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.”
Kurt Morota says
The recipe was great. I’m planning to use cartoned egg whites; what’s the specific amount I should put in?
Dini says
Hi Kurt
Cartoned egg whites may not whip to stiff peaks, and may not be stable in marshmallows.
If you do try it with cartoned egg whites, you can follow the carton directions for the amount of 2 egg whites. Usually 1 egg white + 2 tbsp.
I hope that helps.
Nicole says
Could I use these in other recipes like Rice Krispie treats?
Dini says
Hi Nicole,
As mentioned in the recipe, you can use these to make Rice Krispie treats, and I had included a link to my rice krispie treat recipe as well.
I will make this link more clearer in the recipe, but will include it in my comment to you too!
I hope that helps!
Lolette says
Super nice
Yael says
Hi !
I’ve made marshmallows several times before but they always come out way to sweet (which is usually not a problem at my home)
What would you recommend to do to reduce sweetness ? (I’m aware that it’s mostly sugar so I can’t just reduce it… maybe a substitute? )
Thanks a lot
Dini says
Hi Yael
Store bought marshmallows include fillers to stabilize marshmallow mixes, which is why it’s less sweet than homemade versions.
For homemade marshmallows, it is hard to reduce the sugar. The sugar syrup needs to reach a certain temperature, which will be the same sugar concentration regardless of how much sugar you begin with. So if you reduce the sugar, the marshmallow mix will be less.
You can add egg whites, which acts as a filler. However, this will reduce the shelf life of the marshmallows.
I hope that helps
Qihmbur says
Made these today, was so easy I did it twice!
Laura Lacken says
I made this recipe tonight with my wee boy. We used bubblegum flavour in one batch and candy floss in the other and both were delicious. Super glad I found this recipe, thankyou.
Karen Tan says
Do I store this in room temp for 6hrs or inside fridge?
Dini says
Hi Karen
As per the post, these marshmallows shouldn’t be stored in the fridge at any point.
I hope that helps
Danz Ahmad says
Loving it
Aima says
Hi, I’ve been trying this recipe so many times but my marshmallows turn out to be really soggy, EVERY TIME. I’ve checked my thermometer many times and it’s accurate. Is it because I live in a humid country? What adjustment can you recommend for me to do to help my marshmallows set properly?
Dini says
Hi Aima
High humidity can absolutely do that!
I also recommend performing the cold water test on the sugar syrup as well to make sure that the sugar syrup is at the firm ball stage. I do have a few suggestions as well.
You can also cook your sugar syrup to 250 F, which is the start of the hard ball stage. This syrup will have less water than the sugar syrup cooked to 245 F, which can also help with reducing the chances of getting soggy marshmallows.
The next tip is to cover your marshmallow pan with plastic wrap, but ONLY AFTER THE MARSHMALLOW MIX COOLS DOWN. If it is warm, the plastic wrap will trap condensation and make the marshmallows sticky and soggy anyway. You still want to coat the surface of the mix liberally with the cornstarch mix.
Always store the marshmallows in a very dry container with a really air-tight lid. This will also prevent the marshmallows from getting soggy.
I hope that helps
Kathy says
Best marshmallow recipe I’ve made. Super easy to follow instructions. I made mine with raw sugar and replaced the corn syrup with honey and they came out too notch. Can’t wait to chuck them on a stick and toast them up on the fire! Thanks for the perfect detailed recipe.
Deborah Smith says
I am excited to try this recipe! Will a hand held battery powered thermometer work? The kind where you point it at whatever is having it’s temperatured measured? Thanks!
Dini says
Hi Deborah
Unfortunately that won’t work because the infra red temperature gun will only measure the surface of the sugar syrup. By the time the temperature gun registers the right temperature, the internal sugar temperature will be higher. In the absence of a candy thermometer or deep fry thermometer, I highly recommend following the “cold water test” to check the candy stage the sugar syrup is at!
You can read more about it in my article about Cooked sugar stages.
I hope that helps!
Stephnie says
The corn syrup taste is so bad.
Dini says
Hi Stephnie
I think you used something other than corn syrup in the recipe for you to taste it in the marshmallow.
1) there’s only 1/4 cup of corn syrup in the recipe. It should not have any impact on the taste.
2 ) Corn syrup is sugar. So in marshmallow it shouldn’t stand out at all.
I recommend making sure that you did use corn syrup. If you did, then make sure it hasn’t gone bad or sour. This is the only way the flavor of corn syrup would stand out in marshmallow. The other possibility is that you added another ingredient that is making the marshmallow taste bad. If you used low quality vanilla extract or imitation vanilla, this can make the marshmallows bitter.
I hope that helps
Khan says
Nice post useful tips and best recipe.
Jess Chand says
Best marshmallows my family and I have ever had!
George says
Thank you so much for your knowledge and sharing. You are a professional
Cass says
I made this recipe for my foodie sister and her fiancé. They have incredibly high standards for any type of dessert as baking/cooking is their hobby. They loved these! As soon as they received them they hid them away in a closet for the rest of the day so they wouldn’t have to share them (LOL).
The recipe was easy to follow and resulted in perfect marshmallows. It was my first time making any type of marshmallow and the step-by-step directions made the process much easier. 10/10 would recommend this recipe for anyone.
Naerayan says
Awesome recipe.
kathy gitlin says
So many helpful hints to use at each stage. Love this recipe !
Rachel Thornton says
These are delicious!! My kids and I made them together. We left out the corn syrup and used half white/half brown sugar because we ran out of white sugar, and they still turned out great. We added strawberry flavoring and sprinkles. I don’t think these will last long in our house because they’re so good. Thanks for giving us a fun recipe to use!
yoshita says
i have a question, i’m going to be using honey as a substitute for corn syrup, but it doesn’t say how much honey should be used. same as the agave syrup?
Dini says
Hi Yoshita,
The honey is used as a 1:1 substitute, so you can use the same amount.
yoshita says
thank you so much! i loved this recipe, so much better than store nought marshmallows! only mistake i made was using cheap vanilla, will make sure to stick with the expensive kind next time! great recipe
Mohamed says
I want to use gelatin sheets how do i prepare it
Nalisa says
What can I use instead of corn syrup
Dini says
Hi Nalisa
There is an entire section in the recipe for corn syrup substitutions. You can click here to go directly to this section.
I hope that helps
Victoria says
This recipe came out amazing and very easy. I coated mine in chocolate. I just have one question. To cost the pan with the corn starch and confectioners sugar how much of each do you use.? I have to say that they are the best marshmallows I have ever tasted. OK I have one more question. HAHA. I’m not sure if I over mixed, when I put the marshmallow into the sugar mix I thought it would flow more and smooth out where it came off the spoon. It did not. Also if you cut them with a cookie cutter can you remelt the parts that you don’t use? Thank you.
Dini says
Hi Victoria
I’m glad you liked the recipe! Here are the answers to your questions 🙂
1 – I do not coat the pan with the marshmallow dusting powder, and prefer to just coat the pan with butter OR parchment paper. The confectioners sugar and cornstarch mix is only dusted on top.
2 – The marshmallow mix will start to get thick and sticky as it cools down. So if you whip it too long and it starts to cool down in the bowl, it will become thick and sticky and it will be difficult to smoothly get it all out. However if you stop whisking the mixture while it’s a little warm, then it will flow more smoothly. But it can start to set very quickly, so you will need to work quickly to smoothen the top.
3 – You can absolutely cut shapes with the marshmallows once it’s set! Make sure to clean and coat the cutter with butter so that it won’t stick to the marshmallows periodically. I haven’t tried to remelt and re-mold the marshmallow mix unfortunately. But you could. However you may lose some of the volume as the mixture deflates everytime you re-heat it.
I hope that helps!
Sammy F says
Have you made coffee flavored marshmallows before? If so, how?
Dini says
Hi Sammy
I have made coffee marshmallows.
I added coffee extract along with the vanilla extract towards the end of the mixing time. Since coffee extract is pretty strong, I don’t have to add too much to get a strong coffee flavor.
I hope that helps!
Katrina says
I have made these so many times using just the sugar and gelatin method. Amazing marshmallows!
RD says
Can I use gelatin sheets instead of powder?
Dini says
Hi RD
Yes you can. But you have to make sure that you substitute the leaves correctly according to the bloom strength of the leaves. Powder gelatin has a bloom strength of 225.
The leaves should also be soaked in water for at least 10 minutes and the water should be squeezed out and placed in the mixing bowl just a few minutes before adding the sugar syrup.
Hope that helps
Mohamed says
So i need to soak the gelatin sheets and add them to the mixer then do i need to add the sugar syrup . Will the gelatin sheets than melt?
Dini says
Hi Mohamed
You can use gelatin sheets for this as well!
You will need to soak them in a generous amount of cold water (Submerge them completely), for at least 10 minutes till they are soft. Then squeeze the excess water out of the leaves and place the soaked gelatin leaves in the mixer bowl. Do this just before you add the sugar syrup because you don’t want the gelatin leaves to dry out.
The hot sugar syrup will dissolve the gelatin leaves just like the powdered gelatin.
However, you will need to adjust the amount of gelatin you use for the recipe, depending on the bloom strength of the gelatin. This article here is really helpful to figure out how to substitute leaves for powder, depending on the bloom strength.
I hope that helps!
Myrna Roper says
My son can’t have corn. Can I just use powdered sugar alone for the dusting
Dini says
Hi Myrna
You can use plain confectioners sugar, but the dusting can be too sweet if that’s ok with you. However some confectioners sugar includes cornstarch as an ingredient to prevent clumping as well. You can substitute the cornstarch with potato starch or arrowroot starch as well. I have had reader who used these substitutes and let me know that it worked for them.
Jackie says
Mine is still curing but tasted it before hand and it was delicious! However I found that a lot of my “marshmallow” was left in my mixing bowl and it did not pour out smoothly. It was very stiff and sticky, did I overwhip?
Even now as I’m curing it, it is not a smooth flatten mixture, it has spots that are empty and I couldn’t stick it back together.
Dini says
Hi Jackie
That usually happens if the mixture was whipped too long that it has started to cool. So the marshmallow mix was already starting to set, and becoming stiff, not pouring out smoothly.
I recommend that you stop whipping a few minutes early, while it’s still a little warm (but still very fluffy), so that it will pour out smoothly.
I hope that helps!
Swong says
i loved this recipe! first time making it, and mixed in oreos for cookies and cream marshmallows with amazing results. for my purpose – I put the marshmallow directly on top of a brownie. I prefer cutting my brownies out of the fridge so I had a question about the fridge aspect.
When I place the marshmallow in the fridge, then cut it when cold – is the structure of the marshmallow (once brought back to room temp) completely different than if I kept them out at room temp? I’m also planning to torch it as well. I’ve tried placing it in the fridge and it seems the same? but I am not too sure! What is your experience?
Craig says
Best ever
Shabnum says
What preservative can I use for marshmallows
Dini says
Hi Shabnum
I do not use preservatives in my marshmallows. I make mine as the recipe states, and without the optional egg whites. Without egg whites, they will last months if stored in an air tight container. Or they could dry out.
Hope that helps
Alexandra says
Can I use these marshmallows for Rice Krispie treats? How would I incorporate them?
Dini says
Hi Alexandra
I have included my recipe for homemade rice krispie treats in the recipe notes to show how I use these marshmallows to make rice kripie treats.
I hope that helps
Eve says
I shared these with my family and they loved them!! I used white corn syrup. Would they still be the same colour if I used regular corn syrup?
Dini says
Hi Eve
I’m not entirely sure what you mean by regular corn syrup? Do you mean dark cornsyrup?
The darker color may change the color and make it a slightly off-white color or very light brown. I use golden syrup often, and the light brown color has no effect on the final color, but molasses do effect the final color.
I hope that helps.
Clare says
Think these would hold up in hot chocolate bombs? Given the hot chocolate bombs are sealed immediately?
Samy says
Made that yesterday. Lovely!
I added egg white and pipe it. So adorable but hard to shape, because it was either not thick enough to shape an stand figure, or so sticky that can cut when I want. I managed to form some flat hearts:)) Any tips for piping?
Dini says
Hi Samy
It is definitely harder to mold homemade marshmallows as they do not have extra stabilizer that make them easier to handle like store bought marshmallows.
To lessen wastage, you need to pipe the mixture quickly while warm, but this means that they will not hold their shape. If you wait for them to thicken (cool down more), then you could pipe them into shapes, BUT it will be much stickier and you will end up with more mixture sticking everywhere and it will be wasted.
My recommendation is to use silicone molds for shaped marshmallows. You can fill the molds by piping in the marshmallow mix while its warm and the mold will help keep the shape.
I hope that helps.
Caz says
Can’t wait to try this out today. Great detail, hints and tips! Thanks for sharing.
I have a couple of questions I hope you can help me with first. If I double the quantity, will a normal sized stand mixer be too small once the mixture expands?
Also, what is the consistency like when putting into the sheet pan? If was hoping to colour half the mixture and make the marshmallows layered, but I’m wondering if the mixture is too thick for that to work well.
Thanks in advance!
Dini says
Hi Caz
I would defintely not recommend doubling the quantity for a standard kitchen mixer. Even if the bowl is just enough, you need extra space for the mix to be able to whip comfortably. I usually make two batches with my standard mixer when I want to make two batches.
The consistency is very much like thick, sticky marshmallow fluff. It will cool down rapidly, and therefore become very sticky pretty quickly. If you do want to add two colors, I recommend that you stop whipping while the mixture is still very fluffy but still quite warm. Spread half of the marshmallow, and then quickly add the food coloring and mix it in with the other half and add it to the marshmallow as quickly as you can so the layers will still stick to each other seamlessly.
I hope that helps!
Amber says
I really want to try out this recipe but i can’t find corn syrup anywhere. Could i use honey instead? And if I would leave out the syrup completely how would that work?
Dini says
Hi Amber
You can use golden syrup or glucose syrup as a substitute. Honey can also be used as a 1:1 substitute! Remember that the purpose of the corn syrup is to act as a buffer to prevent recrystallization of the sugar. Honey can do this as well but will add some extra flavor from the honey as well.
Helen lewarne says
I use this recipe all the time it is flop-proof kids love them
Heather Jamieson says
Great recipe! I loved the marshmallows, much better than store bought. I skipped egg whites, used a little corn syrup and vanilla bean paste.
I use freeze dried fruit when I make fruit mousses and ice creams. Could I use freeze dried banana or other fruit in this without messing up the set or the texture? I love how intense the flavor is with FD fruits- taking out the water but leaving the flavor. I usually grind fuit in blender with sugar needed in the recipe and proceed from there, but that would affect the candy making, I think. Do you have any ideas?
Copper says
Still waiting for mine to cure but I can tell they are going to be amazing! I feel like there was quite a bit of sugar syrup left in the pan – is that normal and won’t effect texture? I also was nervous about over mixing and stopped at what seemed like the light and fluffy stage. The texture reminds me of marshmallow fluff – did I maybe under whip?
Dini says
Hi Copper!
I hope you got to taste the marshmallows after the curing time! 🙂
Some syrup can get stuck to the pan, and I use a metal spoon to help guide it out. BUT if the sugar syrup has hardened on the bottom I don’t scrape it out, only if it flows out with the rest with a little coaxing (with a spoon or spatula).
The texture is very similar to marshmallow fluff because it’s still fairly warm and freshly whipped! But it will set to marshmallows during the curing time!
I hope that helps!
Lipaz says
Hi Dini, I considered replacing the gelatin water with orange juice or jin. will it work?
Thank you!
Lipaz says
I love your blog soooo much! So informative and fun
Melissa Kaul says
Would the recipe be the same if using beef gelatin vs. the Knox?
Dini says
Hi Melissa
It should be!
It will depend greatly on the bloom strength of the gelatin powder you are using. Knox is about 225, and if the powder that you are using has a bloom strength close to that, it should be the same. Usually gelatin powder should be the same bloom strength though.
Lipaz says
I loved the detailed recipe and tricks thank you so much!
2 questions: will something happens if I will reduce the amount of sugar in the recipe?
And how much time should I cook the liquids?
Tnx!
Dini says
Hi Lipaz
If ingredient quantities are reduced without adjusting other ingredients there can be a change in the texture of the final product as with any recipe.
If you reduce sugar but keep the gelatin the same, you will have marshmallows that are stiffer.
The time for cooking is not a good indicator for this recipe as well. This will vary according to the heat on your stove, the size of the pot and the material of the pot. That is why I provided the temperature and the description of the sugar stage. This is a far more reliable indicator that the sugar syrup is ready.
I hope that helps.
Lipaz says
Thank you so much for the quick and detailed reply!
My thermostat went bad so I’m trying it “the grandma way” 🙂
Do you have any idea why do I have bubbles in the marshmallow?
Also- before feeling in chocolate – do temper it?
Thank you
Tnx!
Maureen says
Hello, thanks for sharing this recipe..Two questions,
1 .can I double the recipe to make marshmallows to sell?
2. Can I make s’mores from these marshmallows?
Dini says
Hi Maureen
You can double the recipe if you have the right equipment.
Unfortunately I cannot comment on selling these, as that will depend on where you live and the laws for selling food.
You can make s’mores, but it will be different from commercially made marshmallows because it melts differently.
angel spiers says
is it possible to replace the gelatin with the same amount of xantham or guar gum?
Dini says
Hi angel
Unfortunately the gelatin cannot be replaced in this recipe.
If you are looking for a gelatin-less marshmallow, I recommend following a vegan marshmallow recipe.
I hope that helps
Ellie says
Hi there! Would it be easy to half or quarter this recipe, and would they turn out just as good? Thanks!
Ellie says
Also, how well do you think the non egg white version of these would work in a smore? Do you think they would melt like a store bought version? Thanks!
Dini says
Hi Ellie
Homemade marshmallow are not like storebough marshmallows. As I have mentioned in the post, homemade marshmallows melt very different to the store bought marshmallows. Without the added stabilizers, these marshmallow will melt and caramelize far more easily, and soften much faster than store bought. This is true for the marshmallows with egg whites AND without.
I hope that helps
Dini says
Hi Ellie
It is possible to do both, as long as you have a mixer that is capable of working with that amount of ingredients. My stand mixer cannot whisk a quarter of this recipe because my whisk will not catch the ingredients well to whisk it efficiently. But it is possible to do with a hand mixer if you have a fast hand mixer that can whisk fast and well.
I hope that helps
Maggie Campbell says
Interesting you say gelatine cannot be replaced as almost every recipe I’ve ever seen say it can be replaced with either Agar Agar or Carrageenan… these are pretty much universal replacements for gelatine.
Is there something about this recipe that is unique?
Dini says
Hi Maggie
You can use gelatin replacements in recipes where gelatin only acts as a thickener OR a setting agent.
However, in this recipe, gelatin acts as a setting agent AND is responsible for creating the fluffy texture in marshmallow.
Agar agar and carrageenan cannot do this, at least not on their own.
However, with other ingredient combinations – like versawhip, or soy / pea protein with a stabiliser, aquafaba – that can provide the volume and texture for marshmallows, it is possible to make marshmallows with agar agar.
I hope that helps.
Andrea says
At what point do we add in the salt?
Dini says
Hi Andrea
Step 8 of the recipe states when to add the salt.
Hope that helps
Lauren says
Hi thanks so much for all of the details! If I’m using maple syrup only, do I still use 500 g? And would that be 1/2 cup water? Any changes on timing? I saw in the tips section it mentioning timing would be different? Thanks a million!
Erin says
Wow this recipe is easy ! I was actually looking for something to use up my egg whites but this didn’t Need them . Can’t wait to eat them tomorrow ! Again so easy and they already taste yummy lol
Cara Leigh says
Hi! I was wondering if you’ve made rice krispy treats with these and if so how they turned out??? I’m looking for a way to avoid the dyes in regular marshmallows and make them organically instead of processed with glyphosate soaked corn syrup and stored in plastic. Thank you so much!
Dini says
Hi Cara Leigh!
I do make rice krispie treats with these marshmallows and I personally love them more than store bought! Here’s my recipe for brown butter rice krispie treats that I made with these marshmallows.
Vickie Kies says
Rice Krispies also contain glysophate. So find an organic brand.