Homemade Marshmallow Recipe (Easy!) (2024)

Homemade Marshmallows are a million times better than storebought 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!

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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!

Table of Contents

Homemade Marshmallows Are The Best!

This Marshmallow Recipe is great to package up as gifts, make s’mores with, or fancy up a hot chocolate 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!

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Homemade Marshmallow Ingredients

powdered sugar
cornstarch
unflavored gelatin
cold waterdivided
granulated sugar
light corn syrup
kosher salt
vanilla extractor 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 themixture 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 themixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes.Add the vanilla (or another flavoring) and whip for 30 additional seconds.

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!

You might be wondering, are marshmallows gluten free? These ones are, and there aren’t any egg whites, nuts, or dairy in this marshmallow recipe either, which makes it allergy-friendly!

Easy Marshmallow Recipe FAQs

Can you over whip marshmallows?

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.

How do you remove moisture from marshmallows?

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.

Why are my homemade marshmallows not fluffy?

Why are my homemade marshmallows not fluffy?
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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If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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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.

5 from 2 votes

Homemade Marshmallows

Author Rebecca Hubbell

Course Dessert

Cuisine Egyptian

Prep Time 4 hours hours 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 4 hours hours 27 minutes minutes

Ingredients

▢ ¼ cup powdered sugar
▢ ¼ cup cornstarch
▢ 3 (.25 oz.) envelopes unflavored gelatin
▢ 1 cup cold water divided
▢ 1⅔ cups granulated sugar
▢ ½ cup light corn syrup
▢ ¼ teaspoon kosher salt
▢ 1 teaspoon vanilla extract or other flavoring
▢ nonstick spray

Instructions

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 themixture 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 themixture 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!

Notes

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.

Nutrition

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