These homemade marshmallows are the only marshmallows you’ll want from now on. Creamy, lofty, and light-as-air, they’re easy to customize with your favorite flavors.
If you enjoy this recipe, try other variations like Chocolate Dipped Homemade Kahlua Marshmallows or Mocha Marshmallow Pops.
If you haven’t followed Foodie with Family since the early days (hello, Dad!), you might not know my stepmom Val co-founded the blog with me. One of our earliest posts featured Val’s Homemade Marshmallows, and that recipe quickly became a family favorite.
What makes homemade marshmallows different?
Store-bought marshmallows often have a dry shell and a dense, overly sweet texture. Homemade marshmallows are the opposite: soft, pillowy, and smooth. As Val used to say, they’re “creamy, lofty, and light-as-air.”
The first time I tried Val’s marshmallows, I realized I didn’t dislike marshmallows—I disliked poor-quality ones. These melt in your mouth and are far superior to anything you can buy in a bag.
Making homemade marshmallows became a holiday tradition for our family. Fall isn’t official at our house until we’ve added a batch to peppermint hot chocolate or spiced hot chocolate.
What flavors can I use?
Almost anything you like. The photos show Vanilla Nutmeg Marshmallows, but you can omit the nutmeg for a pure vanilla version. Val loved experimenting—orange, mint, chocolate, and coffee were all excellent.
A simple guideline: use a total of 1 tablespoon of extract. For vanilla nutmeg I use 2.5 teaspoons vanilla and 0.5 teaspoon nutmeg extract. I often keep at least 2 teaspoons of vanilla even when adding another flavor for balance.
If pressed to name a favorite, I’d choose between Vanilla Nutmeg and orange marshmallows dipped in chocolate. Both are irresistible. For color, I usually let the extract determine the hue, but subtle food coloring swirls can add visual interest for seasonal varieties.
Are homemade marshmallows good for s’mores?
Absolutely. Homemade marshmallows make the best s’mores—gooey, flavorful, and far superior to store-bought. Once you try them, it’s hard to go back.
Do I need special equipment?
You can make marshmallows with a hand mixer, but a stand mixer with a whisk attachment makes the process much easier. You’ll be whipping hot syrup into gelatin for 10–12 minutes, and a stand mixer keeps your hands and arms comfortable while managing the steam and heat.
Besides a stand mixer, you’ll need a cake pan, plastic wrap, and a neutral oil or non-stick spray. A 9 x 9-inch or 8 x 8-inch pan works well.
Suggested tools: a 2-quart saucepan, a whisk, a heatproof spatula, a stand mixer with whisk, a square pan, plastic wrap, and non-stick spray or neutral oil.
How do I store homemade marshmallows?
Toss the cut marshmallows with confectioners’ sugar to prevent sticking. Store them in an airtight container at room temperature.
How long do they keep?
Properly stored, homemade marshmallows should stay fresh for up to three weeks at room temperature, though many of us eat them much sooner.
Homemade Marshmallows Recipe
Notes and tips:
- Combine sugar, corn syrup, and 1/4 cup water in a saucepan and whisk only until the sugar dissolves. Then let it boil rapidly for 1 minute without stirring—stirring can cause sugar crystals and a gritty texture.
- Don’t double the recipe unless you have a very large stand mixer. The mixture expands significantly while whipping and cooling.
- Add flavor extract only at the end of whipping. Stick to roughly 1 tablespoon total extract; I prefer at least 2 teaspoons vanilla paired with up to 1 teaspoon of another extract.
- Generously oil your hands before handling the marshmallow mass to avoid sticky fingers.
- Allow the marshmallows to set for several hours or overnight—the waiting is worth it.
- When cutting, dust your surface and knife generously with confectioners’ sugar to prevent sticking. A long carving knife or a large chef’s knife works best.
Homemade Marshmallows
Rebecca Lindamood
Ingredients
- .75 oz unflavored gelatin (about 3 envelopes Knox gelatin)
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract or a combination of other flavor extracts (total 1 tbsp)
- Confectioners’ sugar for coating
Instructions
- Line a 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil the wrap. Set aside.
- In the bowl of an electric or stand mixer, sprinkle gelatin over 1/2 cup cold water and let it soak for about 10 minutes.
- Meanwhile, combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Whisk only until the sugar dissolves. Bring the mixture to a rapid boil, then allow it to boil hard for 1 minute without stirring.
- Carefully pour the hot syrup into the soaked gelatin. Start the mixer on low, then gradually increase to high. Add the salt and beat for 10–12 minutes, until the mixture is fluffy and nearly room temperature. Add the extract at the end and beat just to incorporate.
- Grease your hands and a rubber or silicone scraper with neutral oil. Transfer the marshmallow mixture to the prepared pan and press it evenly with your greased hands. Cover with lightly oiled plastic wrap to form a seal. Let it set for several hours or overnight until firm.
- Generously dust a cutting surface with confectioners’ sugar. Turn the marshmallow slab out onto the sugar and dust the top. Use a large sharp knife to cut into squares, dusting the knife as needed. Toss pieces in more confectioners’ sugar to coat all sides.
- Store marshmallows in an airtight container at room temperature.
Nutrition
Carbohydrates: 16 g
Sodium: 21 mg
Sugar: 15 g
Calcium: 1 mg
Nutritional information is an estimate. Calculate exact values using the ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so we can see your creations!
This recipe for Homemade Marshmallows was originally written by my stepmom, Valerie, on December 5, 2008. I updated the post with extra tips in 2018, but Val’s original notes remain below because she was wonderful and so are her marshmallows.
Val’s original post
Last year I made homemade marshmallows for the first time. I had been intimidated to try them, but I’m so glad I finally did. Start at least a day before you need them so they have time to set. I prefer coating them with confectioners’ sugar alone rather than a mix with cornstarch—cornstarch feels gritty and can be an issue for people with corn allergies.
This basic vanilla recipe adapts well to other flavors—raspberry with a touch of red food coloring, mint with green, orange with yellow and red, or spiced with cinnamon and nutmeg. You can even mix a bit of the same spice into the coating for extra flavor. Enjoy!