Homemade Marshmallows

Name: Homemade Marshmallows
Prep time: 20 min
Cook time: 15 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 1/3 cup (40g) confectioners’ sugar, for dusting; 3 tablespoons (24g) cornstarch; 3/4 ounce (21g) unflavored gelatin (3 packets); 1 cup (240ml) cold water, divided; 1 cup (325g) light corn syrup; 1 and 1/2 cups (300g) granulated sugar; 1/4 teaspoon salt; 1 tablespoon pure vanilla extract

Homemade marshmallows are a simple, nostalgic treat that feel like a soft cloud in your mouth. They are pillowy and light, with a sweet vanilla aroma and a tender, slightly springy texture that melts on the tongue. Making them at home gives you control over texture and flavor, and they taste fresher and cleaner than store-bought versions. These are perfect for toasting over a campfire, stacking in hot chocolate, gifting in a pretty box, or using in baking projects. If you enjoy comfort-food evenings, try serving a few alongside an easy weeknight favorite like easy homemade SpaghettiOs with meatballs for a playful dessert finish kids will love. This recipe is forgiving for beginners, and once you learn the basic syrup and whipping steps, you can create marshmallows in fun shapes and sizes.

Ingredients

1/3 cup (40g) confectioners’ sugar, for dusting and to keep pieces from sticking. This adds a light sweetness to the exterior.
3 tablespoons (24g) cornstarch, mixed with confectioners’ sugar to make the dusting mixture that prevents sticking.
3/4 ounce (21g) unflavored gelatin (3 packets), the setting agent that gives marshmallows their structure and bounce.
1 cup (240ml) cold water, divided, for blooming the gelatin and for the sugar syrup.
1 cup (325g) light corn syrup, provides sweetness and prevents crystallization so the marshmallows stay smooth.
1 and 1/2 cups (300g) granulated sugar, the primary sweetener that forms the syrup base.
1/4 teaspoon salt, balances the sweetness and enhances flavor.
1 tablespoon pure vanilla extract, added at the end for warm, familiar vanilla flavor.

These marshmallows pair nicely with savory snacks, and you can try them alongside a batch of homemade cheesy breadsticks for a fun mix of salty and sweet.

Step-by-step Instructions

Prepare the pan: Spray a 9×13-inch baking pan with nonstick cooking spray and dust it with a generous coating of the confectioners’ sugar and cornstarch mixture. Tap out the excess so the bottom is evenly coated.
Bloom the gelatin: In a medium bowl, sprinkle the 3/4 ounce (21g) unflavored gelatin over 1/2 cup of the cold water. Let it sit untouched until the gelatin absorbs the water and becomes thickened, about 5 minutes.
Make the sugar syrup: In a medium saucepan, combine the remaining 1/2 cup cold water, 1 cup light corn syrup, 1 and 1/2 cups granulated sugar, and 1/4 teaspoon salt. Heat the mixture over medium-high until the sugar fully dissolves, then let it come to a boil without stirring. Continue cooking until the syrup reaches the soft ball stage, 235-240°F. Use a candy thermometer for accuracy.
Combine syrup and gelatin: Remove the syrup from the heat and let it cool for 5 minutes. With the stand mixer running on low speed, slowly pour the warm syrup into the bloomed gelatin in a thin, steady stream.
Whip to volume: Increase the mixer speed to high and whip the mixture until it becomes thick, glossy, and white, about 10 to 15 minutes. Add 1 tablespoon pure vanilla extract in the last minute of whipping. Tip: If the mixture sticks to the whisk, scrape down the bowl once midway through whipping to ensure even texture.
Set the marshmallows: Pour the whipped marshmallow mixture into the prepared pan and use a lightly oiled spatula to smooth the top. Let the pan sit uncovered at room temperature for at least 6 hours to fully set.
Cut and coat: Dust a cutting board with the remaining confectioners’ sugar and cornstarch mixture. Invert the set marshmallow slab onto the board, peel off the pan lining if any, and use a sharp knife or pizza cutter dusted with the sugar mixture to cut into squares. Toss the cut pieces in the dusting mixture to coat the edges and prevent sticking. For a festive twist, use cookie cutters for shapes.
Store: Place the marshmallows in an airtight container with layers separated by parchment if needed, and keep them at room temperature.

If you enjoy pairing warm snacks and sweets, these marshmallows are also a playful match with homemade cheesy breadsticks served warm.

Recipe Details

Prep Time: 20 minutes active
Cook Time: 15 minutes active, plus 10 to 15 minutes whipping
Total Time: About 6 hours 45 minutes including 6 hours resting time
Servings: About 48 marshmallows (1-inch squares)
Calories: Approximately 60 calories per marshmallow

For more on working with gelatin and how it affects texture, see this helpful guide to homemade gelatin.

Tips, Storage & Variations

Small tips: Use a reliable candy thermometer for the syrup stage to achieve consistent results. Lightly oil the spatula and knife to make smoothing and cutting easier.
Storage: Store marshmallows in an airtight container at room temperature for up to 2 weeks. Keep them away from humid areas to avoid stickiness.
Freezing: Marshmallows freeze well. Layer them between sheets of parchment in an airtight container and freeze up to 3 months. Thaw at room temperature before serving.
Flavor variations using only the ingredients listed: Omit the vanilla for a plain sweet marshmallow, or increase the vanilla slightly for a stronger profile. Cut shapes differently to change the eating experience without adding ingredients.
Serving idea: Toast briefly over a low flame for a golden exterior and molten center that pairs well with warm drinks.

If you want to serve a playful snack platter, consider pairing these with homemade easy cheesy pizza pockets for a mix of textures.

FAQ

How long do homemade marshmallows last?

Stored in an airtight container at room temperature, homemade marshmallows last about 2 weeks.

Do I need a candy thermometer?

Yes, a candy thermometer ensures the syrup reaches the soft ball stage, which is important for the correct texture.

Can I make marshmallows without gelatin?

This recipe relies on unflavored gelatin for structure, so omit gelatin only if you use a different set agent, which is not covered here.

Why did my marshmallows turn out sticky?

Sticky marshmallows usually mean excess humidity or insufficient dusting with the confectioners’ sugar and cornstarch mixture.

Can I flavor marshmallows differently?

You can adjust the amount of the vanilla extract provided; adding other flavors would require additional ingredients not listed in this recipe.

Conclusion

I hope you enjoy making these homemade marshmallows and sharing them with friends and family. For a detailed, visual walkthrough and extra tips on technique, check out this thorough guide on How To Make Homemade Marshmallows (Foolproof Guide). If you want another trusted recipe to compare texture and flavor tips, see How to Make Homemade Marshmallows – Sally’s Baking Addiction. Enjoy the process and the soft, sweet results, and consider sharing your marshmallow photos or stories with friends for a cozy, homemade touch.