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, or brown sugar 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
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.
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
- Chocolate marshmallows – get the recipe right here.
- 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 – get the recipe right here.
- Butterscotch marshmallows – get the recipe for butterscotch marshmallows (buttered rum marshmallows) right here.
- Tahini marshmallows – get the recipe 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.
- Rice krispie treats using homemade marshmallows.
- 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.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
CW says
Thank you so much for sharing your recipe! I can’t wait to try it! My family is vegetariain. How much agar agar should i use as a substitute for the gelatin? Should I boil the agar agar with the water and the sugar?
Dini says
Hi CW
I don’t recommend using agar agar for this recipe.
As I have mentioned in the recipe (under the section where I talk about agar), it’s better to follow a recipe that uses agar instead of gelatin. I also included a link for vegan marshmallows too.
I hope that helps
KC says
I found your site because I want to make croissants. Then I saw a recipe for marshmallows. I have used marshmallows in the past to make fondant. It looks like root mallow sap is now gelatin. Very interesting. Your instructions are extremely thorough.
Cris says
Looks yum, would love to try! If I was to use golden syrup or honey instead of agave, would the quantity be the same? Just because I’m not sure what else I’d be using agave for, and I’ve got both golden syrup and honey about the kitchen already 🙂
Dini says
Hi Cris!
You can use honey or golden syrup instead! Just use the same amount as the agave / corn syrup.
Both honey and golden syrup will add flavor to the marshmallows though. But if you like the flavor of golden syrup / honey then it will be fine!
Gerald Dimitri says
Hi Dini ~ Thank you very much for all of the tips in your presentation. I’ve been making marshmallows for many years. Once they’re ready and cut into 1 – 1/2” squares, I dip them in a chocolate mixture I’ve developed. All except the top. The top is brushed with a chocolate / toasted coconut blend to finish off the marshmallow. All of my kids and grandkids love them. One question. My marshmallows are springy and soft. I actually would like them to be a little more firm and chewy. How can I accomplish this? Thank you again.
Pasqualina Isidori says
Will these be good for roasting on a skewer over a fire?
Meri Horton says
We always roll our marshmallow squares in toasted coconut.
Octavia says
I love all your tips and tricks but I’m wanting to make marshmallows in bulk so I don’t have to make them every week
Is there something you can recommend to stop them from going sticky after only a day? I’ve tried putting corn starch and confection sugar but they seem to absorb it all within an hour
Dini says
Hi Octavia
These marshmallows don’t become soft or sticky at all!
I usually keep this in an air tight container for months without any issue.
If you heated the sugar syrup to the right temperature (you can go to the higher end of 245 F), then the marshmallow shouldn’t get soft.
These marshmallows were also made in Sri Lanka, where there is a lot of humidity, and they have lasted well in these conditions too.
Depending on how large of a batch you make, you have to be extra sure the sugar stages are met, and that the mixture is whipped properly. Not being able to do so can also result in weeping marshmallows.
Octavia says
Thanks so much for replying. I’ll give your tips a try!
Kavster says
Hi Dini,
I just love your fine detail recipe for marshmallows, and I can’t wait to try it.
I have a question now. I want to make my marshmallows in a dome like shape. If you imagine a bell, that’s the shape I am aiming for. Can I use a mold to do this?
Kind regards from England
Kavster
Dini says
Hi Kavster!
You can absolutely use molds! Silicone molds work really well. But you have to work quickly to transfer them to the molds before they get too sticky and thick.
I hope that helps!
Kate Twohig says
Great recipe & completely different method to the first failed one I tried. I added Golden Syrup & I’m sure it worked well. One thing though…they’re a little sticky & chewy, maybe I didn’t beat the mix for long enough? It was stringy when getting it out of the mixing bowl but I’m thinking not enough. Anyhoo my husband loves them in toasted coconut and in the end that’s all that matters. Thank you.
Ks says
Do i need to add the sugar to the egg white for meringue?
Dini says
Hi Ks
As written in the recipe, the egg whites are whisked on their own and added to the marshmallow base.
Hope that helps!
AIDEEN K says
Hi I have tried making marshmallow but why does the gelatin smell so bad, I can’t eat it. I used Dr oetker gelatin
Dini says
Hi Aideen
Gelatin usually does smell bad in concentrated amounts. When making marshmallows, the final product does not have that smell due to the sheer volume of the marshmallow and addition of flavoring.
I can’t speak for Dr oetker, as I use knox (which also has a smell at the beginning), but some brands may have less of a smell than others.
LJ says
I made a special S’more birthday cake that used a gloopy egg-based marshmallow frosting. It was a total hit – but I always worry about leaving it out…
When a friend requested I make a S’more Brownie, I found your recipe and was delighted that it worked so well!
The “protective mound” helps the brownies keep longer and can be toasted on the spot for individuals interested in interaction.
Fernie says
Is it possible to use erythritol instead of regular cane sugar?
Dini says
Hi Fernie
I’m not familiar with using erythritol. I don’t know if it will be possible to make the sugar syrup.
I recommend following a sugar free marshmallow recipe that would have been tested with sugar alternatives.
I hope that helps!
Marriam says
Can I use readymade sugar syrup (cane sugar and water) instead of making my own? If so, how much would I need to use and can I heat this up in a saucepan then carry on with the rest of the instructions? Thank you x
Dini says
Hi Marriam
Unfortunately I don’t think readymade sugar syrup will work. The sugar concentration will be very different, and even when you boil the syrup to the right concentration – there’s a chance you might end up with less sugar than needed (because we don’t know how much sugar is in the syrup to start with).
Less sugar mixture = a marshmallow that is too dense because the balance of sugar and gelatin will be off.
I still recommend making the syrup from scratch, as you will still need to boil the readymade syrup to the right temperature anyway.
Jessica says
These came out so beautiful, so fluffy, I just don’t have words! Thank you for the detailed instructions, they definitely helped! If I may add what I noticed in my first time making them:
Use scissors. SOOOO much easier than a knife!
I love the Trader Joe’s Bourbon Vanilla in my cakes and cookies, but this one was not the right vanilla flavor I wanted in marshmallows. I will experiment with a few different ones to find the vanilla-ness I want. Can’t wait to try other flavors too.
If you own a kitchen torch… You are in for some fun, my dudes. These torch gorgeously and they become so creamy! I’ll photograph and post on insta tomorrow. Thank you so much for such a great tutorial!
Mexcellent says
Can I use a powered hand mixer?
Dini says
Hi Mexcellent
I haven’t made with with a hand mixer, but it is possible. However you will need some help with pouring the very hot sugar syrup. If you try to do it by yourself, you may burn your self.
You will also need to whisk the mixture for a longer time, as a hand mixer isn’t as good as aerating the mixture as a stand mixer.
Max says
Hi, I love this recipe and just made it a second time. I had such an easier time making the sugar syrup without crystallization compared to other recipes. Can I add a little agave to pretty much any sugar syrup or caramel recipe to achieve the same result? Not stressing about crystallization helped make it such a more relaxed cook.
Thanks for your time and your amazing website!
CJ says
Why can’t vegetarian gelatin be used to make marshmallows? I am unfortunately not able to have (animal derived) gelatin, but I heard there were more “synthetic” (for lack of a better term) ones made now and wanted to try making this with them. Would it not set? Collapse? Or does it just make them taste awful?
Dini says
Hi CJ
As far as I am aware, the vegetarian gelatin is a great substitute for setting things, just like gelatin. HOWEVER, it doesn’t foam like gelatin does in a marshmallow recipe. I have included a vegan marshmallow recipe in the post for those who don’t like to use regular gelatin. The vegan marshmallow recipes that I have seen, all use another component that will create foam, as the setting agent isn’t capable of that (for example – versawhip, aquafaba, soy isolate powder etc).
Ashley says
I added a bit of peppermint extract to my batch and they came out fantastic!
I also sincerely appreciate your intense attention to detail and utter scientific precision in your recipes. I always feel the need to look up multiple copies of recipes so I make sure my recipe leaves nothing behind, but whenever I find out that you’ve written something I want to make, I breathe a sigh of relief because I don’t need to do that anymore! This could probably be published in a scientific journal or something.
Dini says
Aw thank you so much for your lovely words Ashley, I’m so happy to hear that! 😀 And I’m very glad the recipes are informative and helpful, since that’s exactly what I’m aiming for too!
Belly Rub Farm Girl says
I added a bit of cinnamon to the dusting powder.. and used hazelnut flavor instead of vanilla, just to try something different. YUM
Lori says
If i want to make rice krispie treats, should i mix the rice krispies into the unset marshmallow fluff, or make the marshmallows and then use them as if they were store bought? Thanks
Zoe says
Hi, I live in the Caribbean and room temperature here is 27/30 °C (81/86 °F), usually hotter now that its summer. Would it still be possible to store marshmallows outside of the fridge in these temperatures?
Jo Jana says
I want to make some of the marshmallows into individual dome shapes.. will the recipe without eggs hold in that shape while curing? Or will it flatten out?
Dini says
Hi Jo Jana
You can pipe / pour the marshmallow into silicone dome moulds. They would give your the perfect dome shape.
If you’re going to pipe dome shapes, it should work with or without egg whites (though I don’t really make it with egg whites). But just bear in mind that the warmer the mix, the more it will spread and be harder to shape. As the marshmallow cools, it will get thicker and will hold shape, but it will be harder to pipe because it will be stickier. You may need to find the right point to pipe shapes and do it quickly.
Hope that helps!
K Whyte says
Thank you for your post I was wondering if using the Jello with flavors would be possible for my son wants to make a rainbow flavors of marshmallows. Have you ever tried this or would you not recommend it
Thanks for your help and the recipe assistance
Dini says
Hi K
I haven’t tried making it with Jello because the additional sugar in the jello packet can make it too sweet, and I’m not sure how much gelatin is in one packet to make the substitutions either.
You can still color the base or the marshmallow to create rainbow colored marshmallows if you like, but you would be have to color the marshmallows while they’re still a little warm to prevent them from setting too quickly.
I hope that helps!
Liana says
Thank you so much for sharing! I first had homemade marshmallows at Dominique Ansel Bakery and I had no idea I could do this on my own until a friend shared your recipe. I’ve been making hojicha and matcha marshmallows, and they are AMAZING toasted in s’mores, toasted alone, and in a decadent cup of hot chocolate made with coconut milk. Love this! When letting them set, would you leave them uncovered or covered? I’ve been leaving them uncovered but I was wondering if one way was best (especially if I am leaving them overnight).
Dini says
Hi Liana!
I’m so glad that you enjoyed this recipe!
I absolutely love the sound of matcha and hojicha marshmallows!
You can leave the marshmallows uncovered if you have dusted the surface of the marshmallows liberally with the mallow mix. The reason I don’t cover them is because if the marshmallows are warm, it would create condensation and mess up the texture of the marshmallow if water falls back into it.
I hope that helps!
Maureen Jphnson says
I made this with and without egg whites and they were both successful. As you are pouring hot syrup onto the egg whites are you not cooking them? the whites are not raw by the time you are finished whiskingI I kept kept them for much longer than a couple of days
Dini says
Hi Maureen
If I use egg whites, I don’t pour hot syrup into the egg whites. I whisk them separately and fold it into the marshmallow mix. The egg whites are added to increase volume and softness. Since they are usually added after the marshmallow mix has been whipped, they are not cooked in the sugar syrup. If the egg whites are fresh, they could be kept longer. However, without egg whites, the marshmallows last even longer.
It’s a personal preference, and I prefer regular marshmallows without the egg whites.
Laurie says
My questions is about the lemon flavored marshmallows. Do you use the juice from the lemon or just the zest? Did I understand that the juice and/or zest should be added to the syrup from the start? I replaced the water with freshly squeezed lemon juice, but by the time syrup reached the hard ball stage, it had burned. Advice?
Dini says
Hi Laurie
I have had some readers who used lemon juice and had great results making lemon marshmallows. Maybe replace half the water with lemon juice and see if that works better for you. I also do prefer to add the zest as well, because the flavor from the zest (or extract) will layer more citrus flavor.
Nori says
I’ve made this around 3x, I’m glad I actually have a use for my candy thermometer now! The recipe is easy to follow, and makes tasty mallows!
Dini says
Thank you Nori, I’m so happy that you enjoyed the recipe! 🙂
Andreea says
If I were to use this marshmallow recipe for rice krispie treats, would you allow the marshmallows to set and then re-melt them or add them to the cereal mixture during the initial liquid phase?
Dini says
Hi Andreea,
I re-melt my set homemade marshmallows to make rice krispie treats. I haven’t tried it the other way. Here’s my recipe for how I make rice krispie treats with these marshmallows. I hope that helps!
Nimalee says
This was the best marshmallow recipe I found…!!
Great job..!
Nimalee says
I enjoyed trying out the lemon marshmallow recipe for the 1st time. ❤ Thanks a lot for sharing it..
However I had a small issue with the curing time.
I left the lemon marshmallows to set for 24hrs but still the center was a bit sticky. Yet, I managed to cut the pieces and coated them with sugar.
After 1-2 days the stickiness in the center reduced ( but not completely).
Can I please know what may have gone wrong? Could it be something to do with the firm ball stage?
And I would also like to know how the outcome of the texture of the marshmallow should be.
Dini says
Hi Nimalee
The center should be slightly sticky (so that the marshmallow mix can stick to the sides). But not so sticky that it sticks to fingers and loses it’s shape.
Even if it is softer than usual, it shouldn’t be an issue unless it’s weeping.
If the sugar isn’t boiled to firm ball stage, the marshmallow will be softer in the middle.
Kat says
Hi! How long do these keep for?
Dini says
Hi Kat
If you make these without egg whites, they can be kept for months if stored properly, in an air tight container (they get hard when exposed to air). Technically they can be stored for even longer as long as the marshmallows are still soft.
With egg whites, they will only last about 4 – 5 days.
Hope that helps
Glyn says
Tried today for the first time. Unfortuantely my sugar/syrup crystalised, added some water and boiled again. However the end result tasted like it had granulated sugar in it. Wondering why?
Dini says
Hi Glyn
Unfortunately, once the sugar crystalizes, it will easily revert back to that stage when it’s being agitated. In this case, the sugar syrup formed crystals again while being whisked with the gelatin mix.
Fernando says
Good job!!!. Great recipe!!!
Katie says
I love this recipe! Thank you so much, just wondering how many egg whites you would add to it so I can try that one next? Thank you
Dini says
Hi Katie
I have stated in the recipe instructions that you can use 2 egg whites (whisked) if you want to add egg whites to the recipe!
I hope that helps!
Amber says
I am so excited to try these! I want to make fruity flavor variations. How would jello mix do as a substitute for the gelatin? Do you know the best way to sub it out? Thanks!
Dini says
Hi Amber
I do not recommend using jello packets to make marshmallows. The extra flavoring interferes with the marshmallows ability to fluff up properly.
If you want to make fruity marshmallows, I recommend adding powdered freeze dried fruit during the last few minutes of whisking the marshmallow base.
I hope that helps!
Amanda says
I made marshmallows for the first time ever following this recipe and they turned out PERFECT! Instructions were easy to follow, the marshmallows did everything they were supposed to at every step. I had to turn my stove quite high to get it to reach temperature, but went up in small increments so I didn’t burn the syrup. Cant wait to dig in to these beauties!
Marians says
Loved this recipe, I made it with my boyfriend and it turned out great. It was easy and all your small comments and tips were very much appreciated. Used them for a sweet potato casserole. They toasted up nicely.
Dini says
Thanks so much for letting me know Marians, I’m so glad all the tips helped and the recipe turned out well! 🙂
Marquita b. says
Aced it for my first time making them used beef gelatin powder they were oh so soft and bouncy and delicious
Dini says
I’m so glad to hear that Marquita, thanks so much for letting me know! 🙂
Arpi says
You think I can use date syrup instead of corn or agave??
Dini says
Hi Arpi
It’s important to use a pure sugar liquid, or it can interfere with the consistency of the final results.
So I have never tried using date syrup (since it’s not a pure sugar), and wouldn’t advise you to. Since it’s not an inverted sugar, it won’t have any impact on preventing crystallization either.
Hope that helps!
Penny says
These are very quick and easy to make. Thank you for the excellent step by step! They are so good as well! Much better tasting than store bought marshmallows.