Light, fluffy, and fresh, nothing is easier or more delicious than making your own marshmallows. Perfect for Homemade S’mores or my worlds best Hot Chocolate.
How I created this Marshmallow Recipe
I’m just a little in love with marshmallows – They are good with pretty much everything…. S’mores, Hot chocolate, Cake, Donuts, ice cream and of course by themselves.
I honestly can’t think of much I WOULDN’T enjoy with marshmallows. And HOMEMADE marshmallows are EASY and OH so good!
Like SERIOUSLY so good! I barely had enough left for pictures after my family got to them… I probably make a batch ever week in the fall and winter to go with my Homemade Hot Chocolate. And in the summer for S’mores.
I use this same recipe to make my homemade peeps in the spring – but I let it cool slightly until it’s pipe-able and then pipe the peep shape. You can just pour it into a 9×13 pan like this recipe and simply use cookie cutters.
SOOOO in addition to using marshmallows as frosting sometimes, I also love to flavor my marshmallows. OR add stuff to them, like my caramel marshmallows (aka homemade Scotchmallows). WHAT would be your go-to marshmallow flavor?
Just take me to the Marshmallow Recipe already!
If you’d rather skip my tips and tricks for homemade marshmallow, along with links to other marshmallow recipes and get straight to this delicious homemade marshmallow recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Marshmallows
I recommend using a non stick pot, or caramel pot. I’ve had lots of burnt sugar when I’ve used stainless steel – it can work you just have to really watch it.
Don’t cook at too high of a heat – I stick to medium for melting the sugar and cooking the marshmallows – as long as it has a nice slow boil your good.
A high boil will actually heat the sugar syrup too much and it will start to caramelize and get dark instead of staying nice and light.
A lot of recipes out there call for you to heat the syrup to 240 degrees (soft ball stage) but I found it was overcooked for me and the marshmallows struggled to whip up nice and light – so I go for 230 degrees, which is thread stage. It can go up to 234 but that’s the sweet spot for me.
Don’t wait too long to beat the marshmallows. I pour the sugar syrup into my mixer right away – I’ve experimented with beating the sugar hot, waiting 5 mins and waiting until it cools almost entirely.
I found that right away or waiting 5 mins has lead to the best results. Letting the syrup cool too much ended up with dense blocks of “marshmallows” instead of light fluffy ones.
You want the heat to escape but you don’t want hot sugar flung all over your kitchen so only partially covering your mixer is an option – or covering it with a paper towel so the steam can still escape works great too..
If you add the extracts/vanilla right away the heat from the syrup will actually evaporate so I wait until it’s been beating for a few mins and has cooled down a little before adding the vanilla.
Once the sound in your beater changes it’s usually time – the marshmallows will be fluffy white and ribbony but still quite fluid. You don’t want them to be totally liquid but you don’t want them to be too stiff – over beating causes dense marshmallows.
You can simply wet the pan before adding the marshmallow or use a non stick spray. To keep the top from drying and getting crusty I use my dusting wand to sprinkle some of the cornstarch/powdered sugar across the top.
When cutting the marshmallows I recommend spraying the knife with non stick spray – This will keep the marshmallows from sticking to the knife and making a mess.
Then you can either toss the marshmallows in the cornstarch/powered sugar mixer by shaking them in a bag of the stuff – or continue sprinkling the mixture on the raw cut sides.
To make these Marshmallows you’ll need
- Gelatin powder
- candy thermometer
- Mixer, hand or stand – I use my bosch
- 9×13 pan
- non stick spray
- cornstarch/powdered sugar mixture
- Dusting wand
From Scratch Marshmallows
If you love these easy marshmallows as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Marshmallows you’ll love these other from scratch recipes!
English Toffee | Perfect Cheesecake | Brown Butter Madeleines
Homemade Eggnog | Liege Waffles | Hot Chocolate
Connect with Ashlee Marie Online!
To watch me make these from scratch Marshmallows play the full live cooking video in the recipe card. There should also be a short teaser video auto playing for you.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Homemade Marshmallows
Ingredients
- 3 Tbsp unflavored gelatin powder
- 1/3 C cold water
- 3 C granulated sugar
- 1 1/2 C water
- 1 1/2 tsp vanilla
- 1/3 C cornstarch
- 1/3 C powdered sugar
Instructions
- Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
- In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
- Add the swollen gelatin and dissolve.
- Raise the temperature and bring to a boil – once it comes to a boil don't stir anymore..
- Boil steadily, but not vigorously, until the mixture hits 230-234 (thread stage) – remember to adjust for your altitude. It should take 7-15 mins.
- Remove from the heat and pour into a bowl, or mixer and add the vanilla and beat the mixture until very thick and white.
- Spray a 9×13 pan with bakers joy or line with parchment paper (Even when I line with parchment paper I tend to use non stick spray to help) and pour the mixture into the pan
- let set completely – about 2 hours
- Cut into squares and dust with a mixture of cornstarch and icing sugar.
Video
Notes
Nutrition
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jan
Hi Ashlee
I LOVE your blog… all the recipes I’ve tried are amazing! I’m wanting to try making these marshmallows but noticed that the water measurements in the recipe don’t match up to what is in the directions… wondering what the water measurement is correct?
Ashlee
Thank you for noticing Jan! I changed it right away (but forgot to comment and let you know, LAME!) Let me know what you think!
Lindsay
It calls for corn starch bust doesn’t say when to add it?!
Ashlee Marie
you mix it with the powdered sugar for the marshmallow coating
Deana
i know this is an old post but can you tell me how long it takes fro the mixture to cool to room temp? just curious if i have time to run an errand or if its pretty quick Thanks!
Ashlee Marie
a few hours, fairly quickly
Renee
I’ve been wanting to try homemade marshmallows. I think you’ve convinced me that I NEED to give it a try!
Ashlee
you DO!!! Everyone should, so much easier than you think and they taste AMAZING, easy to add flavors as well!
Mandy @Mandy's Recipe Box
These look amazing! I’ve never made marshmallows but I think I need to change that. And I don’t understand people who don’t like sweets. Like, I don’t even know how to talk to them.
Ashlee
You so do! They are easy and totally worth it! and I TOTALLY AGREE! “i don’t like sweets”???? crazy talk
Jen
Hello,
I was curious how long do the homemade marshmallows last? Do they have to be refridgerated after they are made?
Ashlee
I wouldn’t refrigerate them (it would dry them out faster), I just leave them in a gallon sized bag and enjoy… but they never last very long since we EAT them so fast. The outside edges tend to get dry and crunchy over time
Gina
Can you then use your homemade marshmallows to make rice krispie treats?
Ashlee
I’ve never tried! but I’m sure you could!
Edie Allyn-Page
Yes! The rice crispy treats made with these homemade goodies are ah-mazing
Caroline
How long do the marshmallows take to harden when loaded into pan?
Ashlee
well they don’t get HARD, they are marshmallows after all, soft and squishy. but they do stabilize it takes a few hours to be completely stable
sylviabythesea
How would I make chocolate marshmallows?
Ashlee
I add 1/4 C sifted cocoa when you add the vanilla and beat the marshmallows.
Sara Hamernik
I love your blog and the way you explain! greetings from Argentina!
Jessica
Just a quick note…. Watch closely while boiling gelatin and sugar. Boils over so easily and then your stove is covered in sticky hot goo…. not fun.
Ashlee
agreed – thus the not vigorously – as long as the boiling isn’t heavy it will be just fine. I don’t walk away until I’m sure it’s not growing
Lauren- Hawaii
I just followed your directions and made them with my mom & daughter, they came out great! Although they are still setting & i haven’t attempted to cut them yet. we’ll see how that goes! I was thinking that next time ill just lay out some wax paper and make marshmallow dollops so that there will be no cutting required : ) I found your blog via Pinterest. Thank you!
Ashlee
I use this same recipe to pipe my homemade peeps so you could totally do that – but I do love the fresh cut vs the “skin” on the dried marshmallows
Vanessa Rivas
Do you know how to make marshmallows without gelatin? Thank you.
Ashlee
some marshmallows are made with egg whites – similar to my marshmallow fluff and frosting but personally making full blown marshmallows that way is tricker, so I prefer this way.
Steph
Have you ever heard or tried using xanthum gum in place of the gelatin? I have severe allergies to gelatin and where it is sourced from.
Ashlee Marie
I haven’t tried it so I can’t say if it would work or not. but a quick google search says to use half the amt of gelatin.
Leburta
Can you describe or send me a link to the cake pop roller?
Ashlee
here you go http://amzn.to/2jhCCf1
g smith
I’m trying to follow you on Pinterest but I get an error message. Can you help?
Ashlee
GAH how had no one told me that was broken before! thank you so much https://www.pinterest.com/follow/ashleemariecake
Chayrl
what kind of mixer is that in the peeps video? it looks awesome
Chayrl
Ashlee
it’s a bosch universal mixer
Stephanie
I saw your caramel marshmallows on instagram and want to try making them but don’t see them on your website. I might have just missed them. At what point do you put the caramel on the marshmallows?
Ashlee
the caramel and marshmallows are both on the blog separately but wasn’t happy with them and haven’t put them on the blog together – I will say you start with the caramel first, in the bottom of a 9×13 pan, then when it’s set and cool make and pour the marshmallows on top – once they’ve set turn it out and cut them
Audrey
I am tinting mine light pink and adding a few drops peppermint flavoring for hot cocoa, and making a batch of plain vanilla and a batch also of almond flavored ones. I see endless possibilities, orange, lemon, coconut, You have unleashed my creativity, thanks!
Ashlee
agreed – SO many possibilities i love experimenting with them!
Julie
I made a mistake somewhere. Tried the recipe and my marshmallows are kind of yellow and not fluffy. Do you think my gelatin was old or should I have mixed longer?
Ashlee
I’ve never had gelatin go old – but if they aren’t getting fluffy then it does sound like they need to be beaten much longer
Margarita
I’m so happy I came across you blog. I love making homemade marshmallows! But your recipe is so much easier. I’m going to make some with your recipe tonight. Thank you!
Ashlee
i hope you enjoy them as much as we do!
Stephanie
I made this recipe once over the summer and loved how easy it was, and wonderfully fluffy the marshmallows turned out! I just tried to make it again (to use in my fudge), and the sugar burned after only 11 minutes of boiling. Any idea what I did wrong? It’s too late for me to try again tonight, but these were so perfect when I made them before, I really want to troubleshoot this and have another success with this great recipe!
Ashlee
did you change you pan by chance? non stick pans don’t have issues – but stainless steel pans are more sensitive and the sugar burns much easier and faster so you have to keep a closer eye on it. could that be it?
Michelle
I used stainless steel. I am thinking the temperature was too high. We completely dissolved sugar on low, then boiled at medium.
Ashlee Marie
yeah that could be it, keep an eye on it, watch the candy thermometer. Also if it’s boiling and you notice a dark color starting pull it off the heat right away, don’t stir (so you don’t mix in any more burnt sugar into the mixture and add it to the mixer right away.
Heather Castronovo
How many marshmallows does this recipe make?
Ashlee
a 9×13 pan – so it depends on what size you cut them – 1 1/2 x 1 1/2 inches would be 48, 1×1 inches would be 117
Ginger
How long do these stay fresh? Like, could I make them on Friday and they still be good Sunday and Monday?
Ashlee
keep them sealed in a bag – they do dry out – they last a FEW days but Monday would be pushing it
MissKL
Thank you for this! Can I sub agar agar for the gelatin?
Ashlee
I’ve never tried, I’m sure you’d have to mess with the measurements quite a bit to get it to hold properly – but yes it can be done – I just don’t use it so I couldn’t help much
Nathan
When it says add swollen gelatin and dissolve, does that include the water that it was in?
Ashlee Marie
yes the gelatin completely soaks up the water so you just add the whole thing
Carly
Awesome! And I love there is no corn syrup needed! Super Simple, Super Delicious, Totally Love!!! They were a hit with my nephew and cousin too when I used this recipe for Rice Krispie treats!! (The trick is patiently waiting for it to get lukewarm… I put mine in the fridge for about 15 min) and beat it until it looks like merengue. It made a lot more marshmallows than I was expecting too so…. yay!
Ashlee Marie
I actually just beat it warm now, and have had great luck with it, vs room temp!
Georgia
Ashlee, just made a batch, 9×13 pan. They look lovely. When do I sprinkle the powdered sugar and corn starch on them? These are for my 95yr old Mother who LOVES marshmallows in her morning “fix”. Although, I have found her making more then one “fix” when the marshmallows are right. I will let you know how they come out.
Georgia
Ashlee Marie
I do it fairly early to avoid the marshmallows crusting over, after like 15 mins!
Maura
Hi can you make these without the powdered sugar?
Ashlee Marie
the powdered sugar cornstarch is just to use as a coating so when you cut the marshmallows they won’t be too sticky
Ashley Green
Hi! We are gluten free. My sugar replacement says to use half the measurement that is called for regular sugar. Would this effect the amount of water I would need? Love the recipe. Can’t wait to try it! Also, did you use liquid vanilla extract or powered vanilla?
Ashlee Marie
I don’t ever use sugar substitutes, so I am in no way knowledgeable about what change would need to be made. I use liquid vanilla
Heidi
I used a cake leveling tool. You know the wire kind? Worked really well!
Ashlee
glad you found something that worked!!!
IN
My marshmallows have been setting for 17 hours and they haven’t set…they are still runny…what did I do wrong
Ashlee Marie
they should set in about an hour, Did you boil it to the right temp? it wouldn’t set if it didn’t get hot enough
Mary
I have several boxes of flavored gelatin and was wondering if I can use that in place of the unflavored gelatin?
Ashlee Marie
as long as it’s straight gelatin, not like jello which includes sugar and stuff too
Sarah KG
Just wondering if you ever used cookie cutters to make shapes with these… too sticky I presume?
Ashlee Marie
yes I totally have – spray the cookie cutter first with no stick spray and pull out right away and dust with sugar
Sara J
So mine looked like sweet little marshmallows on top; but underneath that top white layer, was just yellow, translucent gelatin 😩😩😩 What did I do wrong??? I so badly want to have these marshmallows out for New Years!
Ashlee Marie
I honestly have no clue what could cause that! maybe not beating enough? or cooking to the wrong temp? I’ve never had that outcome!
Ruth Santiago
Hi! Ive made this and they turned out awesome. I even coated some with dark chocolate! Double awesome!
Is it possible to use less sugar and keep the quantity of the rest of the ingredients the way they are? Thanks!
Ashlee Marie
I wouldn’t, candy making is chemistry and changing one thing will effect the rest.
Berinda
Hi.
I’m tryin it, but why the marshmallow didn’t set, it almost 5 hour. Should i refrigerate them? Or just let them overnight?
It’s hot weather here. I’m sorry for my bad, i can’t speak in English clearly 😂
Ashlee Marie
the marshmallow should set in about an hour. Maybe you didn’t cook them long enough? the mixture should hit 230 degrees Fahrenheit (adjust for altitude)
Daniella
Great photos and recipe! Easy to follow! Thanks for the recommendation of the cake pop cutter.
My only critique is that it may be helpful to adjust your total time it takes to make the recipe. Waiting for the gelatin-sugar mixture to cool to lukewarm takes at least 30-45 minutes. Then mixing takes aout 20.
Ashlee Marie
I don’t recommend room temp anymore – I start beating right away now, it makes a huge difference.
Helen LeBrett
I made your marshmallo’s last week, and we are just finishing up the last one tonight. I’m making more!! Thanks! Hugs, H in Healdsburg
Alex
OMG! I just made these with Coconut flavoring – I could not stop licking the bowl! The pans are still setting and I plan to roll them in sugared shredded coconut. Cannot wait! YUMMY!
Ashlee Marie
that sounds amazing!!!
Dee
Your marshmallows look heavenly! Could you please send me the link for the oven thermostat? Thank you.
Ashlee Marie
do you mean the candy thermometer? or did you mean the oven thermometer? a this recipe doesn’t use the oven? this is the candy thermometer I use https://amzn.to/31tffqm this is the oven thermometer I use is https://amzn.to/2WzRHAx
Tiffany Kerlin
I love this recipe for making marshmallows! I always make them and then freeze half in a freezer safe container. Layering with parchment paper in between each layer of cubed marshmallows. They are still amazing even after being frozen for a few months! Thank you!
Alex
Tried this today using gel food coloring and sprinkles. Came out fantastic. Thanks for such an easy recipe. Looking forward to trying new flavors.
Ashlee Marie
you are so welcome!
Udani
Hey Ashlee!
I’m Udani from Sri Lanka, i have tried your marshmallows recipe, it’s so wonderful recipe it came out nicely with the first attempt…
Selma
Hi I was wondering how long should the marshmallow should set you don’t say in the instructions
Ashlee Marie
it takes an hour or two
Shan
Your missing a step! I’m making these right now, following your directions. I immediately added my flavor and began beating my mixture, but it felt off. I put your Peeps video on and you say you remove the mixture from the heat and let it cool to room temperature, about 1 hour. That seems like a pretty important step to be missing… can you edit your recipe to include that step? I hope I haven’t screwed up my marshmallows!!!
Ashlee Marie
I actually took that out of the recipe as I found much better results beating it right away – I can’t edit it out of the video sadly but yeah you don’t want to wait
Heidi
I tried roasting these marshmallows but they didn’t roast. I love the recipe, but really want that burnt sugar flavor with my s’mores. Any ideas on roasting these?
D
I roasted these on top of mugs of hot chocolate by hitting them with a propane torch. They do get gooey quickly so I wouldn’t roast them on a stick but maybe making little tinfoil packages of smores and placing it near enough to the fire/coals to roast them would work?
Brenda
Can I use arrowroot powder instead of corn starch?
Ashlee Marie
you can just use the powdered sugar for the coating, the corn starch just helps it from being sticky
Debi
How long do you find yourself needed to best to get to right consistency before putting in pan?
Ashlee Marie
it’s different every time, it should be at the stage where after beating it’s thick and ribbony but if you let it sit for 20 seconds it will smooth itself back out
Anna
I wasn’t able to “spread” the marshmallows in the pan. They stayed in one big clump. Does that mean I mixed it too long? I wasn’t sure how thick to let it get.
Ashlee Marie
yes, it should still be pretty easy to pour when it’s at the right stage. Watch the video and see if that helps with the texture your looking for
Jules
Can I halve the recipe? Does boiling for 15 minutes still apply? Thanks!
Ashlee Marie
Id stick with the temperature recommendation over boiling time
Reba Williams
Is there a way to make marshmallows without gelatin? I have children with religious dietary restrictions that love them but they are hard to find gelatin free. Thanks
Ashlee Marie
not that I know of, sorry. A few years ago someone was selling “vegan” marshmallows but then it was found out they lied and were using gelatin – ugh.
Kelly Willig
Will an electric hand mixer work? Thank you for all of your time devoted to sharing this wonderful recipe.
Ashlee Marie
yes, it will just take a little longer, but yes
Lauren
I’ve just made this recipe for the 2nd time in under a week! They are fantastic, thank you!
Joy
Can they be cooled in the fridge?
Ashlee Marie
refrigerators dry out food so I don’t recommend it. They cool and set very quickly
With Love, Ima
It was on our winter break bucket list to have a Hot Chocolate party with real, homemade marshmallows. The kids (and me too of course!) loved these marshmallows and it made our beginning of winter break extra special. I love how easy the recipe is and that the kids can help make them as well! Thank you!
Ashlee Marie
you are so very welcome! Glad you love them as much as we do
Jamie
Can I put these into silicone molds instead of a baking dish?
Ashlee Marie
you totally can – just be sure to spray them with non stick spray
Jackie
Hi Ashlee
I’m so excited that made marshmallows successfully. And so good! Highly yummy.
Two questions:
1. The first batch I made were perfect consistency but the second batch were less light and fluffy, more solid. Do you think maybe I left it going in the mixer too long?
2. I used he cornstarch and confectioners sugar mix as you said but my marshmallows had what I can only call a crust. Did I do something wrong or is this to be expected? Is there a way to keep the edges soft without a crust?
Thanks
Jackie
P.S. peeps are my all time favourite treat from childhood so I’ll try those next!
Ashlee Marie
over heating or over mixing will make it more dense. And yes the cornstarch/sugar can lead to a little crusting. but it shouldn’t be much, most of the crusting comes as the marshmallow sets – you can try spraying some plastic wrap with non stick spray and pressing it into the marshmallow when it’s still wet to see if that helps.
Jeanne Zamutt
It might be helpful to give the temperature on a candy thermometer to cook the marshmallows.
Ashlee Marie
I do give tips for a temperature. I recommend the thread stage, 230
Jo Lewis
Hey Ashlee, i love your blog. I hv made yr chocolate cake a couple of times and omg….. i love and so does everyone else – it is a mean cake and your instructions are so clear and easy- thank you I am not a fan of sweets but I do make them for others but I will make the marshmallows this weekend
Ashlee Marie
you are so kind! I’m so glad you enjoy making my recipes, and how sweet of you to make them for others!
Laila
Hi! im very excited to try this, looks amazing! Ill be making it this week. Just wondering- is it possible to subs the sugar for honey? would there be any issues? Also, if I am using Agar-Agar instead of gelatin, anything to take in consideration? different proportions? thank you so much!!!
Ashlee Marie
I haven’t ever had good luck with agar agar, and I don’t do sugar substitutions so I’m sorry but I can’t say that making those two major changes would work. Maybe there is someone who is an expert out there in substitutions that would know. I’m sure it would take a few changes, in both proportions and temperature changes as well. I’m so sorry, it’s just not my thing and I’d hate to lead you down a bad path by guessing
connie zotti
Fabulous… I love marshmallows and I have tried to make them several times and failed badly… an then I saw your recipe and thought I might try again… then I saw the video and I went for it… excellent video it gave me the courage to give it a go and… they were a hit!!!
Thank you, thank you they were delicious!!
Ashlee Marie
you are the sweetest! thank you so much!
Shirley
Any tips on getting it out of the bowl into the pan. They are supper yummy, but what a mess getting it out of my mixing bowl na dinto my baking oan.
Ashlee Marie
it is def messy and sticky. Remember not to overbeat then, they should still be pretty pourable, and thankfully warm water cleans it right up
Kendra
Can you use pectin instead of gelatin?
Ashlee Marie
I honestly don’t know. I haven’t had good luck with pectin instead of gelatin in other recipes personally
Anél
Fantastic Recipe. I am now known as the Marshmallow lady with the best marshmallows. Thank you ❤️
Ashlee Marie
YAY!!! love hearing that!
Jenn
Can you use flavored jello? I’m in the mood for strawberry marshmallows lol.
Ashlee Marie
using jello instead of gelatin is a little tricky because it’s not just gelatin and flavoring it’s also lots of sugar so other items in the recipe would have to be adjusted so it’s not straight 1 to 1. You could use strawberry extract but personally I find it to candy flavored. I’d recommend grinding up freeze dried strawberries and try adding that when you add the vanilla to the marshmallows.
Marilia
Please, what the measure 1/4 C means? What’s “C”?
Ashlee Marie
cup – C is cup
April
If I wanted to use this recipe to make rice krispy treats,, would I need to let them set in a pan? Or could I just skip those last 3 steps & add the cereal while it’s in the mixing bowl?
Ashlee Marie
oh that’s a GREAT idea! I haven’t tested it but I would think you could just stir it right in. Let me know how it goes.
Ayesha
Making homemade marshmallows for me stuffed sweet potatoes. Thanks for the easy recipe 🤗
Ashlee Marie
oh DANG! That sounds so good! I am so going to use my marshmallows on my sweet potatoes this year too! How have I not done that already!
Beev
Making them for a bake sale at our seniors centre
Ashlee Marie
I hope everyone loves them as much as we do!
Pam Garbulski
Sooo GOOD!! Made these many times at Xmas, and everyone LOVES them!! You can also dip them in chocolate, coconut, or colored sugar too. I put mine on sucker sticks!! Easier to eat this way!! ENJOY ❤
Ashlee Marie
Last week I shared making them in different flavors as well! I think my new favorite is the chocolate! But you can never go wrong with the classics.
Laurie
These are the easiest, most delicious marshmallows, you tips and directions were perfect!
Ashlee Marie
I am so glad you liked these marshmallows as much as we do!!!
Melodie Penton
I have made Marshmallows many times. This winter they just did not come out well. I tried several things and they still came out flat. When I saw your recipe I had to try them. The recipe I used had corn syrup in them and it said to boil to higher temp. and beat for 15-20 minutes. Your instructions and tips were great and my first batch today came out great. I am thrilled. Thanks so much for sharing all this. Melodie
Ashlee Marie
I’m so glad to hear that my tips worked for you!!!
Donna
Easy to make, and delicious! And, no added blue food dye like most store bought marshmallows.
Susanne
I’m not sure what I did wrong….I am used to making them with Karol syrup and these were dryer and a little grainy in texture and set too fast. Would be great If I we’re using a piping bag. Any ideas where I went wrong?
Ashlee Marie
sounds like might have been over beaten. You want to stop when they still are pretty fluid