Homemade Marshmallows (Without Corn Syrup!) — Fluffy, Simple, and Made From Real Ingredients
There’s something magical about homemade marshmallows.
The soft bounce when you press them, the way they melt into a cup of hot cocoa, that sweet vanilla aroma — none of it compares to the store-bought kind. And the best part? You can make them with clean, simple ingredients you already trust.
Most store-bought marshmallows rely on corn syrup and added stabilizers, but you don’t need any of that. A small spoonful of honey gives these marshmallows their structure, their shine, and just the right amount of sweetness. Everything else is pure, real, and pantry-friendly.
If you’ve never made marshmallows before, don’t worry. This is absolutely beginner-friendly, and I walk you through everything — from blooming the gelatin, to boiling the syrup, to whipping that glossy white cloud of marshmallow magic. I even added tips in the recipe for anyone using a hand mixer. You don’t need special equipment, just a thermometer and a little patience.
These marshmallows make beautiful holiday gifts, too. Pack them in little bags or jars, tie them with ribbon, add a homemade hot cocoa mix, and you’ve got the kind of gift people remember long after the season’s over.
Let’s get into it.
Creative Variations
Peppermint Marshmallows: add ½ teaspoon organic peppermint extract
Maple Marshmallows: swap honey for pure maple syrup
Almond-Vanilla: use ½ teaspoon almond extract + ½ teaspoon vanilla
Cocoa Dusted: add 2 tablespoons cocoa powder to the dusting mix
Ways to Use Homemade Marshmallows
Melting on hot chocolate
Cutting into shapes with cookie cutters
Dipping in dark chocolate
Topping sweet potato casserole
Floating on bourbon coffee
Packing into gift jars
Toasting over the fire (yes, they toast beautifully)
Marshmallows
Equipment
- high speed mixer
Ingredients
Marshmallow Base
- 3 tbsp unflavored gelatin 3 ½ packets if using packet-style gelatin
- 1/4 cup cold water (for blooming)
- 1 cup water (for the syrup)
- 1½ cups pure cane sugar
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Dusting Mixture
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
Prepare the Dusting Mixture
- In a small bowl, whisk together:¼ cup powdered sugar¼ cup cornstarch or arrowrootSet aside.Line a 9×13 pan with parchment and dust the bottom lightly with the mixture.
Bloom the Gelatin
- In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, add:¼ cup cold waterSprinkle the gelatin evenly over the top.Do not stir.Let it sit while you cook the syrup. It will absorb the water and become thick and spongy — this is normal.
Cook the Syrup
- In a heavy saucepan, combine:1 ½ cups sugar1 tablespoon honey1 cup water¼ teaspoon saltStir just enough to dissolve the sugar.Then:
Bring to a steady boil over medium-high heat.
Do NOT stir once it starts boiling — stirring can cause crystals.The syrup will bubble aggressively.Use a candy thermometer clipped to the side.Cook until the syrup reaches 240°F
This takes about 8–10 minutes, depending on your stove.First-timer tips:Watch it closely — it goes from 220°F to 240°F quickly.If it foams high, gently lift the pan off the heat until it settles.Do NOT walk away from the pot.When the syrup hits 240°F (soft-ball stage), turn off the heat immediately.
Whip the Marshmallow
Using a Stand Mixer
Turn the mixer to low.Using a Hand Mixer
Place a damp towel under the bowl to prevent slipping.Start on low speed — the mixture will be very hot.Slowly pour the hot syrup
Pour the syrup down the side of the bowl, NOT directly onto the beaters or whisk.(Prevents splattering and keeps the syrup from whipping onto the bowl sides.)When all the syrup is in, increase speed to high.Whip 10–12 minutes
The mixture will go from clear → pale → white and glossy.It will thicken significantly.By 10 minutes, it should form thick ribbons.Add 1 teaspoon vanilla during the last minute.Hand mixer note:Expect 12–14 minutes of whipping. The first few minutes look wrong — keep going.
Spread & Set
- Working quickly:Scrape the marshmallow mixture into your prepared pan.Smooth the top with a greased spatula (it’s extremely sticky).Dust the top with a little more of the sugar–starch mix.Let sit uncovered for at least 4 hours, or overnight, until fully set.
Cut
- Lift the marshmallow slab out with the parchment.Dust a knife or pizza cutter with starch mixtureCut into squares.Toss each marshmallow lightly in the remaining dusting mixture.
Storage
- Store in an airtight container at room temperature for up to 3 weeks.
Success Tips
- Gelatin must bloom fully or the texture will be rubbery.Syrup must reach 240°F or it won’t set properly.Do not stir the syrup once boiling.Keep whipping — even if it looks too thin at minute 5, it thickens suddenly.Work fast once whipping is done — marshmallows set quickly.