You’ll make perfectly tender, vanilla-scented Homemade Marshmallows with this easy recipe. Perfect for cocoa and beyond!
Over the past few years, I’ve seen lots of things in specialty food stores labeled as “artisan” products. It’s usually a product made in small batches and something out of the ordinary.
Like all the different “artisan” breads — olive loaves, rosemary and garlic loaves, focaccia…things like that. In other words, stuff you’d make at home with your own two hands if you had the time and know-how.
They’re lovely products, and you can tell they’ve been lovingly produced. The one thing they all have in common, however, is a huge price!
Save Money and Make Your Own
I recently saw a company that was selling “artisan” marshmallows. They were truly beautiful and, I’m sure, quite tasty, but you’d better be willing to open up your wallet to purchase them.
I passed them by because I know just how easy and cheap (yes, cheap!) homemade marshmallows are to make. And they taste so much better and so different from the bags of store-bought marshmallows you buy at your local grocery.
About now, you’re asking yourself, “why in the world would anybody want to make marshmallows (or mayonnaise or fresh sausage for that matter) when you can go right down to the grocery store and buy all you want?” Well, for me, there are two reasons.
The first being the challenge. I absolutely revel in the fact that I can actually make a marshmallow. The accomplishment itself is a reward.
Secondly, I know exactly what is in that marshmallow, or mayonnaise, or sausage. I know that there are no preservatives and nothing but pure, wholesome ingredients. Plus, making your own is usually much less expensive than purchasing retail, and it’s fun!
Make up a batch of these lovely marshmallows, and then tell me how you think they compare to the rubbery stuff from the grocery store.
Recipe Snapshot: Homemade Marshmallows
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 18
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Gelatin, sugar, corn syrup
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Around Christmas time this past year I made my first batch of homemade marshmallows, and now I’m hooked! Although the rich vanilla flavor from real extract was obviously a huge plus, it was the amazingly fluffy texture that really did it for me…they were ten times better than any store-bought!“
— Emily
What You’ll Like About This Recipe
- It has straightforward, easy-to-follow steps.
- It’s free of preservatives and full of natural goodness.
- Surprisingly cost-effective compared to retail artisan versions.
- Get creative with various flavors, colors, and coatings.
Ingredient Notes
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- Cornstarch and confectioner’s sugar — Confectioner’s sugar is also called powdered sugar. This combination is used to coat the surface of the marshmallows to prevent sticking and add a delicate sweetness to the exterior.
- Unflavored gelatin — the key ingredient to the recipe that creates the unmistakable marshmallow texture.
- Granulated sugar — Sweetens the mixture and helps create the texture.
- Light corn syrup — Combines with the sugar to create a soft, chewy consistency.
- Vanilla extract — The perfect starting point for flavoring the recipe. I like to use a good bourbon vanilla for the best flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
There are limitless ways to flavor homemade marshmallows. Here are a few ideas to try:
- Chocolate-Dipped: Dip in melted chocolate for a special treat.
- Coconut Rolled: Roll in toasted coconut.
- Colorful Delights: Add food coloring and different flavorings like peppermint or rum extract.
- Caramel Ripple: Drizzle thin lines of caramel sauce over the mixture in the pan before cutting.
- Candy Cane: During the holidays, add crushed candy cane pieces for a festive touch.
- Chocolate Chip: Fold mini chocolate chips into the mixture.
- Mocha Mix: Combine cocoa powder and espresso powder for a rich mocha flavor.
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How to Make Homemade Marshmallows
STEP 1. Sift the cornstarch and confectioner’s (or powdered vanilla) sugar into a bowl.
STEP 2. Lightly grease an 8×8 inch square baking pan and sprinkle 1 tablespoon of the cornstarch and sugar mixture into it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan.
STEP 3. Sprinkle the gelatin into the water in a small saucepan and let it sit for 5 minutes.
STEP 4. Add the granulated sugar and stir over moderately low heat until the gelatin and sugar dissolve.
STEP 5. In the large bowl of an electric mixer fitted with the whisk attachment, combine the gelatin mixture, corn syrup, salt, and vanilla and beat for 15 minutes on high speed, until peaks form.
Pro Tip
You can do this with a handheld mixer as well. I’ve done it. You just have to stand there for 15 minutes holding the mixer 😊.
STEP 6. Spread the fluffy mixture in the prepared pan and smooth the top. Leave for 2 hours, or until set.
STEP 7. With a wet, sharp knife, cut the marshmallow mixture into quarters and loosen it around the edges of the pan.
STEP 8. Sprinkle the remaining cornstarch and powdered sugar mixture on a baking sheet or parchment paper and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar, making sure to coat each cut edge.
Pro Tip
You can also use a pizza cutter to make quick work of the cutting.
STEP 9. Place the marshmallows on a baking rack covered with paper towels and let them stand overnight to dry the surface slightly.
How to Serve
Serve these artisan marshmallows with hot chocolate, as a s’mores ingredient, or enjoy them as a standalone sweet treat. They also pair wonderfully with fruit or chocolate fondue.
How to Store Marshmallows
Keep in a sealed, airtight container in a cool, dry place. They’ll stay fresh and fluffy for up to a month. Do not store in the fridge or freezer and don’t expose them to humidity.
Questions About Homemade Marshmallows
Standard gelatin is animal-based, but vegetarian alternatives are available and may be used in this recipe.
The light coating of cornstarch and confectioner’s sugar should prevent sticking. Also, be sure to keep them tightly closed and not exposed to humidity.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Homemade Marshmallows
Ingredients
- ¼ cup cornstarch
- ⅕ cup confectioner's sugar
- Butter or non-stick cooking spray for prepping the pan
- 1 envelope unflavored gelatin (7 grams or 2.5 teaspoons
- ⅓ cup cold water
- ⅔ cup granulated sugar
- ½ cup light corn syrup
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Sift the cornstarch and confectioner's sugar into a bowl.¼ cup cornstarch, ⅕ cup confectioner's sugar
- Lightly grease an 8×8 inch square baking pan and sprinkle 1 tablespoon of the cornstarch and sugar mixture into it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan.Butter or non-stick cooking spray
- Srinkle the gelatin into the water in a small saucepan and let soak for 5 minutes.1 envelope unflavored gelatin, ⅓ cup cold water
- Add the granulated sugar and stir over moderately low heat until the gelatin and sugar dissolve.⅔ cup granulated sugar
- In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.½ cup light corn syrup, Pinch salt, 1 teaspoon vanilla extract
- Spread the fluffy mixture in the prepared pan and smooth the top. Leave for 2 hours, or until set.
- With a wet sharp knife, cut the marshmallow mixture into quarters and loosen around the edges.
- Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar making sure to coat the cut edges.
- Place the marshmallows on a cake rack covered with paper towels and let them stand overnight to dry the surface slightly.
Notes
- Keep in a sealed, airtight container in a cool, dry place. They’ll stay fresh and fluffy for up to a month. Do not store in the fridge or freezer, and don’t expose them to humidity.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
These do look amazing Lana! Will have to give them a go.
Homemade marshmallows are on my “Bucket List”. Thanks for the reminder. What a TREAT!!!!
Homemade mallows are the best!
They are, aren’t they? For Christmas I like to add a few drops of peppermint flavoring and dip half of each marshmallow in chocolate. Yum!
I have yet to make these – but I will someday! I’m glad to know they are easy!
Hope you’ll try them. They are easy and you can try different flavors, too.
I’m making goody baskets as Christmas presents this year and I can already imagine making up a batch of peppermint marshmallows dipped in white chocolate. Perfect! And so much easier than any other recipe I’ve seen.
Seriously, I never thought that homemade marshmallow is possible. Thanks for sharing!
I have this book also, I love it. I can’t wait to try some of your recipes, they look wonderful and we have a lot in common in our cooking style and thoughts about food.
Your marshmallows look wonderful and your recipe looks so much simpler than most of the ones I have seen out there. I have been meaning to try making homemade marshmallows but haven’t yet. I bought the gelatin but some of the recipes just seem so complicated that I hadn’t quite gotten around to it. I’m definitely gonna try yours. Probably not today, but soon :)
Oh these are heavenly and soooo easy to make. My fiance has been talking about gourmet marshmallows for the longest time..so for Christmas Eve I’m surprising him with homemade hot chocolate and luscious homemade marshmallows. I don’t even like the store bought ones but these are incredible. Thanks for this recipe. I’ll be using this over and over!
agree with you, why buy something when it’s so cheap and easy to make? and the flavor is absolutely different!. well done.
now, I will try to hunt that book.
My Mum and I used to make them when I was young but she would use gelatin. I didn’t even know you should use marshmallow root. I have learned something.
We used to toast coconut and roll the marshmallows in that and also in icing sugar mixture as well but we preferred the coconut (you can tell we weren’t coffee drinkers then).
Is this one of those “don’t even think about trying it in high humidity” recipes, like divinity or seven minute frosting? If so, it will be weeks before anyone around here could turn on the mixer!
Regardless, they look cool.
Miss P
I just made marshmallows with marshmallow root! I have to say I did it because I have always been curious about what they would taste like. They ended up costing a fortune and being difficult to work with (the recipe was vague to say the least) but I was really happy I did it and after they dried out… they were wonderful! Good for all of us that go the extra mile!
Wow, Deana. I have to admire your effort at using the marshmallow root! However, I think I’ll stick to this really, really easy recipe using gelatin :-)
I just made some today too! It was the first time I had tried them and they turned out great. I used Martha Stewart’s recipe and added crushed candy canes in the last minute of beating. I can’t wait for hot chocolate tomorrow morning!!!
I’ve always wondered how marshmallows are made. Neat!! Now I can make them at home. Forget the store bought stuff. I think I’ll go homemade from now on.
Now you know! They’re easy-peasy. Taste so much better, too. Be sure to use a really good vanilla – it makes a big difference.
If I use a kitchen aid stand mixer for the marshmallows should I use the flat beater or the whisk and should I beat it on speed 10?
Use the whisk and beat on high.