Homemade marshmallows are so sweet, delicious, and fluffy. They are so much more flavorful, you’ll never look at store-bought marshmallows the same. Follow my tips on how to make marshmallows below.
Y’all homemade marshmallows! Need I say more? It is something that is so simple and fun you would never guess.
Making homemade marshmallows are a super fun and easy dessert your kids will love. They seem like a daunting task, but they are fun to make and tasty. It’s fun to see how big and fluffy they get too.
I’ve played around with this recipe a lot over the years since first posting it, and we love also making them without refined sugar.
These are so much better than the store-bought marshmallows.
Yeah it was beyond awesome! I savored every single drop and I love how these marshmallows melt. Have I convinced you yet?
Tips For Making Homemade Marshmallows:
- I don’t usually use a thermometer and it seems turn out just fine. Its a good option to have, but you don’t need a thermometer.
- You can use all honey and not use refined sugar at all which is a plus.
- You can flavor them if you want to! Different extracts work well. Maybe try vanilla your second round of making them.
- When you cut your marshmallows, make sure to warm the knife under hot water and it will help cut the homemade marshmallows.
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Tools you may need:
Measuring cups and spoons
Parchment paper – you can either grease the baking dish or line it with parchment paper for easier removal.
Knife for cutting marshmallows
Can you make these without refined sugar?
Yes! Instead of using 1 cup sugar and 1/2 cup honey, just use 1 cup of honey (or maple syrup). You could also use half sugar and half honey or maple syrup. Therer are definitely different options you can choose from.
How long do homemade marshmallows last?
The homemade marshmallows will usually keep for 3 weeks are room temperature. You can also freeze them, see below.
Do marshmallows freeze well?
Since the sugars acts as a preservative, these homemade marshmallows keep for up to 3 months in the freezer.
Dividing the marshmallows into small clusters and wrapping with cling wrap will help them keep their freshness.
Homemade Marshmallow Ingredients:
Gelatin – I always go for grass-fed gelatin because grass-fed animals are a much healthier option.
Vanilla extract – you can easily make your own homemade vanilla extract.
How To Make Homemade Marshmallows:
- Whisk 1/2 cup of cold water and gelatin into the bowl of the electric mixer. Allow the mixture to sit for 15 – 20 minutes.
- Combine the sugar, honey, 1/2 cup of water and salt in saucepan over low heat. Make sure to stir until the sugar completely dissolves.
- Increase the heat to high and cook the mixture without stirring until the temp reaches 240 degrees. Take off heat immediately. Many times I don’t actually take the temperature and it still works out fine.
- Turn your stand mixer on low and slowly pour the honey mixture in the soften gelatin. Once combined, increase the speed to high and beat for 15-20 minutes.
- Add the vanilla during the last two minutes of whisking.
- While its mixing, combing the powdered sugar and cornstarch. Set aside.
- Generously grease the baking dish (or line with parchment paper) and pour the marshmallow mixture into the pan and smooth out flat. Let it sit for 4 hours or overnight.
- Turn out onto a cutting board and cutting using a knife or cookie cutter.
- Break apart the cubes and roll in powdered sugar and cornstarch mix to keep it from sticking.
More delicious dessert ideas:
- Easy Blackberry Cobbler Recipe
- How To Make Sweetened Condensed Milk
- Creamy Custard Pie: Easy Dessert Recipe
- Vegan Fudge: Easy Decadent Dessert
- Lace Cookies With Pumpkin Spice
Homemade Marshmallow Recipe
If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.
Homemade marshmallows made with simple ingredients that taste better than store-bought.
- Whisk together 1/2 cup cold water and gelatin in the bowl of your electric mixer. Allow to sit for 15-20 minutes.
- Combine sugar, honey, 1/2 cup water and salt in a saucepan over low heat. Stir until the sugar dissolves.
- Increase the heat to high and cook without stirring until the temperature reaches about 240º. Immediately remove the pan from the heat.
- Turn your stand mixer to low. Using the whisk attachment, slowly pour the hot honey mixture into the softened gelatin. Once combined, increase the speed to high and beat for about 15-20 minutes. Add in vanilla extract during the last 2 minutes of whisking.
- Generously grease a 9x13 inch baking dish. Pour marshmallow mixture into pan and smooth out flat. Let sit for at least 4 hours to overnight. Turn out onto a cutting board and cut marshmallows using a knife. I found it easiest to cut the marshmallows if I ran the knife under hot water before cutting each row.
- Break apart cubes and roll in powdered sugar and cornstarch mix to keep from sticking.
Lightly cover to keep fresh. Will stay fresh for 3 weeks. Place in the freezer for up to 3 months.
Have you ever made homemade marshmallows before?
Originally published in 2015, this post was updated in December 2019.