There’s something magical about biting into a homemade marshmallow—soft, pillowy, and bursting with sweet vanilla flavor. Unlike store-bought versions, these melt-in-your-mouth treats are made with love and just a handful of simple ingredients.
In just 20 minutes of prep and 15 minutes of cooking, you’ll create a batch of 35 fluffy delights that set to perfection in 5 hours. The result? Marshmallows so light and airy, they’ll elevate your hot cocoa, s’mores, or even a simple snack to a whole new level.
These marshmallows aren’t just delicious—they’re a sensory experience. Their cloud-like texture and delicate sweetness make them irresistible, while the subtle vanilla aroma adds a comforting warmth. Perfect for gifting or indulging, they’re a fun, rewarding project that’s easier than you’d think. Whether you’re a baking novice or a seasoned pro, this recipe promises a treat that’s as delightful to make as it is to eat.
Ingredients for Homemade Marshmallows
- For Dusting:
- Vegetable shortening or vegetable oil (for greasing pan and utensils)
- 1 cup (125 g) powdered sugar
- ½ cup (65 g) cornstarch
- For Marshmallows:
- ½ cup (118 ml) ice water
- 3 packets gelatin (0.75 oz)
- 2 cups (400 g) granulated sugar
- 1 cup (236 ml) light corn syrup
- ½ cup (118 ml) water (any temperature)
- ¼ teaspoon table salt
- 1 Tablespoon vanilla extract (or your favorite extract)
- Additional powdered sugar (as needed)
Step-by-Step Instructions
- Prepare the Pan: Grease a 13×9” (33x23cm) pan thoroughly with vegetable shortening or a thin layer of vegetable oil. Grease a rubber spatula and set it aside.
- Make the Dusting Powder: Whisk together 1 cup (125 g) powdered sugar and ½ cup (65 g) cornstarch until well-combined. Set aside.
- Bloom the Gelatin: Pour ½ cup (118 ml) ice water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle 3 packets of gelatin over the water and stir to combine.
- Cook the Sugar Syrup: In a medium-sized pot, combine 2 cups (400 g) granulated sugar, 1 cup (236 ml) light corn syrup, ½ cup (118 ml) water, and ¼ teaspoon table salt. Stir to combine. Cook over medium heat, stirring frequently, until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals on the sides of the pot.
- Boil the Syrup: Continue cooking without stirring until the mixture reaches 242°F (115°C) on a candy thermometer. Remove from heat.
- Combine Syrup and Gelatin: Turn the stand mixer to low speed. Gradually drizzle the hot syrup into the gelatin mixture in a steady stream. Once all the syrup is added, gradually increase the mixer speed to high.
- Whip the Mixture: Beat on high speed for at least 10 minutes, or until the mixture is fluffy, thick, glossy, and greatly increased in volume.
- Add Flavor: Stir in 1 Tablespoon vanilla extract (or your preferred extract) until fully combined.
- Pour and Set: Use the greased spatula to pour the marshmallow mixture into the prepared pan. Smooth the surface. Sift 2-3 Tablespoons of the dusting mixture over the top. Let sit until firm, about 4-6 hours or overnight.
- Cut and Coat: Dust a cutting board with about 1 Tablespoon of the dusting mixture. Turn out the marshmallows onto the board. Use a greased knife or kitchen shears to cut into squares. Toss each marshmallow in the remaining dusting mixture before serving.
Creative Serving Suggestions
Homemade marshmallows are incredibly versatile! Enjoy them as-is for a sweet treat, or use them to elevate your hot cocoa or s’mores game. For a fun twist, try dipping them in melted chocolate and rolling them in crushed nuts, sprinkles, or graham cracker crumbs. They also make a delightful addition to dessert charcuterie boards or as a topping for ice cream sundaes.
Storage Tips for Freshness
Store your marshmallows in an airtight container at room temperature for up to 2 weeks. To prevent sticking, layer them between sheets of parchment paper and dust with a bit of the powdered sugar-cornstarch mixture. Avoid refrigeration, as it can cause them to become sticky or lose their fluffy texture.
Time-Saving Hacks
If you’re short on time, prepare the dusting powder and grease your pan and utensils the night before. You can also speed up the setting process by placing the marshmallows in the fridge for 1-2 hours, though room temperature is ideal for the best texture. For quicker cutting, use kitchen shears instead of a knife.
Recipe Variations to Try
Customize your marshmallows by swapping vanilla extract for peppermint, almond, or coconut extract. Add a few drops of food coloring for a festive touch, or mix in crushed candy canes or cocoa powder for a unique flavor. For a gourmet twist, infuse the syrup with lavender or citrus zest before cooking.
Essential Equipment Guidance
A stand mixer with a whisk attachment is key for achieving the perfect fluffy texture, but a hand mixer can work in a pinch—just be prepared for a longer mixing time. A candy thermometer is crucial for ensuring the syrup reaches the right temperature (242°F/115°C). If you don’t have one, consider investing in one for consistent results.
Homemade Marshmallows
Ingredients
For Dusting
- Vegetable shortening or vegetable oil for greasing pan and utensils
- 1 cup powdered sugar (125 g)
- ½ cup cornstarch (65 g)
For Marshmallows
- ½ cup ice water (118 ml)
- 3 packets gelatin (0.75 oz)
- 2 cups granulated sugar (400 g)
- 1 cup light corn syrup (236 ml)
- ½ cup water any temperature (118 ml)
- ¼ teaspoon table salt
- 1 Tablespoon vanilla extract
- Additional powdered sugar as needed
Instructions
- Prepare a 13×9” (33x23cm) pan by thoroughly greasing the sides and bottom with vegetable shortening (I use Crisco) or a thin layer of vegetable oil. Grease a rubber spatula as well and set it aside nearby (you’ll need this when you pour your marshmallow).
- Prepare dusting powder by whisking together powdered sugar and cornstarch until well-combined and set aside.
- Pour ice water into the bowl of a stand mixer (see note 2 if you don’t have a stand mixer) fitted with a whisk attachment and sprinkle gelatin overtop, then stir to combine.
- In a medium-sized pot, combine sugar, corn syrup, remaining ½ cup (118ml) water, and salt and stir to combine.
- Turn stovetop heat just a notch above medium and cook, stirring frequently, until sugar is dissolved. If you notice sugar crystals on the side of the pot, use a damp pastry brush to gently wash them down the sides of the pot back into the mixture.
- Continue to stir until mixture comes to a boil, then attach a candy thermometer to the pot (make sure the end of the thermometer is suspended in the middle of the mixture and that it is not touching the bottom of the pot!) and continue to cook without stirring until mixture reaches 242F (115C).
- Remove syrup from heat and turn stand mixer speed to low. With mixer on low speed, gradually drizzle the hot syrup into the gelatin mixture in a steady stream. Once all syrup has been added, gradually increase mixer speed to high.
- Beat on high-speed for at least 10 minutes/until mixture is fluffy, thick, glossy, and greatly increased in volume.
- Stir in vanilla extract (or your favorite extract and any food coloring you may wish to use) at this point until completely combined.
- Use your greased spatula to pour/spread marshmallow mixture into prepared pan and smooth the surface. Sift 2-3 Tablespoons of the dusting mixture (save remaining mixture, you’ll need it) over the surface of the marshmallows.
- Let marshmallows sit until firm, about 4-6 hours or overnight.
- Once firm, dust a cutting board generously with about a tablespoon of the dusting mixture and pour the remaining mixture in a bowl.
- Turn out the marshmallows onto a cutting board and use a greased knife or kitchen shears (lightly greased with either shortening or vegetable oil) to cut into squares. Toss marshmallows one at a time in bowl with remaining dusting mixture then enjoy.