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Fluffy marshmallows

Making marshmallows at home is a fun and rewarding experience. With just a few ingredients and some patience, you can create fluffy, delicious marshmallows that are perfect for snacking, baking, or adding to hot drinks. 


1 c water (cold, divided in two)
3 pk gelatin (unflavored gelatin, 1/4 oz packets)
2 c sugar (granulated sugar)
1 c corn syrup (light corn syrup)
1⁄4 t salt
  confectioner's sugar (powdered sugar, for dusting)


Prepare the pan

Lightly grease a 9x13-inch baking pan with cooking spray or oil.
Dust the greased pan generously with powdered sugar, making sure to cover the bottom and sides. Set aside.

Sofen the Gelatin

In the bowl of a stand mixer, pour 1/2 cup of cold water. Sprinkle the unflavored gelatin over the water and let it sit for about 10 minutes to soften.

Make the sugar syrup

In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.

Attach a candy thermometer to the saucepan and continue to cook the mixture without stirring until it reaches 240°F (soft-ball stage).

Whip the marshmallow mixture

Once the sugar syrup reaches 240°F, carefully remove it from heat.
Turn the stand mixer on low speed and slowly pour the hot sugar syrup into the bloomed gelatin.

Gradually increase the speed to high and whip for 10-12 minutes, or until the mixture becomes thick, glossy, and nearly tripled in volume.

Add the vanilla extract and mix until well incorporated.

Pour and set

Using a spatula, quickly transfer the marshmallow mixture into the prepared pan, smoothing the top as best as you can. Dust the top with more powdered sugar.

Let the marshmallows sit uncovered at room temperature for at least 4 hours or overnight to set.

Cut and enjoy

Once set, turn the marshmallow slab onto a cutting board dusted with powdered sugar.

Using a sharp knife or kitchen scissors coated with powdered sugar, cut the marshmallows into squares or your desired shape.

Toss the cut marshmallows in additional powdered sugar to prevent sticking.

Total time
30 minutes
Cooking time
Preparation time
1 batch


Preparation and cooking time do not take into account resting time.

Store the marshmallows in an airtight container at room temperature for up to 2 weeks.

Equipment needed

  • 9x13-inch baking pan
  • Cooking spray or oil for greasing
  • Stand mixer with whisk attachment
  • Candy thermometer
  • Measuring cups and spoons
  • Spatula
  • Sharp knife or kitchen scissors

Add food coloring for colored marshmallows.

Use flavored extracts like almond, peppermint, or lemon for a different taste.

Swirl in chocolate or fruit puree for a marbled effect.

You can substitute light corn syrup with the same amount of honey or golden syrup. They will add their own flavors and can result in a darker-colored marshmallows. Honey is more prone to crystallization than corn syrup or golden syrup, so you may need to be extra careful when cooking the sugar mixture. Make sure to avoid stirring once the sugar has dissolved to minimize the risk of crystallization.


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