Go Back
+ servings
stacked marshmallows on a brown cutting board.
Print Recipe
5 from 2 votes

Homemade Marshmallows Recipe

Fluffy and soft, homemade marshmallows are so much better than store boughtl.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 marshmallows
Author: Dorothy Kern
Cost: 6


  • ½ cup (57g) powdered sugar
  • cup (42g) cornstarch
  • 4 ½ teaspoons (15g) unflavored powdered gelatin (2 envelopes)
  • ¾ cup (177ml) cold water , divided
  • ¾ cup (150g) granulated sugar
  • ½ cup (118ml) light corn syrup , divided
  • teaspoon salt
  • 1 teaspoon vanilla extract


  • Spray an 8x8” pan with cooking spray.
  • Make the coating mixture by whisking powdered sugar and cornstarch in a small bowl and set aside.
  • Whisk the gelatin and ½ cold water in a small bowl and let sit for 5 minutes to soften.
  • Stir the sugar, ¼ cup corn syrup, remaining ¼ cup water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F on a candy thermometer. Meanwhile, pour the remaining ¼ cup corn syrup in the bowl of an electric mixer fitted with a whisk attachment. Microwave the gelatin mixture until completely melted, about 30 seconds. Add to the mixer bowl and let it run on low.
  • When the syrup reaches 240°F, slowly pour it into the mixer bowl. Turn mixer to medium (about level 4) and beat for 5 minutes. Increase to medium-high (level 6-8) and beat for 5 more minutes. Beat on the highest setting for 1-2 minutes and then turn to low and add vanilla. (The mallow will have tripled in volume.)
  • Pour marshmallow into prepared pan and sift about ¼ of the coating mixture evenly over the top. Let sit for at least 6 hours to set.
  • Use a knife to loosen the marshmallow from the pan. Invert onto a cutting board sprinkled with the remaining coating mixture. Cut into squares, dipping the edges in the coating mixture as needed and pat off the excess. It also helps to dip the knife in the coating mixture so it doesn't stick.



  • You can also use cookie cutters to cut shapes in the marshmallows. Just dip the cutters in the cornstarch mixture so they don't stick.
  • You'll have leftover coating mixture. Store in an airtight container for the next time you make marshmallows.
  • Feel free to switch up the flavor of extract you use to change the marshmallow flavor.
  • When stirring the corn syrup mixture, make sure to keep the sugar granules off the side of the pot. If you notice this happening, wet a pastry brush and brush lightly to dissolve. The sugar on the sides of the pan can cause sugar crystals and ruin your marshmallows.


Serving: 1marshmallow | Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.04g | Monounsaturated Fat: 0.001g | Sodium: 18mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 14g | Calcium: 1mg | Iron: 0.02mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code