The first time you make marshmallows at home, it feels a little unreal. A pot of bubbling sugar syrup, a bowl of bloomed gelatin, and suddenly they’re fluffy white marshmallow that looks like something straight out of a candy shop. It’s one of those recipes that feels impressive but is surprisingly approachable once you know what to look for.
These homemade marshmallows are soft and pillowy with just the right amount of bounce. They melt beautifully in hot cocoa, slice cleanly after setting, and can even be gently roasted for s’mores. Best of all, they’re made with simple ingredients and no corn syrup, giving them a clean sweetness and a tender, melt-in-your-mouth texture.
Why You’ll Love This Recipe
- Made without corn syrup
- Soft, fluffy texture with structure
- Great for hot cocoa and desserts
- Can be gently roasted
- Easy to slice and store
Tips for Success
- Start timing once the syrup reaches a full rolling boil, not just bubbling at the edges.
- Add vanilla at the end to preserve its flavor.
- For the cleanest cuts, let the marshmallows set overnight.
- Store in an airtight container at room temperature for up to 2–3 weeks.
Serving Ideas
- Drop into hot cocoa
- Toast gently for s’mores
- Chop and fold into brownies
- Gift in jars for holidays
Homemade Marshmallows (Soft, Pillowy & Perfect for Roasting)
Yield:
12-16
Prep Time:
10 minutes
Cook Time:
15 minutes
Additional Time:
4 hours
Total Time:
4 hours 25 minutes
Ingredients
- 2½ packets unflavored gelatin
- 1½ cups cold water, divided
- 1½ cups granulated sugar
- ¼ tsp salt
- 1 1/2-2 tsp vanilla extract
- ½ cup powdered sugar, for dusting
Instructions
- Add ¾ cup cold water to the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and let it sit for 10 minutes, until thick and spongy.
- In a medium saucepan, combine the sugar, remaining ¾ cup water, and salt. Heat over medium, stirring once to dissolve the sugar. Bring to a full rolling boil, then stop stirring and let it cook 6–7 minutes, until the syrup reaches 235–240°F (soft-ball stage).
- With the mixer on low, carefully pour the hot sugar syrup into the bloomed gelatin. Once all the syrup is added, increase the speed to high and whip for 8–10 minutes, until the mixture becomes thick, white, and glossy and holds a ribbon when the whisk is lifted.
- Add the vanilla during the last 30 seconds of whipping.
- Lightly dust an 8×8 or 9×9 pan with powdered sugar. Spread the marshmallow mixture evenly into the pan using a greased spatula. Dust the top lightly with more powdered sugar.
- Let sit at room temperature for 4–6 hours, or up to 24 hours for cleaner cuts. If going to wait longer than 6 hours to cut, cover marshmallows with a clean dish towel.
- Turn the marshmallows out onto a powdered sugar dusted surface. Cut into cubes using a knife or pizza cutter lightly dusted with powdered sugar. Toss the cut sides gently to prevent sticking.
- Store at room temperature in an airtight container up to 2-3 weeks. Enjoy!
