These Homemade Marshmallows are the only marshmallow you’ll ever want from this day forward. Creamy, lofty, and light-as-air, you can customize the flavours any way you’d like. If you like this homemade marshmallow recipe, you can also make Chocolate Dipped Homemade Kahlua Marshmallows or Mocha Marshmallow Pops.
Unless you’ve been reading Foodie with Family since the beginning, way back in 2008 (hi, Dad!) you might not know that my stepmom, Val, was my partner. We started the blog together and carried on until she became ill. One of the first posts on the blog was for Val’s Homemade Marshmallows.
What makes homemade marshmallows different?
Like most people, I’ve got some weird food dislikes and quirks, and as un-American as it sounds, commercial marshmallows are one of them. Store bought marshmallows have a weird dry outer shell and are pure sugar with nothing redeeming them texturally.
I always thought I disliked marshmallows. These homemade marshmallows, on the other hand, are magical. They are, as Val said, “creamy, lofty, and light-as-air.”
When Val first served me a homemade marshmallow all these years ago, it was a revelation. It wasn’t that I disliked marshmallows, it was that I disliked lousy marshmallows.
These wonderful homemade marshmallows became an instant holiday tradition for us. It’s not officially fall at our house until we have some homemade marshmallows around for peppermint hot chocolate or blender made spiced hot chocolate.
What flavours do I use for a homemade marshmallow recipe?
The sky is the limit! In the pictures, I have Vanilla Nutmeg Marshmallows, but you can most certainly omit the nutmeg for a pure vanilla marshmallow.
Val used to make orange, mint, chocolate, and coffee marshmallows and all were equally delicious. We have done so many versions, I can’t count them all.
The rule of thumb is 1 total tablespoon of extracts. For vanilla nutmeg, I do 2.5 teaspoons of vanilla extract to 0.5 teaspoons of nutmeg extract.
If you forced me to choose a favourite, though, I’d have to say it’s a toss up between these Vanilla Nutmeg ones and orange ones dipped in chocolate. It’s a hard job, but I’d be willing to taste test those any day of the week. Ahem.
I prefer all of my marshmallows to have whatever colour they have naturally from the small amount of extract I add, but sometimes Val played with subtle colours like swirling a couple of drops of yellow and red colouring into her orange marshmallows, or red into her peppermint ones.
Can I use homemade marshmallows in s’mores?
Yes. Most definitely. Please do. You’ll be making the best s’mores you’ve ever had in your entire life if you make them with homemade marshmallows.
In fact, you might never be able to go back if you make them with homemade marshmallows. Ask me how I know.
Do I need special equipment to make homemade marshmallows?
Technically, no. You can get away with making homemade marshmallows if you have an extremely protective oven mitt and a hand mixer, but you almost certainly would like me better if I told you honestly you SHOULD have a stand mixer fitted with a whisk.
The reasoning is sound because basically you’re whipping air into boiling hot candy syrup for some time. In other words, there’s going to be steam.
Holding your hand over that with a hand-mixer is going to become uncomfortable long before the minimum 10 minutes of beating time is done. This is where the stand mixer is worth its weight in gold.
Aside from the stand mixer, all you need is a cake pan, some plastic wrap, and some non-stick cooking spray or neutral oil.
Here is a list of gear you’ll want to have ready before you start the process:
-a stand mixer with whisk attachment
How do I store homemade marshmallows?
This one’s super easy! Toss the cut marshmallows with a little extra powdered sugar. This keeps them from sticking together. Then place them in an airtight container and store at room temperature.
How long will homemade marshmallows keep?
If you don’t give yourself a stomachache by eating them all right away, your marshmallows should keep quite well for up to 3 weeks at room temperature.
Homemade Marshmallows Recipe Cook’s Notes
-Stir together the sugar, water, and corn syrup in your saucepan only until the sugar is dissolved. Once it reaches that point, don’t stir it again until it has come to a boil and boiled hard for 1 minute.
If you do stir it, you risk crystallizing your sugar which leaves little crunchy bits in your marshmallows. This isn’t the end of the world, but it doesn’t make as smooth an end product.
-Don’t be tempted to double the recipe unless you have a stand mixer much larger than the average. The mixture expands hugely while it is whipped and while it cools.
There is no mess quite like the one you get if you overestimate the potential capacity of your mixer bowl when making marshmallows.
-Remember not to add your extract until the very end of the process. Remember, too, that the rule is to have 1 tablespoon total of extracts.
Even when changing up the flavour from vanilla, I tend to maintain at least 2 teaspoons of vanilla extract to go with 1 teaspoon or less of any other extract.
-Be sure to generously oil your hands before working with the whipped marshmallows unless you really dig feeling sticky.
-Don’t rush them. Marshmallows need to rest to set up. Your patience will be rewarded.
-When it comes time to cut your marshmallows, it’s hard to be too generous when dusting your cutting surface with powdered sugar. These suckers are sticky! Likewise, keep dusting your knife with powdered sugar.
-I find that a long carving knife like this one or a large chef’s knife are the best tools for cutting marshmallows.
If you love these homemade marshmallows, you might also love these other homemade food gifts: pop rocks candy bark, salted pepita brittle, Coffee Jelly, Cranberry Pistachio Christmas Snack Mix, Pumpkin Spice Chai Latte Mix, homemade croissants, pain au chocolat, Chinese spicy chili crisp sauce, and Candied Jalapenos.
Homemade Marshmallows
Ingredients
- .75 oz unflavored gelatin 3 envelopes of Knox gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cups light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract or combination of other flavor extracts
- Confectioners' sugar
Instructions
- Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
- In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan, whisking only until the sugar is dissolved. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute without stirring.
Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.
- Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
- Sprinkle a cutting surface very generously with confectioner's sugar. Remove marshmallow from pan and lay on top of the sugar. Dust the top generously with sugar as well. Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the sugar.
- Store in an airtight container.
This recipe for Homemade Marshmallows was originally written by my stepmom, Valerie, on December 5, 2008. She passed away several years ago, and I’m updating the post to add some more helpful hints in 2018 but the brief original text written by Val remains below because she was awesome and so are her marshmallows.
Val’s original post
Last year I made homemade marshmallows for the first time. For years I felt too intimidated to make the attempt, not sure why, but I’m so glad I finally gave it a whirl. These need to be started at least a day before you need to serve them or package them for gifts, so be sure to give yourself some leeway. The only change I made to the recipe I found* was to use confectioners sugar alone for the coating, rather than mixing with cornstarch. I don’t like the feel of the cornstarch, and with corn allergies being an issue for some, I felt it was better without.
This recipe is for your basic vanilla flavored marshmallows, but I had success with flavoring in other ways–raspberry flavoring with a touch of red food color, mint flavoring with green, orange flavoring with a touch of yellow and red color together. I also made a spiced marshmallow, adding some ground cinnamon and ground nutmeg to the marshmallow, and also mixing some of the same spice into the confectioners sugar coating. All turned out wonderfully well. Hope you enjoy these as much as we have!
*The recipe Val altered was located on a now-defunct website.
Cindy says
I’d use a large pizza wheel to cute these, I bet it would make it much easier. I’ve been wanting to make homemade marshmallows for years, too. I guess I’ve been a bit intimidated by it also. But you’ve inspired me, I’ll give it a whirl.
Dottie Turrittin says
I do not own a stand mixer, can I use a hand mixer?
Rebecca says
Well, Dottie, you can… but oh my gosh, your shoulder’s gonna hurt if you do. You’ll need to put serious elbow grease behind it for a protracted amount of time.
Danijela says
These look like a dream!
Rebecca says
Thanks so much, Danijela!
Gracie says
I made them last night.. and am dipping them in chocolate with my lil one today to deliver to the local PD as a nice treat on this ridiculously cold day. .. A trial run for Christmas gift giving. They turned out great! thanks for the super easy recipe.
K Ann Guinn says
What a fitting tribute to your stepmom. I can’t wait to try these!
Rebecca says
Thanks, K Ann! 🙂
Gary says
Like a sweet walk down memory lane- thank you for sharing this recipe & some lovely memories of Valerie. She was, indeed, a treasure.
Rebecca says
Thanks so much, Gary.
Sue says
I made these years ago and tryed BAKING cocoa,they were so yummy! But I forgot how much to put in ! I think was like 2 tablespoons.any one else ever tyres chocolate? If so how much did you put in.want to make them to take camping. Thanks
Jennifer says
I recently learned how to make marshmallows and now I’m obsessed lol. The recipe I used before finding yours is 1 cup of sugar to one cup of corn syrup and you get it to the softball stage, So because you have two cups of sugar to 2/3 cup of corn syrup it requires less time. I’m just wondering if it actually reaches the softball stage or does it have to do with the amount of sugar? Regardless they taste amazing already. I did the orange flavor and tinted it a very light orange. Thanks for the great recipe, I’ll be making these over and over again!
Lisa Terry says
So much easier than other recipes I’ve seen.
Rebecca says
Thank you so much, Lisa!
Sherry says
Amazing! Super easy as well.
Rebecca says
Thanks so much for taking the time to review the recipe, Sherry. I do appreciate it. I’m so glad you love them like we do!!
Hanna says
Can these be frozen to keep?
Rebecca says
Hi Hanna- I am not sure; I have never tried freezing them! I’ll play around with it a little bit in the next couple of weeks.
Pigmom says
I have kids w/ allergies to yellow 5, red 40. After learning so much about artificial dyes we decided to not eat any artificial dyes. It’s not easy it requires us to make or do w/o so many foods. Marshmallows can have a lot of junk in them. I’m going to try ur recipe to make rice crispy squares. I assume after whipping that I can then proceed w/ the recipe and skip setting the marshmallows. I’ll add butter to the pan add the marshmallows when their a little melted add them to the rice crispies. Does this sound ok or do I need to let them set 1st?
Rebecca says
Hey there! I have not tried that, so I’m not sure if something’ll get lost in the not-setting. I imagine it will be okay, but that’s just an educated guess!
Rachael Gildea says
Made these four times and they’re always a hit! I have a food saver and it has definitely prolonged the life of the marshmallows. My daughter uses them in her coffee instead of creamer/sugar and said its absolutely delicious.
Rebecca says
Thanks for the storage tip, Rachael! I’m so glad to know that as sometimes I make *ahem* more marshmallows than we should probably eat in a couple of days. 🙂
Habakkuk says
Really enjoyed this recipe, I used someone’s else’s recipe, but this is the best.
I wanted to add,that I am a Christian, and wanted you to know JESUS CHRIST loves you, he died on the cross for our sins,and all we need is to ask for forgiveness for our sins and to receive JESUS as our SAVIOR,so you can be Assured of a Home in HEAVEN.
Bonnie says
I made these today. They are soooo soft like a pillow. Easy recipe. Thank you.
Rebecca says
That is a perfect way to describe them, Bonnie! I’m so glad you like them! xo
Helen says
Can ypu use rhis recipe for icing cookies?
Amy says
I wanted to help you out posting a pic in testimony but I caint. They were delicious though and I have had a conversion experience😂
Rebecca says
HAHAHA! That is awesome!
Laura says
After all the marshmallows recipes I have read ( about 10+) yours was the best that I read and had the best explanations and easyest directions that were with any of all that I had gone through.
Rebecca says
Ohmygoodness, Laura! Thank you so much for your kind words and for taking the time to rate the recipe. It means a lot to me.
Tobi says
Uh oh! I think I’m getting into the “eat them all and give yourself a stomachache territory”! I had wanted to make marshmallows for literally over a year but was too intimidated, but you made this easy. Found the recipe by way of Preheated Podcast, btw. Thanks so much!
Rebecca says
Ah HAHAHAHHAHA. Thank you, Tobi. I’m so glad you love them and that you found us. 🙂 And thank you for taking the time to rate the recipe. It is much appreciated!
Michelle says
This is such a fun thing to make especially around the holidays. The instructions were very clear and easy to follow. They came out great!
Rebecca says
Thanks so much, Michelle, for letting me know you liked it and for taking the time to rate the recipe. I truly appreciate it!
Katie says
Everything promised & more! So creamy & delicious!!!
Vikki says
Great recipe and great directions that anyone can follow. I would add 1 teaspoon of peppermint next time to make it taste more minty (I only added 1/2 t.).
Deanna Alwahabi says
I have wanted to try to make marshmallows for years but have generally failed at candy making. After reading lots and lots of recipes I tried this one. They came out awesome. Thanks ! I plan to make again with different flavoring. I mixed the powdered sugar with some Hersheys powdered chocolate and the result is life changing lol.
Rebecca says
Wow! Thank you, Deanna! I’m so glad you loved it and it works so well for you!! I also appreciate you taking the time to rate the recipe!
Kate says
Lost my marshmallow recipe.
Found this on Google. I was unsure since it’s much faster and not cooked to 244 degrees.
Fabulous! They’re perfect! Made twice as many in half the time.
Thank you
Rebecca says
Hi Kate! I am so glad you love these. They’re one of my favourite things to make!
And thank you for taking the time to review the recipe, too. It means a lot to me!
Katie Casabella says
Making Modjeskas with this recipe today. Delish!!!
Rebecca says
Happy Marshmallow Making, Katie!!!
Kate Leino says
My goodness these are wonderful. I’ve made homemade marshmallows in the past and sat hovering over the candy thermometer. This recipe is so easy. Local homebrew store carries butterscotch and root beer extract. We’ll also be trying orange, cappuccino, and Irish cream. My kids all say thank you.
Rebecca says
Oooooh! I love the idea of root beer and butterscotch marshmallows! I’m so glad you love them, Kate!! xoxo
wendy barney says
These are amazing!!!!
Kimberly McFall says
These are dreamy! I also made a second batch adding 1/4 sifted dark cocoa powder — also lovely (like a bite of hot chocolate!). I like smaller marshmallows, so I used a cookie sheet and spread them thin so I could get “mini mallows”. I would also encourage people to be serious about using a well oiled spatula— even the handle— if you are scraping seeping in the mixing bowl (trust me on this one *ha*). #sticky
Thank you so much for this amazing recipe — it is my favorite version. The legacy of your Val lives on through this beautiful bite.
Rebecca says
You just made my day, Kimberly! Thank you so much for your kind words and for rating the recipe. I truly appreciate it.
Rosemary says
I’ve never commented on a recipe before, but I had to for this one. I just finished cutting these up and tested one. The first thing I could think of was “Oh my gosh, these are real marshmallows!”. I just used a tablespoon of vanilla, and plan to dip the bottom half in chocolate then graham cracker crumbs. Thank you for such an easy and complete recipe.
Rebecca says
Well THAT just made my day! Thank you, Rosemary!
Pigmom says
that sounds so good and easy. I think I have to make marshmallows so I too can dip them in chocolate and graham crackers
Cory says
Thank you for the lovely recipe and story. I’m using a piping bag to extrude my marshmallows then cutting them into minis. These are for my “hot chocolate bombs” … spheres of dark chocolate filled with mini marshmallows. I put them in a mug and pour sweetened hot milk over top. It’s absolutely decadent and a gorgeous display!
Verena Lisinski says
I am in the process of making them. I found that I had a lot of marshmallow for an 8 x 8 pan, so I might use a 9 x 9 next time. They are currently “resting”.
I had a question about dissolving the sugar; is that while you are heating it or try to dissolve before heating? Should it be over High temp until it dissolves and then boils?
Also, have you tried a vegan gelatin? I had Knox in the house, but my daughter is vegan, so I wondered if the results would be the same.
As mentioned, these are super easy to make and a stand-mixer is a must!!!
Rebecca says
Thanks so much taking the time to rate the recipe, Verena! I have not tried vegan gelatin before, so I’m afraid I don’t have advice on that. If you try it, please let me know how it works out. As for the sugar, I whisk it a bit before it hits the heat, but then use medium high heat.
BJ says
Great recipe! So easy and taste great ..
Rebecca says
I’m so glad you liked it, BJ. Thanks for taking the time to rate the recipe!
Ceara says
I have a question for you. Have you ever tried using this recipe to make a marshmallow cake? My son requested one for his birthday and I have been looking at bunch of recipes to find one. I was wondering if these marshmallow would be firm enough to hold its form.
Rebecca says
I think that’ll work great, Ceara! It really is pretty firm set after you let it rest overnight. 🙂 I have to add the disclaimer that I haven’t actually tried that myself, though!
Ceara Therrien says
Thank you
Pigmom says
That was easy. Made a batch for rice crispy squares and a 2and batch for marshmallows. Planned to dip in chocolate and graham cracker crumbs but their getting eaten to fast. I was concerned w/ not having an actual temp the boil a min. doesn’t always work for me. Like what if I start timing to early or to late then I have issues being at 4700’ it sometimes affects cooking. My other concern was powder sugar mess like w/ donuts. I had absolutely nothing to worry about used the exact recipe w/ the exception of plastic wrap I used parchment paper. I had to use 8×8 pan because 9×9 had homemade butter toffee. Everything turned out perfect. I would do 2 things different I would use the 9×9 pan and I will try to cut more uniform. Tomorrow I plan to try and make this recipe using Swerve as the sugar if it’s successful I will have lite marshmallows. It should cut the sugar by at least half. I can’t believe how easy and fast this recipe is. Thanks