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
Ingredients:
Homemade Marshmallow Base
- 14.5 oz white sugar (2 cups + 1 tbsp) increase the sugar to 500 g / 2½ cups, if you’re not using agave or corn syrup
- ⅓ 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
- ½ 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
How to make brown butter Rice krispie treats using homemade marshmallows.
Note 2 – marshmallow flavor variations- 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.
- 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.”
Cat says
What size mixing bowl does this need? My biggest bowl (I don’t have a stand mixer) is 2L, but I’m worried once the marshmallows have tripled in size it will be too much for it. I have an 8″ square tin and all my other tins are considerably smaller+not deep at all, so ideally I didn’t want to half/quarter the recipe.
Dini says
Hi Cat
2 L might not be big enough because the stand mixer bowl I use is about 5L and the marshmallow mix definitely passes the half way mark. Plus it will need a little extra room for whipping as well.
I would recommend halving the recipe if this is your first time making marshmallows if you’re using a smaller bowl and a hand held electric mixer. A hand held mixer is a little tricky to use to make marshmallows too as you have to ensure the sugar syrup gets mixed fast, and then to incorporate air properly as well. To set the marshmallows you can use the 8 inch tin for shallower marshmallows, or a 9 x 5 loaf pan for thicker marshmallows.
I hope that helps
Cat says
That helps a lot, thank you! It’s always hard to gauge the sizes of new recipes.
I’ll try my best using half the quantity and my hand mixer – shallower marshmallows will still be just as yummy so I’ll “make do” with that!
Jo met says
I’ve kept your recipe for ages but can’t find corn syrup in the uk.
I’ve found a recipe for invert sugar could I substitute this for corn syrup? If so will the ratio still be the same?
Dini says
Hi Jo
You can make this with golden syrup of glucose syrup (corn syrup equivalent) as well.
You can absolutely make invert sugar yourself if you like too!
The amounts / ratios will not change with either of these options.
I hope that helps!
Penny Barry says
Your instructions were spot on. So detailed. I must have read through them 4 or more times before making them. I added a strawberry emulsion along with vanilla extract and pink food coloring. I dipped them in a confectionery sugar and pulverized freeze dried strawberries. My 2nd batch has a small amount of coconut Flavoring, and pan lined with toasted coconut and confectionery sugar mix. And topped with the same mix. Now I am waiting impatiently 6 hrs ha ha. Without your step by step instructions and notes, i wouldnt have attempted all of this. Thank you!
Mario says
Hello,
I was wondering if these homemade marshmallows can be browned with a kitchen blow torch without any melting?
Dini says
Hi Mario
I haven’t had any luck to melt the marshmallows without melting because these marshmallows do not have stabilizers in them.
However, you COULD freeze them and then brown them using a blow torch. That way the outside will brown without melting the middle too much. However, there is a chance that the inside will still be very cold. I haven’t tried this myself, and is only speculation. But I hope it works for you!
Blessed Mimi says
This recipe looks amazing! I’m excited about making it. Can you use Fruit Pectin (Sure-Gel) instead of Gelatin? I’m not vegan, but knowing what gelatin us made of doesn’t make me excited to use it! If you can’t use Fruit Pectin, can you use Agar Agar?
Dini says
Hi
Unfortunately pectin is not a good substitute for gelatin for marshmallows. As noted in the post, agar is not a good substitute either. I have included a link to a vegan marshmallow recipe if you are looking to make marshalmallows without gelatin.
I hope that helps
Connie.salsgiver says
Awesome
Bekah says
These are amazing! I’ve done so many flavor combinations (buttermint, key lime, orange pineapple, mocha…) but the only batch that didn’t turn out was my boozy attempt (didn’t set right- was rubbery). Any special considerations for making with booze or can I replace the water 1:1?
Tahlia Ingram says
I love this recipe but I find my marshmallows go fairly dry within a week or two. Is there anyway I can stop them drying out so much to make them last longer?
Dini says
Hi Tahlia
I keep my marshmallow in an airtight container and it lasts quite a long time. It dries out if my box doesn’t seal properly. Another option is that I keep them in zip loc bags, so I can squeeze the excess sir out before sealing the bag. These also last months for me.
I hope that helps!
Ashley says
Is there a substitute for corn starch for the coating after they set?
Dini says
Hi Ashley
You can use regular confectioners sugar only as well! I have had other readers who have used tapioca starch and were happy with the results too.
I hope that helps!
Laura says
Incredible! I can’t believe how well this recipe worked! I’ve never left a review on a recipe before, but I absolutely had to leave one for this one. I’ve made three batches in the last 24 hours, and each has worked beautifully!
Dolores says
We love marshmallows in our hot chocolate but don’t like all the ingredients in the store bought ones. I decided to find a recipe and make my own so I am very excited to find your recipe and all your tips for success. I am making them tomorrow. Will let you know how they turn out.
Poem says
You cannot use agar agar with this recipe, contrary to the section in this long-winded post that speaks to substituting with agaragar.
Dini says
Alas, “the section in this long-winded post” never says that you can use agar agar in this recipe, and I have linked to a different recipe from Serious Eats for that purpose. This unfortunately is precisely the reason for the “long-winded post”. It really does help to read sometimes.
Carol says
I agree. I loved reading the whole thing. I most definitely helped me. I haven’t made them yet, but I can’t wait to make them. My grandkids love Marshmallow and so do I and I’ve always wanted to make them. Thank You
Angela Wilson says
I was wondering what the sugar measurement would be in cups rather than weight?
Dini says
Hi Angela
I have now added the cups measurements for the sugar. I still prefer weight measurements because they are accurate, but I hope the cup measurements are helpful 🙂
Jennine says
The original sugar measurement was 4 cups + 1 tbsp. If not using syrups, then INCREASE to 2 1/2 cups…? Are we increasing BY 2 1/2 cups? Typo?
Dini says
Hi Jennine
That was a typo, thank you for pointing it out!
I have fixed it. 1 cup of white sugar approximately weighs 200g. So 410g is 2 cups plus an extra tbsp or so.
I hope that helps!
Tania says
Question: when I added falvouring near the end, the mix seemed to “deflate” – what did I do wrong?
Tania says
Ok scrap that, turned out amaaaazing! My kids nearly passed out just licking the bowl
April Miller says
Merry Christmas! Or, as I’m calling it, Marshmallow Day! I made homemade brown sugar Marshmallows! It’s my first time making marshmallows and this post was invaluable! Thank you so much for your help!
Brittany Owensby says
How would you make peanut butter marshmallows?
Dini says
Hi Brittany
Peanut butter has a high fat content, so it will deflate the marshmallows when added to the mix.
You can add peanut butter as a swirl to the marshmallows after mixing the mixture, and before pouring the mix into the dish. To do this, place about 1/4 cup of peanut butter (smooth, unsweetened peanut butter), into a bowl. Add about 1 cup of the marshmallow mix to the peanut butter and fold into a mix and lighten up the peanut butter. Gently add this back to the rest of the marshmallow mix and gently fold it through to create a peanut butter swirl. Fold it in more if you want it to be completely mixed through. The more you fold in the peanut butter, the more the marshmallow mix will deflate.
I hope that helps.
Lara says
Could you also use a powdered peanut butter like PB2?
Dini says
Hi Lara
Yes that is possible! The fat content in the peanut butter powder can still deflate the marshmallow though, so I would be careful with mixing it in!
I hope that helps!
Ysa says
Hi! I tried the recipe twice already. The first time the sugar burnt before I even get to whip it up. The second time, it did not set properly. Somehow, even after 12h, it is still a bit runny and the gelatin is separated from the marshmallow mixture. I have no clue how that happened. Any ideas?
Dini says
Hi Ysa
Are you using a sugar thermometer? What temperature is the sugar at when you’re adding it to the gelatin?
Usually there is a separation because the sugar syrup wasn’t hot enough, and the water in the syrup separates as the marshmallow sets. This also can explain why it hasn’t set yet either because there is too much liquid.
Mary says
I find that using pure cane sugar is a must in any baking or candy making recipe. Beet sugar tends to burn before it melts and does not dissolve well. Sometimes I wonder if it’s the main reason people have failed recipes.
Tiffany S. says
Do you cover the marshmallows as the cute? Also can you add crushed peppermint candies or will that make them sticky?
Dini says
Hi Tiffany
Anything light, like the mallow mix will stick to the sides easily. If I want to coat the marshmallows with any type of crushed candy, I usually have to coat it with chocolate first.
You can add any crushed candy on top of the marshmallow BEFORE you put the mallow mix on the surface, but the other sides will be harder to coat once cut.
Irene Peters says
Awesome recipe! Any tips for coating Marshmallow in toasted coconut?
Dini says
Hi Irene
Coating in coconut is a little tricky.
Once you have buttered the dish, you can sprinkle some toasted coconut on the base and then pour the marshmallow mix over the coconut. It can move around as you spread the marshmallow mix though.
And then sprinkle more toasted coconut on top of the marshmallows BEFORE it sets. Gently press it in a little bit, and then follow with the mallow mix sprinkled on top with a sieve. This will prevent the marshmallow forming a skin as it sets.
The sides might not be as great at having coconut sticking to the sides as you cut them, but you can try!
I hope that helps
Andrew says
Hi, I made without corn syrup and after I stored them, the next day they felt abit wet but still holding their shape.
Is there anything you think I possibly done wrong?
Dini says
Hi Andrew
Usually marshmallows are really soft, or wet if the sugar syrup wasn’t cooked to the right temperature.
The syrup had too much water, making the marshmallows feel more “wet”.
I recommend using a sugar thermometer and cooking the syrup to about 242 – 245. You can also go higher, upto 250 – 255, but the marshmallows will have a slightly chewier texture.
I hope that helps!
Joretta Mitchell says
I’m making my family Christmas cocoa mix and I usually add dehydrated marshmallows. Do these dehydrate well
Dini says
Hi Joretta
Unfortunately I haven’t tried to dehydrate these marshmallows, so I don’t know how they would turn out!
If you do give them a go, please do let me know if they dehydrate well!
Megan says
Is it possible to freeze these? I want to make them for Chrsitmas but need to do all my baking ahead of time and freeze it.
Dini says
Hi Megan
I don’t like to freeze marshmallows as I have noted in the post.
However, I do make marshmallows, weeks in advance (without egg whites). If stored properly, they stay fresh for months.
Caitlyn says
This recipe was so easy to follow! My only mistake was using farm fresh egg whites! It disnt occur to me until I thought about the whites being raw and potentially making the kiddos sick. Do I toss the whole batch?!
Dini says
Hi Caitlyn
Unfortunately I cannot provide any advice about consuming raw eggs because I don’t know the eggs that you used.
Raw eggs are usually not recommended to be eaten by children, elders and pregnant women.
Also please note, as per the recipe, adding egg whites will shorten the lifespan of the marshmallows considerably as well.
Tylenn Laws says
I’ve made this recipe multiple times experimenting with different flavors. So far pistachio is my favorite and I plan to add actual pistachios to the next batch. Usually i dont comment on recipes but this one deserves its 5 stars for how easy it is to follow for beginners and how easy the ingredients are to come by. Thank you!!
Laura says
This was exactly the kind of recipe I was looking for! I have never made marshmallows before and this was a great primer (read the whole thing!) to know what the process is and how to make a successful batch. I’m waiting for mine to finish resting but the taste off the whisk was great!
Linda Montero says
I’m excited to try this recipe but I could not see anywhere where you mentioned how many marshmallows you get in each batch?
Dini says
Hi Linda, it’s mentioned at the top of the recipe card, it yields 64 one by one inch marshmallows. I hope that helps, good luck! 🙂
Linda Montero says
This recipe was great. I made it with my nieces and we had a wonderful time. One question is I was hoping to make a flavored marshmallow on my next go round. I saw the comments about adding flavor. I’m wondering what would be the best stage to add espresso powder? Would it be during the boiling of the corn syrup? Or should I just add a little bit of brood espresso while adding the vanilla?
RB says
can I use a egg white substitute in the form of meringue powder?
Dini says
Hi RB
The egg whites are optional, so you can leave them out completely in the recipe.
I wouldn’t use meringue powder as a substitute in this recipe either.
I hope that helps!
Olinka says
Best recipe! If I wanted to make passion fruit flavored, how would you recommend I modify the recipe?
Dini says
Hi Olinka
The best way to flavor the marshmallows with fruit is to add freeze dried passionfruit powder towards the end of the mixing process.
I hope that helps!
Kim says
This recipe is so great! It makes it very easy, troubleshoots a lot of the problems, the marshmallows turned out fabulous, and I’ve been sharing this recipe with all the friends I’m giving marshmallows to because now they want to try!
Kathy says
Has anyone tried using tapioca starch instead or cornstarch in the dusting powder?
Dini says
Hi Kathy
I had a reader who said she used tapioca starch and very fine 100% powdered sugar and that it came out very well.
So I hope that helps!
Jess says
I have a friend who is allergic to corn, so I made these with agave syrup, and a tapioca starch + homemade powdered sugar mix to coat the finished marshmallows. It worked great!
Rob Rains says
I messed up. The marshmallow wouldn’t come out of the mixing bowl. Did I get my sugar too hot? It said 243. It was super thick and it would not come out. Still tasty!
Dini says
Hi Rob
The marshmallow mix doesn’t slide out of the bowl. It is very sticky and needs to be scraped out. Even then will leave some mix behind in the bowl.
However if the marshmallows completely hardened in the bowl, it was because it cooled down too fast and hardened. It needs to be just a little warm so that it can still be scraped out of the bowl.
I hope that helps!
Mary says
If I’m going to be piping the marshmallow, any changes I need to make? I won’t use egg whites. Is there anything else that can keep the marshmallow soft for piping? TIA
Dini says
Hi Mary
I would work with the marshmallow mix while it’s still fairly warm to prevent the mix from setting.
There will be quite a bit of marshmallow mix that sets inside your piping bag, so you have to work fast.
Unfortunately, warmth and timing is what will keep the marshmallow mix soft enough to pipe. So make sure all the piping bags, and trays are ready to go by the time the marshmallow mix is ready!
Coat the trays with a layer of the dusting mix, so that the marshmallows are piped ontop of that. And make sure to dust the powdered mix over the piped marshmallows as well!
Good luck and I hope that helps!
Ak says
These marshmallows are delicious! The first couple times I made the regular vanilla, and they were great! The last time I used brown sugar and golden syrup instead of cane sugar and corn syrup. I didn’t expect them to turn out, but they did and were amazing! I used the same measurements as the regular recipe. It gave them a nice, light caramel flavor. I did add a pinch of extra salt too. Delicious!
Becky says
So far so good! I’ve just finished making them and it all went perfectly! Thank you for such a good recipe!
Important question though, do I leave them the set at room temperature or in the fridge??
CandyAppleRed says
This is the easiest and best marshmallow recipe I’ve made! The kids help. The marshmallows are delicious- we’ve taken them to several parties and they are a hit. Thank you!
Carrie Stroble says
Can these marshmallows be used to make rice krispie snacks?
Dini says
Hi Carrie
The recipe for making rice krispie snacks with these marshmallows is linked in the recipe tips and tricks section.
I hope that helps
Michelle says
First time making marshmallows and I followed this recipe to the T- resulting in beautiful fluffy soft marshmallows! What a success. Thank you.
However, it tastes somehow sweeter than store bought. Is there anyway I can make it taste less sweet?
Dini says
Hi Michelle
Homemade marshmallows are sweeter than store-bought because store-bought marshmallows have other fillers and stabilizers in them. That’s why homemade marshmallows melt way better than store-bought as well.
You could try to reduce the sugar, but as the gelatin ratio becomes higher, the marshmallows will have a gummier texture.
I hope that helps.
Brianne says
I am getting ready to try this recipe and my son has requested cotton candy flavoring. How much do you recommend adding? And would I also still use the vanilla? Thanks! I can’t wait to make these!
Dini says
Hi Brianne
I haven’t worked with cotton candy flavoring so it is hard for me to gauge how much you would need. I would read the manufacturer’s instructions as some do saw how to use it in lieu of vanilla extract. Some extra strength flavoring might call for 1/2 tsp of extract for 1 tsp of vanilla extract.
However, I do prefer to still use vanilla, but less of it when adding other extracts. But you can decide whether you will like to only use cotton candy flavoring, or use both together.
I hope that helps
Angel W says
I made the marshmallow recipe! It turned out pretty yummy. I’m serving them for Christmas with crockpot hot cocoa! The top had a crust layer from where I let them rest for 6 hours. I’m assuming I was supposed to put a lid on them, and will do that next time.
If I try making marshmallow fluff with this recipe would I decrease the gelatin by half or so?
Dini says
Hi Angel
Usually there is a crust layer on top if the marshmallows were not sufficiently covered with the marshmallow dusting mix (cornstarch and confectioners sugar). This must cover the surface generously to prevent a crust from forming. I usually never put any lid on my marshmallows. If you choose to cover the marshmallows it must only be done once its cooled down to prevent condensation.
Unfortunately I haven’t made marshmallow fluff with this recipe. Reducing the gelatin unfortunately wont help, because the gelatin will still set the marshmallow to some degree. Reducing the marshmallow will also reduce the fluffiness of the mixture as well.
I hope that helps!
Emily says
Haven’t yet set but the mixture is delicious. Have you any tips for stopping the mix from sticking to the bowl? I feel like I’ve wasted a lot of it
Dini says
Hi Emily
Marshmallows are stick by nature, so there is no way to stop them from sticking to the bowl.
The best way to minimize “waste” is to use a large spatula with a finer edge to scrape out as much as possible. In our house however, we usually just use a spoon and eat whatever is left on the side of the bowl.
I hope that helps!
Ren says
I think I messed up because I make marshmallow fluff and not marshmallows.
Dini says
Hi Ren!
Could you let me know more details on what happened to your marshmallows?
Was it runny after the overnight set? If it was still runny after the overnight curing/setting process, could you let me know how you measured the temperature of the sugar?
Usually a marshmallow won’t set for a few reasons –
The sugar syrup wasn’t at the right temperature (too low), or
There wasn’t enough gelatin,
The wrong type of gelatin was used.
Fat or a flavoring with fat was introduced to the marshmallow.
Let me know so that I can help you figure out what might have happened!
Grandma says
So easy and so good. Perfect texture, bite, loft, and flavor. Vanilla is a favorite but citrus is a close second. Lemon, lime and grapefruit mixed is wonderful and very pretty. Thankyou for this recipe. You really can make something very special with just a little effort. The most difficult thing is waiting six hours to eat them.
Windycitybaker says
Ridiculously good! I made these minutes after completely messing up a different recipe. These are perfect and pretty easy (I am modestly experienced with boiling sugar). Like eating a sugar cloud. Can’t wait to mix in hot chocolate later today.
Kevin Lutz says
When I add the vanilla to the fluffy marshmallow mixture it reduces the fluffiness. Any tips on adding the vanilla?
Dini says
Hi Kevin
Any additions can reduce the fluffiness a little bit, which is ok. However, if extracts are fat based this will deflate the marshmallow base significantly. If the mix deflates a lot, I would check the extract that you’re using and make sure it is not a fat based emulsion.
I hope that helps!
MrsP says
This is my go to baking day recipy love I love it love it. I get people asking me to make it for kids parties and they d’Issa pear at work. Doing some with sprinkles mixed in for my baby shower. Might dip some in chocolate…
Nikki says
as for the egg whites at the point that I’m adding them, the mix is cooled off a bit. how do I know they’re not still raw in my Mallow and how long exsactly til the egg white ones go bad?
Dini says
Hi Nikki
Egg whites will remain raw in the recipe as it hasn’t been pasteurized (unless you use pasteurized egg whites).
As noted in the post, marshmallows with egg whites will only last for about 5 – 7 days.
I hope that helps
Michelle says
If I were to substitute the gelatin for agar, do you think it would affect the end result, and would a 1:1 ratio work?
Dini says
Hi Michelle
Unfortunately agar will not work in place of gelatin in this recipe.
You will need to follow a specifically vegan marshmallow recipe to get good results, and I have included a link to a vegan marshmallow recipe in the post as well.
I hope that helps!
Sarah says
How long do these keep? I want to make a large quantity and variety of flavours for a party?
Dini says
Hi Sarah
If you make these without egg whites, they can last at least 6 months with proper storage (air tight container).
I hope that helps!
Lucy says
Hi, do you know how much this recipe makes weight wise?
Virginia says
This was my first time making marshmallows, and they turned out great. I didn’t have any corn syrup or the alternatives on hand, so I did the straight sugar version. I didn’t have any problems at all.
Macha says
Do you have a method for “stuffing” marshmallows? Or is there a different recipe for that?
Angel says
I’ve made this before, it’s the best recipe I’ve found!
Heather B says
I DID IT!! I stepped out of my comfort zone for my birthday and these marshmallows are SO FREAKING GOOD!!
Dini says
Happy Birthday! I’m so glad you enjoyed the marshmallows Heather! 🙂
HSDT says
Best marshmallows ever!! Much easier than expected – my first time doing the sugar drop test and it worked perfectly. I soaked fresh raspberries in the water I used and boiled it with earl grey leaves and the flavour was out of this world. Can’t wait to experiment with other flavours! If you’re using agar agar add a tiny bit of xanthan gum to add stability
Ellie says
Hi there! Will these marshmallows ship well? I made mine with egg whites. Just shipping them to another city nearby. 🙂
Dini says
Hi Elle
The shelf life of marshmallows with egg whites is about 5 days.
If it gets to the destination we’ll within that time for your recipients to enjoy it, the it’s safe.
I usually make marshmallows without egg whites for regular consumption and to ship to others too.