Basic Marshmallow Recipe


Making your own marshmallows at home isn’t too difficult; all that’s needed is mixing technology—ideally a stand mixer, but a powerful hand-held mixer will work, too—unflavored gelatin, something sweet, some sort of liquid, flavoring agents like extracts or spices, and something starchy to dust the finished product. A candy thermometer is helpful, but not required.

Fairly difficult

Basic Marshmallow Recipe


For 1 Batch(es)


  • 1/2 cups confectioner's sugar
  • 1/2 cups cornstarch (or potato or arrowroot starch)
  • 1 cups water, divided
  • 3 1/4-oz. packets unflavored gelatin (or 3 T. Great Lakes brand unflavored beef gelatin)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons Karo light corn syrup
  • 1/4 teaspoons salt
  • 2 teaspoons vanilla extract

Basic Marshmallow Recipe Directions

  1. In a medium-size bowl, sift together the confectioners’ sugar and cornstarch and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, evenly sprinkle the gelatin over ½ cup of the water. Let it sit while preparing the sugar syrup.
  3. Combine the granulated sugar, corn syrup and the remaining ½ cup of water in a large saucepan over medium heat. Stir to dissolve the sugar granules.
  4. Raise the heat when there are no more sugar granules and bring to a rolling boil for 1 minute. If using a candy thermometer, the syrup temperature should be 245°.
  5. Remove the sugar mixture from the heat, turn the mixer on low and slowly pour the contents of the saucepan along the side of the mixing bowl containing the gelatin mixture. (Do not pour the mixture onto the whisk as it will splatter the mixture and possibly burn you.)
  6. Once the contents of the sugar pan are fully incorporated, add the salt and gradually increase the mixer speed to high. Beat on high for 12 minutes.
  7. While this mixes, prepare the pan by greasing it with unflavored oil or butter. Sift a light layer of the prepared confectioners’ sugar mixture onto the greased pan.
  8. As the mixing finishes, turn the mixer speed down to low and add the vanilla extract or other flavor agents. Increase the mixer speed again to incorporate the flavors evenly. Using a scraper spatula, quickly guide the mixture into the prepared pan and smooth the top to make an even sheet.
  9. Sift the prepared confectioners’ sugar mixture over the top—using your hands to smooth it evenly.
  10. Let it sit in a cool, dry place for at least 4 to 6 hours, ideally overnight. Do not refrigerate.
  11. Keep the remaining confectioners’ sugar mixture for the next stage. To cut the marshmallows, gently unstick the sides of the marshmallow sheet from each side of the molding pan and coax the sheet onto a large, walled cookie sheet. Cut into squares with a pizza cutter or knife, or into other shapes using simple cookie cutters, and drop, one at a time, into the confectioners’ sugar mixture to coat.
  12. If making other flavors, add spices, cacao powder, dried coconut shreds, etc. to the confectioners’ sugar mixture before coating the cut marshmallows.
  13. Store in airtight containers, unrefrigerated, for up to 2 weeks. If marshmallows become damp during storage, repeat the dusting process as needed.

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