Homemade Marshmallows

Fluffy, pillowy homemade marshmallows are such a treat to have on hand. These marshmallows are made with unflavored gelatin, corn syrup, sugar, and a splash of vanilla for flavoring. Learn how to make homemade marshmallows from scratch for a sweet treat.

Two homemade marshmallows stacked on top of each other sitting on a green jadeite plate with a silver canister behind them

You can just eat the marshmallows as a treat or top a cup of hot chocolate or this s’mores milkshake. We love making up a batch or two of these marshmallows and having them on hand. These are so much better than buying a bag at the store! Or use these for making s’mores brownies for a sweet treat to end the week.

Reasons Why Making Homemade Marshmallows Are A Great Idea…

  • Homemade tastes better than store-bought marshmallows!
  • Easy to make, and much easier than you probably think.
  • Makes a great homemade gift for teachers, co-workers, neighbors, etc.
  • Budget-friendly treat.
Homemade marshmallow being held in a hand

Ingredients Needed

Unflavored Gelatin: Make sure to use unflavored for this recipe portion. It is going to create the base for the marshmallows.

Cold Water: I recommend filtered water so it doesn’t alter the flavor of the marshmallows.

Sugar: Granulated sugar is used to help sweeten up the marshmallows.

Salt: A little sprinkle of salt is needed to help bring out the flavors in the ingredients.

Vanilla: Pure vanilla extract is what I used for adding that sweet vanilla flavor to the marshmallows. You can swap with a different flavor of extract to change up the flavor of the marshmallows.

Powdered Sugar: To help the marshmallows not be sticky to the touch, powdered sugar is used. It coats them and makes them easy to pick up and eat and does not offer that sticky texture.

How to Make

Start by lining a pan with foil or plastic wrap. Then spray with cooking spray.

In a large bowl, you will add the gelatin and 1/2 cup of cold water. Allow it to sit for a bit. Then I add it into my stand mixer or use a hand mixer.

In a saucepan add the sugar, corn syrup, and water. Whisk until the sugar is dissolved. Then bring the mixture to a boil. Let it boil for a whole minute, without stirring.

Pour the boiling syrup into the bowl with gelatine, and mix for 10-13 minutes or until fluffy. At about 10 minutes you will add salt.

Then once the mixture is cooled down a bit, add in the vanilla, and mix again.

Spray a spatula with cooking spray, and spread the mixture into the pan. Allow it to set up for 4-6 hours at room temperature overnight.

Sprinkle powdered sugar on your work surface, and then coat the marshmallows and slice. Make into squares and coat all sides of the marshmallows with powdered sugar.

Two homemade marshmallows stacked on top of each other on a green jadeite plate


Coloring: You can add food coloring at the end of whipping up your marshmallows if you want to make colored marshmallows.

Flavor: Want a different flavor than vanilla? Use any type of extract to flavor your marshmallows. From almond extract, coconut, or other fruity flavors. Feel free to pick any flavor or flavors you want.

Shape: You can even use cookie cutters to make fun-shaped marshmallows. Just dip the cutter into powdered sugar and then cut into the marshmallows.


Store the marshmallows in an airtight container at room temperature. The marshmallows will last about 2-3 weeks easily. If they are getting sticky, just add more powdered sugar to the marshmallows.

I personally like to set each marshmallow inside of a cupcake liner and set those inside of a large airtight plastic container.

A batch of Homemade marshmallows inside of individual cupcake liners side by side

Tips for Making

  • Try not to make marshmallows on a humid day. It can affect the texture, making it take longer for them to dry and set up.
  • I recommend using a stand mixer or hand mixer as it is going to take a long time to whip up the marshmallows.
  • Be patient when you are mixing up the marshmallows and allow enough time for the mixture to hit the stiff peaks texture before you pour into the pan.
  • You can use a pizza cutter or a sharp knife that you dip in powdered sugar to help cut the marshmallows. This will help keep the blade sticky.
Closeup photo of a Homemade marshmallow being held in a hand

Homemade Marshmallows

Fluffy, pillowy homemade marshmallows are a treat to have on hand. These marshmallows are easy to make & much tastier than store bought.


  • .75 Oz Unflavored gelatin 3 envelopes of Knox gelatin
  • 1/2 Cup Cold water
  • 2 Cups White granulated sugar
  • 2/3 Cups Light corn syrup
  • 1/4 Cup Water
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Pure vanilla extract Or a combination of other flavor extracts
  • Powdered sugar To taste


  • Line a square 9×9 or 8×8 dish with aluminum foil sprayed with nonstick cooking spray. You can also do this with plastic wrap.
  • In a large bowl, sprinkle the gelatin over the 1/2 cup cold water. Soak for about 10 minutes. I use my stand mixer for this but you can also use a large bowl with an electric hand mixer. You will just have to mi it for a really long time, so that’s why I like to use my electric stand mixer for this recipe. It makes homemade marshmallows so easy!
  • In a small saucepan, combine the sugar, corn syrup, & 1/4 cup water. Whisk until the sugar is dissolved. Bring the mixture to a rapid boil. As soon as it comes to a boil, set your timer for 1 minute and allow it to boil hard without stirring during that time period.
  • Carefully pour the boiling syrup into the large bowl with the gelatin that has soaked for 10 minutes. Turn on the mixer, start on low and work your way up to high speed. Add the salt and beat for 10 to 13 minutes, or until fluffy. It should have cooled down to near room temperature at this point as well. Now, beat in the extract.
  • Spray a rubber or silicone spatula with nonstick cooking spray and spread the mixture into the prepared pan evenly. Spray a piece of wa paper with nonstick cooking spray (or use greased plastic wrap or parchment paper) and cover the top. Allow to sit 4-6 hours or preferably overnight.
  • Sprinkle your cutting surface with a generous amount of powdered sugar. Remove the marshmallow from the pan and lay on top of the sugar. Dust the top well with more powdered sugar. Use a large sharp knife to cut into squares. I actually like to use a 12” mezzaluna knife when slicing my marshmallows. It is helpful to spray your knife with nonstick cooking spray between each cut to prevent sticking.
  • Once cut into squares, dust the rest of the marshmallow sides with powdered sugar. Store in an airtight container. They should last at room temperature for about 3 weeks.


Can I toast homemade marshmallows?

Feel free to use the marshmallows for making smores and toasting them over an open fire or use a kitchen torch carefully.

Why did my marshmallows turn out chewy or rubbery?

If you overcook the mixture on the stovetop it can make the base chewy to almost a rubber texture.

Can I make marshmallows without gelatin for a vegetarian/vegan option?

Feel free to use a plant-based alternative if you want to make a vegetarian or vegan marshmallow. I recommend using agar-agar or your favorite plant-based gelatin alternative.