Once you make marshmallows from scratch, it’s hard to go back to the bagged kind. They’re softer, silkier, and somehow feel both nostalgic and impressive at the same time. This is one of those recipes that looks intimidating, but is actually more about temperature control and patience than any fancy technique.
Homemade Marshmallows from Scratch
I love marshmallows because they’re a blank canvas. Vanilla is classic, but once you’ve got the base down, you can play—different extracts, a little citrus zest, food coloring, or even a splash of bourbon if you’re feeling festive. They’re great on their own, dropped into hot chocolate, or wrapped up as gifts that people absolutely will not expect you made yourself.
Notes From the Kitchen
Temps. That 240°F syrup stage isn’t flexible—it’s what gives marshmallows their structure. A candy thermometer is essential.
Humidity. In more humid climates, marshmallows can stay tacky. Dust generously, store in an airtight container.
Don’t rush the set. Even if they feel firm, give them the full rest time so the interior fully stabilizes.
Flavor boldly, but carefully. Alcohol works surprisingly well here, but keep it to a tablespoon or two so it doesn’t interfere with setting.
Homemade Marshmallows
Equipment
- 1 Stand mixer with whisk attachment
- 1 Candy Thermometer
Ingredients
- 1 cup Water (divided in 2)
- 2 envelopes Unflavored Gelatin
- 1½ cups Sugar
- 1 cup Light Corn Syrup
- ¼ tsp Salt
- 2 tsp Vanilla Extract
- 1 cup Powdered Sugar
- ½ cup Cornstarch
Instructions
- Lightly grease a 9-inch square baking dish with nonstick cooking spray or vegetable oil.
- Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and set it aside to bloom (hydrate) while you prepare the syrup.
- In a medium saucepan, combine: sugar, corn syrup, salt, and remaining ½ cup of water. Place the saucepan over medium heat and stir until the sugar dissolves and the mixture reaches 240°F on your candy thermometer. Immediately remove the pan from the heat.
- With the mixer running on low speed, carefully and slowly pour the hot syrup into the bowl with the bloomed gelatin. Once all the syrup is incorporated, gradually increase the mixer speed to high.
- Beat the sugar mixture on high speed until it becomes very thick and glossy, about 10 to 12 minutes.To Test: Stop the mixer, dip the whisk attachment into the mixture, and lift it out. If a thick ribbon forms and slowly falls back onto the mixture, it’s ready.
- Quickly beat in vanilla extract (or your preferred flavoring). Immediately transfer the sticky marshmallow mixture to the prepared pan.
- Allow the marshmallow to sit uncovered at room temperature for at least 4 hours (or overnight) to fully set.
Cut and Dust the Marshmallows
- In a small bowl, whisk together powdered sugar and cornstarch. Generously dust a clean cutting board with the sugar mixture.
- Using a sharp knife, cut the marshmallows into squares, dusting the knife between cuts to prevent sticking. Dredge each marshmallow in the sugar mixture to coat all sides and prevent them from sticking together.
