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.
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