘strong’ mixture when it is whipped so your mixer would need to be able to handle this, some will, some not so much! The hand whisk needs to have a very strong motor. It will be a challenge!
      Gemma 🙂

  19. Janie Baur on October 4, 2018 at 1:29 pm

    These recipes make reference to preparing the pan with a mixture of confectioners’ sugar and corn starch but no quantities are given either in the ingredients list or in the directions. Can you please provide the ratio. Thanks!

    • Gemma Stafford on October 5, 2018 at 2:54 am

      Hi Janie,
      good point! I will add this to the recipe, thank you.
      50g/2ozs of powdered sugar to 2ozs/50g of cornstarch/cornflour. That will be sufficient. The cornflour helps to keep the powdered sugar dry.
      I hope this is of help,
      Gemma 🙂

  20. Pat on October 4, 2018 at 12:49 pm

    I am wondering if you can use Jello for the gelatin and even the flavoring for the marshmallows. If so, how much and would I prepare it like the gelatin in the recipe?

    • Gemma Stafford on October 5, 2018 at 3:01 am

      Hi Pat,
      No! gelatin will be as easy to use as jello for this recipe, and I cannot see the Jello working for you, I am sorry.
      Thank you for being in touch,
      Gemma 🙂

  21. Tarunika on October 4, 2018 at 9:27 am

    Hey Gemma , your recipes r just awesome
    I was finding for a perfect marshmallow recipe and this is the one
    Can you please give me a recipe of marshmallows without corn syrup…?

    • Gemma Stafford on October 5, 2018 at 3:49 am

      Hi there,
      This recipe is designed to be used with corn syrup. If you swap that out you need to make other adjustments to the recipe. You can use golden syrup, or any invert sugar, even simple syrup, but you really should use recipes designed for these. It is easily unbalanced!
      Gemma 🙂

  22. JennySweets on October 4, 2018 at 9:13 am

    Can you use glucose syrup? We also have light bread syrup? I’m in Sweden and don’t have any of the substitutes mentioned.

    • Gemma Stafford on October 5, 2018 at 7:17 am

      Hi Jenny,
      I am not sure! Bread syrup as far as I know, and we do not get it here, is almost a molasses, but coming in a light and dark variety. This is a by product of the sugar refining process.
      It is an invert sugar, combining fructose and glucose which should work well in any candy. I have no experience of working with it, but I suspect it will work.
      I am sorry, I cannot be certain, but it is worth a try!
      Gemma 🙂

  23. Dora on October 4, 2018 at 9:11 am

    Thanks for answering my question. I asked about flavored marshmallows last year.

    • Gemma Stafford on October 5, 2018 at 7:18 am

      You are welcome Dora, I hope you can make these now!
      Thank you for being in touch,
      Gemma 🙂

  24. Mayuri on October 4, 2018 at 8:45 am

    Hey Gemma!
    I was wondering if I could use liquid glucose instead of the corn syrup because I can’t find any of the other substitutes either.
    Thanks for sharing the recipe!

    • Gemma Stafford on October 5, 2018 at 7:24 am

      Hi there,
      I think you can do this, but I am not sure it will work in this recipe. Simple syrups work in marshmallow too, but again the recipe may change. Google a recipe designed to be used with glucose, that will be best.
      Gemma 🙂

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