Alright guys and gals, let’s talk marshmallows. Sweet, soft, springy, fluffy pillows of deliciousness – homemade marshmallows are easy and so much better than store-bought. This is a long post with plenty of tips on how to make marshmallows – with or without corn syrup, and with or without a sugar thermometer.
Skip ahead to the recipe if you like, but make sure to read the post for all the tips and to learn the basics of the process.
The only guide you need to make perfect marshmallows!
When it comes to marshmallows, I’ve been spoiled. I’ve enjoyed PERFECT homemade marshmallows since I was little, because my grandmother was an absolute pro at making them. She passed on the obsession to me, and I’ve been fluffing ’em up for as long as I can remember.
I’ve shared these butterscotch swirled marshmallows on the blog before, but decided it was time to make a detailed, troubleshooting post with all tips and tricks I’ve learned along the way, so that I can show you how easy it is to make the fluffiest, most divine marshmallows in the comfort of your home.
So why bother making marshmallows at home?
Well, as cliche as this sounds, they really are SO MUCH better than any store-bought marshmallows. Store-bought marshmallows just don’t have that pure, irresistible, marshmallow flavor or the melt-in-your-mouth fluffiness. And if you try making s’mores, you’ll find that homemade marshmallows have a really desirable melting quality that store-bought marshmallows don’t have.
Homemade marshmallows can be made in any size you want and you know exactly what goes in. And if you store them in an air-tight container, it’ll keep pretty much for ever. I mean, seriously. There’s nothing in it that can go bad over time, so they’ll keep for a really long time!
And if all that wasn’t enough to sway you, how about this? Homemade marshmallows are really simple to make! 🙂 True story. And even if you’re nothing like me, I have a feeling if you try it once, you just might get hooked, just like I did!
So, let’s get to it. Here I’m going to show you step by step, how to make marshmallows at home. I’ll be sharing how to make homemade marshmallows WITHOUT corn syrup, as well as WITH corn syrup (and corn syrup substitutes). And then WITHOUT a sugar thermometer, and WITH a sugar thermometer.
Yes, it does make your life easy if you have a sugar thermometer (candy thermometer), but it’s not essential. After all, my grandmother slayed it without a thermometer for decades.
This post is for anyone who wants to understand the process, and even adapt the recipe to what you have at hand. If you want to skip right ahead to the recipe, please do so. But if you do have questions about the technique, please make sure to take your time and read the post.
First let’s talk about the ingredients.
What kind of sugar can I use to make homemade marshmallows?
I always use white cane sugar and this is what I recommend. Cane sugar tastes better, but granulated white sugar (that can be derived by other means, like beet) is OK too. You can use any kind of granulated white sugar.
Substitutions – There are ways to use unrefined sugar too. You can make marshmallows with unrefined raw sugar, brown sugar or you can use ALL agave syrup too. Again, you need to boil the raw sugar to the same stage as you would the white sugar. You can use maple syrup or honey too. Since these sugar substitutes have a higher water content, the process and quantities will be different.
Can I make homemade marshmallows WITHOUT corn syrup?
YEP! Although, it CAN be a little trickier to make marshmallows without corn syrup. The main reason why corn syrup is added is to prevent crystallization of the sugar syrup. When the sugar is melted and boiled to the point where it has 0% water, the syrup can revert back to it’s crystallized state in a hurry. All it takes is some cold water, one grain of sugar, or agitating the sugar syrup.
The inverted sugar in the corn syrup helps prevent this from happening. It’s not fool-proof, but definitely helps protect the sugar syrup.
If you prefer not to use corn syrup, you can leave it out OR substitute it with
- agave syrup or
- golden syrup (which will add some flavor)
- or honey instead.
This will also help prevent the syrup from crystallization.
However, if you’re making homemade marshmallows only with sugar (i.e. no corn syrup or agave), you can still totally do it. BUT, you need to be extra careful to make sure that you do not re-introduce sugar crystals, or cold water. And definitely DO NOT stir the sugar syrup. I mean it.
TIP FOR FIRST TIME MARSHMALLOW MAKERS –
If you can find corn syrup (also called glucose syrup) or a substitute, USE IT. It’s less stressful knowing that your sugar syrup is less likely to crystallize. Having said that, with my method of making homemade marshmallows (vanilla marshmallows), it’s easier to not crystallize your sugar syrup which ever way you choose to make them.
Can I use gelatin or agar to make vanilla marshmallows?
Gelatin is the setting agent for marshmallows. If you’re vegan or vegetarian, you can use agar instead. But just be aware that the texture will change. The texture is very important for me with these homemade marshmallows and that’s why I prefer using regular gelatin.
I personally haven’t used agar to make marshmallows, but I’ve done some research where I’ve read that you can substitute POWDERED AGAR for gelatin at a 1:1 ratio. But I need to test this theory first.
One thing to note with gelatin is that it loses some of its setting properties at high temperatures. This is a problem when making marshmallows, because you’re basically adding very hot sugar (hotter than the boiling temperature of water) to gelatin here.
So once the sugar has heated to the right temperature, let it cool down ever so slightly (until the bubbles subside), and then add the sugar syrup along the wall of your mixer bowl, while whisking the gelatin. This cools down the sugar further, while still melting and mixing the gelatin uniformly.
Agar does NOT have this problem, so you can safely add the sugar directly to the agar while whisking. But please note that the agar agar needs to be hydrated just as the gelatin was.
I also prefer to WEIGH the gelatin, over using the packets. This is because I have noticed that gelatin packets can vary ever so slightly in weight, between brands and the size of the gelatin granules.
What’s the purpose of adding egg whites to marshmallows?
Whisked egg whites are sometimes added to marshmallows. This is especially popular among the French. The whisked egg whites make the marshmallows extra light and fluffy and a little more manageable, especially if you want to pipe shapes with the marshmallow.
- As soon as the marshallow mix is whisked to its full capacity, it starts to set very quickly. The addition of egg whites slows down this process a little, making it easier for you to pipe shapes, like peeps or rosettes.
- The addition of egg whites makes the marshmallows softer. They have less of a “bite” than egg-less marshmallows (because there’s less gelatin per egg white marshmallow vs egg-less marshmallow).
- They melt even more easily!
I personally don’t like to add egg whites, unless I’m planning on making marshmallow shapes. It’s just an additional step and honestly, most of the time I’m just too lazy to do it. Plus, I actually prefer the taste and mouthfeel of vanilla marshmallows made without egg whites.
Another reason is that marshmallows made with egg whites will not keep for as long, since you’ve got egg whites in there which can go bad fairly quickly. Whereas regular vanilla marshmallows made without egg whites will keep for a VERY long time (unless you eat it all right away, of course), and it’s safer for kids and pregnant women too.
How can I add flavor?
This is one of my favorite things to do, and you can get super creative with it! 🙂
Usually, flavoring is added at the end. The high temperature of the sugar syrup can ruin the flavoring, so it’s better to add it when the marshmallow mix has cooled down. This is especially true for extracts and alcohol-based flavors. During the whisking stage, make sure to add some salt as well. This salt will balance out the sweetness and make your marshmallows taste that much better.
My go-to flavor is vanilla. I love homemade vanilla marshmallows. I ALWAYS add salt and vanilla to my marshmallows no matter what other flavors that I’m going to introduce later.
Vanilla marshmallows are just a great canvas to work on. They are perfect for basic homemade marshmallows. So make sure to use a good-quality vanilla extract, or my favorite – a good vanilla bean paste. I like using Madagascar bourbon vanilla, but a Tahitian or Mexican vanilla works well too.
You can use other extracts like peppermint, almond, lemon, orange and alcohol-flavored extracts (rum or bourbon essence). If I’m not making them for kids, I usually like to add alcohol as well to get some artisan boozy marshmallows.
For certain flavors, you can add the flavoring to the sugar syrup. Like for lemon zest (or other citrus flavors) or maple or other fruity marshmallows, you can substitute the liquid or sugar with the flavoring ingredient and proceed with the rest of this recipe.
But if you do add a substantial amount of flavoring like fruit puree, or cocoa powder, you may need to add extra gelatin to make sure your marshmallow sets properly.
Another way to add flavor is to substitute some of the liquid of the water used to bloom the gelatin. I’ve had some fantastic readers letting me know that they have made some creative tea flavored marshmallows, by substituting the gelatin blooming water, and some of the water in the sugar syrup too!
You can also make awesome swirled marshmallows like these butterscotch swirled marshmallows that I shared last year. They taste part marshmallow and part toffee, and very delicious. 🙂
But this recipe is on how to make homemade vanilla marshmallows, so I will show you how to make basic homemade marshmallows WITHOUT corn syrup (using agave syrup) and with real vanilla flavor. I will cover more complicated flavored marshmallows in a different post, but will add some simple flavor variations in the NOTES section of this recipe.
RECIPE NOTES, TIPS & TRICKS for making Homemade Marshmallows!
Step 1 – making the sugar syrup.
Whether you use all sugar OR sugar and a syrup, once the sugar dissolves in the mixture, it’s really important to make sure that the sugar on the side of the pot has dissolved completely too. You can do TWO things to make sure this has occurred.
- Liberally brush the sides of the pan with warm water using a CLEAN pastry brush (cold water is fine if you used corn syrup or a substitute), to dissolve the sugar into the sugar syrup. OR
- Cover the saucepan with a lid and let it “cook” for about 2 – 3 minutes. The condensation that collects on the lid will slide down the sides of the wall of the pan, washing down the sugar crystals.
I usually follow method number two because it’s easier. Especially if I haven’t used corn syrup or agave in my sugar syrup. But you can use both methods if you do use corn syrup.
Sugar, Corn syrup, salt mixture
Step 2 – making sure the sugar syrup reaches the right temperature.
This step is easy if you have a sugar thermometer (or candy thermometer). Set it to 240° – 245°F (firm-ball stage), and swirl the pan from time to time (gently) to dissipate the heat evenly. You’ll know the sugar mixture is ready when the thermometer reaches 240°F – 245°F. If you have an alarm on the thermometer, set it to about 238°F, because the sugar mixture will get hot very quickly
If you’re not using corn syrup (or a substitute), make sure not to agitate the sugar syrup. This means that if you are using a sugar thermometer, do not move it around in the syrup too much. This can cause the syrup to crystallize.
Make sure the candy thermometer is clipped to the side of the saucepan, with the probe immersed in the sugar syrup but without touching the bottom of the pan. If you just place the thermometer in the pot (with the probe touching the bottom of the pan), you won’t get an accurate reading. Remember to swirl the pan gently from time to time to distribute the heat evenly, and prevent hot spots!
Even if you don’t have a candy thermometer, you can still check the sugar syrup stage as follows. Every 5 minutes or so, take a small amount of the sugar syrup and drop it into a small bowl of cold water.
- If the sugar dissolves in the water completely – it’s not ready.
- If the sugar forms a cohesive shape in the cold water, but it can be completely flattened in your fingers, then it is not ready – this is the soft-ball stage.
- If the sugar has reached firm-ball stage, then it will form a cohesive shape in the water. You can form a firm and pliable ball with the sugar using your fingers too. It will also hold the shape it’s pressed into without dissolving. THIS IS THE RIGHT STAGE.
- But if the sugar forms a cohesive ball that is too firm and is not easily pliable, then it’s gone a little too far. You can still make marshmallows with this sugar syrup, but it will be slightly chewier. If you want to, you can add a little hot water to the sugar syrup and “re-cook” the syrup to reach the right temperature again.
This is how my grandmother used to check the stages of the sugar syrup of the marshmallows she made. And the fact is even with a sugar thermometer, I still use this test to absolutely make sure the syrup is ready to be used. Even if your thermometer isn’t working, the sugar syrup will not lie.
Step 3 – preparing the gelatin.
The gelatin is mixed with cold water to let it bloom or hydrate. This stage is important because without blooming the gelatin, you may still end up with “blobs” of undissolved “raw” gelatin in the marshmallow. The blooming process ensures the gelatin will dissolve evenly and easily as you whisk in the sugar syrup.
Bloomed gelatin
Optional step – adding egg whites.
Whisk the egg whites while the gelatin-sugar mix is being whisked to make the marshmallows.
Step 4 -Making the Marshmallow mixture.
Place your mixer bowl with the bloomed gelatin in your stand mixer fitted with the whisk attachment. Slowly pour the sugar syrup into the mixer on low speed. This allows the gelatin to dissolve, while starting to cool down the sugar syrup too.
Once the sugar syrup has been added, turn the speed to high to mix the gelatin and sugar mix for about 6 – 10 minutes (for 1 batch). I mix this until I see the base start to pull away from the sides as thick strings.
At this stage, I add the flavoring and the whisked egg whites and whisk to combine.
-
- Midway through whipping the gelatin sugar mix. The mix is still runny, but has foamed up.
-
- The marshmallows are almost ready. The base has thickened, and is light and fluffy.
Step 5 – setting the marshmallow.
The marshmallow is spread into a prepared pan (square 8 x 8 inch pan or quarter sheet pan -9 x 13 inch pan). This pan needs to be prepped to make sure the marshmallow doesn’t stick.
I prefer to rub the pan with shortening, solidified coconut oil or butter. I don’t like brushing it with vegetable oil UNLESS I line the pan with parchment paper too, because the marshmallow tends to stick to the pan if you brush the pan with a liquid oil or fat.
The marshmallows have more height with an 8 x 8 inch pan, or 9 x 9 inch pan and they’ll be shorter if you use a 9 x 13 inch pan (ideal if you want to make shallow marshmallows or want to cut out shapes)
Remember to ALWAYS rub butter, or shortening or coconut oil (solid coconut oil) on all the utensils you will be using too. This includes spatulas and knives or scissors that you will be using to cut the marshmallows.
The next part is the hardest. WAITING.
You have to wait at least 6 hours for the marshmallow base to “cure”. I’m not sure what the purpose of this is, but I find that marshmallows are easier to cut and have the right texture after it has set properly. DO NOT RUSH THIS PROCESS.
Once you cut the marshmallows, you can toss them in the sugar mix, which is confectioners sugar and corn starch mixed together, or dip them in chocolate (yum!). Then the marshmallows are ready to be eaten.
How can I store these marshmallows?
It’s important to store the marshmallows in an air-tight container, AT ROOM TEMPERATURE. NEVER IN THE FRIDGE OR THE FREEZER. For extra measure, add some confectioners sugar into the same container to keep the marshmallows lightly coated.
If you store these in the fridge or freezer, they will harden. And as they thaw out they can melt or get really really sticky.
What else can I do with these homemade marshmallows?
I promise you these marshmallows will be the softest, fluffiest, springiest little pillows of deliciousness you’ve ever had! 🙂 Once you know the ins and outs of making marshmallows, you can do all sorts of things with it. You can add coloring and flavorings and plenty more.
You can also get your kids involved with the addition of colors and flavors, and then cutting shapes out of the marshmallow. And they will most likely remember all that fun for the rest of their lives, as I can attest to. 🙂 These homemade vanilla marshmallows are the real deal. They are so much better than store-bought.
My FAVORITE way to enjoy these marshmallows though? TOAST THEM! Look how gooey these marshmallows become?
If you like marshmallows, then you will LOVE these other marshmallow recipes too!
Orange blossom marshmallows with pistachios
Butterscotch swirled marshmallows
Buttered Rum Marshmallows (or Butterscotch Marshmallows)
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – I highly recommend using a stand mixer for making marshmallows. You need to whisk it for a LONG time, so it’s easier to have a stand mixer for this purpose.
Silicone Spatula – I used at least 2, and it was lightly rubbed with butter / coconut oil to prevent it from sticking to anything.
Cooking thermometer – I use this as my candy thermometer too. I now make marshmallows with my thermometer monitoring the sugar syrup temperature. It just makes the process so easy and takes the guesswork out of the process.
8 x 8 inch square pan – for the marshmallows to set
Basic Homemade Marshmallows
Learn how to make marshmallows without corn syrup (or with corn syrup) with this step by step detailed recipe. Once you know the basics, you can make perfect vanilla marshmallows every single time.
Please note there is 6 hours of inactive time.
Intermediate - This recipe will be easy for those who like to cook / bake regularly. Using the tips given in the post will make the process easy. Please read the whole recipe (and post) before proceeding for the first time.
Ingredients
Homemade Marshmallow Base
- 14.5 oz white sugar increase the sugar to 500 g, if you’re not using agave or corn syrup
- 1/3 cup agave syrup or 1/4 cup corn syrup
- ½ cup water increase water to ⅔ cup if you’re not using agave or corn syrup
- ½ cup water for the gelatin
- 7 tsp gelatin about 3 packets of Knox gelatin (21. 6 g)
- Pinch of salt
- 1 ½ tsp pure vanilla extract
Dusting powder
- 1 cup confectioner's sugar sifted
- 1/2 cup cornstarch (cornflour)
Instructions
Homemade Marshmallow Base
- Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water.
If you’re not using agave or corn syrup, place the sugar in the saucepan and pour the water along the edge of the saucepan. Make an “X” in the sugar using your finger - wall to wall, to let the water spread and moisten the sugar.
Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.
Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.
Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature. If you don't have a sugar thermometer, please check the sugar stage every 5 minutes until it reaches the firm-ball stage (please read the recipe notes in the post to learn how to do this).
- While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer, with the whisk attachment.
When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium - high.
Whisk on medium - high for 3 - 5 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -5 minutes on high speed, allowing the marshmallow to volumize more (upto 3 times). Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for about 5 - 6 minutes to shorten the time as well, just make sure the base is fluffy, white and upto 3 times more than the initial volume)
While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils - spoon, spatulas with the same fat as well.
- Optional - whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed.
Add the vanilla, (and egg whites - if using) to the marshmallow base and whisk for a further minute on high speed to combine the vanilla (and egg whites).
- Scrape the marshmallow base into the prepared pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula.
- Sieve confectioner’s sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours.
Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an air-tight container.
Dusting Powder
Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed.
Recipe Notes
Note 1 - Please read the post for more detailed tips and tricks for troubleshooting.
Note 2 -
- Lemon marshmallows - add lemon zest to the sugar syrup. Substitute 1/4 cup of the water used to make the sugar syrup with strained lemon juice. Then proceed as normal with the rest of the recipe.
- Peppermint marshmallows - you can get the recipe for these marshmallows right here!
- Chocolate chip mint marshmallows - add 1/2 cup of grated milk chocolate (or finely chopped chocolate) and 2 tsp of pepper mint extract to the marshmallow base and mix to combine.
- Unicorn marshmallows - you will need to work quickly for these. Divide the marshmallows into 3 portions. Color each portion with pink, blue, and purple. Swirl the colors together and spread them in the prepared pan.
Note 3 - on gelatin
- If you're using Knox gelatin, you will need 3 packets which is equal to 6 3/4 - 7 tsp (or 21.6 g ).
- If you're using other gelatin brands, measure out the packet content to make sure you have 6 3/4 - 7 tsp of gelatin. This is because I tried a generic brand of gelatin, and each packet contained 3 tsp of gelatin.
- If you're using loose gelatin powder, then you can easily measure 6 3/4 - 7 tsp of gelatin for this recipe.
Hiya thanks for the awesome post and recipe. Just wondering what kind of clip you use for your thermometer? I have managed to melt my plastic topped thermometer as it rested on the pot. Thanks in advance
Hi Jo
I use these clips for my thermometers – https://amzn.to/35RtU0p
I also have an instant read thermometer that I don’t clip to the side but use to check the temperature periodically.
Hope that helps!
I started a little Marshmallow business after finding lots of recipes & blogs for making them but I am cursed with a crusty skin forming on the outside once I’ve cut & stored the Mallows in airtight containers.
Is this due to the fact I’ve not been dusting them once poured in the pans waiting for them to cure? I hope it’s as simple as that as it’s getting me quite frustrated, customers love my flavours but I’m such a perfectionist & I really don’t like the skin that’s forming on the outside, please help!!! Thank you x
Hi! I tried doing this recipe and it seemed to work. Bt now that I´ve tried them, they are too hard. They aren´t fluffly and they don´t melt in your mouth. Do you now what could I´ve done wrong? Thank you very much for this incredibly detailed recipe!
Hi Karla!
It sounds like you may have overcooked the sugar. The more you overcook the sugar syrup, the harder the marshmallows set.
Hope that helps!
I was wondering if I could b.c. use these marshmallows to make rice Krispy treats?
Hi Laney!
I haven’t made them myself, but you should be able to! Start by adding a little less rice krispies than you would with store-bought marshmallows, and add more as needed. You MIGHT need more rice krispies than you would with store-bought, because these marshmallows are much softer and melt better than store-bought ones.
Let me know how they turn out! 🙂
Thanks for the thoroughness here!
I’m hunting around for a way to find a really stable middle ground between Swiss buttercream meringue frosting and marshmallow fluff for some sophisticated whoopie pies w/ better gift-giving life.
Your primer in marshmallows (including your info on adding egg-whites) has helped me out!
I’m sorry if you already listed this and I missed it but how long can they be stored and how do we store them please? Do you think they might freeze well?
Thank you
Hi Faye!
Sorry for the late reply! The marshmallows can’t be frozen or refrigerated as the sugar will harden too much and then melt as it thaws. As noted in the post, you should store them at room temperature in an air-tight container. They can keep for a very long time usually, unless they have egg whites added (then only 5 days). Hope that helps! 🙂
Cheers,
Dini
How many egg whites would you add,
Thanks
Hi
As per the instructions in the recipe, you would be adding 2 egg whites, whisked, if you’re using egg whites for the recipe. Hope that helps!
Excellent instructions and recipe. I am now confident in my marshmallow making abilities and can see myself making these regularly. Thank you so much for sharing.
Thank you for letting me know Colleen! Glad you liked the recipe 🙂
Hi Dini,
I’d like to make this recipe piped into silicone dome moulds to make round marshmallows. What changes do you recommend making? I’ll also be colouring them – at what stage do you recommend adding the colouring?
Looking forward to making them.
Thanks!
Hi Lely
I have piped these marshmallows using piping bags once. It is doable, but it does set quite quickly, and I ended up wasting a lot of my marshmallow mix so I didn’t try it again. You will have to work very quickly to prevent any waste. Adding whisked egg whites could help with being able to pipe them for a little longer though.
You can add the coloring when the marshmallow mix is almost ready. You may need up to 2 – 3 minutes (maybe less) to have the color uniformly spread through the mixture. If you want color ripples, then I would only add the coloring in the last 20 – 30 seconds.
Hope that helps!
Hi! Newbie here! Just trying to understand it all before i jump right into it! If im going to use corn syrup and not make the simple syrup do i skip step 2 and go straight to step 3? Sorry making sure i get this all understood before i give it a try!
Hi Kathryn
While using corn syrup is optional, making the sugar syrup isn’t an optional step for marshmallows. It is absolutely crucial to make the syrup (with or without corn syrup), and heat it to the right temperature as it is important for ensuring you have perfectly set marshmallows.
But like you said, if you are using corn syrup, then you can follow step 1 and then skip step 2 and follow the recipe from step 3 onwards. I hope that helps and let me know if I can clarify anything else. Good luck and I hope you can let me know how the marshmallows turn out 🙂
I happened to come into some packages of gelatin and decided I wanted to give marshmallow making a try. I came across your recipe and it worked wonderfully. I have pictures of them as they are and than toasted. I have to say to just eat them, they are ok BUT toasted… OH MY GOODNESS……Melt in your mouth happiness!!! Just absolutely fabulous. I will post pictures if I can figure out how to do it on here. 😀
I’m so glad you liked the marshmallows Malorie. And I agree, they are absolutely fantastic when toasted! Thank you so much for letting me know. You could post pictures on The Flavor Bender facebook profile if you’re on it, I’d be honored to share them. 🙂
Hello,
I’ve made your recipe several times now and when using gelatin, it has turned out amazing. I’ve made a double batch and divided it into strawberry and smores. My oldest took them to school as an end of the year treat and they were well loved. I’ve also made the gelatin version in vanilla bean and almond.
I wanted to let you know that I’ve tried the recipe with agar instead of gelatin and it doesn’t work. After my third batch failed, I did some research. It turns out that in most cases (for thickening) you can substitute agar for gelatin but when you want it to hold air (fluff up) it doesn’t have the correct structure. If you could put a note in the advice section about this, it might help anyone who wants to make a vegetarian version look for a different recipe or you could create your own vegetarian agar marshmallow recipe.
My kids and I have really enjoyed your gelatin recipe for marshmallows and I really enjoyed the advice that you give.
Hi Ruth!
Thank you so much for all that incredible information. I am yet to experiment with a good vegetarian marshmallow recipe, but another contender for vegan marshmallows would be adding aquafaba for the fluffiness – but I am yet to try that. This information definitely helps me! 🙂
Thank you again and I am so glad that you’ve made my gelatin marshmallow recipe and that you like it!
A friend’s kid is allergic to most foods (EOS), including pork/gelatin recently. His mom is looking for an alternative to make marshmallows with and agar hasn’t been given the ok, but corn products are. Would corn starch in some form work? (Not looking for perfect, just looking for passable).
Hi Susan
Unfortunately cornstarch wouldn’t have the same properties as gelatin or agar when making marshmallows.
Italian or swiss meringue has a similar texture (but much softer and doesn’t set). However it needs to be made fresh each time you want to consume it. I have used swiss meringue to top hot chocolates.
thank you for the recipe and all the tips . i was worried because i didn’t have a sugar thermometer your tip on that worked pretty well thanks for sharing ❤ it’s my first batch and it turned out to be yummyy
Yaay, so glad they came out well for you medha 🙂 Thank you so much for letting me know!
Why is salt added?
Hi Vivek
I always add at least a pinch of salt in my desserts. Salt brings out the sweetness in desserts, and balances it out.
If you only add a pinch, you shouldn’t taste the salt, it just enhances the overall flavor.
Hope that helps!
Perfect.
Many thanks for the insights.
My household, neighbours, friends and workmates thank-you!
Chris.
Haha, thanks so much for letting me know Chris. So glad you (and everyone else) liked the recipe! 🙂
This has been the most helpful marshmallow recipe ever!
I did a lot of searching for marshmallow recipes and the first batch I made didn’t come out right. Then I found this post and figured out why.
I tried marshmallows again with this recipe and they came out perfect! Except they were too sweet because I found out the scale I used to weigh the sugar was pretty inaccurate 0_0
So I’ll be using volume measurements next time.
Any other tricks to reducing the amount of sugar per marshmallow, besides adding egg whites? Maybe adding more water the gelatin when blooming it? Or a substitute out some of the sugar for something else?
These tips are all really helpful! I’ve made marshmallows a few different times – with egg whites always as that’s the way I learnt to make them – but every time I have a problem. When I turn my mallows out from the tray the tops are cracked and dried out and don’t look good. The rest of them is fine but I’m wondering why this happens. I wonder if it’s then sitting for too long in the dusting and whether they’d be better without dusting until I want to cut them?
My first time making these! They are sitting for at least 6 hours so fingers crossed! Once they are cut and stored in air tight container how long do they last? And I did not use egg whites!
Hi Becki!
They SHOULD last forever if stored properly! If not stored properly in an air-tight container, they could form a crust around the edges. Since there are no egg whites, they don’t go bad – but ours never really last longer than a month because we eat them all. 🙂
You can put the fluff in a pastry bag with a plain round tip theres one that’s about the size of a mini marshmallow and squeeze out lines on a parchment dust as usual and then cut to length..this gives the store bought marshmallow shape as well.
I made these and they turned out delicious. My thermometer was off and it was too hard when I dropped in water so I added more water and it turned out fine. I didn’t have any corn syrup or agave, so I used 1/4 cup sorghum syrup and the rest sugar. It gave it amazing flavor. I would make these again.
Thank you, thank you, thank you.
I learned so much from your article and have FINALLY conquered the marshmallow! My first batch was labeled “edible slime”: I used the basic recipe from my old favorite cookbook but did not realize how important it was to be precise on each step. After reading your article, the second batch was better, bottom was slightly tough (I kinda like that tho; it was a rose/orange blossom flavor & that’s neat), but by batch three, I’m a pro! No mess, no burns, flavor & color & texture are great. Your approach made it easy to troubleshoot. And yes, ultimately my biggest issue was the mixing part. Doing this with a handmixer has been interesting…my fiancé already has a KitchenAid picked out for me for next time.
There are so many golden nuggets of information in this article. I’m now a better cook overall, not just a pro-marshmallow maker.
Hi Kristen, thank you so much for your lovely words, I’m so glad the post helped you, and you liked the recipe! 🙂 And sorry about the super late reply, I just moved countries, and it took us a while to get settled down.
Cheers,
Dini
Hi there! I was thinking of making a Maple Bourbon Marshmallow. I was going to use maple syrup instead of corn syrup and bloom my gelatin in the Bourbon. Do you think the maple syrup would have more water that would need to be cooked out? And do you think I should do some water and some bourbon for blooming?
Hi Anna!
I would recommend using bourbon for the blooming as well, but I’m not sure if the flavor of the bourbon will be strong. You can also use maple syrup, but I would use half maple syrup and half sugar (by weight) because the 1/3 cup of maple syrup may not give a strong maple syrup taste to the marshmallows.
Also, in terms of heating the sugar syrup you might have to cook it for longer to get the right temperature in the syrup. So as long as you have a thermometer that can track the temperature you will cook out the right amount of water.
I hope that helps!
This recipe and your options are amazing! I was wondering if you’ve ever made marshmallow fluff that could be used in frostings, etc. Would that just come down to whipping time?
Hi Becca!
Thank you! 🙂 I haven’t made marshmallow fluff with this recipe, as the gelatin will interfere with the spreadability of the fluff. If you don’t whip the marshmallow to the proper consistency, you will find that the base will weep and give you soggy marshmallows.
So I would definitely recommend using a marshmallow fluff recipe (with an egg white base for from scratch, or made with store bought marshmallow).
Hi! I don’t have a good scale. Can you provide the amount of sugar used in the recipe in cups?
Thanks!
Hi Diane
14.5 oz is approximately
3 cups and 6 tbsp.2 cups and 1 tbsp.Depending on how the sugar is packed in the measuring cup, the weight can vary.
Hope that helps!
Thank you so much!
Hi Diane!
It’s actually approximately 2 cups and 1 tbsp of sugar. I calculated a flour measurement in my head by mistake, and just realized it. I also have a Measurement Conversion tab here on my blog with conversions for some common ingredients.
Thank you so much for recipe and helpful hints! I’m hooked on making marshmallows now!
I have a quick question, I made your vanilla marshmallow with passion fruit pulp, how long do marshmallows keep with real fruit? Does it have a shorter shelf life? Many thanks!!
Hi Theresa! I’m so glad that you liked the recipe 🙂
If you do add fresh fruits, the shelf life does shorten. I apply the same rule as when I add egg whites to the marshmallows, and wouldn’t keep these for longer than 1 week.
I hope that helps! 🙂
Look delicious and can’t wait to try.. I’ve always made honey version but would like to try with the egg whites.. Was amazing to read your life travels I was born in Canada… Lived/ was a kid in Australia but grew up (teenage years) in New zealand and now I’m back in Canada!!!!
Hello, I’m not sure if you can only answer questions directly about your recipe, if you can help me that would be great! I’m trying to make marshmallows without a candy thermometer. Once I thought the simple syrup mixture was boiling, I took it to low heat. But as I tried to let it simmer, all of the sugar bunched together and formed clumps of floating sugar. I was reading through your article and noticed that you said its important to wipe the sides, could that be the problem? I did have alot of sugar on the sides
Hi Benjamin
Sugar tends to revert back to it’s crystallized form and forms crystal clumps if not cooked the right way. If any sugar on the sides of the saucepan get re-introduced to the sugar syrup after it starts to thicken, then it’ll become a clump of sugar again. It sounds like that is what happened to your sugar syrup? This happens regardless of whether you use a candy thermometer or not.
Usually, to prevent this, some brush the sides of the saucepan with a pastry brush soaked in cold water, to re-dissolve the sugar crystals back into the syrup. However, in my recipe, I have noted that you should cover the saucepan and simmer the sugar syrup for a few minutes, and this is done so that any sugar crystals on the side of the saucepan get washed back into the water by condensation. This is noted in STEP ONE in the blog post where I outline each step of the marshmallow making process in detail.
Avoid agitating the sugar syrup as well (stirring, whisking etc.), since this will also cause the sugar to crystallize.
I hope that helps! Let me know if you have any other questions!
Made your recipe and we absolutely loved it. We are addicted. We are putting our marshmallows in everything. Thank you for all the detailed notes and suggestions. I did have a quick question. I have other recipes that call for marshmallow fluff. Could I use this recipe as a substitute for the fluff (assuming we don’t let it go as far as hardening)? Thanks!
Hi Pauline!
I’m so glad that your family loved the marshmallows!
I haven’t made marshmallow fluff with this recipe, but it most likely won’t work well. The gelatin will continue to harden, and there’s a chance the sugar will weep if the marshmallow isn’t beaten properly as well.
You could try it, but I feel like it may not work unfortunately 🙁
Hi! I have have some infused oil i want to try and put in my marshmallows. Will that work or will it ruin the marshmallows?
Hi Peeyal
I have added butter to my marshmallows which you can check out in this recipe for butterscotch marshmallows as a guide. However, please note that while a little oil can be added, they do deflate the marshmallows because emlusifying oil into the marshmallow base will remove the air and make it more dense. Hope that helps!
Have used your recipe many times with great success. Making today and plan to dip in chocolate. What is the best way to keep them fresh without the dusting powder getting all over the chocolate? Do i just forgo the powder, dip and eat within the next day or so?
Hi Kelly!
I would still dust the tops of the marshmallow with powder to allow them to set. This is to prevent a hard skin from forming on the tops of the marshmallows while it cures.
However, I would recommend using a pastry brush to dust off as much of the powder before you cut them. Once cut, you can dip them in the chocolate.
Use a parchment paper to keep dipped marshmallows, and allow them to set for a few hours (NOT IN THE FRIDGE). They can be eaten anytime afterwards.
If you didn’t use egg whites, then you can keep them at least for a couple of weeks (if not longer!) I hope that helps.
What a great recipe for my first attempt at marshmallows! Your detailed post is so helpful.
Do the marshmallows need to be covered when they’re setting? I made them in the evening and left them on the counter to set overnight. I did dust with the powder before leaving them to set, but they developed a crust on the top which I didn’t like (so I trimmed it off).
Thanks for this great recipe!
Hi Lisa!
I’m so glad that you liked the marshmallows! 🙂
I usually cover the marshmallows with a really thick layer of the powder which prevents it from forming a crust. You can cover it with plastic wrap if you like, but if any water condensation happens, it will get reintroduced into the marshmallow which can make them sticky and weepy. So make absolutely sure the marshmallow base is not warm at all.
I hope that helps!