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.
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!