Dreamy Homemade Marshmallows! They are delicately light and fluffy, perfectly soft and chewy, and they make an unbeatable treat when dipped in dark chocolate or when toasted perfectly golden brown for the ultimate s’more.
Fluffy Homemade Marshmallows
Making marshmallows from scratch is actually much easier than you may think, with a rather simple and straightforward method. It just requires a few handy kitchen tools to make them right (such as a candy thermometer and a high speed stand mixer).
They truly are the best marshmallows you’ll ever eat (we’ve already made 5 batches for the holidays)! And they don’t require any fancy ingredients just some candy staples.
For a streamlined process just be sure to have everything measured and tools ready before you begin to make things easier (such as lining and greasing the pan because this sticky mixture likes to begin to set quickly). Also read over the entire recipe before you start (as should be done with any recipe).
These also make for a delicious Christmas gift, paired with a jar of this homemade hot chocolate mix of course! The two combined makes the tastiest cup of hot cocoa ever!
Homemade Marshmallows Recipe Ingredients
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 1 cup cold water, divided
- 2 1/2 Tbsp unflavored gelatin powder
- 2/3 cup light corn syrup
- 2 cups granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
How to Make Homemade Marshmallows
Here’s a summary of the steps to prepare marshmallows from scratch (scroll down for full directions with print option).
- Mix powdered sugar and cornstarch. Line baking dish with foil and grease.
- Dissolve gelatin in half of the cold water in stand mixer bowl. Rest 15 minutes. Set mixer with whisk attachment.
- Add remaining water, corn syrup, sugar and salt to medium saucepan.
- Cook mixture to 240 degrees over medium-high heat.
- With stand mixer set set on low speed, carefully pour hot sugar mixture into gelatin mixture.
- Gradually increase speed to high then whip until mixture is very fluffy and well thickened, about 5 to 12 minutes.
- Immediately pour into prepared pan, then spread even with greased spatula.
- Dust with some of the powdered sugar mixture, cover and let set 12 hours.
- Invert marshmallow slab onto powdered sugar mixture-dusted cutting board. Dust top with more powdered sugar mixture.
- Cut with greased knife into individual marshmallows.
- Toss marshmallows in remaining powdered sugar mixture a few at a time. Shake off excess sugar back into bowl using a sieve.
How to Store Homemade Marshmallows
- Keep marshmallows in an airtight container, such as a resealable gallon size bag or an airtight container.
- Homemade marshmallows will keep at room temperature up to 2 weeks.
- Or they can be frozen up to 3 months.
- Mix up the flavor: Flavor the marshmallows with other extracts in place of vanilla such as peppermint or almond extract. I would use 1 tsp peppermint extract, or 1/2 tsp almond extract for this recipe.
- Make coconut marshmallows: Flavor with 2 tsp coconut extract in place of vanilla extract. Replace the powdered sugar mixture with a few cups of toasted coconut to coat the marshmallows exterior.
- Extra vanilla: Add seeds of 1 or 2 vanilla beans (along with the extract) for very vanilla marshmallows.
- Chocolate covered marshmallows: Dip halves of finished marshmallows in melted dark chocolate. Shake off the excess powdered sugar mixture very well before dipping. Transfer to parchment paper to set after dipping.
- Sandwich into s’mores: Top a double wide graham cracker with chocolate or nutella, toast a marshmallow over a low campfire (they toast and melt quickly). Layer it over the chocolate, finishing with a second double graham cracker.
More Tasty Treats to Try
Follow Cooking Classy
- 2/3 cup (80g) powdered sugar
- 1/3 cup (46g) cornstarch
- 1 cup (235ml) cold water, divided
- 2 1/2 Tbsp (24g) unflavored gelatin powder
- 2/3 cup (155ml) light corn syrup
- 2 cups (400g) granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- In a medium mixing bowl whisk together powered sugar and cornstarch. Set aside.
- Line a 13 by 9-inch baking dish (for smaller marshmallows) or 9 by 9-inch baking dish (if you want larger marshmallows) with two sheets of aluminum foil leaving a 1-inch overhang on all sides. Spray foil with non-stick cooking spray. Spray a spatula with non-stick cooking spray and set near baking dish.
- Add 1/2 cup water to bowl of electric stand mixer. While whisking sprinkle gelatin in and whisk quickly for a few seconds, scrape down any gelatin from the sides. Let mixture rest 15 minutes until firm. Securely attach mixer bowl to stand mixer and set stand mixer with a whisk attachment.
- Meanwhile pour remaining 1/2 cup water and the corn syrup into a medium saucepan. Pour sugar and salt into the center of the saucepan (so it doesn't touch sides and burn).
- Set over medium-high heat and bring to a boil. Let boil, while occasionally gently swirling pan for even cooking, until mixture reaches 240 degrees on a candy thermometer, about 6 to 8 minutes.
- Right away set the stand mixer to low speed and carefully pour the hot sugar mixture into the gelatin mixture while avoiding the whisk. Gradually increase speed to high then whip until mixture is very fluffy, well thickened and coats whisk, about 5 to 12 minutes.*
- Add the vanilla and continue to blend on high speed until well combined, about 15 seconds longer.
- Quickly scrape the mixture into the prepared baking dish then use the greased spatula to spread into an even layer. Sift 2 Tbsp of the powdered sugar mixture evenly over the top. Cover pan and let rest 12 hours for marshmallows to set completely.
- Invert marshmallows onto cutting board then peel away the foil. Sift 2 Tbsp powdered sugar mixture evenly over top of the marshmallow slab.
- Cut marshmallows into rows then to desired individual size (for the smaller marshmallows cut 1-inch squares for larger marshmallows 1 1/2-inch squares).
- Working with about 5 marshmallows at a time transfer them to the remaining powdered sugar mixture and toss to coat all sides. Place in a sieve and shake off excess powered sugar back into bowl.
- Store at room temperature up to 2 weeks in an airtight container.
- *Recipe originally lists 10 to 12 minutes but I found my mixture to be done around only 5 minutes so this time seems to vary quite a bit based on mixers and so forth. Just pay attention to the fluffiness and thickness of the mixture (also it should be lukewarm at about 95 to 100 degrees).
- Nutrition estimate based on 36 servings.
- Recipe adapted from Cook's Illustrated.