Homemade Marshmallows Recipe

Fluffy Homemade Marshmallows

Making marshmallows from scratch is actually much easier than you may think, with a rather simple and straightforward method. It just requires a few handy kitchen tools to make them right (such as a candy thermometer and a high speed stand mixer). They truly are the best marshmallows you’ll ever eat (we’ve already made 5 batches for the holidays)! And they don’t require any fancy ingredients just some candy staples. For a streamlined process just be sure to have everything measured and tools ready before you begin to make things easier (such as lining and greasing the pan because this sticky mixture likes to begin to set quickly). Also read over the entire recipe before you start (as should be done with any recipe). These also make for a delicious Christmas gift, paired with a jar of this homemade hot chocolate mix of course! The two combined makes the tastiest cup of hot cocoa ever!

Homemade Marshmallows Recipe Ingredients

2/3 cup powdered sugar 1/3 cup cornstarch 1 cup cold water, divided 2 1/2 Tbsp unflavored gelatin powder 2/3 cup light corn syrup 2 cups granulated sugar 1/4 tsp salt 2 tsp vanilla extract

How to Make Homemade Marshmallows

Here’s a summary of the steps to prepare marshmallows from scratch (scroll down for full directions with print option).

How to Store Homemade Marshmallows

Keep marshmallows in an airtight container, such as a resealable gallon size bag or an airtight container. Homemade marshmallows will keep at room temperature up to 2 weeks. Or they can be frozen up to 3 months.

Possible Variations

Mix up the flavor: Flavor the marshmallows with other extracts in place of vanilla such as peppermint or almond extract. I would use 1 tsp peppermint extract, or 1/2 tsp almond extract for this recipe. Make coconut marshmallows: Flavor with 2 tsp coconut extract in place of vanilla extract. Replace the powdered sugar mixture with a few cups of toasted coconut to coat the marshmallows exterior. Extra vanilla: Add seeds of 1 or 2 vanilla beans (along with the extract) for very vanilla marshmallows. Chocolate covered marshmallows: Dip halves of finished marshmallows in melted dark chocolate. Shake off the excess powdered sugar mixture very well before dipping. Transfer to parchment paper to set after dipping. Sandwich into s’mores: Top a double wide graham cracker with chocolate or nutella, toast a marshmallow over a low campfire (they toast and melt quickly). Layer it over the chocolate, finishing with a second double graham cracker.