Homemade Marshmallows from Scratch

I grew up on homemade marshmallows. My dad was big on “it’s easy, and so much better than store-bought” — and honestly, I couldn’t agree more. My first batch completely on my own was for a camping trip, about 15 years ago, and everyone loved them. They’ve been a staple ever since.

Marshmallows seem like they’d be difficult, and some recipes really do make them out to be a science experiment. But these are not that. They’re soft, bouncy, and melt beautifully into hot cocoa. They cut into perfect little pillows, coated in powdered sugar, and store well for weeks. Once you have them, you’ll never want store-bought again.

This is my dad’s recipe with a couple of small changes. I use honey instead of corn syrup, which gives the marshmallows a subtle warmth without tasting obviously like honey. And I use Halo Pantry’s Vanilla Bean Natural Flavoring — it’s completely clear and dye-free, so your marshmallows stay a gorgeous bright white instead of cream-colored. It’s a small detail that makes a noticeable difference, especially if you’re gifting them.

This is the kind of recipe that looks impressive but is mostly just patience and a good stand mixer doing all the work.

About the Ingredients

Gelatin

Three envelopes of plain unflavored gelatin — Knox is the standard and easy to find anywhere. This is the backbone of the marshmallow, giving it that soft, springy chew. Don’t substitute agar-agar; the texture will be completely different.

Granulated Sugar + Honey

The base is regular granulated sugar, cooked into a syrup with honey and water. Honey adds a gentle warmth I really love — it doesn’t taste strongly of honey, it just tastes like a better marshmallow. If you want something more neutral, light corn syrup is a direct swap at the same amount.

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Vanilla Bean Flavoring

I specifically use Halo Pantry’s Vanilla Bean Natural Flavoring for this. It’s clear and completely dye-free, which means your marshmallows stay brilliant white — not the slight cream or tan you’d get from regular vanilla extract. The flavor is clean and genuinely vanilla-forward. If you’re making marshmallows to gift or float in white hot cocoa, this detail matters.

The Temperature Window

Cooking the sugar syrup to the right temperature is really the only technical part of this recipe. The target is 240-245 degrees F — the soft ball stage. Climate actually affects this: in most conditions, 242-243 is the sweet spot. Cold and dry? Pull it at 240. Hot and humid? Go to 245. I use a ThermoWorks thermometer for this and it makes the whole thing effortless.

How to Make Homemade Marshmallows

The process has a few stages, but each one is straightforward. The most important thing is to move quickly once your marshmallow is mixed — it firms up fast. Have your pan oiled and parchment-lined before you even start the syrup.

Step 1: Bloom the gelatin

Add ½ cup of cold water to your stand mixer bowl and sprinkle the gelatin over the top. Give it a quick whisk to distribute and then just let it sit for 10 minutes. You’ll see it absorb the water and thicken into something almost jelly-like. That’s exactly what you want — this is what gives the marshmallow its bounce.

Step 2: Prep your pan while you wait

Line a 9×9-inch baking pan with parchment paper and brush the entire surface — bottom and sides — with neutral oil. This is your window to get organized before things move quickly. Set it right next to your stand mixer so you’re not scrambling.

Step 3: Make the sugar syrup

In a small saucepan, combine the powdered sugar, honey, salt, and ¼ cup of water. Stir over medium-high heat until the sugar dissolves, then let it come to a boil without stirring. Cook until your thermometer reads 240–245°F (see the ingredient notes above for climate guidance). The syrup will smell like caramel and look glossy. Pull it off the heat the moment it hits your target temperature.

Step 4: Beat on high for 12 minutes

With the mixer running on low, pour the hot syrup into the bloomed gelatin in a slow, steady stream — aim for the side of the bowl to avoid splashing. Once it’s all in, crank the mixer to high and beat for 12 full minutes. The mixture will go from thin and almost watery to thick, glossy, and brilliantly white. It’ll look like a fluffy cloud by the end. In the last 30 seconds, add your vanilla flavoring and let it incorporate.

Step 5: Into the pan, then rest

Using an oiled spatula, scrape the marshmallow mixture into your prepared pan and spread it as evenly as you can. It’ll be sticky and a little resistant — work quickly. Lightly oil a sheet of plastic wrap and press it directly onto the surface to smooth everything out. Let the pan sit uncovered at room temperature for at least 2 hours. Overnight works too.

Step 6: Cut and coat

Dust a cutting board liberally with powdered sugar. Turn the marshmallow slab out onto the board, peel off the parchment, and dust the top. Using a greased knife or pizza wheel (re-grease between cuts if needed), slice the marshmallow into squares. Dredge every cut side in powdered sugar so they don’t stick to each other. And try not to eat half of them while you work.

Storage details

Don’t refrigerate. Cold makes marshmallows sticky and sweaty. Keep them at room temperature in an airtight container, layered between sheets of parchment if needed.

They freeze beautifully. Layer between parchment in an airtight container and freeze up to 3 months. Thaw at room temperature, still sealed in the container, and they come back almost exactly as they started.

Frequently Asked Questions

The Bottom Line

Once you make marshmallows from scratch, it’s really hard to go back to the bag. They’re better in cocoa, better in s’mores, and honestly better just eaten straight off the cutting board dusted in powdered sugar. The process takes a couple of hours (mostly hands-off setting time), and the result is something you’ll feel genuinely proud of.

Make a batch, tuck them into a little tin or jar, and give them to someone you love. Or keep them all for yourself. No judgment here.

If you make these, I’d love to see them — tag me so I can see your pillowy squares. And if you have questions about the process, drop them in the comments. I’m always happy to troubleshoot.

Cheers 🥂

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