Homemade Marshmallows
Homemade marshmallows are a whipped foam of sugar syrup, gelatin, and air, set until firm enough to cut into cubes and dusted with a cornstarch-powdered sugar blend to keep the pieces from sticking together. They're built from a hot sugar syrup (usually 240-245°F) whipped into bloomed gelatin until the mixture triples in volume and turns glossy and stiff, similar to a stabilized meringue. Compared to store-bought marshmallows, homemade versions are softer, less rubbery, and lack the cornstarch coating and preservatives used to give commercial bags a year-long shelf life.
Varieties
Standard marshmallows are gelatin-based and set firm enough to cut and toast; vegan versions use agar-agar or carrageenan instead of gelatin and tend to be slightly less elastic. Marshmallow fluff is a related but distinct product made without gelatin, whipped to a spreadable consistency that never firms up into a cuttable shape.
Buying tips
For the gelatin, use unflavored powdered gelatin (not sheets) and check that it's fresh, since older gelatin loses its setting power and produces a floppy marshmallow. Light corn syrup keeps the sugar syrup from crystallizing during whipping; golden syrup or glucose syrup can substitute in equal amounts if corn syrup isn't available.
Substitutes
Store-bought marshmallows, cut into cubes — 1:1 by weight
Firmer and chewier than homemade, with a coating of cornstarch already on the surface. Works fine in hot chocolate or s'mores but won't have the same tender bite in a from-scratch recipe that calls for folding in fresh marshmallow.
Marshmallow fluff (marshmallow creme) — 1 cup fluff per 10-12 regular marshmallows, melted
Best for recipes where the marshmallow gets melted anyway, like fudge, frosting, or rice cereal treats. It won't hold a cut shape or toast on a skewer since it never sets firm.
Vegan marshmallows (agar-agar based) — 1:1
Necessary substitution for anyone avoiding gelatin. They melt and toast a little differently, often browning faster over an open flame, but work in most recipes.
Mini marshmallows, melted down — 1:1 by weight
Melt faster and more evenly than large marshmallows because of their higher surface area, useful when a recipe needs melted marshmallow quickly without scorching.
Storage
Once fully set and cut, toss the cubes in a cornstarch-powdered sugar mix (about 1:1) to coat all sides, then store in an airtight container at room temperature for up to 3 weeks, layering pieces between parchment if stacking. They can be frozen for up to 2 months in a freezer bag with the air pressed out; thaw at room temperature before using.
How to use
Use in hot chocolate, s'mores, rice cereal treats, as a filling for whoopie pies or between cookies, folded into frosting for extra fluff, or torched on top of sweet potato casserole. Because homemade marshmallows are softer than store-bought, they melt faster over heat, which is an advantage for hot drinks but means they toast more quickly over a flame or broiler.
What it pairs with
Pairs naturally with hot cocoa, dark chocolate and graham crackers for s'mores, coffee, and toasted nuts in rocky road. A drop of peppermint or vanilla bean extract added during whipping complements the plain sugar base well.
Nutrition
Marshmallows are almost entirely sugar and water with a small amount of gelatin protein and essentially no fat. A typical homemade marshmallow has about 20-25 calories, roughly the same as a store-bought one, since the ingredients are nearly identical.
FAQ
Why are homemade marshmallows softer than store-bought ones?
Commercial marshmallows are formulated with extra stabilizers and a longer whip time to hold their shape for months on a shelf. Homemade versions are whipped just until they hold soft peaks, which gives a more tender, almost cloud-like texture that firms up over several hours rather than becoming fully rigid.
Can I make marshmallows without corn syrup?
Yes, using an equal amount of golden syrup or glucose syrup, both of which prevent the sugar from crystallizing the same way corn syrup does. Substituting with more granulated sugar alone often results in a grainy texture.
Do I need a stand mixer to make marshmallows?
A stand mixer or powerful hand mixer is strongly recommended, since the mixture needs to whip continuously for 10-15 minutes while hot syrup is streamed in, and hand-whisking that long isn't practical.
How long do homemade marshmallows need to set before cutting?
At least 4 hours at room temperature, though overnight (8-12 hours) gives a cleaner cut and a firmer, less sticky texture, since the gelatin needs time to fully set the structure.
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