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
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.
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