Fluffy 15-Minute Homemade Marshmallows Joy

Oh, my goodness, have I got a treat for you today! Forget those weird, waxy cubes you get in a plastic bag at the grocery store. We are talking about transforming a few simple ingredients into the fluffiest, cloud-like magic you have ever tasted. Making homemade marshmallows right here in your kitchen is surprisingly simple, and I promise you, once you try them, you’ll never look back. This melt-in-your-mouth recipe is designed to be easy enough for your first try, and boy, are they perfect for sinking into a mug of rich hot cocoa or, even better, making the world’s best s’mores.

When I first started simplifying recipes, I wanted to bring back that sense of wonder you get from old-fashioned candy making. Watching this mixture whip up into that glossy, white tower in the mixer bowl always makes me smile—it just feels like pure love in a bowl. Plus, knowing exactly what goes into your food is always so satisfying! If you want to learn more about my philosophy on bringing soulful, comforting food back to the everyday table, you can check out my story here.

Come on in, grab your stand mixer, and let’s get started.

Why You Will Love This Easy Fluffy Homemade Marshmallows Recipe

I think you’re going to fall head-over-heels for this batch of homemade marshmallows. Seriously, they are a game-changer! I’ve tested this recipe so many times to make sure it works even when you’re a little new to candy making. Here’s why you should jump straight into making these:

• They are genuinely easy—if you have a stand mixer, you can absolutely nail this.
• The texture is exactly what everyone wants: light, bouncy, and perfectly soft.
• You can whip these up in under an hour of active time!

Achieving Melt-in-Your-Mouth Texture

The secret to that superior soft homemade candy texture isn’t just the ingredients; it’s all about temperature and time. When you hit that 240-degree soft-ball stage with the syrup, you are locking in the perfect amount of moisture. Then, whipping it for that full 12 to 15 minutes builds those incredible air pockets. This technique ensures your candy sets up perfectly without getting tough or chewy. Trust me, this simple process guarantees reliability every single time.

Perfect for S’mores and Hot Cocoa

These homemade marshmallows truly shine when they meet heat! Because we cut them into thick squares, they are the *best* for grilling over a fire for gooey s’mores. They don’t deflate instantly like the store-bought kind. They also make the prettiest marshmallow topping for hot cocoa. Imagine dipping one of these pure vanilla beauties into dark, warm chocolate—that’s happiness right there. For gifting, you’ll never find a better, more impressive treat!

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Equipment Needed for Perfect Homemade Marshmallows

Okay, before we dive into that bubbling syrup, let’s talk tools! Making marshmallows from scratch requires a couple of specialty items, but they are totally worth it if you want that cloud-like texture. You absolutely need a good stand mixer—my KitchenAid gets quite a workout here!

You also must have a reliable candy thermometer. Seriously, don’t try to eyeball the soft-ball stage; it’s the difference between soft candy and hard candy, believe me! And, of course, grab your 9×13 inch baking pan. That big surface area is what helps them set up nice and flat for easy cutting later on.

Ingredients for Soft Homemade Candy

When you look at this list, it might seem a little intimidating with the syrup and the gelatin and all, but once you gather everything, it comes together quickly. I always measure everything out first—this is called mise en place, and it’s crucial when working with hot sugar! It really keeps you calm when things start moving fast.

Here is what you need for the actual marshmallow base. Remember, we are dividing that cold water up, so pay close attention to that:

• 3 packets unflavored gelatin
• 1 cup cold water, divided (we use half now, half later!)
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup (this is important for texture, don’t skip it!)
• 1/2 cup water (for the syrup pot)
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

Coating Mixture Ingredients

Listen, if you skip the coating mixture, your marshmallows will glue themselves to the pan, the counter, your hands, and maybe even your cat. Don’t risk it! This mixture acts like a shield. We use about half when preparing the pan and keep the rest handy for when we cut the squares later so they don’t stick to each other.

• 1 cup powdered sugar, for dusting
• 1/2 cup cornstarch, for dusting

How to Make Fluffy Homemade Marshmallows From Scratch

Alright, now for the fun part—the active creation of these amazing homemade marshmallows! This process moves pretty fast once you get the syrup heated, so have everything ready on your counter, just like I mentioned before. Precision here really pays off to get that gorgeous, pillowy start.

Preparing the Pan and Blooming Gelatin

First things first, we need to prepare our setting space. Lightly grease that 9×13 pan—I use a little cooking spray for speed. Then, grab that coating dust we mixed up (powdered sugar and cornstarch) and dust the entire inside of the pan generously. You want a thick, slightly fuzzy layer! Set the remaining dust aside.

Next, tackle the gelatin. Pour that first half-cup of cold water into your stand mixer bowl. Sprinkle the gelatin evenly over the top. Don’t stir it! Let it sit there for about 5 to 10 minutes while it ‘blooms.’ It will get spongey, which is exactly what we want before it meets the hot sugar.

Cooking the Sugar Syrup to Soft-Ball Stage

While the gelatin is soaking up the water, it’s syrup time. Combine your granulated sugar, light corn syrup, the smaller 1/2 cup of water, and the salt in a saucepan. Heat this over medium heat, stirring only until that sugar is completely dissolved. Once it starts bubbling, stop stirring! Attaching your candy thermometer is vital here. We need the mixture to reach precisely 240 degrees Fahrenheit, which is known as the soft-ball stage. It usually takes around 8 to 10 minutes, so keep watching that gauge!

Whipping for Ultimate Soft Homemade Candy

The second that thermometer hits 240°F, immediately pull that pan off the heat. Now, turn your stand mixer on low speed—and I mean low! Slowly, carefully pour that super-hot syrup down the side of the bowl, making sure it misses the whisk attachment. If you get it all in, crank the speed up to high. You need to beat this for a full 12 to 15 minutes! I know, it feels like forever, but don’t stop early! When it’s ready, the mixture should be thick, beautiful white, glossy, and it should hold stiff peaks. When you touch the outside of the bowl, it should just be warm, not hot. Right when it’s ready, drop in your teaspoon of pure vanilla extract and mix for one last little whirl. You can find more general baking tips over on my latest blog posts!

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Setting and Cutting Your Homemade Marshmallows

Work fast now because this mixture starts setting up quickly! Scrape all that gorgeous white fluff into your prepared pan. Use a damp or oiled spatula to gently spread it out evenly—don’t press it down hard, or you’ll deflate all that air we just whipped in! Dust the top generously with some of that reserved coating mix.

Now? Hands off! Let it set uncovered at room temperature for at least four hours, but honestly, overnight is always best. When you’re ready to cut them up, turn the slab out onto a cutting board that you’ve also dusted with more coating mix. Remember that advice from the notes? If you want the best marshmallows for s’mores, cut them into thick, big squares. Lightly oil your sharp knife or pizza cutter before *every* slice to keep things clean, and then toss those fresh-cut sides into any last bit of coating dust so they don’t decide to bond with each other!

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Tips for Success with Your Vanilla Marshmallow Recipe

I have a few little secrets tucked away that help ensure your homemade marshmallows come out absolutely perfect, just like mine do. First, if you’re making these for that decadent campfire experience, remember to cut them generously! Thick, large squares are definitely superior when creating amazing marshmallows for s’mores; they hold together beautifully over the flame.

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Secondly, let’s talk about the weather, because humidity is the enemy of fluffy candy! If it’s a rainy day, your marshmallows might take longer to set up, or they might feel tacky even after 12 hours. Don’t worry! Just leave them out a little longer, and don’t rush the coating dust. Don’t forget that you can reach out to me if you have any sticking issues or questions about the recipe on my contact page!

Marshmallow Variations for Gourmet Marshmallows

Now that you’ve mastered the classic vanilla version, you can really get creative and push these into the realm of exciting homemade treats! Who needs boring white squares when you can have vibrant, flavored delights? This is where you can really impress people if you’re packing these up for holiday marshmallow gifts or just baking for fun.

For a rich, chocolatey twist, try sifting in about 1/4 cup of unsweetened cocoa powder along with the vanilla extract right at the end of the whipping cycle. Be sure to sift it well so you don’t get little pockets of dry powder floating around in there!

If you’re feeling super festive, swap out the vanilla for a teaspoon of pure peppermint extract once the whipping is almost done. You can even dust the tops with crushed candy canes instead of just the sugar coating. For something lighter, try adding the zest of one large orange right at the very end. You can find some other fun, rich flavor profiles in my apple bread recipe, in case you’re looking for more inspiration for baking adventures!

Storing Homemade Marshmallows

This is a question I get all the time, and it’s so important because these treats are so delicate! Because they are basically whipped sugar and gelatin, you don’t want to mess with putting them in the fridge if you can help it. Humidity is not their friend, and the fridge is usually a humid place, which can make them weep and get sticky fast.

The best way to keep your beautiful, fluffy creations perfect is to store them in a truly airtight container at room temperature. Seriously, seal that lid tight! That coating powder (the cornstarch and powdered sugar mixture) does a wonderful job protecting the outside from sticking to itself.

I’ve tested these extensively, and you can expect them to stay soft and delicious for about two weeks. Any longer than that, and they might start to firm up just a tiny bit, though they are still totally edible! Keep them out of direct sunlight, and you’ll have perfect soft homemade candy ready whenever a hot cocoa craving hits.

Frequently Asked Questions About Homemade Marshmallows

Can I make these without corn syrup?

That’s the big question for those watching their sugar intake! While my classic recipe relies on light corn syrup because it prevents crystallization (that grainy texture) and helps create those beautiful, fluffy homemade marshmallows, you absolutely can try a substitute. You can usually swap it out 1-to-1 with liquid glucose or use honey for a different flavor profile. If you use honey, just know the final texture and flavor will shift a little. It’s a great option for a no corn syrup marshmallows attempt, but be prepared to adjust your whipping time slightly!

Why are my homemade marshmallows sticky even after coating?

Sticky marshmallows usually mean one of two things, and it’s almost always humidity’s fault! If it’s a rainy day or super humid where you live, they might need more time to set—I’ve let mine sit for 16 hours instead of 4. If they are still tacky, dust them *aggressively* with your coating mixture. You want to see more of that white powder on them. If you skip this step, they will weld themselves together. For a beginner marshmallow recipe, I always tell people: when in doubt, use more dust!

Can I use my electric hand mixer instead of a stand mixer?

Oh, bless your heart for trying to save yourself from hauling out the heavy machinery! But here’s my honest advice: I strongly recommend using a stand mixer for this easy marshmallow recipe. The mixture gets incredibly thick, and a hand mixer simply won’t have the churning power to whip it for the necessary 12 to 15 minutes. You risk burning out the motor, and honestly, you won’t get that perfect, voluminous texture needed for the best marshmallow recipe.

How long should I beat the mixture? I thought whipping sugar was fast!

That’s the difference between making a simple frosting and making this super-stable whipped sugar candy! You have to beat it on high for a full 12 to 15 minutes. It might look done around the 8-minute mark, glossy and pale, but that’s when you *must* keep going. You are building structure. If you stop at 10 minutes, you’ll end up with a lovely puddle of sweet syrup in your pan instead of perfect homemade vanilla treats. Keep that mixer running until it changes from glossy to actually looking like thick, duller white paint! If you need to review the rest of my site’s policies, like my privacy policy, it’s always available.

Estimated Nutritional Data for This Whipped Sugar Candy

Now, let’s be real, making this fluffy homemade candy is a real indulgence! While these marshmallows from scratch are certainly a treat, I always like to give you an idea of what you’re working with nutritionally. I’ve pulled the estimated data below, but please remember this is just a general guideline. Since we’re dealing with sugar and gelatin, nutrition can shift slightly based on your exact measurements!

This information is based on a serving size of just about **4 squares** of the final marshmallow slab:

• Calories: 150 per serving
• Sugar: 35g (Yep, it’s a candy!)
• Fat: 0g (Not a drop of butter or oil in sight here!)
• Protein: 2g (Thanks to that gelatin!)
• Sodium: Very low, only about 10mg
• Carbohydrates: 38g

I always say that homemade is better because you control the ingredients, but when you make gourmet marshmallows like this, it’s certainly a sweet treat made with love. Enjoy it responsibly!

Easy Fluffy Homemade Vanilla Marshmallows for S’mores

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Welcome to My Kitchen! Learn how to make soft, fluffy homemade marshmallows from scratch. This easy vanilla marshmallow recipe is perfect for topping hot cocoa or making the best s’mores. You get melt-in-your-mouth texture with simple ingredients.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 4 hr 35 min
• Yield: About 3 dozen 1x
• Category: Dessert
• Method: Whipping
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 packets unflavored gelatin
• 1 cup cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar, for dusting
• 1/2 cup cornstarch, for dusting

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Instructions

1. Lightly grease a 9×13 inch baking pan. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the bottom and sides of the prepared pan generously with about half of this mixture. Set aside the remaining dusting mixture.
2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water. Let it sit for 5 to 10 minutes to bloom.
3. While the gelatin blooms, combine the granulated sugar, corn syrup, the remaining 1/2 cup water, and salt in a medium saucepan. Stir constantly over medium heat until the sugar dissolves.
4. Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring. Continue to cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage). This takes about 8 to 10 minutes.
5. Once the syrup reaches 240 degrees F, remove the pan from the heat. Turn the stand mixer on low speed and carefully and slowly pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk.
6. Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and holds stiff peaks. It should feel warm, not hot, to the touch. Beat in the vanilla extract during the last minute of mixing.
7. Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula to spread it evenly into the pan.
8. Dust the top surface generously with some of the reserved powdered sugar and cornstarch mixture. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
9. Once fully set, turn the marshmallow slab out onto a cutting board dusted with more of the coating mixture. Use a large, sharp, oiled knife or a pizza cutter to cut the slab into squares. Toss the cut sides in the remaining coating mixture to prevent sticking.

Notes

• For cutting clean squares, lightly oil your knife or pizza cutter before each cut.
• If you want marshmallows for s’mores, cut them into thick, large squares.
• Store your homemade marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

• Serving Size: 4 squares
• Calories: 150
• Sugar: 35g
• Sodium: 10mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 0mg