This marshmallow recipe includes tips for easy homemade marshmallows that are fluffy and delicious every time.

Marshmallow Recipe from

We’ve been singing the song from the Target commercial continuously. You know the one? “It’s a marshmallow world in the winter…” Well, we have it stuck in our heads and are constantly humming it around here. As soon as I think I’ve shaken it, Little Buddy will walk through the house humming it. And he says the same thing about me.

That’s probably what prompted me to make batch after batch of marshmallows. Some were pure vanilla, others were vanilla bean where the tiny specks were visible. But once again we all agreed that our favorites continue to be the classic, pure white, sugar dusted, fluffy as a cumulus cloud marshmallows. We must be marshmallow purists at heart! Ha!

Through making them and having failures along the way over the years, there are a few tricks that I want to share with you to get the fluffiest, most delicious marshmallows possible.

Marshmallow Recipe from

Marshmallow Making Tips

  • Use lukewarm water for dissolving your gelatin
  • Make sure the temperature of your syrup is a steady 240º F before removing from the heat
  • Give your gelatin mixture and syrup a quick stir before whipping to make sure no gelatin has stuck to the bottom of your mixing bowl
  • Oil your rubber scraper with coconut oil or shortening as it helps the marshmallow mixture to easily release without staining the marshmallows

Use them for making s’mores or topping your homemade hot chocolate or, if you are like us, you just like to grab a one as a little sweet treat!

Marshmallow Recipe from

Here’s my Marshmallow Recipe. I hope you love them as much as we do!

Marshmallow Recipe

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This marshmallow recipe includes tips for easy homemade marshmallows that are fluffy and delicious every time.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 30


  • 1 cup water,, lukewarm
  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • pinch kosher salt
  • 2 teaspoons vanilla extract
  • shortening
  • Confectioner’s sugar


  • Stir together 1/2 cup of lukewarm water and gelatin in the bowl of an electric mixer and allow to stand while making the syrup.
  • Add sugar, corn syrup, salt, and remaining 1/2 cup of lukewarm water in a medium saucepan over medium-high heat. Cook the mixture until the sugar has completely dissolved and the syrup reaches the softball stage, 240º F. Remove from heat.
  • Fit the mixer with the whisk attachment and turn the mixer onto the lowest setting while slowly pouring the syrup mixture into the gelatin mixture. Stop the mixer and make sure that all of the gelatin mixture is loose from the bottom of the mixing bowl. Turn the mixer on high speed and whip for 15 minutes. While the marshmallow mixture is whipping, lightly coat an 8 x 12 glass or non-metallic dish with coconut oil or shortening and dust with confectioner’s sugar to make sure well-coated. Coat a rubber scraper with coconut oil or shortening and set aside.
  • Once marshmallow mixture has whipped 15 minutes and is light and fluffy in volume, stir in the vanilla until it is well incorporated. Spread the marshmallow mixture into the prepared dish using the oiled rubber scraper.
  • Dust lightly with more confectioner’s sugar and leave uncovered overnight to dry completely.
  • Pour out onto parchment paper and cut into large pieces with a knife. Dust cut edges with more confectioner’s sugar. Store in an airtight container for up to three weeks.


Total time does not include drying time.


Calories: 81kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 13mg | Potassium: 1mg | Sugar: 19g | Calcium: 3mg | Iron: 0.04mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Homemade Marshmallow Recipe - This marshmallow recipe includes tips for easy homemade marshmallows that are fluffy and delicious every time. //

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I am assuming if marshmallow cream is needed, we can use this same recipe? I suppose just use it before the mixture dries overnight?

    1. Yes! You can absolutely use this recipe for marshmallow creme. Just skip the steps for spreading into the dish for drying overnight and use. I can’t wait to hear how you like it!

  2. Have a couple questions before I make these. When the vanilla is added do I stir by hand or with the mixer? And after the mixture has dried over night you say to pour onto parchment paper. What will the texture and consistency be? Love your recipes and have many favorites,

    1. Hi Nancy,
      What great questions! You’ll want to stir in the vanilla with your mixer. The consistency will be very thick and it would be hard to stir it by hand, I think. Once the marshmallows have dried overnight, they will be soft and pillowy, but will definitely hold together. You may need to use a rubber scraper or butter knife to assist them in coming out of the dish and onto the parchment paper for cutting.

      I hope that helps! Let me know if you have any other questions!

  3. Definitely making these! I’ve never tasted a homemade marshmallow before, but I bet it’s outta this world!

    1. It is definitely that time of the year that I love making them again and again! I hope you enjoy them!

  4. Robyn,
    I’ve only made marshmallows once. I can’t wait to try your recipe. Pinned.

    1. Thanks so much, Amanda. Aren’t they delicious?! They are like eating a vanilla cloud!

  5. Looks lovely I have a question though about the gelatine. I have gelatine leaves instead, so much gelatine leaves would equal 2 packs of gelatine? Thank you

    1. Hi Michelle,
      Absolutely! They are really a blank canvas for whatever flavor you prefer! I hope you enjoy them! xo