Name: Homemade Marshmallows
Prep time: 20 min
Total time: PT-488496H24M27S
Cuisine: American
Ingredients: 3 cups white sugar; 1/4 cup corn syrup; 1/4 teaspoon salt; 3/4 cup water; 2 teaspoons vanilla extract; 1 cup confectioners’ sugar, for dusting

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Homemade Marshmallows are soft, fluffy, and melt-in-your-mouth delicious. Made with just a handful of ingredients, these pillowy treats are perfect for hot cocoa, s’mores, or enjoying on their own. Once you try making marshmallows from scratch, you’ll never want to go back to store-bought.

Why You’ll Love This Recipe

Light, fluffy texture that beats store-bought marshmallows.
Simple ingredients with no artificial flavors or preservatives.
Great for hot chocolate, desserts, or gift-giving.
Customizable with flavors, colors, or mix-ins.
Fun and satisfying homemade project.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups white sugar
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract
1 cup confectioners’ sugar, for dusting

Directions

Generously coat a 9×13-inch dish with cooking spray.
In a large saucepan, combine sugar, corn syrup, salt, and water. Heat until mixture reaches 234–240°F (112–116°C), or until a small drop forms a soft ball when placed in cold water.
Remove from heat and beat with an electric mixer until stiff peaks form, about 10 to 12 minutes.
Stir in vanilla extract.
Pour mixture into the prepared pan and spread evenly.
Chill in the refrigerator for 8 hours or overnight.
To cut, loosen edges with a knife, dust surface with confectioners’ sugar, and turn out onto a waxed paper-lined surface. Dust with more sugar and cut into squares.

Servings and timing

Yield: 24 marshmallows
Prep time: 20 minutes
Chill time: 8 hours
Total time: about 8 hours 20 minutes

Variations

Add peppermint extract for holiday marshmallows.
Mix in cocoa powder for chocolate marshmallows.
Swirl with food coloring for festive designs.
Dip in melted chocolate and roll in crushed candy canes or nuts.
Add sprinkles on top before chilling for a fun look.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 weeks.
Do not refrigerate after cutting, as it can make them sticky.
Freeze for up to 3 months in a well-sealed container. Thaw at room temperature before serving.

FAQs

Do I need a candy thermometer?

Yes, it ensures the syrup reaches the correct soft-ball stage for the right texture.

Can I use honey instead of corn syrup?

Yes, but the flavor will be slightly different and more caramel-like.

How do I keep marshmallows from sticking together?

Dust generously with confectioners’ sugar on all sides after cutting.

Can I make these marshmallows vegan?

Yes, substitute with agar powder or another gelatin alternative and adjust the method.

Why are my marshmallows grainy?

This usually happens if the sugar wasn’t fully dissolved before beating.

Can I use different flavor extracts?

Absolutely—try almond, coconut, or lemon for unique flavors.

Do I have to refrigerate them overnight?

Yes, chilling allows them to firm up properly for cutting.

Can I pipe marshmallow shapes instead of cutting squares?

Yes, pipe onto a sugar-dusted surface and let set before dusting again.

Can kids help make marshmallows?

Kids can help with dusting and cutting, but the hot sugar syrup step should be done by adults.

Can I toast homemade marshmallows?

Yes, they toast beautifully over a campfire or with a kitchen torch.

Conclusion

Homemade Marshmallows are a fun and rewarding treat that’s easier to make than you might think. With their light, fluffy texture and endless flavor possibilities, they’re perfect for hot chocolate, s’mores, or holiday gifting. Once you master this recipe, you’ll never want to buy store-bought marshmallows again.