Homemade Marshmallows

24 servings
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 day
Total Time 30 minutes

Homemade Marshmallows made from gelatin, sugar, corn syrup, and vanilla extract are sweet, fluffy, and incredibly EASY to make!

We love making desserts in this kitchen, especially when they pair with our homemade toppings like Easy Whipped Cream, Homemade Cool Whip, and Chocolate Ganache!


Homemade Marshmallows are soft, chewy, and the PERFECT rainy day project to make with the kids. These are made from gelatin, granulated sugar, corn syrup, and vanilla, but you can add any flavor you’d like. Try adding a small amount of maple syrup for flavoring, or give them a caramel layer in the middle.

Some recipes call for making a meringue with egg whites, but I like to stick with simple sugar and corn syrup for a no-fail recipe. It’s common for this marshmallow recipe to be pretty sticky, so make sure to have extra powdered sugar on hand. You can use these to make s’mores, hot chocolate, or just eat them by themselves!


Store homemade marshmallows in an airtight container on the counter for up to a month. I recommend layering them with parchment paper, just in case they stick together. These will last for 3-4 weeks at room temperature.


Marshmallows can definitely be frozen, and it’s a great way to keep them fresh for longer. Place them in a sealable bag, removing as much air as possible. Wrap the bag in tinfoil, and freeze. They’ll last in the freezer for 3-4 months.


Easy Marshmallows


Place the marshmallows in a plastic bag along with a few tablespoons of confectioners sugar. Shake the bag until marshmallows are coated and no longer sticking together. Add more or less sugar as needed.


  • Make this with brown sugar for a darker colored marshmallow with a more molasses type flavor.
  • Dip your homemade marshmallows in chocolate and roll in graham cracker crumbs for a s’mores version!
  • You can leave out the corn syrup and replace it with granulated sugar, but the marshmallows may be more difficult to make because the corn syrup helps keep the sugar from crystallizing.
  • If you don’t have a stand mixer you can use an electric beater and a large bowl.
  • Dust your knife with confectioner’s sugar when you’re cutting the squares to prevent the marshmallows from sticking.
  • If you want to make softer marshmallows (or something more like marshmallow fluff) just use 1-2 packets of gelatin instead of 3.
  • This marshmallow recipe calls for a candy thermometer. Don’t skip this step, as sugar will behave differently once it reaches different temperatures.
  • Use jello instead of unflavored gelatin for fun flavors! Or substitute the vanilla extract with other flavors, like lemon, peppermint, or rum extract. Peppermint marshmallows are the perfect thing to serve on top of hot chocolate.
  • If you run low on powdered sugar, you can grease the pan with shortening to make sure the marshmallows don’t stick.

Easy Homemade Marshmallows

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Homemade Marshmallows

Homemade Marshmallows made from gelatin, sugar, corn syrup, and vanilla extract are sweet, fluffy, and incredibly EASY to make!
Yield 24 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine French Inspired
Author Sabrina Snyder


  • 3 packets gelatin unflavored (¼ ounce packets)
  • 1 cup cold water divided
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar


  • Add the gelatin and ½ cup water to your stand mixer.
  • To a medium saucepan with a candy thermometer add the sugar, corn syrup, salt and remaining water on medium heat, whisking until the sugar dissolves and the temperature comes to 240 degrees.
  • Turn off the heat then turn the stand mixer on low speed and slowly start adding the hot sugar mixture until it begins to cool down (about 1-2 minutes).
  • Raise the speed of the mixer to high speed and continue mixing for another 10-12 minutes then add in the vanilla.
  • Dust half the powdered sugar into a 9x13 baking dish then pour the marshmallows into the dish and with a spatula smooth the top, then dust the remaining two tablespoons of powdered sugar over the top and let it sit for 24 hours untouched to firm up before flipping the baking pan over and slicing into squares.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 95kcal | Carbohydrates: 24g | Sodium: 21mg | Sugar: 24g | Calcium: 2mg
Keyword: homemade marshmallows

Homemade Marshmallows

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Store bought marshmallows are like 2 week old bread compared to these homemade marshmallows. I have seen recipes for a couple years and never tried to make them. Look no furthere; these are pure gold.

    1. Hi. Posting from Western Australia. Your site is wonderful. I want to make Marshmallow fondant from scratch but have found that bought marshmallows are really expensive and generally not very nice tasting. Would these marshmallows work when making fondant?

  2. I made these when the kids where teasing for smores. They turned out great. My husband said the batter tasted like fluff but after sitting overnight they tasted like marshmallows. However, I will not be directing friends and family to this website. There are way to many adds. Loading takes forever and scrolling is difficult with all of the ads trying to load.

    1. Hi Samantha, I’m so glad the marshmallows worked out great for you. I am sorry you are unhappy with the ads. They are my only source of income because I don’t do sponsored content hardly ever. I actually run less ads than other sites because I have an aversion for them too, but I have a lot of costs associated with the site and I need to be able to afford to run the site for my family too. Stay safe and healthy. <3

  3. Hello

    how do i prevent the marshmallows turning sort of wet please as i made them for a party and after a while they seemed to have absorbed all the confectioners sugar?

  4. The first time I made these, they turned out wonderful. I made another batch last night and as soon as I added the vanilla and mint flavoring, it bound up and started crawling up the whip and became extremely gummy. I was luck to get half if it in the pan. Checked the texture tonight and it is very gummy. Flavor is awesome, but the texture is more chewy than the last. I whipped it for 10 minutes, do ya think that was too long?