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.
The only guide you need to make perfect marshmallows!
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.
- So why bother making homemade marshmallows?
- What kind of sugar can I use to make this recipe?
- Can I make homemade marshmallows WITHOUT corn syrup?
- Can I use gelatin or agar?
- What’s the purpose of adding egg whites?
- How can I add flavor?
- RECIPE NOTES, TIPS & TRICKS for making Homemade Marshmallows!
- How to store 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 homemade marshmallows?
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 this recipe?
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 other inverted sugars like,
- agave syrup OR
- golden syrup (which will add some flavor) OR
- maple syrup 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.
Can I use gelatin or agar?
Gelatin is the setting agent for marshmallows. If you’re vegan or vegetarian, you can use a recipe that uses 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.
Here is a good vegan marshmallow recipe from serious eats.
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.
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?
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 piping 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.
Tip for first time marshmallow makers
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.
- 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.
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.
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 to store 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
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Basic Homemade Marshmallows
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. There is more than enough for multiple batches. I like making extra so I can store my marshmallows with some of the dusting powder and store the rest for another batch.
Tips & Tricks
- 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!
- Butterscotch marshmallows – you can get the recipe for butterscotch marshmallows (buttered rum 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.
- 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.
Zuwaina says
How to substitute agar agar flakes in place of powdered gelatin??
Dini says
Hi Zuwaina
I don’t recommend using agar flakes or powder in place of powdered gelatin as mentioned in the post.
If you’re looking for a vegan marshmallow recipe, then I recommend following the recipe link in the post for vegan marshmallows.
I hope that helps!
Parker says
MIND BLOWING, I knew they were going to be good but these are the best things I’ve ever tasted.
Dini says
I’m so glad you enjoyed the recipe Parker! 🙂
Shauna in Sydney Australia says
so happy my google search got me to your page!! The finished product, how bubbly should they be? should I be aiming to reduce the amount of bubbles? what can I do so it is less bubbly?
Dini says
Hi Shauna
Could you let me know what you mean my bubbly? The marshmallow base is a foam, and not meant to have bubbles. The whisking, naturally forms a smooth, foam.
shauna lore says
is there a way I can send you a photo? the texture is foamy but there are bubbles/holes that I see when I cut through.
Dini says
Hi Shauna
I just got your email with the picture with the yellow and red swirled marshmallows.
A small amount of bubbles is normal (you could even see some in my marshmallows). Did you add anything to your marshmallows other than the yellow and red coloring? What kind of coloring did you use? Did you add any flavoring or other additions?
Sometimes, adding something that can break up the structure of marshmallows can create these bubbles. In my butterscotch swirled marshmallows, there are more bubbles because of the butterscotch sauce swirls. Undissolved sugar crystals could also create larger bubbles as they will melt inside the marshmallows, but this will also make the marshmallows weep a little too.
You could also knock the marshmallow pan a few times on a hard surface to remove any big bubbles. The risk with this though is that it will knock out some of the other air in the mixture as well.
I hope that helps!
Ash says
These were really easy and delicious, the detailed post was really helpful! I definitely needed another person to help me, so if this is your first time making any type of candy get some help! I added some extra vanilla and didn’t use egg whites, and there was no corn or glucose syrup at the shop so I used golden syrup and it still had a stunning white colour at the end, Very fluffy and beautiful!
Dini says
Thank you so much Ash, I’m so happy you enjoyed the recipe and the tips were helpful! 🙂
Stephanie says
Could I use wine as flavoring to make merlot marshmallows?
Liz says
Considering store-bought marshmallows are also a basic base of sugar, corn syrup, and gelatin, I wasn’t expecting an incredible difference in homemade, but I don’t think I’ll ever be buying a bag of marshmallows again!
Anna says
Loved the recipe! I was wondering, I am hoping to have a more dense marshmallow, similar to Trader Joe’s summer specially, do you have any tips on how to make them a bit more dense? I know they have a vegan marshmallow, but I am fine with the basics you had! Loved the recipe with all the tips!
Dini says
Hi Anna
I’m so glad you liked the recipe 🙂 Thank you for letting me know!
I unfortunately have not had Trader Joe’s marshmallows, so I’m not quite certain what that denser marshmallow would feel/taste like. For me personally, these marshmallows are more dense than store-bought ones (without using egg whites).
If it’s the vegan marshmallows from TJ that are dense, then it’s probably the ingredients and method of making vegan marshmallows that make it denser than regular marshmallows.
Amy says
Hi! I just tried the recipe and loved the flavour, however I have having problems with the curing. I let them sit for 6 hours and they were still very sticky. So I let them sit for a total of 24 hours. They are still sticky. It’s not humid here. And they aren’t weeping or leaking. They hold themselves, but are so sticky inside. The only thing I can think of is I didn’t add enough gelatine, could that be it? Thank you!!
Dini says
Hi Amy
I’m sorry that the marshmallows weren’t curing properly.
It sounds like either there wasn’t enough gelatin, or the sugar syrup wasn’t heated to the right temperature. Either of these can cause the marshmallow to remain too soft in the center.
I hope that helps!
Amy says
I added a few extra grams of gelatine and they are perfect! Thanks so much!
Antonia Davison says
Hello from Australia. Thanks for sharing your grandmother’s special skills! Do you know if rice malt syrup works in this as alternative for corn syrup (can’t find any without sulphites in)? Also is confectioner’s sugar the same as icing sugar? (Powdered sugar)? Also, we want to roast these over the backyard fire – any tips to make them strong enough for this? Thank you so much!
Dini says
Hi Antonia
Rice malt syrup unfortunately won’t work the same because it doesn’t have the same inverted sugar properties as corn syrup. But you can use maple syrup or golden syrup (though I’m not sure if they contain sulphites).
You could also leave it out too, and be careful to not allow the sugar re-crystallize.
Yes, confectioner’s sugar is the same as icing sugar too.
These can be roasted over fire, and they actually melt MUCH better than store bought (I don’t ever make s’mores with store bought marshmallows anymore). However, the reason they are better is because they melt much better – and they can fall off the stick if they are melted too quickly.
My family just roasts them over fire and eats them quickly before it gets too soft – or makes s’mores.
Liz says
Hi this was a great recipe! Thank you very much!
My only issue was that I didn’t have corn starch so I coated the marshmallows in a combo of confectioners sugar and flour. After I coated them in this mixture, I realized that since flour is highly combustible, that I wasn’t sure if they would still be good for roasting. Would the marshmallows still be ok to roast next to the fire?
Dini says
Hi Liz
I have never tried this before, because flour leaves a raw taste behind (and raw flour is not recommended for consumption either).
Because of this, I wouldn’t know how it might turn out.
I do recommend however, that if you don’t have cornstarch next time, to just skip it and only use confectioner’s sugar.
Sorry I couldn’t be more helpful.
Debbie says
Okay this recipe is the most detailed! I just made half the batch in the recipe without corn syrup or a candy thermometer cos I didn’t have any. And they turned out great!!!
The sugar syrup started crystallizing and I added a little cream of tartar and white vinegar. Brushed the sides with warm water after that and covered it with a lid for another 2 minutes. The syrup became perfect again.
Oh and I used a hand mixer for it too. For about 6-8 minutes.
Can’t wait to flavor my next batch.
Charlotte says
Hi, i am keen to try making some home made marshmallows now I have a mixer. Can you recommend how to add alcohol as an additional flavour? (ie irish cream)
Dini says
Hi Charlotte!
Congratulations on the new mixer! How exciting 🙂
You can add about 3 tbsp of alcohol without impacting the structure of the marshmallow too much. It will deflate slightly though, so only add it at the end. I’ve added kahlua, which gave the marshmallows a very slight booziness (I also added espresso to make the coffee flavor more prominent though).
HOWEVER, if you’re using a liqueur like irish cream (or anything that may have oils/fat), then this will have an effect on the structure more. The fat is going to deflate the marshmallow mix more.
I would recommend using irish whiskey rather than irish cream to get more flavor into your marshmallows!
I hope that helps 🙂
Charlotte says
Thank you for the advice! I cant wait to give it a go 🙂 I don’t like strong alcohol flavours so just adding a small amount as described sounds perfect, thanks!
Cari says
Made these- turned out great! I will note however that using coconut oil to grease the pan, utensils, etc. imparted a rather strong coconut flavor to my marshmallows.
all well and good though since I like coconut– was just a bit of a surprise!
Corry says
Hi Dini,
Do you prefer or recommend a particular type/brand of airtight container to give your marshmallows a long shelf life?
Thanks in advance
Dini says
Hi Corry
I don’t have a favorite brand of air tight containers. I sometimes use ziploc bags, sometimes I use rubbermaid or sistema. They’ve worked well for me to store marshmallows for 2 – 3 months, as marshmallows don’t last too long in my house anyway.
I hope that helps!
Aysha says
If im using honey as a corn syrup substitute, should i use 1/4 cup or 1/3 cup?…and will it work as well as the corn syrup?
Dini says
Hi Aysha
You can use a 1/4 cup and it should be fine. Good quality honey is an inverted sugar like corn syrup and can help with crystallization, so it will work well!
Good luck!
Judy says
Looks like a great recipe. Still one of the items on my cooking/baking bucket list. I have not yet gotten around to making them. I like that I do not have to use corn syrup (allergic) or egg white if I don’t want to. Ans such great step-by-step instructions. I have had a hankering for rice Krispy treats for about a year, so maybe I’ll give these a try. You gave us options. I remember a treat from childhood was toasted coconut coated marshmallows. Maybe that is what I will do with mine instead of covering with powdered sugar and cornstarch. Thanks AS always, great pics.
Nash says
Thank you so much for posting this recipe, and with so much detail! I’ve made it twice now and both times the marshmallows turned out delicious. However, during the cooling process after the surface is dusted with icing sugar, it seems to take on a hard/ crispy texture. If anyone could advise on why this is and how to avoid it?
Dini says
Hi Nash
Sorry about the late reply. This usually happens if you over-cook the sugar. The more you cook the sugar, the more likely it is to harden in the marshmallow as well.
Reduce the temperature of the sugar syrup next time you cook the syrup. I hope that helps!
Alina says
Hi! Just wondering if I store as directed how long will the marshmallows last in the sealed container? Thanks
Dini says
Hi Alina
If you make it without eggs, it can last for months. Even up to 12 months if stored properly.
If you add egg whites, then they will only last at most for about 5 days.
Azuray says
Can I use collagen as a replacement for gelatin?
Dini says
Hi Azuray
Collagen won’t work in this recipe the way gelatin does. Unfortunately it won’t be a good replacement.
Andrew South Africa says
Excellent and well thought out instructions, great, adding in the options for corn syrup and the addition of egg white as well as flavouring is a great help.
Grace kiiru says
Is putting gelatin in the marshmallows necessary
Dini says
Hi Grace
Yes, for this recipe the gelatin is necessary. Without it, the marhmallows won’t set, and won’t expand either.
I have included link for vegan marshmallows that don’t use gelatin in the post as well.
I hope that help!
Anushree says
Made marshmallows for the first time using this recipe & it turned out GREAT!
Made it without corn syrup since I couldn’t find it around. Using powdered sugar seemed to help cause it melted & mixed easily; plus it didn’t crystallize.
I used unsalted butter to coat everything.
I used a hand mixer & it turned out fine, I just ran it for a bit longer and had to keep moving it, & scraping the mix off the sides of the bowls with a buttered spatula.
I wasn’t sure about if I had to dust the butter coated pan & was worried about getting them out easily so i used parchment paper & it was perfect.
Coating the top with sugar seemed to leave a bit of a slighlty crunchy layer on one side – I’m not sure if this was supposed to happen? But it tasted AMAZING nonetheless.
I added half a teaspoon of vanilla & 1.5 of peppermint syrup cause I like the minty taste. I kept it in check by tasting the fluff as I added more.
Thank you so so much Dini for all the tips and guidance and one of the most comprehensive & helpful recipes for making marshmallows. I’ve shared it with basically everyone who saw the marshmallows!!
Looking forward to try different flavor combinations too!
Hala A. says
Hi Dini
Thank you so much for all the tips.
I’m trying the recipe this afternoon.
I wonder if I can use piping bag to have tiny cylinder shaped marshmallows ! If yes, how can I deal with the sticky situation?!
Thank you in advance.
Dini says
Hi Hala
To prevent stickiness, you can apply a light layer of butter / coconut oil on the inside of the pastry bag, but you still get the marshmallow mix sticking to the pastry bag. because as it cools down the mix will get stickier and stickier, and thicker and thicker. It is also recommended that you pipe the marshmallow onto a surface that has been generously dusted with the cornstarch- confectioners sugar mix. I also recommend dusting the piped marshmallow with the dusting powder too.
I personally don’t like to pipe marshmallows because I waste so much of the marshmallow mix.
Zainab says
This recipe was amazing. My brother finished half of it as soon as it was done. Going in I was really worried to mess it up but honestly your instructions made it so much easier and less complicated.
Personally I just find it a bit sweet so it there anyway I can lessen the amount of sugar?
Thank you
Shweta says
Hi , I tried making this with agar agar strings as we are vegetarians and no corn syrup too. As soon as I started whisking with my hand blender it crystallized in less than one minute into hardened sugar. What do I do can you help
Dini says
Hi Shweta
As noted in the recipe, using agar is unpredictable and can change the texture of marshmallows. That’s why I provided a link to a vegan marshmallow for anyone who does want to use agar.
Agar doesn’t behave the same way as gelatin does in marshmallow recipes which could have lead to the sugar + agar mixture hardening instead of aerating.
I recommend trying the vegan marshmallow recipe in the link I have provided in the post!
Hope that helps!
Faatimah says
Hi Dini
Big fan of your always detailed instructions!
I wanted to know if I can use the marshmallows for Rice Krispie treats ?
Many thanks
Maria says
Question, I made this recipe but added 1/2 cup cocoa powder right before adding sugar syrup. Flavor was delicious but my marshmallows are just under one inch in height (9×13 pan). Would they be that substantially taller if I used an 8×8? I want 1×1 cubes. I also ended up whipping the marshmallows after adding syrup for 12 minutes. If that makes a difference. Everything was perfect except for height of mallow. If I double the recipe, do I whip for longer?
Maria Ricci says
I meant just under half an inch in height currently, I want one once
Dini says
Hi Maria
Yes, that is correct. These will be about 1 inch if it was made in a 8 x 8 inch pan. As stated in my recipe, this will yield 64 1 x 1 inch marshmallows when made in the 8 x 8 inch pan.
Setting them in a 9 x 13 pan which is roughly twice the volume of an 8 x 8 inch pan, will effectively make these half as small. The cocoa powder also can make a difference as it will weigh down the marshmallow mix, but if you were fine with the texture then you can repeat that step.
If you do make a double batch, you may end up whisking it more. I usually go by what it looks like to tell when it’s done, rather than strictly using time as an indicator. But it is important to use a mixer that is capable of holding the large amount of marshmallow you will be making. My 5 qt mixing bowl will not be enough to do a double batch.
Dawn says
This is a great recipe and for all those wondering, you CAN use a hand mixer! The tricky part is mixing in the hot syrup. I wasn’t able to pour it down the side of the bowl as specified in the instructions (even with a second person running the mixer—just not enough room) so after the syrup stopped bubbling, I very slowly dribbled it directly into the bloomed gelatin as I ran the hand mixer on low. That slow pour seemed to have cooled the syrup down just enough. Then I kicked the mixer up as high as it would go and kept it moving. It took about 12 minutes with the hand mixer to fluff up completely. I never thought I’d be someone who would *make* marshmallows. And now, six hours later, I’m suddenly someone who will never buy marshmallows again. What happened?!?!
Irene says
Great recipe with detailed instructions. I’d tried marshmallows before and they turned out rubbery. Your recipe was spot on, a bit on the sweet side but texture-wise perfect.
I used raw cane sugar and water and the result were cane sugar flavored marsmellows!
Only thing I would change is the amount if powdered sugar needed to coat them. I only used a few spoons full, not a full cup like you write.
Steph says
We just moved to Switzerland and cannot find marshmallows but wanted s’mores these fit the bill perfectly. We had to mix by hand bc the stores all closed before I could get a mixer with the right plug…. I wouldn’t recommend mixing these by hand but it is possible….because we mixed by hand I thing they were a little less mixed than should have been and made very sloppy s’mores but very delicious so who cares. 😉 I did the full sugar variation and substituted the sheets of gelatin bc that’s all I could find. The instructions were on point I would recommend this recipe to friends and family and have already sent them this site! delicious thank you for the recipe!!
Monette says
Steph, what quantity of gelatin sheets did you use? I have those too, and am wondering about how to substitute them for the powder. Thanks!
Astra Bake says
Thanks for the recipe. My marshmallows started to ‘sweat’ after I cut them. What did I do wrong?
Dini says
Hi Astra
Usually the marshmallows sweat if the sugar syrup wasn’t cooked to the right temperature. So the sugar and water are weeping out of the marshmallows. It can also happen if there were sugar crystals in the marshmallow as well.
Hope that helps
Astra Bake says
Ahh thanks for that. I’ll try again another time. Better get myself a thermometer!
Stace says
Did I just make marshmallows?? Whaaaaaat? My kid thinks I’m a magician lol thank you for the very easy to follow and thoroughly-thorough directions. No thermometer necessary.
Daniela says
Made these yesterday since marshmallows have been hard to come by. They were delicious! Super easy too. I didn’t have a candy thermometer but my meat one thats on a cord worked in a pinch. I did the corn syrup version but next time I’ll try water to see if I can pull it off.
If you’re using a kitchen aid stand mixer, I mixed at speed 6 for about 10 mins no stopping. Once you add the vanilla its going to splatter a bit and will need another about 3 mins (not 1) of mixing same speed.
8×8 inch pan makes HUGE marshmallows. We were able to roast them over our backyard campfire but they were almost a little too big.
Lastly, 1/4 cup powdered sugar to 1/8 cup cornstarch is more than enough to coat the final marshmallows. Kind of mad I wasted a whole cup of powdered sugar when it’s been scarce in stores.
Thanks for the recipe!
Irene says
I agree, a few spoons of powdered sugar and corn starch were enough for me as well.
Jennifer Conrad says
Love these! So much better than store bought. Trying to make Rice Krispy treats with these. Do you know how many ounces of marshmallows this equates to when all done, or do you have a recipe that I could use?
Nadine says
I wanted to make marshmallows with my children whilst on lockdown, your explanations are excellent and I love how thoroughly you’ve explained each stage and the reason behind each process; really looking forward to cooking up a batch, thank you.
Linda says
Your instructions were easy to follow and I have now made 2 batches of corn syrup free marshmallows, and they were delish. I wasn’t able to find any corn syrup free ones in the stores and now I will never need to buy any again coz I can make them better!
Thank you so much.
AMI says
I will be making Marshmallow for the first time. I have gone through your recipe. Please suggest can I use flavoured sweet gelatin?
Dini says
Hi AMI
I wouldn’t recommend using a sweet gelatin packet for this recipe because the flavor crystals will interfere with the setting of the marshmallow.
Nina says
Thank you for all your insights! I’ve never made marshmallows, but your thorough explainations made my first attempt a total success! My family loved the process and the product ( we were very messy but it was so fun, lol). Thank you again!
Chi says
Hi I just wanna ask what if I use a hand mixer instead of a stand mixer? will it affect any of the result? thanks a lot!
Dini says
Hi Chi
I haven’t used a hand mixer before, so I’m not 100% sure how they would turn out with one.
You could make it with a hand mixer, but pouring the very hot sugar syrup while mixing by hand can be dangerous. Please be careful during this step.
Also it’s important to whisk it well to get the most volume as well. So you may need to move the mixer around and whisk a little longer to get the most volume.
I hope that helps!
Ocean says
Amazing recipe. I subbed honey for the corn syrup and they turned out divine on my second try. Watch out for the sugar syrup. Whew, it bubbles fast!
Jenn says
Amazing recipe! I’ve been using golden syrup instead or corn syrup, will they still last up to 12 months in an air tight container?
Dini says
Hi Jenn,
Yes, that is totally fine, they will still last up to 12 months with golden syrup (as long as no egg whites were used).
Alexandria Urgo says
I would these marshmallows work with rice crispy treats?
Aili says
This was so helpful! I can’t thank you enough. I made this with chicken pasta. It was delicious!
Dini says
Hi Aili
I am glad that you found this helpful and that you enjoyed it 🙂
I must say I have never heard of marshmallow with chicken pasta before, but I am glad you enjoyed it! 🙂
Rona V Segura says
Love it!!!
Penne Jaster says
Any idea why the marshmallows are white when vanilla is added and brown in color!
Dini says
Hi Penne
Vanilla is brown in color. However the color is not strong enough to color the huge amount of white marshmallow base. So it remains white. I used Nielsen Massey vanilla here.
Jenn says
I really like these! I was concerned they wouldn’t work because I’ve never made candy using a candy thermometer before. The directions were perfect. I just let the gelatin sit in water before I heated the sugar to ensure it would be combined well when I needed to add the sugar syrup. They are much better than store-bought. More fluffy. Better texture.
Dini says
Thanks so much for letting me know Jenn! They really are better than store-bought. 🙂 I’m so glad you liked the recipe.
Laura McNeill says
I tried making these twice today. Not sure what I am doing wrong. When I add the syrup o the gelatin and mix, they just aren’t whipping up much volume. I mixed for a long long time on each batch, I used a candy thermometer and water tested the syrup, I used a stand mixer and then switched to a faster hand blender for the second batch. The first batch I waited about a minute after boiling the syrup to mix it into the gelatin. The second batch I waited longer until it was almost not having any bubbles. Ahhhhh, help!
Dini says
Hi Laura
That sounds very frustrating!
Could you let me know if you’re using regular gelatin? And are you making sure there is no fat in the bowl or in the mixture as well?
It also sounds like you might be waiting too long to add the syrup. Add the syrup along the wall of the bowl so it has a chance to cool down slightly before hitting the marshmallow.