Come see how easy it is to make fluffy and delicious homemade marshmallows! All you need is 5 ingredients, a candy thermometer, and a little patience. My classic vanilla marshmallow recipe also includes variations for making different flavors like peppermint or chocolate.

closeup of homemade vanilla marshmallows on a pan

There’s something truly magical about homemade marshmallows. If you’ve ever had one, you know what I’m talking about! They’re so much more flavorful, pillowy-soft and fluffy than their store-bought counterparts. And if you’ve ever thought making these fluffy treats from scratch was complicated or intimidating, think again.  

This classic recipe uses gelatin, light corn syrup, sugar, and lots of vanilla to make the best marshmallows you’ve ever had. Enjoy them as they are, plop them on top of a steaming mug of hot chocolate, or gift them to others. Marshmallows make a wonderful edible gift, especially during the holidays!

cup of hot chocolate with marshmallow and packaged marshmallows for gifting

Table of Contents

Why you should make homemade marshmallows

  • Homemade marshmallows have unmatched flavor and texture. Store-bought just can’t compare!
  • It’s a fun and satisfying kitchen project that anyone can do!
  • They’ll elevate treats like hot chocolate, s’mores, brownies and more.
  • Beautiful homemade marshmallows are perfect for gifting.
  • You can customize this recipe to make all sorts of different flavors.
ingredients for homemade marshmallows

Ingredients you’ll need

  • Unflavored gelatin: Sets and holds the marshmallow’s light and fluffy texture (Look for it at the grocery store next to the Jell-O).
  • Granulated sugar
  • Light corn syrup: Makes this recipe easy and fool-proof, as it prevents crystallization and keeps the sugar syrup smooth.
  • Salt
  • Vanilla extract, whole vanilla bean or vanilla bean paste: I prefer a combination of vanilla extract with either whole vanilla bean or vanilla bean paste. It creates the best flavor! (But keep reading for different flavor variations for these marshmallows.)
  • Powdered sugar and cornstarch: For dusting and to keep them from sticking to each other.

How to make homemade marshmallows

  1. “Bloom” the gelatin. Combine it with water in your mixer bowl. This essentially wakes it back up so it’s ready to use.prepping gelatin and making sugar syrup for homemade marshmallows
  2. Cook sugar syrup. Combine water, sugar, corn syrup and salt and bring to a boil. Then insert a candy thermometer and cook to 140°F (soft ball stage).
  3. Whip marshmallow mixture. Pour the hot sugar syrup over the gelatin and beat with the whisk attachment for 15 minutes (you can use a hand-held mixer, it will just take a lot longer). It’ll turn white and slowly start to thicken.whipping up marshmallows with kitchenaid mixer
  4. Prep your pan. Grease with nonstick spray and line bottom with parchment paper, then dust with a mixture of powdered sugar and vanilla. 
  5. Add vanilla. During the last minute (or so) of mixing, add the vanilla or other flavorings.prepping dish and spreading marshmallow mixture in it
  6. Pour into pan. Use a greased spatula to scrape the thickened marshmallow mixture into the pan and spread it into an even layer. It will be thick and sticky! Sprinkle with more of the cornstarch mixture.
  7. Let marshmallows finish setting up. Let them sit for at least 3 hours before slicing (do not refrigerate).
sliced marshmallows on a pan

Marshmallow flavor variations

  • Chocolate marshmallows: Add 1/2 cup cocoa powder and 1/4 teaspoon instant espresso to ingredients for the sugar syrup mixture. Replace 1 tablespoon of powdered sugar with cocoa powder for the cornstarch mixture. 
  • Peppermint marshmallows: Use 1/4-1/2 teaspoon peppermint extract and 2 teaspoons vanilla extract. Toss cut marshmallows with crushed candy canes, if desired.
  • Coconut marshmallows: Use 1/2 teaspoon coconut flavoring and 2 teaspoons vanilla extract. Toss cut marshmallows with finely shredded coconut (desiccated coconut).
  • Cinnamon marshmallows: Add 1/4-1/2 teaspoon ground cinnamon to ingredients for the sugar syrup mixture.
different flavors of marshmallows on a pan

Recipe tips & FAQs

  • Use a 9-inch square pan for taller marshmallows, a 9×13-inch pan for thinner marshmallows (I used 9×13-inch for marshmallows in this post).
  • Please use a candy thermometer for this recipe! It makes the whole process so simple. If you don’t have one, it’s time to get one.
  • Yes, it is possible to make marshmallows without gelatin and/or corn syrup. I just haven’t tested alternatives with this particular recipe and can’t provide those instructions. But a simple search online should give you plenty of options.
  • How do you know when marshmallows are done mixing? Marshmallows are ready when the mixture is super thick, glossy, and stretches into “ropes” as it pulls away from the sides of the bowl while mixing. Exactly 15 minutes on medium high speed (speed 6 on my KitchenAid Pro) worked great for me. 
  • Marshmallows are very forgiving! As long as your sugar syrup reaches 140°F and you bloomed the gelatin (these two things are key!), they should turn out. If you don’t mix as long, they’ll be a bit soft. And if you over-mix, they’ll just be cooler and harder to spread in your pan.
  • A pizza wheel is my favorite tool for slicing marshmallows. It’s easier than using a knife. Dust it in between cuts as needed with the powdered sugar cornstarch mixture.
  • How long do homemade marshmallows last? Homemade marshmallows will keep for several weeks in an airtight container at room temperature. You can even store them for longer (months!)— they just won’t be as soft over time, but they’re still great for hot chocolate, etc.

Get the recipe

closeup of homemade vanilla marshmallows on a pan

Homemade Marshmallows

Servings: 40 marshmallows
Prep Time: 5 minutes
Cook Time: 10 minutes
Rest time: 4 hours
Total Time: 4 hours 15 minutes
Homemade marshmallows are so much easier to make at home than you think!
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Ingredients
 

  • 1 cup (226 grams) cold water , divided
  • 3 packets (21 grams) unflavored gelatin
  • 2 cups (400 grams) granulated sugar
  • ½ cup (156 grams) light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bead pod, or 1 more teaspoon of vanilla extract)
  • ¼ cup (28 grams) powdered sugar
  • 2 tablespoons (14 grams) cornstarch

Equipment

candy thermometer
Candy thermometer
teal kitchen mixer
Electric mixer
saucepan with cover
Saucepan

Instructions
 

  • Combine powdered sugar and cornstarch. Spray a 9×13 inch pan with non stick spray. Add powdered sugar mixture and tap and rotate pan until it is completely covered. Tap out any excess powdered sugar mixture and set aside.

To make marshmallows:

  • Place ½ cup of the cold water in the bowl of stand mixer. Sprinkle gelatin over water and stir until evenly moistened. Let it sit, and as it sits it will firm up a bit, and that's okay. (During this time, the gelatin absorbs the water, this is called "blooming").
  • Combine remaining ½ cup water in a saucepan with granulated sugar, corn syrup, and salt. Set over medium heat and bring to a boil, stirring to dissolve sugar.
  • Once mixture comes to a boil, insert a candy thermometer and do not stir anymore. Cook sugar mixture to 240°F. (It will come to 220°F pretty quickly, and then take about 5-8 minutes to increase to 240°F. Keep a close eye, still no stirring.)
  • As soon as sugar reaches 240°F, remove from heat and pour into the stand mixer bowl over the gelatin.
  • Use a whisk attachment Once all the hot sugar has been added, increase speed to medium high and beat until mixture is white and thick and bowl is no longer hot to the touch. This will take about 5 minutes but will depend on exact speed and power of mixer. Add vanilla during the last few minutes of mixing, once marshmallow starts to thicken.
  • How to know if marshmallow is done: Stop mixer, lift whisk and watch how marshmallow mixture falls back into bowl. It should hold its shape for a few moments and then absorb back into the rest of the mixture. (If marshmallow flows quickly off whisk and immediately absorbs back in then you need to beat longer, if marshmallow is stiff and doesn't flow off whisk without scraping then it is over beaten).
  • Immediately scrape mixture out of bowl with a spatula into prepared pan. Use spatula to gently spread it into an even layer.
  • Let marshmallows dry uncovered for at least 4 hours before slicing.

To cut marshmallows:

  • Sprinkle more powdered sugar mixture over marshmallows and lift out of pan. Place on a cutting board and cut with pizza wheel or sharp knife as desired. If marshmallows get sticky while cutting, add more powdered sugar mix.
  • Toss cut marshmallows with more powdered sugar mix, making more as needed. Marshmallows should be coated well and not stick together.
  • Store marshmallows in an airtight container for several weeks.

Notes

  • Flavor variations:
    • Chocolate marshmallows: Add 1/2 cup cocoa powder and 1/4 teaspoon instant espresso to ingredients for the sugar syrup mixture. Replace 1 tablespoon of powdered sugar with cocoa powder for the cornstarch mixture. 
    • Peppermint marshmallows: Use 1/4-1/2 teaspoon peppermint extract and 2 teaspoons vanilla extract. Toss cut marshmallows with crushed candy canes, if desired.
    • Coconut marshmallows: Use 1/2 teaspoon coconut flavoring and 2 teaspoons vanilla extract. Toss cut marshmallows with finely shredded coconut (desiccated coconut).
    • Cinnamon marshmallows: Add 1/4-1/2 teaspoon ground cinnamon to ingredients for the sugar syrup mixture
Calories: 58kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Sodium: 18mg, Fiber: 1g, Sugar: 14g, Calcium: 1mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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