There’s something truly magical about making your own marshmallows from scratch, and this Homemade Fluffy Marshmallows Recipe is an absolute game-changer. I absolutely love how these turn out—super soft, pillowy, and with that perfect melt-in-your-mouth texture that you just can’t get from store-bought. Trust me, once you try making them yourself, you’ll find it’s easier than you think, and your family will go crazy for these little clouds of sweetness!
Why You’ll Love This Recipe
- Fluffiest texture: The gelatin and sugar syrup combination creates that classic marshmallow bounce you crave.
- Simple ingredients: You only need a handful of pantry staples to make these beauties at home.
- Customizable flavor: Vanilla’s our go-to, but you can play with extracts or add-ins for a fun twist.
- Impressively easy: No candy-making experience needed — just keep an eye on your thermometer and enjoy the process.
Ingredients You’ll Need
All the ingredients come together beautifully to create that dreamy texture and sweet flavor we all adore in marshmallows. Plus, they’re pretty easy to find — just a quick visit to your grocery store or pantry can get you started!
- Unflavored gelatin: This is the magic behind the fluffiness and structure, so don’t skip it or try a substitute.
- Water: Divided into two portions; one hydrates the gelatin while the other dissolves the sugar.
- Granulated sugar: It creates that classic sweet chewiness that gives marshmallows their signature taste.
- Light corn syrup: Adds smoothness and prevents crystalizing, which keeps your marshmallows soft.
- Kosher salt: Just a pinch to balance out the sweetness and enhance flavor.
- Pure vanilla extract: A must for that comforting, warm aroma and classic marshmallow flavor.
- Powdered sugar: For dusting — this prevents sticking, and you’ll love how it finishes the marshmallows off.
Variations
I love mixing things up with homemade marshmallows because they’re such a fun, versatile treat. Once you’ve nailed the basic Homemade Fluffy Marshmallows Recipe, try adding your personal flair.
- Chocolate Marshmallows: I adore sprinkling cocoa powder into the mix or folding in mini chocolate chips right before setting — it’s like instant hot cocoa magic.
- Flavored Extracts: Lavender, peppermint, or almond extracts can give your marshmallows a unique kick that your friends will ask for again and again.
- Fruit Purees: For a natural twist, swirling in some strawberry or raspberry puree adds a subtle fruity flavor—just reduce a bit of water to maintain balance.
- Vegan Options: While this recipe relies on gelatin, if you’re feeling adventurous, agar agar can be experimented with—though results may vary.
How to Make Homemade Fluffy Marshmallows Recipe
Step 1: Bloom Your Gelatin
Start by combining the unflavored gelatin with half the room temperature water in the bowl of your stand mixer with the whisk attachment. Let it sit for about 10 minutes to “bloom” — this means the gelatin will absorb the water and get all thick and spongy. I discovered that this step really sets the stage for perfectly fluffy marshmallows, so don’t rush it!
Step 2: Craft Your Sugar Syrup
While the gelatin blooms, combine the granulated sugar, light corn syrup, kosher salt, and the remaining half cup of water in a medium saucepan over medium heat. Stir constantly until the sugar dissolves; don’t rush! Then turn the heat up to medium-high and let it cook undisturbed until it reaches exactly 240°F on a candy thermometer. This stage is crucial — your marshmallows’ texture depends on hitting this soft-ball stage, so keep that thermometer close.
Step 3: Whip to Fluffy Perfection
With your stand mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin — careful not to splash! This is when the magic starts. Increase your mixer speed to high and beat for about 15 minutes until the mixture turns thick, shiny, and tripled in volume. When I first tried this step, I was amazed by how the mixture transforms from liquid to fluffy clouds—it’s always my favorite moment.
Step 4: Add Vanilla and Set
Now stir in the pure vanilla extract, scraping down the sides of the bowl as needed so all that sweetness is well combined. Generously dust a 9×13-inch pan with powdered sugar to prevent sticking, then pour in the marshmallow mixture. Dust the top lightly with more powdered sugar, cover it loosely, and let it sit uncovered for at least 6 hours or overnight at room temperature until firm and set. Patience here pays off big time!
Step 5: Cut and Coat
When you’re ready to slice, invert the marshmallow slab onto a cutting board. Dust the exposed side with more powdered sugar to keep things from sticking during cutting. Use a sharp knife (I like running it under hot water and drying it off between cuts) to slice into squares. Toss each piece in powdered sugar again to seal the deal. Store them in an airtight container at room temperature to keep your marshmallows soft and fluffy.
Pro Tips for Making Homemade Fluffy Marshmallows Recipe
- Timing is everything: Don’t rush the whipping — beating for a full 15 minutes ensures maximum volume and fluffiness.
- Use a candy thermometer: Hitting exactly 240°F for the syrup is key, so this tool is your best buddy in the kitchen here.
- Dust generously: Powdered sugar really prevents sticky frustration when cutting and storing your marshmallows.
- Let them set uncovered: Leaving the marshmallows uncovered helps them firm up without getting soggy from condensation.
How to Serve Homemade Fluffy Marshmallows Recipe
Garnishes
I’m all about keeping things simple with a sprinkle of powdered sugar or cocoa powder on top, but sometimes I love rolling marshmallows in crushed peppermint for that extra festive pop. Toasting the edges lightly with a kitchen torch adds a caramelized finish that’s sure to wow guests.
Side Dishes
These homemade marshmallows pair perfectly with hot chocolate—no surprise there! I also enjoy serving them alongside fresh fruit or dipping them in melted chocolate fondue for a fun twist on dessert.
Creative Ways to Present
For parties, I like cutting marshmallows into heart shapes using cookie cutters or stacking them on wooden skewers with cubes of brownie and strawberries for a tasty marshmallow kabob. Wrapping individual marshmallows in cellophane tied with colorful ribbons makes adorable edible gifts.
Make Ahead and Storage
Storing Leftovers
Your homemade marshmallows will keep wonderfully at room temperature in an airtight container for up to two weeks. I always keep them in a cool, dry spot to avoid any stickiness or melting. I don’t recommend refrigeration, as it can dry them out.
Freezing
I’ve frozen these before by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. When you thaw them out at room temperature, they retain their fluffiness surprisingly well—perfect for prepping in advance for celebrations.
Reheating
If your marshmallows get a little firm, gently warming them in short bursts in the microwave wrapped in a damp paper towel softens them nicely. Just watch closely so they don’t melt!
FAQs
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Can I use flavored gelatin instead of unflavored gelatin?
It’s best to stick with unflavored gelatin for the classic marshmallow texture and flavor. Flavored gelatin can alter both the taste and consistency unpredictably.
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Why are my marshmallows sticky after setting?
Sticky marshmallows usually mean they need more powdered sugar coating or didn’t set long enough. Make sure to dust and toss them well in powdered sugar before storing, and let them set uncovered overnight.
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Can I color the marshmallows?
Absolutely! Add a few drops of gel food coloring during the vanilla extract step for beautifully colored marshmallows without changing the texture.
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Do I need a stand mixer to make this recipe?
While a stand mixer makes the whipping easier and less tiring, you can use a handheld electric mixer or even whisk vigorously by hand, though it takes more time and effort.
Final Thoughts
This Homemade Fluffy Marshmallows Recipe has become one of my favorite kitchen projects. It’s satisfying, surprisingly straightforward, and delivers a treat that feels both nostalgic and special. I used to struggle with store-bought marshmallows tasting artificial or feeling too rubbery, but homemade changed everything for me. I hope you’ll enjoy making (and eating!) these as much as I do. Trust me, once you take that first pillowy bite, you’ll never want to go back.
Print
Homemade Fluffy Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: Approximately 40 marshmallows 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Fluffy Homemade Marshmallows guides you through creating soft, pillowy marshmallows from scratch using simple ingredients and straightforward techniques. Perfect for snacking, hot cocoa toppings, or dessert recipes, these marshmallows are light, airy, and coated in powdered sugar to prevent stickiness.
Ingredients
Marshmallow Base
- 0.75 oz unflavored gelatin (3 packages)
- 1 cup room temperature water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 tbsp pure vanilla extract
For Dusting
- Powdered sugar
Instructions
- Bloom the Gelatin: In the bowl of a stand mixer fitted with a whisk attachment, combine the unflavored gelatin with 1/2 cup of room temperature water. Let this mixture sit and bloom while you prepare the sugar syrup; the gelatin will soften and thicken during this time.
- Make the Sugar Syrup: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, kosher salt, and the remaining 1/2 cup of water. Stir constantly until the sugar fully dissolves. Then, increase the heat to medium-high and allow the mixture to cook without stirring until it reaches 240°F (115°C) on a candy thermometer. Remove from heat immediately once the target temperature is reached.
- Combine Syrup and Gelatin: With the stand mixer running on low speed, slowly pour the hot sugar syrup into the bloomed gelatin mixture. Once fully combined, increase the mixer speed to high and whip for about 15 minutes until the mixture becomes very thick, fluffy, and tripled in volume.
- Add Vanilla: Pour in the pure vanilla extract and mix thoroughly to incorporate. Use a spatula to scrape down the sides of the bowl to ensure everything is evenly combined.
- Prepare Pan and Pour: Generously dust a 9×13-inch baking dish with powdered sugar to prevent sticking. Pour the marshmallow mixture into this prepared pan, smoothing the top if needed. Dust the surface with additional powdered sugar.
- Set the Marshmallows: Allow the marshmallows to sit uncovered at room temperature for 6 hours or overnight until completely firm and set.
- Cut and Store: Once set, invert the pan onto a cutting board to release the block of marshmallows. Dust the top with more powdered sugar to keep stickiness at bay and cut into desired shapes using a sharp knife. Toss the cut marshmallows in powdered sugar to coat all sides. Store the marshmallows in an airtight container at room temperature.
Notes
- Do not freeze or refrigerate homemade marshmallows as this can affect their texture.
- Use pure vanilla extract for the best flavor; other extracts can alter the taste.
- If you don’t have a candy thermometer, the soft ball stage (235°F-240°F) can be tested by dropping a small amount of syrup into cold water— it should form a soft, pliable ball.
- Powdered sugar prevents the marshmallows from sticking together, so apply it generously.
- Store marshmallows airtight at room temperature to maintain freshness up to two weeks.
Nutrition
- Serving Size: 1 marshmallow (approximately 15g)
- Calories: 40 kcal
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
