Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want! Try my Homemade Marshmallows Dipped in Chocolate for another treat that is as fun to make as to eat!

Homemade Marshmallows

Homemade Marshmallows

Not only do homemade marshmallows taste 100% better than store-bought, but they have a couple of other amazing qualities. They melt beautifully into hot chocolate. And, you can make them any size you want, like personalizing them with letter cookie-cutters! And if you store them correctly, they last a long time. For a gourmet marshmallow treat, check out my Blueberry Marshmallows!

Process for Sugar in Homemade Marshmallows

Ingredients & Substitutions

The hardest part about this recipe is waiting for the marshmallows to set. But, it’s worth it!

Gelatin is a must in this recipe. I have heard that arrowroot and Xanthan Gum can be substituted, but if you are looking for a vegan recipe I would highly recommend googling that specifically. For best results, allow the gelatin to soak in cold water for a few minutes until it is fully hydrated before using it. This step will guarantee that the marshmallows are silky smooth and free of any clumps.

Corn Syrup – Yes, it is important. However, if you prefer a recipe that doesn’t use corn syrup, try this homemade marshmallow recipe. It used maple syrup!

Be sure to have lots of confectioners sugar and cornstarch on hand, it comes in handy!

Pouring Sugar for Homemade Marshmallows

Why Does the Syrup Need to Cool to 212°F?

After the syrup mixture has reached 252°F (also known as the ‘hardball stage’) as indicated in the recipe, it should be taken off the heat and allowed to cool down to 212°F (the boiling point of water). This cooling process plays a critical role in making marshmallows for a couple of reasons. First, if the syrup is too hot, it can cause the gelatin to break down, resulting in marshmallows that are flat and runny. A second reason is if the syrup is too cool, it won’t blend well with the gelatin, leading to a lumpy texture.

Hot Cocoa with Mini Homemade Marshmallows

The Best Hot Cocoa with Homemade Marshmallows

Can I Make Marshmallows without a Candy Thermometer?

Yes, but it can be tricky and take a few tries to master the timing. But, here are a few tips you can use if you are trying to make homemade marshmallows without a candy thermometer:

  • Heat the syrup mixture as directed. Once the sugar has dissolved, dip a spoon into the mixture and hold it up to let the syrup drip back into the pot. Watch the consistency of the syrup as it falls off the spoon.
  • At 252°F, the syrup will form a thin, hard thread that is brittle and breaks easily. If the syrup forms a ball or a thick thread, it needs to be cooked for a bit longer.
  • Once the syrup reaches the hardball stage, take the pot off the heat and let it cool down to 212°F (about 15-20 minutes) before proceeding with the rest of the recipe. You should see the mixture is starting to thicken as it cools. Again, this cooling to the correct temperature can be difficult without a thermometer, but it can also be fun!
  • This process will take a few tries at least, but you can see it moving through the stages to give you an indicator of how close you are. This is just a really fun science experiment in your kitchen!
Scattered Homemade Marshmallows

How to Store Marshmallows

Once the marshmallows are all cut, place them in a clean strainer in the sink. Pick up your foil lining and dump the marshmallows into the strainer. Pick up the strainer and toss it softly so that all of the marshmallow’s exposed edges will get some of the confectioners’ sugar on them. This prevents them from sticking together!

You could also use this recipe to cut out any desired shapes for the marshmallows. Just remember to coat the shapes you cut out with the sugar and cornstarch mixture.

Store the marshmallows in an airtight container for up to 3 weeks at room temperature.

More Marshmallows

Homemade Marshmallows

Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want! Try my Homemade Marshmallows Dipped in Chocolate for another treat that is as fun to make as to eat! Homemade Marshmallows Not only do homemade marshmallows taste…

Blueberry Marshmallows

Blueberry Marshmallows are super fluffy homemade marshmallows marbled with blueberry syrup and topped with crushed graham crackers. I was going for a “Blueberry Cheesecake Marshmallow” and I think the addition of the graham crackers really works! The unique combination of flavors and textures elevates them (literally) to the level of gourmet marshmallows, making them a must-try for anyone who loves a sweet treat. I will show you step-by-step how easy it is!

Strawberry Marshmallows

Strawberry Marshmallows are super fluffy homemade marshmallows marbled with strawberry jam made with fresh strawberries. They are light and airy with a fruity sweetness in every bite! And they really are as lovely to look at as they are to eat!

5 from 2 votes

Homemade Marshmallows

Prep Time 30 minutes
Cook Time 12 minutes
Resting time 4 hours
Total Time 4 hours 42 minutes
Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want!


  • 5 packages (about ¼ ounces each) gelatin, unflavored
  • 1 ¾ cups ice-cold water, divided
  • 3 ½ cups (700 g) granulated sugar
  • 1 ⅔ cups (568 g) light corn syrup
  • 1 teaspoon vanilla extract

Dusting Powder

  • ¼ cup (31 g) confectioners' sugar
  • ¼ cup (32 g) cornstarch


  • In the bowl of a stand mixer, add the gelatin. Pour 1 cup of cold water over the gelatin and whisk it together. Place the bowl on the mixer with the whisk attachment. Let it rest for a few minutes to allow the gelatin to hydrate and bloom.
  • Meanwhile, in a large, heavy bottom pot over high heat, pour in the remaining cold water, sugar, and corn syrup. Cook, stirring constantly until all of the sugar has dissolved. Once the sugar has dissolved, stop stirring and cook until the mixture reaches a temperature of 252°F on a candy thermometer.
  • Remove the pot from the heat. Let the mixture cool to 212°F.
  • Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).
  • Mix in the vanilla.

Regular Marshmallows

  • Line a 9×13-inch baking dish with parchment paper and spray with nonstick cooking spray.
  • In a small bowl, combine the confectioners' sugar and cornstarch.
  • Dust the sugar and cornstarch mixture over the bottom and sides of the pan, reserving the remaining mixture.
  • When ready, pour the marshmallow mixture into the prepared dish, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well! Sprinkle a little sugar and cornstarch mixture over the top of the marshmallows, reserving the rest. If you want a very flat surface, place parchment paper over top and press down slightly with your hands.
  • Let the marshmallows sit out for at least 4 hours, up to overnight.
  • After the marshmallows are ready, turn them out onto a cutting board. Cut the set marshmallow slab into your preferred sizes with a pizza cutter that has been dusted with the confectioners' sugar and cornstarch mixture.
  • Once cut, dredge each cut marshmallow in the confectioners' sugar, making sure to coat all sides. Store in an airtight container at room temperature for up to 3 weeks.

Miniature Marshmallows

  • While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.
  • Line large baking sheets with parchment paper and spray paper with nonstick cooking spray.
  • Dust the sprayed paper with the confectioners' sugar and cornstarch mixture.
  • Fill a piping bag fitted with a ½-inch round piping tip with the marshmallow mixture. Pipe the mixture into long strips onto prepared baking sheets, leaving space between each strip.
  • Sprinkle the tops of the strips with the confectioners' sugar and cornstarch mixture. Let them sit out for at least 4 hours, up to overnight.
  • After the marshmallows are ready, use a pizza cutter or knife dusted with confectioners' sugar and cornstarch mixture to cut each strip into small pieces.
  • Once cut, dredge each cut marshmallow into the sugar and cornstarch mixture, making sure to coat all sides.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe was inspired by Alton Brown’s Homemade Marshmallow recipe.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    Your recipes are amazing, thank you!
    Is there a vegan version of this marshmallow you have tried and tested using agar agar instead of gelatine, please!

  2. Hi Amanda! Just wondering if the marshmallow mixture can be poured out onto a prepared jelly roll pan to make the mini marshmallows?

    1. Hi, Jennifer! I work with iambaker and am happy to help with questions. A jelly roll pan should work just fine for the marshmallows. Have a great day!

  3. These marshmallows are great! The family loved them. I dipped some in chocolate and they were amazing

  4. Woman! (And that “woman” is meant in the most respectful way one woman calls another woman) you have quickly become my favorite online “baking” site. I LOVE to bake, it is my de-stresser, my therapy, my joy…. I was recently diagnosed with ovarian cancer, I’ve had a total of 11 surgeries this year with one more possible one coming up. Thank The LORD the ovaries were removed and subsequent test have come back clear,nevertheless, I’ve been feeling a bit down. So I look for new baking recipes to bake something different. Let me tell you that every search I’ve made, your recipes keep popping up and the ingredients sound absolutely delicious. Thank you! You may be posting them because you love to share your amazing recipes, but you never know how, in what way or how much you affect someone with your posts. Keep up the great work, this Texan Country girl (ahem… woman) has found much joy in baking your delicious stuff. So far I’ve tried the depression cake and Mexican wedding cookies. As a Latina/Spaniard those are part of my heritage… lemme tell you. They were 👍 grrrrreat!

    1. Knox gelatin can be found at the grocery store in the baking aisle near the regular Jello boxes are stocked.

  5. Hi Amanda
    Thanks for the recipie. This side we don’t get boxes we get bottles of gelatin. Not sure of the size box you are using so I just need the grams for the gelatin per box or in total would be great.

    Thank you

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