These Homemade Marshmallows are extra soft, fluffy, and pillowy. They have a rich vanilla flavor, and a texture that beats store-bought marshmallows every time. This recipe is extra easy to follow, and ensures you’ll get the fluffiest, most magical marshmallows ever. Whether you’re making them to gift, drop in a mug of hot chocolate, or toast for your s’mores, this recipe never fails.
There’s something extra special about homemade marshmallows. Their light, airy, and fluffy texture is so much better than the bagged kind. They’re perfect for a hot chocolate bar, cookie boxes, s’mores by the fireplace, or even dipped in chocolate.
Why You’ll Love These
- Delicious Vanilla Flavor: They taste way better than you’ll get from the store, with a nice hint of vanilla flavor.
- Soft and Fluffy Texture: These are extra pillowy, soft, like a cloud!
- Good Make Ahead Recipe: The marshmallows need to set overnight, so this is a good recipe to make ahead of time. They also stay nice and soft for several days, so you can package them up to share, or enjoy at home in your cocoa, or rice krispie treats.
- Versatile: These marshmallow can have different extracts added for different flavors, and they can also be used in a variety of ways. As long as you don’t eat them all, straight away!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Homemade Marshmallow Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Powdered sugar – We use this to coat the outside of the marshmallows
- Cornstarch – Mix this with the powdered sugar to keep the marshmallows from sticking to each other
- Gelatin – This helps the marshmallows thicken up, and set their structure so they are chewy, and not melt in your mouth marshmallow cream.
- Cold Water – To dissolve the mixture and keep it from crystalizing
- Light Corn Syrup – This also helps prevent crystallization in the marshmallows
- Salt – A little to balance the sweetness
- Vanilla Extract – Use a high quality vanilla extract as this is what flavors the marshmallows
Marshmallow Flavor Ideas
- Peppermint – Add 1/2 tsp peppermint extract in addition to the vanilla extract, or cut the vanilla in half to and add this for a nice minty flavor.
- Coconut – Add 1 to 1½ teaspoons of coconut extract, and after cutting roll the marshmallows in toasted shredded coconut too.
- Lemon – Add 1/2 to 1 tsp of lemon extract, or lemon zest instead of the vanilla extract.
- Almond – Add 1/2 to 1 tsp of almond extract instead of vanilla. If desired, stir in finely chopped toasted almonds.
- Maple – Swap 1 tsp of maple extract with 1 tsp of the vanilla and sprinkle the tops with cinnamon sugar before they’re set.
- Orange Cream – Add 1/2 tsp orange extract to 1 tsp of vanilla extract, plus a couple drops of orange food coloring.
- Cinnamon – Add 1/4 to 1/2 teaspoon of ground cinnamon. Taste and add a little more if desired.
- Strawberry or Raspberry – Pulverize 1 oz of freeze dried strawberries or raspberries in a food processor, and add to the mixture after adding the hot mix into the gelatin, and before whipping.
- Chocolate – Add 1/4 cup of unsweetened cocoa to the marshmallow mixture to the gelatin mixture before mixing it with the hot syrup.
How to make Marshmallows?
Step 1. Grease the Pan. Grease a glass x13 pan and sprinkle with a mix of powdered sugar and cornstarch.
Step 2. Combine Gelatin in Water. Mix the gelatin in 1/2 cup of cold water in a large bowl or the bowl of a stand mixer, let it sit for a few minutes to bloom.
Step 3. Cook the Sugar Syrup. Combine the remaining water, sugar, and corn syrup in a pot. Heat over medium, stirring regularly until the sugar dissolves. Once it starts boiling, add a candy thermometer, and continue to cook until it reaches 240 degrees Fahrenheit. (Occasionally brush the sides of the pot with a wet pastry brush to prevent sugar from crystalizing on the edges). Remove from the heat and cool for a few minutes.
Step 4. Mix until Fluffy. Slowly pour the hot syrup into the bowl with the gelatin while mixing on low. Once combined increase the speed to high and whip for about 10 minutes, until thick, white, and shiny. The last couple minutes of mixing. add in the vanilla extract, and salt.
Step 5. Spread in the Pan. Spoon the mixture into the prepared pan and smooth out the top. Sprinkle more of the confectioners sugar mixture on top of the marshmallows. Let the marshmallows sit for at least 6 hours to cool.
Step 6. Cut into Pieces. Sprinkle a large surface with more of the powdered sugar mixture and invert the marshmallows onto the mixture. Using a sharp knife, cut the marshmallows into 1.5 inch pieces, coating the knife with the cornstarch mixture, or running under hot water (then wiping dry) to make clean cuts. Roll each edge into the mixture so they are no longer sticky.
Tips and Tricks
- Use a candy thermometer: It’s important to hit the right temperature to get the perfect texture for gooey marshmallows.
- Avoid Humidity: Make these on a dry day, especially when its not raining outside. Homemade candy will absorb the moisture from the air and this will alter the candy texture.
Storage Instructions
If stored in an airtight container at room temperature, with layers of parchment paper between them the marshmallows can last up to 1 month if your home is very dry. I recommend enjoying them within 2 weeks for the best results. Do not refrigerate or freeze the marshmallows as they’ll get too sticky.
These homemade marshmallows are so much easier than they seem, and definitely worth making from scratch! They’re soft, fluffy, and so much more fun! Perfect for gifting, serving with a hot chocolate bar at a party, or just sneaking while no one is looking 😉 You may never go back to store-bought marshmallows again!
More Homemade Candy Recipes
If you try this Homemade Marshmallow Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Homemade Marshmallows
Ingredients
- 1/4 cup Powdered Sugar
- 1/4 cup Cornstarch
- 1 cup Cold Water (divided)
- 0.75 oz Unflavored Gelatin (3-0.25oz packets)
- 1 1/2 cups Granulated Sugar
- 1 cup Light Corn Syrup
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Whisk together the Powdered Sugar and Cornstarch in a small bowl. 1/4 cup Powdered Sugar, 1/4 cup Cornstarch
- Lightly grease a 9×13 pan with nonstick spray. Sprinkle a little of the powdered sugar mixture into the bottom of the pan and set it aside.
- In the bowl of a stand mixer, or another large bowl, combine 1/2 cup of the water and gelatin. Let it sit for a few minutes until the gelatin blooms. 1 cup Cold Water, 0.75 oz Unflavored Gelatin
- Add the remaining 1/2 cup of water, Granulated sugar, and corn syrup to a pot. Cook over medium heat, stirring often until the sugar dissolves, and the mixture starts to boil. 1 1/2 cups Granulated Sugar, 1 cup Light Corn Syrup
- Once boiling, add a candy thermometer to the side, and let it cook until it reaches 240°Fahrenheit.
- Carefully pour the hot syrup into the large bowl while mixing on low speed.
- Once combined, increase the speed and whip for about 10 to 12 minutes, or until it is thick, white, and glossy.
- Add in the vanilla, and salt, and mix until just combined. 2 tsp Vanilla Extract, 1/4 tsp Salt
- Scoop the marshmallow mixture into the prepared pan and smooth the top with a greased spatula.
- Sprinkle a little more of the powdered sugar mixture over the mixture.
- Let the marshmallows sit for at least 6 hours, or overnight.
- Dust a cutting board or counter top with the powdered sugar mixture and invert the marshmallows onto it.
- Using a sharp knife cut into 1.5 inch pieces.
- Toss each side with the powdered sugar mixture to keep the pieces from sticking.
Notes
- Use a candy thermometer: It’s important to hit the right temperature to get the perfect texture for gooey marshmallows.
- Avoid Humidity: Make these on a dry day, especially when its not raining outside. Homemade candy will absorb the moisture from the air and this will alter the candy texture.
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