Homemade Vanilla Marshmallows

I have been enjoying marshmallows since I’ve been old enough to chew. I’ve never been really picky as to what types of marshmallows I’ll indulge in. I’m content with them straight out of the bag or melted between two graham crackers. And I’m pretty much a self-professed Peeps addict – as long as they’re stale – yep, you read that right – stale.

When I decided to make my own hot chocolate mix as an edible gift idea, I thought that homemade vanilla marshmallows were only a natural accompaniment. I mean what’s hot chocolate without the marshmallows, right?

I always anticipated that making marshmallows would result in sticky catastrophe and that I’d end up with less than delicious marshmallows. However, I can honestly tell you that after having one – or 5 of these homemade vanilla marshmallows, it may be a little difficult going back bagged version from the grocery store.

These marshmallows had such a rich and velvety texture – I couldn’t stop making hot chocolate as an excuse to eat more! Also, the recipe is easily adapted just in case you’re interested in adding a little something-something into the mix. Really the possibilities are endless, but I’m thinking some peppermint extract would be the perfect, festive twist.

Homemade Marshmallows

Yield: about 30 marshmallows

Prep Time: 25 minutes


3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
1 tablespoon *vanilla extract
1/4 cup cornstarch
1/4 cup confectioners' sugar


1. Line a 9x9 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.

2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.

3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.

4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.

5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.

6. Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.


- For a peppermint twist, add in 1/2 teaspoon of peppermint extract with the vanilla extract.
- I used clear vanilla extract because I wanted to maintain a bright white color.
- I used a small, round, biscuit cutter to cut my marshmallows.

Source: My Baking Addiction adapted from allrecipes.

87 Responses to “Homemade Vanilla Marshmallows”

  1. Olivia — December 15, 2013 at 12:17 am

    I only have an 8×8 pan, would that work instead of the 9×9? Or would it be easier to just double it and use a 9×13 pan? Can’t wait to try my hand at the homemade delights!


    • Jamie — January 10, 2014 at 3:08 pm

      Olivia, an 8×8 pan will work, your marshmallows will just be thicker.
      – Jamie

  2. Stacey — December 19, 2013 at 5:50 am

    Would these hold up in s’mores?


    • Jamie — January 10, 2014 at 2:43 pm

      Stacey, I don’t see why not.
      – Jamie

  3. Jordan — July 7, 2014 at 2:58 pm

    These sound absolutely amazing! Thanks for sharing.
    Tell me what you think of this idea.
    Use normal vanilla so they have a slightly tan/brown color, top them with a coat of Sugar in the Raw, and a pinch of cinnamon, and allspice, and serve them with pie in place of whipped cream.
    I would make sure to pop the pie in the oven just long enough to get the pie warm and the ‘mallows nice and melty…… OK, this is happening in my kitchen, tonight. :)


    • Jamie — July 9, 2014 at 12:18 am

      That sounds absolutely delicious – I’d love to know how they turned out! Thanks for stopping by!

  4. Heather — October 13, 2014 at 7:57 am

    I’m thinking of doing a mason jar gifts for neighbors & friends this year using homemade hot cocoa & homemade Marshmellos (and a lil side bottle of Kahlua). I’m curious if you think the cocoa mix would become damp or hard from these homemade marshmellows. Thanks so much!


    • Jamie — November 19, 2014 at 7:09 pm

      I would definitely package them separately. I hope this helps.

  5. Liz — November 12, 2014 at 5:28 pm

    Can’t wait to make this , how long will they last?


    • Jamie — November 19, 2014 at 6:56 pm

      They’ll last for a few days and then start to get a little stale. I hope this helps.

  6. Meghan — November 25, 2014 at 6:13 pm

    I hope this isn’t a really dumb question, but would pouring them into a mini muffin tin and then just popping them out after they rest work?


    • Jamie — January 28, 2015 at 11:51 pm

      Hey Meghan,

      Homemade marshmallows are very sticky. I don’t think that would work.

      – Jamie

  7. Brandi — June 13, 2015 at 12:05 pm

    Has anyone tried making marshmallows without corn syrup? I’m wondering if honey might work???


  8. Johnny from Chicago — October 2, 2015 at 10:42 pm

    I was never a big fan of marshmallows growing up, but sometime last year i saw a recipe online and i decided to make some myself. Please trust me on this, homemade marshmallows are exponentially better – no chemical taste and the texture is perfect. I’ve tried different flavorings and everyone who tries them freaks out (some advice, go lightly with flavoring, you are not making lucky charms). I reduced some grape jelly and added that to half of the batch and put a little peanut butter in the other half and it was great.

    I don’t bother with clear vanilla. Regular vanilla gives a them a nice ivory color and  also gives a subtle indication that they where not made a year ago in a factory.  


  9. Kevin — October 18, 2015 at 6:56 am

    what is corn syrup, am in the UK ?


  10. Jennifer — April 20, 2016 at 8:31 pm

    OMG!!! These are amazing!!! So smooth & creamy…can’t wait to make some hot chocolate now. & I already have a recipe ready to go for fluffernutter fudge to use these marshmallows in. 

    Thanks for this great recipe!!!


    • Jamie — April 21, 2016 at 11:37 am

      You’re welcome, Jennifer! I glad you enjoyed them!

  11. Helen Stanley — August 15, 2016 at 11:01 am

    These are so easy and the best….I make these a lot and people don’t believe that these are home made.
    Sometimes I add different food coloring and flavors…..Cinnamon and Cherry and I have done watermelon.
    During Christmas crunched some candy canes and some red food coloring…was delicious….My favorite is cinnamon…This winter doing vanilla than dusting  them with cocoa for hot chocolate…
    Thank you for this recipe.


    • Jamie — August 16, 2016 at 11:36 am

      You’re very welcome, Helen. I love your flavors!

  12. Alyssa Cosby — December 13, 2016 at 4:30 pm

    I made these and left them after the final step but the coating kept dissolving. I’m wondering if it is because I didn’t let them sit for very long. As they seemed to set really quickly. Anyone know why this happened? I’m making these again for Xmas gifts, but don’t want the same thing to happen. Thanks


    • Jamie — December 14, 2016 at 11:47 am

      Hi, Alyssa! I think if the coating is dissolving it may be that the marshmallows aren’t whipped enough. Make sure the mixture is fluffy and forms stiff peaks. Let me know how it goes or if I can help with anything else!

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