This from-scratch Marshmallow Recipe makes soft, sweet, ultra-fluffy marshmallows with a clean vanilla flavor. With a mixer and a candy thermometer, they’re straightforward to make.
author’s note
Soft, Bouncy, reliable from-scratch Marshmallows!
I lived for a big mug of hot chocolate loaded with marshmallows as a kid. Piping hot, extra cocoa, a mountain of soft marshmallows on top. Then I went to France and tried real sipping chocolate with fresh, from-scratch marshmallows and it ruined me in the best way. Thick, rich cocoa with a soft, springy marshmallow that slowly melted into a glossy cap. Life changing.
I came home and told my kids we were making that magic in our kitchen. It took a few rounds of testing to get the syrup just right and the whip to the reliable fluffy stage, but once I nailed it, we lined up mugs and did a side-by-side. Honest truth, these marshmallows hold their shape better, melt creamier, and taste every bit as dreamy as the ones I had in France. Maybe even better because they are ours.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Gelatin | Use plain, unflavored powdered gelatin. For sheets, hydrate per brand directions. Vegan options need a different recipe. |
| Sugar | Superfine dissolves a bit faster, but regular works great. |
| Light corn syrup | Helps keep the texture smooth. Some makers use glucose or honey, but results change so I don’t recommend. |
| Salt | Fine sea salt mixes in best. |
| Vanilla bean paste | Gives pure vanilla flavor with pretty specks. Use extract if that is what you have. |
| Coconut extract | My signature twist. Or add more vanilla. |
| Powdered sugar + cornstarch | Sift together and use just enough to coat so pieces do not stick. |
Tools needed for from-scratch Marshmallows
- Candy thermometer: Skip guessing—it’s too straightforward to mess up marshmallows without one. Make sure the thermometer doesn’t touch the bottom for an even reading.
- KitchenAid® mixer: A hand mixer won’t work (trust me, I burned out the motor).
- 8×8-inch baking pan: For thick, fluffy marshmallows, pour the mix into an 8×8-inch.
- Parchment: Don’t skip this! Parchment helps the marshmallows come out of the pan.
Quick Tip
The mixture grows a lot while whipping—don’t double the recipe. Make more batches if needed.
How To Make from-scratch Marshmallows
- Soften gelatin: Sprinkle gelatin over cold water in the mixer bowl.
- Cook syrup: Boil sugar, corn syrup, water, and salt without stirring.
- Whip: With mixer on high, slowly stream hot syrup into gelatin. Beat until thick.
- Flavor: Mix in vanilla or other flavors in the last minute.
- Prep pan: Line pan, lightly oil, dust with cornstarch and powdered sugar.
- Set: Spread mixture in pan, smooth, dust again, and let sit overnight.
- Cut and coat: Lift out, cut into cubes, and toss in the cornstarch–sugar mix.
Packaging from-scratch Marshmallows
- Once the marshmallows are ready, dip them in melted chocolate or drizzle it on top. Add sprinkles or crushed peppermint before the chocolate hardens.
- Put marshmallows in a muffin liner, wrap in cellophane, and tie with a bow.
- Or, pack some marshmallows in a zip-top bag with hot chocolate packets and attach a free printable for a cute gift!
Storage
- This from-scratch marshmallows recipe can last up to 3 weeks if stored properly. Keep them in an airtight container with a little extra powdered sugar at room temp.
- Coat the cut marshmallows with powdered sugar and cornstarch to prevent sticking. Then, store them in an airtight container at room temp.
More satisfying from-scratch Treats:
Desserts
Scotcheroos Recipe
Desserts
Carmelitas (a reliable Dessert!)
Desserts
Honeycomb Candy
Desserts
Toffee RecipeHow To Use This from-scratch Marshmallows Recipe
- Add to hot chocolate (a reliable).
- Use for s’mores—they toast differently but taste amazing!
- Make Rice Krispies Treats (you’ll need 16 ounces).
Variations
Switch Up This from-scratch Marshmallow Recipe
- Vanilla: Use 1 tbsp vanilla bean paste for stronger flavor and little specks. Or, swap with 1 ½ tsp paste or 1 tbsp extract.
- Peppermint: Replace paste with 1 ½ tsp each vanilla and peppermint extract. Add red food coloring to make it festive.
- Orange-Chocolate: Add orange zest to the coating, use 1 tsp orange extract, and dip in chocolate.
