Learn how to make soft, fluffy homemade marshmallows using simple pantry ingredients. No corn syrup required—just cozy sweetness perfect for fall and winter treats.
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If you’re hunting for the perfect marshmallow recipe this season, this is it. These marshmallows are light, pillowy, and delightfully sweet. They’re ideal for topping hot chocolate, lattes, or enjoying on their own.
They’re fun to make with kids—cutting shapes with cookie cutters turns a simple batch into a festive activity. Use classic squares or make snowflakes, hearts, or pumpkins for a seasonal touch.
Homemade marshmallows offer superior texture and flavor compared to store-bought versions, and you can avoid corn syrup by using maple syrup or honey. The process is straightforward, though it requires a bit of patience while the mixture sets.
Recipe Highlights
Simple: Straightforward steps with some waiting time while the marshmallows set.
Healthier option: Use organic sugar and maple syrup or honey instead of corn syrup.
Fun and festive: Great for shaping and decorating for the holidays.
Superior texture: Softer and fluffier than store-bought marshmallows.
Cost effective: Homemade is often less expensive than brand-name marshmallows.
Ingredients
- Grass-fed gelatin powder: unflavored, preferably grass-fed. This creates the marshmallow’s structure and bounce.
- Sugar: organic cane sugar works well.
- Maple syrup or honey: both work; maple adds a cozy fall flavor.
- Water, salt, vanilla extract.
- Powdered sugar and cornstarch for dusting and preventing sticking (or arrowroot/tapioca for a corn-free option).
Tools you will need
- Small saucepan
- Candy thermometer
- Stand mixer or hand mixer with whisk attachment
- Silicone spatula
- 9×13 in baking pan (or a baking sheet for thinner marshmallows)
- Parchment paper and a dusting bowl for powdered sugar/cornstarch
How to Make Healthy Homemade Marshmallows
Step 1: Whisk 1/2 cup cold water with the gelatin in the bowl of a stand mixer. Let it bloom for 15–20 minutes.
Step 2: In a small saucepan, combine the sugar, maple syrup or honey, remaining water, and a pinch of salt. Stir over low heat until the sugar fully dissolves.
Step 3: Increase heat to medium-high and cook without stirring until the syrup reaches 240°F (soft-ball stage). Remove from heat immediately.
Step 4: With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Once combined, increase to high and beat 8–10 minutes until the mixture is glossy and forms soft peaks.
Step 5: Mix powdered sugar and cornstarch (or arrowroot/tapioca) in a bowl for dusting.
Step 6: Prepare the pan by greasing lightly or lining with parchment and dusting with the sugar-starch mix.
Step 7: Add vanilla with about two minutes left of whipping. Continue until the mixture is soft, glossy, and holds peaks.
Step 8: Quickly pour the fluff into the prepared pan and smooth with a spatula. Sprinkle the top with the sugar-starch mixture. Let set at room temperature for 2–4 hours or overnight.
Step 9: Turn the set marshmallow slab onto a board, dust with more powdered sugar mix, and cut into squares or use cookie cutters. Toss pieces in the sugar-starch mix to prevent sticking.
How to serve/use
- Top hot chocolate, coffee, or lattes with several marshmallows for a cozy drink.
- Add to dessert boards for texture and sweetness.
- Package in jars, cellophane bags, or tins and give as homemade gifts for holidays.
Storage
- Store cut marshmallows in an airtight container at room temperature for up to three weeks.
- Freeze in airtight bags for up to three months; thaw at room temperature before use.
Tips
- For thinner marshmallows, spread the mixture on a large baking sheet instead of a 9×13 pan.
- Use about 2 tablespoons each of powdered sugar and cornstarch for dusting as a starting point.
- Sprinkle powder on top before inverting the slab, and again underneath before cutting to get clean edges.
- Try dipping finished marshmallows in chocolate or sprinkling with cinnamon or cocoa for variety.
- To make corn-free marshmallows, substitute arrowroot or tapioca starch for cornstarch.
FAQs
These homemade marshmallows are soft and melt quickly, so they’re not ideal for high-heat s’mores over an open flame.
Yes—reaching the soft-ball stage (around 240°F) is important for the right texture.
Common causes include undercooking the syrup, high humidity, or insufficient coating with the powdered sugar/cornstarch mix.
Yes—replace gelatin with agar-agar or pectin, but expect a firmer, less bouncy texture.
Let them set at least 2–4 hours or overnight, dust your cutter or knife with powdered sugar/cornstarch, and press firmly for clean shapes.
Recipe Summary
Homemade Marshmallows
Ingredients
- 3 tablespoons unflavored gelatin (preferably grass-fed)
- 1 cup cold water, divided
- 1 cup sugar
- 1/2 cup maple syrup or honey
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for coating)
- 2 tablespoons cornstarch (for coating) or arrowroot/tapioca
Instructions
- Whisk 1/2 cup cold water with the gelatin in a mixer bowl. Let sit 15–20 minutes to bloom.
- Combine sugar, maple syrup (or honey), remaining water, and salt in a small saucepan. Stir over low heat until sugar dissolves.
- Bring to medium-high and cook without stirring to 240°F (soft-ball stage). Remove from heat.
- With mixer on low, slowly pour hot syrup into bloomed gelatin. Increase to high and beat 8–10 minutes until glossy and thick.
- Stir together powdered sugar and cornstarch. Prepare pan by greasing or lining with parchment and dusting with the mixture.
- Add vanilla during the last two minutes of whipping. Beat until soft peaks form.
- Pour into prepared pan, smooth the top, and sprinkle with more powdered sugar mix. Let set 2–4 hours or overnight.
- Turn out onto a board, dust with more powder, cut into shapes or squares, and toss pieces in the powdered sugar/cornstarch mix to prevent sticking.
Notes
Storage: Lightly cover to keep fresh. Marshmallows stay fresh up to 3 weeks at room temperature or up to 3 months in the freezer.