These Homemade Marshmallows are creamy, springy, and pillow-soft. You’ll find yourself making this easy recipe all year round to enjoy in hot chocolate and with s’mores.
This recipe makes 24 large marshmallows and costs about $1.91 to make. That’s just $0.08 per marshmallow!
Use these marshmallows for classic S’mores or use them in my favorite Chocolate Chip Cookies Smores Recipe. For more fun S’mores-themed recipes, check out these S’more Cupcakes, Easy S’more’s Cookie Pizza, S’more’s Cookie Bites, and this Snack Mix.
Some may be intimidated by making homemade marshmallows, but it is super easy. I will show you how to do it every step of the way!
In less than 30 minutes of prep time, you can make marshmallows that are soft, fluffy pillows of goodness. These melt in your mouth, are sweet, light, and creamy, and have the perfect melting consistency for S’mores. Way better than store-bought, hands down!
Ingredients and Cost
Per Serving Cost: $0.09
Recipe Cost: $1.91
- 1 cup water – $0.00
- 3 envelopes unflavored gelatin – $0.60
- 2 cups granulated sugar – $0.46
- ½ cup light corn syrup – $0.68
- ¼ teaspoon salt – $0.01
- 2 teaspoons vanilla extract – $0.16
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, make the marshmallow base. Cook until the thermometer reads 240 degrees F.
- Next, whip the marshmallow in a stand mixer until stiff peaks form. Then add the vanilla before pouring the mixture into a pan.
- Spread the mixture quickly into an even layer. Sprinkle the top with powdered sugar.
- Let the marshmallows set out overnight at room temperature.
- Finally, invert the marshmallow pan onto a cutting board and cut it into 1-inch squares. Coat with additional powdered sugar and serve.
- During the holidays I love making peppermint marshmallow by using 1 ½ teaspoon vanilla and and ½ teaspoon peppermint extract.
- You can turn these into any favor you like by using 1 ½ teaspoon vanilla and ½ teaspoon of any other extract like almond, amaretto, rum, caramel, and orange to name a few.
SERVE: Cut into squares and shake off excess powdered sugar before serving.
STORE: Store marshmallows in an airtight container at room temperature for 5-7 days.
FREEZE: It’s best to freeze the marshmallows before cutting them. To do so, wrap the pan in two layers of plastic wrap and foil. Freeze for 2-3 months. Thaw at room temperature for 2-3 hours before cutting and tossing in powdered sugar.
- Candy thermometer
- 8×8-inch baking pan
- Mixing bowl
- Medium saucepan
- Wooden mixing spoon
- Stand mixer
- Measuring cups and spoons
- Liquid measuring cup
- Chef’s knife
- Cutting board
Making marshmallows from scratch is 100% worth it! The light and creamy texture are far superior to store-bought. You will be amazed at how you can genuinely taste the marshmallow flavor when making this recipe versus what you buy at the store. I know you will be hooked after trying this recipe just once!
Store marshmallows in an airtight container at room temperature for 5-7 days. Although they truly never last that long in my house, we can’t get enough of them!
Absolutely! These are great for roasting for S’mores or eating plain because they melt so perfectly! Whether you like them golden brown or overly toasted, they have the perfect melting consistency. Just be sure you let them sit out overnight to fully set and dry; otherwise, they will not melt properly.
More Desserts Using Marshmallows
- Best Rice Krispies Treats
- Lucky Charms Treats
- Birthday Rice Krispies Treats
- Frog Eye Salad
- Reese’s Rice Krispie Treats
- Cranberry Fluff Salad
- Pistachio Salad
Homemade Marshmallow Recipe
- 1 cup water divided
- 3 envelopes unflavored gelatin (about 6 teaspoons)
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar for tossing and coating pan
- Coat an 8×8 or 9×9-inch square baking pan with powdered sugar.
- In a large bowl, pour in ½ cup of cold water. Sprinkle the gelatin on top of the water. Set the bowl aside so the gelatin softens.
MAKE MARSHMALLOW BASE:
- Add a candy thermometer to the side of a medium saucepan. Pour in ½ cup water, sugar, corn syrup, and salt.
- Bring the mixture to a gentle boil over medium heat. Cook until the thermometer reads 240 degrees F (soft ball).
- Fit a stand mixer with the whisk attachment and turn the mixer on low. Slowly and carefully pour the hot sugar mixture into the mixer.
- Once the entire sugar mixture has been added, turn the mixer to high until stiff peaks form, about 10 minutes.
- Add vanilla to the thick marshmallow mixture.
ADD TO PAN:
- Pour the marshmallow into the prepared baking pan and spread the mixture into an even layer. You’ll want to move quickly before the marshmallow starts to thicken. The marshmallows will sticky, so you’ll want to wet your fingers to help spread the mixture.
- Sprinkle the top with additional powdered sugar.
LET MARSHMALLOW SET UP:
- Let marshmallows set out overnight at room temperature.
CUT AND SERVE:
- To cut, add 3-4 Tablespoons of powdered sugar to a large cookie sheet or cutting board.
- Loosen the marshmallow from the edge of the pan using a sharp paring knife.
- Invert the marshmallow pan onto the powdered sugar.
- Sprinkle marshmallow with additional powdered sugar.
- Cut the marshmallow into 1-inch squares and toss to coat with additional powdered sugar.
- Shake excess powdered sugar off and store marshmallows in an airtight container at room temperature for 5-7 days.