Rich and creamy Homemade Marshmallows like nothing you’ll ever buy at the store. Super easy to make and fun to eat. These ones are shaped like hearts for the ones you love!
These marshmallows are such a fun way to dress up hot chocolate in the winter time, used in hot cocoa cookies, in s’mores, or just enjoy as a small treat after dinner!
Easy Homemade Marshmallows Recipe
Why in the world would you want to make homemade marshmallows, you ask? Well, good question. They are just SO MUCH BETTER than store-bought. They’re barely even the same thing. Homemade are fluffy, melt-in-your-mouth, flavorful bites of bliss. Also? Why not! They’re really easy and sort of fun!
There are many different ways to make marshmallows from scratch – using a stand mixer with a whisk attachment is the most common. I’ve also read other instructions where the mixture is covered in plastic wrap and sets in the pan at room temperature. And the block of marshmallow is inverted onto a sugared surface and then cut. I, personally, prefer to chill the mixture in the fridge and cut into shapes while still in the pan.
If you don’t have a stand mixer, don’t fret! I found using a handheld mixture (as shown in the video below) just as effective. It just takes a little longer, between 8-10 minutes. You’ll also need some way to stabilize the bottom of the bowl you’re using, so it doesn’t slide around.
Ingredients Needed
Here’s what you’ll need to make this recipe for marshmallows.
(Scroll below to the printable recipe card for details and measurements.)
- Unflavored gelatin – Provides structure that keeps all the sugar and flavor together and gives the marshmallow its stretchy, gooey texture.
- Light corn syrup – Corn syrup is a necessary ingredient in marshmallows. It acts as a stabilizer and keeps the granulated sugar from crystallizing as it cooks.
- Cool water
- Sugars – Both granulated sugar and powdered sugar.
- Salt and Vanilla – Both add flavor.
Recipe Variations
- Give them some color. You could add a little food dye to the mixture for color – think blue or pink for a baby shower!
- Change the flavor. Add in some peppermint or almond extract for a different flavor.
- Make different shapes. Cut into varying shapes and sizes for different holidays or gatherings.
How to Make Homemade Marshmallows
Making marshmallows is easier than you might think!
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Proof the gelatin. In a bowl of a stand mixer, combine the gelatin and 1/2 cup cool water. Let soak.
- Make the sugar syrup. In a small, deep saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
- Combine the gelatin and sugar syrup. With the mixer on low speed fitted with the whisk attachment, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 5-10 minutes. Add in the vanilla and beat to incorporate.
- Pour mixture into pan. Pour the marshmallow mixture into a greased 9×13 baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top.
- Chill. Place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
Video: Homemade Marshmallows
Storing Homemade Marshmallows
- How long do Homemade Marshmallows last? These are best eaten within 1-2 days, but you can store the marshmallows in an airtight container, at cool room temperature, layers separated by parchment paper, for up to 4 days. The powdered sugar will dissolve over time, though, so just dust them with more powdered sugar to freshen them up, if needed.
- Can homemade marshmallows be frozen? No! If you store these in the freezer (or refrigerator), they will harden. And as they thaw, they will melt or get really sticky.
More Sweet Treats!
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Homemade Marshmallows
Ingredients
- 3 packages unflavored gelatin (1/4-ounce each)
- 1 cup cool water , divided
- 1 & 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar , divided
Instructions
- Coat a 9×13 baking dish with nonstick spray (glass or ceramic is best.)
- In a bowl of a stand mixer, combine the gelatin and 1/2 cup cool water. Let soak.
- In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
- With the mixer on low speed fitted with the whisk attachment, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 5-10 minutes. Add in the vanilla and beat to incorporate.
- Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
- Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
- Enjoy on their own or in a cup of hot cocoa!
I dipped them in melted chocolate instead of dusting with powdered sugar!
These were so much easier to make than I imagined…and they were delicious! Melt in your mouth.
Im trying this recipe tonight. It’s the long weekend so I’ll make little packages for my coworkers and then bring the rest camping. I prefer mine cut so that’s a lot of marshmallows.
Oh and a quick trick any extras do well in the freezer. You may need to recoat them afterwards but there nice to have on hand.
I want to make these to sell in little baggies for a fundraiser, but concerned about the storage time – what happens after 5 days?
Hi Christina – just like store-bought marshmallows (over a longer period of time), they start to get gummy and stick together.
Could these be dipped in chocolate almond bark to make marshmallow chocolate candies?
I make them with my grandchilderen for Christmas (snowmen minutes for hot chocolate) Valentine hearts dipped in chocolate Easter bunnies and chicks they do great dipped just let them sit one day before dipping. Have fun
Can’t wait to try your recipe! My husband loves my homemade hot chocolate, but he won’t have it without marshmallows. This will make a perfect surprise when he gets home from work on Valentine’s Day. :-)
Just got a chance to do these tonight! YUM YUM YUM! I used my stand mixer just so that I could walk away and do something else while they whipped, but these are amazing. I didn’t have any corn syrup on hand, so I dissolved 1 1/4 cups of sugar in 1/4 hot water. I’m not very savvy on substitutions and such, so I’m sure there was an easier way to do this…like just adding it to the original stove mixture. Anyway, just wanted to come back and say that I love this recipe. My husband is so impressed. ;-)
Hi Kristina – Altering ingredients with recipes like these is often risky. Thrilled these worked out for you and everyone enjoyed them. Yay!
Hi how do we make them with flavor? :)
Not sure, Katerie. These are sweet and flavorful as is and I don’t think need anything added. I guess you could add flavored extract to the gelatin mixture? Try it!
Couldn’t you theoretically use any jello flavor?
This calls for gelatin, not jello.
Instead of using vanilla extract you can substute any flavoring add a few drops of food coloring at this time too ……….do this when beating the mixture for volume
Hi! These are so cute! I will be making them over the weekend but I have a quick question. Each time I have made a recipe with a sugar syrup, I have STRUGGLED to clean the pan I make it in, the syrup gets sticky and tar like after a bit and I have had to scrap the pans I used! How can I clean the saucepan post syrup? Thanks xo
Hi Clare! I know exactly what you mean – such a drag. Honestly, I don’t have any great tricks up my sleeve. With this recipe, I just soaked the pot in hot water immediately afterwards. It seemed to clean pretty easily. I hope it works for you!
Well these are just ADORABLE!
lol @ hated ourselves but got over it. This is exactly why I’ll be making your recipe for marshamllows this week! HA! Love it Amy!
Oh yay! I’m so glad you’re making them…in September!
Is there any way to sub the corn syrup :/ will not put that crap In my body do you think agave nectar would work?
I don’t know. I would stick to the recipe or skip it.
http://www.barefeetinthekitchen.com/2012/11/springy-fluffy-homemade-marshmallows.html?m=1
Gretchen, I actually have that link included under my recipe as an option, which I’m sure “concerned mom” didn’t read. I was answering her question about the agave nectar :)
Use 1/2 as much agave as corn syrup. Works like a charm.
Sugar is sugar. Your body responds in one way. Corn syrup is no worse than agave nectar.
Lol…if you’re so health conscious, then WHY are you reading these recipes? Food that looks this good usually has tons of CRAP aka sugar. EVERYTHING in moderation. (Unless you’re allergic.) You don’t have to eat them all at one time.
This was great….. my 4y/o had fun cutting out hearts.
I’ve never had homemade marshmallows, but they just LOOK so different. I pretty much hate the bagged stuff for anything other than smores, so I’m super intrigued by these. Do you ship? ;)
These are beautiful!! Homemade marshmallows are SO much better than anything you can buy in the store. For one thing, they actually have flavor!
love this
I love homemade marshmallows but still haven’t given them a try myself! I need to change that!
Homemade marshmallows are still on my baking bucket list…one of these days I’ll get over my fear of them! Yours look amazing!!! I love the cute little heart shape…and I’m sure they would be devoured in 2 days here too. By me of course :-)
These are little sweethearts for sure. Totally adorable and they taste good too.
I’ve marshmallows several times, and I know the thrill, but I’ve never attempted to cut them into shapes, these are darling!
I added a few drops of pink food coloring. So cute!
These are just too cute!
Homemade is the BEST!! Love this recipe, and these photos!!
I’ve only made them once, and my kitchen was covered in powdered sugar but man oh man are they good! yours look perfect!!
I had making marshmallows on my list for Valentines day! And I just received my heart shaped biscuit cutters yesterday! Yippee!
I made marshmallows as Christmas presents this year. The recipe included beaten egg whites. The flavor was wonderful, but the mess! It was too much, even for me. I’m going to try your recipe next as I have lots of Karo syrup left.
Yes, I’ve seen some recipes that use eggs whites, as well. I guess it’s supposed to make them fluffier? Also, everyone has mentioned the mess. I think that must be a draw back of inverting it out of the pan onto a cutting board with all the powdered sugar, which I didn’t do. I don’t know…would love to know how mine compares.
I love these so much! I’ve tried marshmallows once or twice and it was a total fail. You’ve inspired me to try again. And yeah, my kids are totally like that too. Ugh.
I love your mallows. And how neat and clean they look in comparison to mine. I’m such a mess…. all the time.
These are so pretty!! I love making homemade marshmallows and the hearts are so fun :)