Baker Bettie

How to Make Marshmallows

Learn the process of how to make marshmallows from scratch! It is a very easy process with very few ingredients. These homemade marshmallows are made without egg whites and can be used for vanilla marshmallows or as a base for any marshmallow flavor.

Fluffy square homemade marshmallows in various bowls

Homemade Marshmallow Overview

The process of making homemade marshmallows is actually very simple. Essentially, a sugar syrup is created and is then whipped with gelatin.

The protein in the gelatin and the sugar trap a web of air between the mixture. This creates a light and fluffy marshmallows. 


Heart shaped marshmallows in cup of hot chocolate surrounded by vintage photos

How to Make Homemade Marshmallows

The process of making marshmallows is very simple, but once it gets started it moves very quickly so you want to set yourself up well.

Measure out all of your ingredients and get all of your equipment ready before you start cooking the sugar syrup.

Step 1: Prep Your Pan

Whisk together some powdered sugar with a little bit of cornstarch. This mixture will be used throughout the process to prevent the marshmallows from sticking.

Prep your baking dish with non-stick spray and then dust liberally with the powdered sugar/cornstarch mixture.

Step 2: Bloom your Gelatin

In the bowl of your stand mixer, you want to pour the gelatin over the water. I like to use a fork to make sure it is all saturated.

This will sit while we move on to the next step. This is called “blooming” the gelatin and will ensure that the gelatin will dissolve evenly when the hot liquid is added.

Step 3: Make the Sugar Syrup

Combine all of the ingredients for the sugar syrup in a medium saucepan and turn the heat on to medium. You don’t want to turn the heat up too high or you are risking caramelizing the sugar.

Allow the mixture to come up to a boil without stirring. Use a candy thermometer to check the temperature. You want it to come up to 234-241F. If you don’t have a thermometer, let it boil for 2 full minutes.

Step 4: Add the Syrup to the Gelatin

Sugar syrup in bowl of stand mixer with bloomed gelatin

Carefully pour all of the hot sugar syrup into the gelatin mixture. The syrup is very hot, so be extra careful not to splash it!

Step 5: Whip the Marshmallow

Start by whipping the mixture on medium speed for about 3-4 minutes until it starts to thicken. At which point you can add your vanilla bean paste or extracts, or any other extracts, spices, or gel food coloring you want to add.

Note: At this point you might smell a faint odor coming off the mixture which is from the heated gelatin. This is completely normal and will subside as the gelatin cools down.

Holding up whipped marshmallow with whisk, should be soft, fluffy, thick but pourable

Increase the speed to high and continue whipping for another 6-7 minutes until the mixture thickens significantly. Once it is the consistency of marshmallow fluffy, you are done mixing.

Step 6: Pour Marshmallow into Pan

Immediately pour the marshmallow into your prepared pan. I like to use an oiled offset spatula to help me smooth it out.

It is very sticky and difficult to work with, but just keep working with it until the mixture is in a fairly even layer.

Dust the top with more powdered sugar mixture and cover with plastic wrap. Let the marshmallows set at room temperature for at least 4 hours before cutting.

Step 7: Cut Marshmallows

I have two ways I like to cut my marshmallows. The first is with kitchen scissors and the second is with a cookie cutter to make cute shapes.

Dusting cut marshmallows with powdered sugar/cornstarch mixture

Toss the marshmallows with more powdered sugar mixture to prevent them from sticking together.

Fluffy square homemade marshmallows in various bowls

Homemade Marshmallows

Yield: About 40- 1x1" Marshmallows
Prep Time: 30 minutes
Resting Time: 4 hours
Total Time: 4 hours 30 minutes

These easy homemade marshmallows are made with just a few simple ingredients and come together very quickly. Use this to make vanilla marshmallows or as a base to flavor however you like! (Note: This is a marshmallow recipe made without egg whites.)


For Prepping the Pan & Dusting the Marshmallows

  • 1/2 cup (56 gr) powdered sugar
  • 2 TBSP (15 gr) cornstarch
  • Nonstick spray

For the Marshmallows

  • 3- 1/4th ounce (21 gr total) packages unflavored powdered gelatin
  • 1 cup (237 ml) cool water, divided
  • 2 cups (396 gr) granulated sugar
  • 1/3 cup (10 ml) light corn syrup
  • 1/4 tsp kosher salt
  • 1 1/2 TBSP vanilla bean paste or vanilla extract


  1. In a small mixing bowl, combine the powdered sugar and cornstarch by whisking them together. This will be used to dust the pan and the marshmallows to prevent them from sticking. Prepare a 9x13" (22x33 cm) baking dish by spraying the bottom and sides with non-stick spray. Dust the pan liberally with the powdered sugar/cornstarch mixture. Reserve the rest of the mixture for later.
  2. Pour a 1/2 cup of the cool water into the bowl of your stand mixer. Sprinkle the powdered gelatin over the water and use a fork to make sure it is all saturated. Set it aside while you prepare the sugar syrup.
  3. In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. If you have a candy thermometer, fit it on the saucepan. Place over medium heat, and bring to a boil. You do not need to stir. Bring the syrup up to 234-241 F (112-116 C). If you do not have a candy thermometer, allow it to boil for 2 full minutes. Shut the heat off and immediately (and carefully!) pour the hot syrup into the bowl with the gelatin.
  4. Fit the mixing bowl on your stand mixer with the whisk attachment. Whisk on medium speed for about 3-4 minutes until the mixture starts to thicken slightly. At the beginning you may smell a slight odor coming off the mixture from the heated gelatin. This is normal and will go away as the mixture cools down.
  5. Once the mixture is thickened slightly, you can add the vanilla bean paste or extract or any other extracts or spices you want to flavor your marshmallows with. You can also add gel food coloring.
  6. Turn the mixer back on to high speed and continue whisking for another 7-8 minutes until very thick and the consistency of marshmallow fluffy.
  7. Once the mixture is ready, immediately pour it into your prepared pan. You can use an oiled rubber spatula or offset spatula to help you smooth it out. It is a sticky job, but keep working it until you have a fairly even layer. Work quickly as the marshmallow will begin to set.
  8. Dust the top of the marshmallow with more powdered sugar mixture and cover with plastic wrap. Let sit at room temperature for at least 4 hours to set before cutting.
  9. Dust a work surface with more powdered sugar mixture and transfer the marshmallow out of the pan. You can use a cookie cutter to cut out shapes of marshmallow or kitchen scissors to cut them into squares.
  10. Dust with more powdered sugar and toss to coat. Store marshmallows in an airtight container for 2-3 weeks at room temperature.

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Nutrition Information:

Amount Per Serving: Calories: 0

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38 comments on “How to Make Marshmallows”

  1. Yum! I have always wanted to try home-made marshmallows. Though I will probably cut them into something other than hearts, in general protest of men 🙂

  2. Homemade marshmallows, awesome. Love the heart shapes, so fitting for Valentine’s.

  3. Homemade marshmallows and a candy thermometer! Keep this up and you WILL shame me into cooking properly one day.

    • I know. I’m getting fancy here. I guess I should have mentioned that if you wanted to go all out Sandra Lee on this you should wear all black and white and change all if the decorations in your kitchen to black and white too…

  4. Love this idea! I’m not sure I’m skilled enough in the kitchen to try this yet, but I love the heart shapes.

    • Girl, you can do it! It was actually really easy. Really the hardest part was getting the sticky marshmallows to spread out on the pan. Oh, and the waiting 4 hours part. 🙂

  5. I used this recipe last year to make hot chocolate mix. I had some left over that I used for these pictures. Haven’t made a new batch yet this winter because it hasn’t been cold enough for hot chocolate.

  6. beautiful photo. I would love to know how you made the hot cocoa.

  7. How cute are these! These would be perfect for Valentine’s Day! 🙂 Fabulous blog you have, so glad to be your newest follower! xoxo

  8. wow…sniff sniff…amazing story…amazing family…sigh…I hope I get there one day 🙂

  9. Glad I ran into this Blog, this is definitely top of the line and very pleasing to the eye. Amazing work.

  10. Thanks for the friend request on foodbuzz. I buzzed ya!

    These marshmallows are adoroable! And I’m loving your ideas for a tablescape. 🙂

    Happy Cooking!

  11. Sure going to try this. Buzzed you.

  12. Oh I’d love to try making my own marshmallows. I’ve heard they taste so much better than the store kind.

    • They do! I actually never really liked marshmallows (unless they were burnt to a crisp for a s’more) but these tasted great!

  13. Your visuals are beautiful! 🙂

  14. These are adorable! I think even my tough honey would melt a little if I put one of these in his coffee with a little mocha on Valentine’s Day!

  15. I have to admit, marshmallows kind of scare me. But the pictures you took are gorgeous, such wonderful colors 🙂

  16. this is yummy, and eggless too. loved all the pictures

  17. These are adorable! I’ve never made homemade marshmallows before. I think I’m going to have to steal your Valentines Day table too, I love your idea to use old pictures of your grandparents!

  18. Sorry I typed my name in wrong in the above post, oops! Kristina*….

  19. Oh my word I LOVE your blog–I was totally born in the wrong era too!! I’m just in love with everything about this, I’m so excited to read everything! I also wanted to thank you for the FoodBuzz FR,and hope you’ll enjoy mine too! 🙂

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  22. Do you think I can substitute maple syrup for corn syrup?

    • Hi Julie, I have not tried maple syrup with this recipe so it is hard to know. Maple syrup and corn syrup are both invert sugars, so it is possible it will work, but cane syrup or brown rice syrup would probably be better substitutions. Again, I have not tried these substitutions so it is difficult to know if they will work as well.

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  25. Hi… once again the age old problem for us
    living over the water
    How to replace corn syrup, as it’s not readily available in Europe… what do you suggest ..glucose syrup or (gelatine….leaf sheets or powder , here we use grams)
    If so how much?

    NB.your blog is great! Very informative .
    Many thanks 

    • Hi there! Yes, glucose syrup works perfect. It functions the exact same as corn syrup. I do include grams and milliliters in all of my recipes, along with Celsius temps. You need 21 grams total of powdered gelatine as indicated in the recipe. Hope that helps!

  26. Thank you so much…..
    Would the glucose syrup be the same amount as 
    the corn syrup in recipe ! 
    Also out of your experience with marshmallows,
    which do you find less temperamental between glucose- gelatine! 

  27. Oops !  please disregard mention in recent comment about gelatine a minute ago, I just noted gelatine in ingredients list…
    Glad about info for glucose though .

  28. This is the 2nd recipe I tried because you have the temperature for the sugar mixture. Heated it up slowly without stirring after sugar was melted to between the 234 and 241. My gelatine was completely dissolved in the water after almost 10 minutes and I moved quickly to have the hot sugar poured into the center of the mixer as it was on low speed. Gradually turning up the speed. Still only thickened a bit after 20 minutes before I gave up that again no marshmallow.

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