Homemade Marshmallows are a million times better than store bought and much easier to make than you might think. The perfect way to dress up a rich cup of French Hot Chocolate during the winter months or toast them up for s’mores in the summer!
This Marshmallow Recipe is great to package up as gifts or dip them in caramel and chocolate at the fondue bar!
Homemade Marshmallows are super easy to make as long as you have a stand mixer! The majority of the time, this recipe requires is completely hands-off!
Ingredients in Marshmallows
- powdered sugar
- unflavored gelatin
- cold water divided
- granulated sugar
- light corn syrup
- kosher salt
- vanilla extract or other flavorings
- nonstick spray
How to make Homemade Marshmallows
Step 1: Combine powdered sugar and cornstarch together in a medium bowl.
Step 2: Lightly spray a 9×13-inch baking pan with cooking spray and dust with the powdered sugar mixture. Dump the excess back into the bowl with the rest of the mixture.
Step 3: Combine the gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment and let sit.
Step 4: Combine the remaining ½ cup water with the sugar, corn syrup, and salt in a small saucepan. Place over medium-high heat, cover, and cook for 3 to 4 minutes until the edges begin to simmer.
Step 5: Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240°F. It should take about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove it from the heat.
Step 6: Turn the mixer on low speed; while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
Step 7: Once you have added all the sugar syrup, increase the speed to high and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the vanilla (or another flavoring) and whip for 30 additional seconds.
Step 8: Quickly spread the marshmallow mixture out in the prepared pan with a greased rubber or offset spatula so it’s relatively level. Tap the pan on the counter a few times and sprinkle the top with a more powdered sugar mixture. Let sit uncovered at room temperature for at least 3 hours, preferably overnight.
Step 9: Once set, turn the marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
Step 10: Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed, then toss the marshmallows in a large colander to remove any excess powdered sugar mixture.
How to store Homemade Marshmallows
They will last for up to 3 weeks when stored in an airtight container.
Can You Freeze Marshmallows?
Yes, you can! Once you’ve prepared them, place them in an airtight freezer-safe container and freeze them for up to 3 months!
This easy marshmallow recipe is allergy friendly!
There aren’t any egg whites, dairy, or gluten in this marshmallow recipe which makes it allergy-friendly!
Homemade Marshmallow FAQs
Yes, you can. Overwhipping the marshmallow mixture can result in an an extra sticky and stubborn consistency that is hard to spread out. For the perfect consistency, you’re looking for marshmallow that holds a soft peak for a few seconds before it leans and settles back into itself. A dull marshmallow cream is also a sign of overwhipping, it should be glossy when ready.
This recipe calls for the exact amount of liquid ingredients and the precise method needed to get perfect fluffy marshmallows every time. However, if your marshmallows are soggy or wet, the cause is that they were likely under whipped.
There are three main reasons why your marshmallows deflated:
1. You overcooked them. It’s important to remove the mixture from heat as soon as it hits 240 degrees F. Once it gets over 245 degrees F, the structure of the gelatin begins to break down and may result in firmer, chewier, and thinner marshmallows.
2. Overbeating the marshmallows can also cause them to delate once added to the pan because the air bubbles have been whipped out of them.
3. You used flavor oil instead of flavor extract. The oil will cause the marshmallows to sink.
I loved how they melted and made a creamy topping on my hot cocoa; they were great on my sweet potatoes and delicious enough to just eat plain! These would make a great addition to a food gift basket, or whip them up for a hot chocolate bar on Christmas Eve!
More Basic Kitchen Recipes
- Best Ever Peanut Butter Frosting
- How To Make Simple Syrup
- How To Candy Lemons
- Best Ever Vanilla Icing
- Homemade Vanilla Buttercream
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This post was originally published on December 2017 and updated in May 2023 with new photos and content and an improved recipe.
- Combine powdered sugar and cornstarch together in a medium bowl.
- Lightly spray a 9×13-inch baking pan with cooking spray and dust with half of the powdered sugar mixture, making sure to coat the bottom and sides of the pan fully. Transfer the excess coating back to the bowl with the half that wasn't used.
- In a medium saucepan, combine ½ cup water, sugar, corn syrup, and salt and cook covered over medium-high heat for 3 to 4 minutes until the edges of the mixture start to simmer. (DO NOT STIR)
- Uncover and clip a candy thermometer to the side of the pan a continue to cook until the temperature reaches 240°F, (DO NOT STIR), about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove the pan from heat.
- Stir the gelatin and ½ cup of water in the bowl of a stand mixer and let sit so the gelatin can bloom for about 5 minutes.
- Turn the stand mixer on low speed (stir setting); while running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.
- Once you have added all the sugar syrup, increase speed to high (10 speed) and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the vanilla and whip for 30 additional seconds.
- Spread marshmallow cream out in the pan so it’s relatively level. Sprinkle with more powdered sugar mixture. Let sit uncovered for at least 4 hours, preferably overnight.
- Once set, turn marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
- Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed. Ten toss the marshmallows in a colander to remove any excess mixture.
- Store in an airtight container for up to 3 weeks!
- You can make jumbo marshmallows by preparing this recipe in an 8×8-inch pan instead of a 9×13-inch pan.
- How To Freeze: Once you’ve prepared them, place them in an airtight freezer-safe container and freeze for up to 3 months!
- Recipe adapted from Alton Brown.