Homemade Marshmallows

Marshmallows!!! Fluffy, squishy, fun, and delicious — and pretty easy to make at home! No corn syrup or candy thermometer required. Here’s how:

1/2 cup cold water
2 tbsp. gelatin (2 envelopes)
1/2 cup cold water
2 cups granulated sugar
3 tbsp. icing sugar
1 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. vegetable oil

Large bowl
Small pot
Measuring cup
Measuring spoons
Hand blender
8×8″ pan (or larger, for thinner mashmallows)
Parchment paper and scissors (or plastic wrap or aluminum foil)
Rubber spatula
Cutting board
Large knife (or pizza wheel or kitchen shears)


  1. Using a large bowl, sprinkle the gelatin into 1/2 cup of cold water and give it a quick stir. Set it aside to soak.
  2. Pour the other 1/2 cup of cold water into a small pot, and add the granulated sugar.
  3. On high, heat the water-sugar mixture until it begins to boil. Turn down the heat to low, and simmer this syrup for 10-15 minutes.* Remove the pot from the heat.
  4. While the syrup is cooling, line all sides of the 8×8″ pan with parchment paper. Use some vegetable oil to lightly grease the paper.
  5. Mix together the icing sugar and cornstarch,** and use about a tablespoon of it to dust all sides of the pan.
  6. Pour the syrup into the bowl with the gelatin, and beat it for 5 minutes with a hand blender until it’s white, thickened, and doubled in volume.
  7. Add the vanilla (and any flavouring or colouring), and beat it for another 7-8 minutes until it’s thick, glossy, and tripled in volume. It should almost be able to stand up on its own.
  8. Scrape the mixture into the pan using a rubber spatula coated with vegetable oil, and flatten out the top as best you can.
  9. Using the sieve, dust the top with the sugar-cornstarch mixture.
  10. Put the marshmallow pan aside and let it set, uncovered, for a few hours.
  11. Turn the marshmallow slab out onto a cutting board covered with parchment paper dusted with sugar-cornstarch. Oil and dust a large knife with sugar-cornstarch, and cut the marshmallow slab into 1 to 2-inch squares. Dust the marshmallow edges with more sugar-cornstarch to prevent them from sticking.
  12. Store the marshmallows in an airtight container at room temperature for ~1 week.

*We’re cooking the syrup until it reaches what’s called the “soft ball” stage in candy-making, which means that when you drop a bit of the syrup into cold water, you can pick it up and form a soft ball between your fingers. This is when the syrup has reached ~240°F. But even if you undercook or overcook the syrup, it doesn’t make a huge difference in the texture of the marshmallows. One time, I cooked the syrup for 2 minutes, and the marshmallows were still fine, just a bit stickier.

** You can use just icing sugar for dusting, but the cornstarch helps to prevent sticking.

You can always buy marshmallows at the store, but they don’t taste as fresh and yummy as homemade ones and have some not-so-good ingredients. Marshmallows can be made from just sugar, gelatin, and water, but store-bought ones usually have corn syrup, tetrasodium pyrophosphate, artificial flavour, and blue food dye added in as well. Hrmmm D:

Homemade marshmallows are also easy to customize, and can be given as pretty and unique gifts (Valentine’s Day is coming up ;P). You can add flavouring, colouring, roll them in sprinkles or coconut flakes, or make them into fun shapes with cookie cutters.

In terms of versatility, you can use them in exactly the same way you’d use marshmallows from the store — in hot chocolate, Rice Krispies squares, S’mores, or toasted over a camp fire!

And they’re so fluffeeehhhh!! That’s reason enough for me.


11 thoughts on “Homemade Marshmallows

  1. Dear NuddyBar,

    I found your recipe a while back after searching for a year or two for a recipe I could feel comfortable trying to make homemade marshmallows. I found before yours, that I could substitute maple syrup because I did not want to use corn syrup and then tried to decide if I could handle the thermometer part – they I found your WONDERFUL RECIPE! You are the best! My neighbor and I just made them – we started yesterday and left them sit overnight before cutting because we ran out of time. Your 10 minute simmering tip worked just perfectly for the syrup part. We have cut them dusted them, dip one side of some in sprinkles and dip some others in chocolate. Thank you, thank you for this awesome recipe!

  2. Help!! (Not really XD) I used this recipe and my sisters are addicted to it D: I have to make it again in strawberry flavour because of their requests 😂😂😂 thankyou very much for this recipe because there is no corn syrup in the grocery marts where I live 👐👏

  3. If I wanted to make these caramel flavored, how would I go about doing that without changing the texture?

    • You could try adding some caramel flavoring or extract during the whipping step, which shouldn’t affect the texture too much. Or, you could melt some caramel chips (4-5 tbsp.?) or soft caramel candies (9-10?) and add them during the whipping step — however, the flavor might not be that strong and I’m not sure how adding caramel would affect the texture! Maybe you could experiment with a half recipe in case it doesn’t turn out?

  4. HI NuddyBar, Next time I make them I am going to try incorporating cocoa powder in them – saw another more complicated marshmallow recipe with that idea. Thought I would pass it on. BTW on Andromeda question on caramel – I wonder if using some amount of butter in the syrup making part would give the caramel flavor? Just a thought.

  5. huh!! I have just attempted my 3rd batch of marshmallows and as usual I failed. Now I found your recipe. :@:@ I wish I could get it earlier!! My gelatine quantity was way too less than the desired level!! :/ 😥
    At some point, I began to believe that making marshmallow is almost impossible for me!!
    Anyway, after seeing your recipe, I’m determined to try those fluffy devils again!! This time, following your recipe!!! 😀 😀
    please, wish me luck. And Thanks in advance. Your recipe is a savior for those who neither have stand mixer nor want to use corn syrup in marshmallows. 😀 ♥♥♥

  6. Recipe is sound
    But my one was like watery and melting even I rest the mould over night with open lid without fridge .measurments was accurate according to recipe.
    Plz guide me

  7. I messed up. 😦 I didn’t notice that the bottom sugar hadn’t dissolved until it was too late… now my marshmallow’s grainy.. is there anything I can do to not throw it away ?

  8. is it normal for the surface to dry up in few seconds of putting all the mixture into the tray? mine did.. i’m worried

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