If you’ve ever dreamed of sinking your teeth into the fluffiest, softest, and most melt-in-your-mouth treats, this Perfect Homemade Marshmallows Recipe is about to become your new best friend. Forget store-bought versions filled with mystery ingredients; these homemade marshmallows are a celebration of simple, pure components that come together to create a sweet cloud of joy. Whether you’re roasting them by the fire, adding them to hot cocoa, or enjoying them straight from the pan, this recipe delivers irresistibly light marshmallows with that perfect balance of sweetness, texture, and a hint of vanilla that feels like a warm hug. Trust me, once you make these yourself, store-bought marshmallows will never stand a chance.

Ingredients You’ll Need

The image shows two white round plates on a white marbled surface. The front plate, which is pink, holds a stack of soft, white marshmallows arranged in a pyramid shape with multiple layers. The marshmallows have a powdery, slightly rough texture. In the background, there is a second white plate with more marshmallows that appear similar in color and texture but are less focused. The overall colors are soft and light, with the white marshmallows contrasting gently against the pale pink plate and white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make these marshmallows is surprisingly straightforward. Each ingredient plays an essential role to build the perfect texture, delightful flavor, and that signature pillowy softness you crave. Having high-quality ingredients on hand will elevate your results, so let’s take a peek at what you’ll need.

400 g white sugar: The sweet backbone providing structure and a clean sweetness, increase to 500 g if you skip invert sugars like agave or honey.
½ tsp white vinegar: Adds a subtle acidity that balances the sweetness and helps set the texture just right.
100 g agave, honey, or corn syrup: This invert sugar keeps the marshmallows smooth and prevents crystallization for perfect chewiness.
120 mL water (for sugar syrup): Dissolves the sugar and helps control the syrup consistency, increase to 160 mL if no invert sugar is used.
120 mL water (for blooming gelatin): Hydrates the gelatin so it blooms and dissolves beautifully, forming the marshmallow’s fluffy skeleton.
18 g gelatin powder (6 tsp): The magic ingredient that gives marshmallows their familiar springy texture.
1 pinch kosher or sea salt (about ¼ tsp): Essential for balancing the sweetness and enhancing flavor depth.
2 tsp pure vanilla extract: For that comforting, aromatic note that transforms these marshmallows into something truly special.
120 g cornstarch (for dusting): Keeps the marshmallows from sticking after setting and adds a light dusting texture.
60 g confectioner’s sugar (for dusting): Adds subtle sweetness and helps with that classic marshmallow finish.

How to Make Perfect Homemade Marshmallows Recipe

Step 1: Bloom the Gelatin

Start by pouring 120 mL of water into your mixing bowl and evenly sprinkle the gelatin powder over the surface. Give it a gentle stir to make sure the gelatin is well saturated, then let it sit undisturbed for at least 10 minutes. This gives the gelatin time to absorb the water, plumping up so it will seamlessly melt later, creating that tender, bouncy texture we all love.

Step 2: Prepare Your Pan

While the gelatin blooms, grab a 9 x 9 inch pan and grease it lightly with butter or solid coconut oil. This thin coating is what makes getting the marshmallows out a breeze later on. Alternatively, you can line the pan with parchment paper, but be gentle when peeling off to avoid tearing. Lightly dusting the pan with a mix of cornstarch and confectioner’s sugar works too, but keep in mind this might leave a few sticky spots.

Step 3: Make the Sugar Syrup

In a medium saucepan, combine your white sugar, the 120 mL water, vinegar, and your chosen invert sugar like agave or honey. Gently stir just enough to moisten the sugar and then place over medium heat. Swirl the pan occasionally without stirring to dissolve the sugar thoroughly. When the syrup begins simmering, cover with a lid and reduce to medium-low heat to allow it to gently simmer for about 2 minutes. Afterwards, remove the lid to check for any sugar crystals on the sides—if you spot any, cover again briefly so condensation washes them back into the syrup.

Step 4: Heat Syrup to Soft-Ball Stage (240–245°F)

Attach a candy thermometer to the saucepan and heat the syrup to between 240 and 245°F. If you live in a cooler or dryer climate, aim for the lower end; hotter, more humid places benefit from the higher end for ideal consistency. Without a thermometer, use the cold water test to check when the syrup reaches the firm-ball stage, where it forms a pliable but firm ball in cold water. Once the temperature is right, remove the syrup from heat and let the bubbling settle for a few seconds.

Step 5: Combine Gelatin and Syrup

Switch your mixer bowl (with the bloomed gelatin) to the stand mixer fitted with the whisk attachment. Whisk the gelatin and salt on medium speed briefly to break it up. Now, very carefully, drizzle the hot sugar syrup down the side of the bowl while the mixer runs on medium-low. This slow pour helps incorporate the syrup without splashing and fully dissolves the gelatin.

Step 6: Whisk Until Fluffy

After adding all the syrup, crank your mixer up to high speed and whisk vigorously for 5 to 6 minutes. Watch happily as the mixture triples in volume, transforms from translucent to a glossy white fluff, and becomes thick and creamy – reminiscent of a luscious, fine meringue. This stage is where your marshmallows gain their squishy lift!

Step 7: Add Vanilla and Final Whisk

Pour in the pure vanilla extract and mix on high for another 1 to 2 minutes to incorporate the flavor evenly. It’s very important to stop whisking while the mixture is still warm to make it easier to spread and shape.

Step 8: Spread the Mixture in the Pan

Using a clean, buttered spatula, scrape all your fluffy marshmallow mix into the greased pan. Spread it quickly and evenly before it starts to set; a thin spatula coated with shortening will help manage the stickiness. Once spread, generously sift a mixture of cornstarch and confectioner’s sugar over the top to prevent sticking and create a perfectly soft crust.

Step 9: Let the Marshmallows Set

Leave the marshmallows uncovered at room temperature for at least 6 hours or overnight to set fully. Avoid refrigerating them, as this can make the texture rubbery. After setting, you can loosely cover with plastic wrap to keep dust away.

Step 10: Cut and Dust

Carefully remove the marble-like block from the pan onto a dusted surface. Using a greased sharp knife or scissors, cut into 1-inch squares or your preferred shape. Toss the pieces in additional dusting powder to coat all sides and prevent sticking, then store them in an airtight container.

How to Serve Perfect Homemade Marshmallows Recipe

A close-up image of three large, soft white marshmallows stacked vertically on a dark surface dusted with powdered sugar. The marshmallows have a rough textured surface with small holes and a matte finish. The background is a dark wood, giving contrast to the bright white marshmallows in the foreground. The scene is simple, focusing only on the stack of marshmallows. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a little flair can turn your homemade marshmallows from simple treats into show-stopping delights. Sprinkle finely chopped toasted coconut, crushed pistachios, or even a dusting of cocoa powder on top. For festive occasions, color the dusting powder or lightly drizzle melted chocolate for a personalized touch that’s sure to impress.

Side Dishes

Perfect pairs to go along with your marshmallows include warm beverages like rich hot chocolate or aromatic coffee. They also shine atop sweet potato casseroles or alongside fresh fruit salads—adding a sugary, pillowy contrast to the textures and flavors.

Creative Ways to Present

Display your marshmallows in glass jars tied with colorful ribbons as delightful gifts. Or press mini chocolate chips into the edges before setting for extra chocolatey bites. If you’re feeling adventurous, mix food coloring and flavor extracts to create unicorn or peppermint swirled marshmallows for a truly magical presentation!

Make Ahead and Storage

Storing Leftovers

Once cut, keep your marshmallows in an airtight container with plenty of the dusting powder to prevent sticking. Stored away from moisture and heat, they’ll stay fresh and fluffy for weeks—perfect for nibbling anytime the craving hits.

Freezing

If you want to enjoy homemade marshmallows long term, place them in a freezer-safe container with extra dusting powder. When frozen properly, they maintain their incredible texture and flavor. Thaw at room temperature before serving to enjoy them at their best.

Reheating

While marshmallows are best enjoyed fresh or at room temperature, you can gently warm them for toppings by briefly microwaving for 5-10 seconds or placing near a warm drink. This makes them gooey and melty—a perfect addition to s’mores or hot chocolate.

FAQs

Can I use gelatin sheets instead of powder?

Yes! If you prefer gelatin sheets, soak them in cold water according to package instructions and adjust the quantity to match 18 g of powder. Just be sure to bloom and melt them fully before mixing.

What if I don’t have a candy thermometer?

No worries. Use the cold water test: drop a small amount of boiling syrup into cold water—if it forms a firm but pliable ball, you’ve reached the perfect 240-245°F stage for marshmallows.

Why is invert sugar necessary in this recipe?

Invert sugar, found in agave, honey, or corn syrup, prevents sugar crystallization and gives marshmallows a smooth, chewy texture. Without it, the marshmallows may become grainy or harden faster.

Can I make flavored marshmallows?

Absolutely! Simply add extracts like peppermint, coffee, or citrus zest during the vanilla addition stage. The recipe also supports swirling in cocoa or natural colorings to create unique flavors and stunning looks.

How should I cut marshmallows to avoid sticking?

Use a sharp knife or scissors lightly greased with butter or oil. Wipe off sticky residue often and reapply grease. Dust your cutting surface well with the cornstarch and confectioner’s sugar mixture to get neat, clean cuts.

Final Thoughts

Homemade marshmallows bring a little bit of magic and lots of joy into your kitchen. This Perfect Homemade Marshmallows Recipe proves that with just a handful of thoughtful ingredients, some patience, and a touch of love, you can create treats that dwarf anything from the store. Give it a go—you’ll be amazed at how rewarding making your own marshmallows can be, and your taste buds will thank you!