Homemade Marshmallows (NO corn syrup)
Simple homemade marshmallows you can make in minutes. They’re soft, fluffy, and made with real ingredients you can actually feel good about.
Jump to RecipeAround here, they’ve become one of our favorite “special treats” because they satisfy that sweet craving without the guilt or the stomach ache that usually follows. These are nourishing, simple, and honestly just fun to make. I love them melted into a cozy yolky latte or hot chocolate just as much as I love stealing one straight off the counter. If you’ve never made marshmallows from scratch before, this is the perfect, feel-good place to start.
What we love about these homemade marshmallows
- These homemade marshmallows are just the right amount of gooey and sticky and give desserts & warm drinks an extra special touch.
- They’re simple to make and just take a few kitchen staples. Simple is key in our book!
Equipment needed
Ingredients
- 2 tablespoons bovine gelatin
- 1 1/2 cups cold water, divided
- 1 1/2 cups cane sugar (I buy my organic cane sugar in bulk from Azure Standard)
- 2 tsp vanilla extract
- 1/4 cup arrowroot powder or powdered sugar (for coating)
Instructions for the best homemade marshmallows
- Dust your glass baking dish with arrowroot powder or powdered sugar, alternatively, you can line it with parchment paper.
- In a small bowl, add 1/2 cup cold water. Sprinkle the beef gelatin over top, set aside to let mixture bloom (soften) for 10 minutes.
- Place the remaining 1 cup of water and 1 1/2 cups cane sugar in a saucepan over medium heat. Stir until sugar is fully dissolved.
- Keep mixture over the heat until the sugar has reached 240F, use your candy thermometer to check it. Then carefully remove and pour into your stand mixer fitted with the whisk attachment. I use the Bosch Universal mixer.
- Add the gelatin mixture that was set aside earlier. Beat on LOW speed for 2 minutes, then increased speed to HIGH for 10 minutes, until doubled in volume and super fluffy. Add the vanilla half way through whipping.
- Pour into the pan lined with arrowroot powder or powdered sugar, (or parchment paper) and smooth out with a spatula. You’ll have to do this step quickly, as the mixture sets fast. Set aside for 2-3 hours, until set. Slice into individual marshmallows to enjoy!
Common mistakes when making homemade marshmallows
- Not Blooming the Gelatin Properly
- Gelatin needs to soak in cold water for 5–10 minutes to fully hydrate and dissolve properly when heated later. Skipping or rushing this step can lead to lumpy or rubbery marshmallows.
- Over- or Under-Whipping the Mixture
- Under-whipping means your mixture won’t hold its shape; over-whipping can make it stiff and hard to spread into the pan. Aim for a glossy, thick mixture that holds soft peaks and has cooled to near room temp.
- Not Working Quickly Enough
- Homemade marshmallow sets fast. If you don’t move quickly after whipping, it can become difficult to spread evenly or mold cleanly.
- Using the Wrong Tools
- A stand mixer is ideal, as the whipping takes 8–12 minutes. Under-mixing or burning out a weaker mixer is common.
Serving marshmallows
- These homemade marshmallows make a great topping for my yolky lattes!
- The kids also love the little sweet treat! Give them a try for a healthier s’more!
Need another simple-to-whip-up treat for the kids? Our Healthy Gummy Snacks even have a gentle boost of minerals and protein. Happy kids, happy mom!
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Homemade Marshmallows
Simple homemade marshmallows you can make in minutes. They’re soft, fluffy, and made with real ingredients you can actually feel good about.
Equipment
- 1 small saucepan
- 1 glass dish
- 1 candy thermometer
- parchment paper
- Stand mixer
Ingredients
- 2 tbsp bovine gelatin
- 1 1/2 cups cold water, divided
- 1 1/2 cups cane sugar
- 2 tsp vanilla extract
- 1/4 cup arrowroot powder or powdered sugar (for coating)
Instructions
- Dust your glass baking dish with arrowroot powder or powdered sugar, alternatively, you can line it with parchment paper.
- In a small bowl, add 1/2 cup cold water. Sprinkle the beef gelatin over top, set aside to let mixture bloom (soften) for 10 minutes.
- Place the remaining 1 cup of water and 1 1/2 cups cane sugar in a saucepan over medium heat. Stir until sugar is fully dissolved.
- Keep mixture over the heat until the sugar has reached 240F, use your candy thermometer to check it. Then carefully remove and pour into your stand mixer fitted with the whisk attachment. I use the Bosch Universal mixer.
- Add the gelatin mixture that was set aside earlier. Beat on LOW speed for 2 minutes, then increased speed to HIGH for 10 minutes, until doubled in volume and super fluffy. Add the vanilla half way through whipping.
- Pour into the pan lined with arrowroot powder, (or parchment paper) and smooth out with a spatula. You'll have to do this step quickly, as the mixture sets fast. Set aside for 2-3 hours, until set. Slice into individual marshmallows to enjoy!
Notes
- Gelatin needs to soak in cold water for 5–10 minutes to fully hydrate and dissolve properly when heated later. Skipping or rushing this step can lead to lumpy or rubbery marshmallows.
- Under-whipping means your mixture won’t hold its shape; over-whipping can make it stiff and hard to spread into the pan. Aim for a glossy, thick mixture that holds soft peaks and has cooled to near room temp.
- Homemade marshmallow sets fast. If you don’t move quickly after whipping, it can become difficult to spread evenly or mold cleanly.
- A stand mixer is ideal, as the whipping takes 8–12 minutes. Under-mixing or burning out a weaker mixer is common.
We love these marshmallows