Recipe

Modern Marshmallow Recipe

Quick, fluffy, vanilla marshmallows with that soft bounce and clean finish. No corn syrup required, and yes, they toast like a dream.

By Matt Campbell

•

4.8

A close-up photograph of freshly cut vanilla marshmallow cubes dusted with powdered sugar on a wooden cutting board

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Marshmallows have a reputation for being fussy, like you need a candy thermometer, a stand mixer, and a perfectly calm emotional state. Good news: you mostly just need a mixer and a willingness to watch syrup for a few minutes.

This is my modern marshmallow approach: a streamlined method, accessible ingredients, and a results-first vibe. You get fluffy, cloud-soft squares that melt into hot cocoa, toast golden over a flame, and make you wonder why the store-bought bag ever had a chance.

Bonus: this version uses honey or light corn syrup. Honey brings a gentle floral note. Corn syrup keeps the flavor neutral and super classic. Either way, the texture lands in that sweet spot: pillowy, not sticky, with just enough chew to feel like the real deal.

A real photograph of a metal saucepan with bubbling sugar syrup on a stovetop

Why It Works

Fluffy, not rubbery: A balanced gelatin-to-sugar ratio gives you a soft set with that classic bounce.
Flexible sweetener: Use honey for a lightly complex flavor or corn syrup for the classic taste and dependable texture.
Nonsticky finish: A simple powdered sugar and cornstarch dusting keeps the outside dry and the cuts neat.
Works without drama: The method is forgiving as long as you hit the syrup temperature (240 to 245°F) and whip until thick and glossy.

Pairs Well With

Cozy Hot Chocolate
Classic S'mores
Vanilla Ice Cream Sundae
Skillet Brownies

Storage Tips

Room temperature (best): Store marshmallows in an airtight container for up to 2 weeks. In a humid kitchen, expect a shorter window and plan to re-dust as needed.

Texture cues: If they get sticky or damp, add more dusting mix and keep them airtight. If they dry out and go stale, they are past their peak (still fine for melting into cocoa or toasting).

Layer smart: Separate layers with parchment paper so they do not glue themselves into one mega marshmallow.

Freezing: You can freeze them for up to 2 months. Dust well, freeze in a single layer until firm, then bag. Thaw at room temp, re-dust if needed.

Avoid the fridge: Refrigeration tends to make marshmallows sweat and go sticky.

Common Questions

Do I need a candy thermometer?

It is strongly recommended. Marshmallows are one of those sweets where temperature equals texture. A simple clip-on thermometer is perfect and not pricey.

What syrup temperature should I aim for?

For a softer, more cloud-like marshmallow, cook the syrup to 240°F. For a slightly bouncier, more classic chew, go to 245°F. Both work. Your exact thermometer accuracy and your kitchen humidity can nudge the final texture, so treat 240 to 245°F as the sweet spot.

Why did my marshmallows turn out wet or weepy?

Usually one of three things: your syrup did not reach temp, your marshmallows did not set long enough, or your kitchen is humid. Next time, hit 240 to 245°F, let them set overnight, and dust generously.

Why didn’t my marshmallows whip up (or stayed runny)?

Common culprits: under-temp syrup, old/weak gelatin, or not whipping long enough. Make sure the syrup reaches at least 240°F, your gelatin blooms into a firm, spongy mass (not watery), and you whip until the mixture is thick, glossy, and holds its shape. Also, avoid adding extra water or flavor liquids unless you know the formula can handle it.

Can I make these without corn syrup?

Yes. This recipe is designed for honey or light corn syrup. Honey helps prevent crystallization similar to corn syrup, with a slightly more flavorful finish.

Can I use gelatin sheets instead of powder?

Yes, but sheets vary by brand and strength. The safest approach is to use about 14 g gelatin by weight total. Depending on the sheets you have, that is often about 5 to 7 sheets. Bloom sheets in cold water, squeeze out excess, then add them where the bloomed powdered gelatin would go.

How do I add flavors?

Add extracts at the end of whipping. Start small. For example: peppermint (1/4 to 1/2 tsp), almond (1/4 tsp), or espresso powder (1 to 2 tsp dissolved in a tiny splash of hot water).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer with a large mixing bowl
Candy thermometer (clip-on or instant read that can handle hot syrup)
Medium saucepan (2 to 3 quart)
8x8-inch or 9x9-inch pan
Parchment paper (highly recommended)
Fine mesh sieve (for dusting)
Rubber spatula
Sharp knife or kitchen shears

The first time I made marshmallows, I treated the pot of syrup like it was going to file a complaint with HR if I looked away. Then I realized it is basically the same rhythm as good sauce work: watch the heat, trust the process, and do not panic-stir.

Now I make these when I want a quick kitchen win that feels a little magical. There is something genuinely satisfying about taking a glossy white marshmallow slab out of the pan and cutting it into bouncy little cubes. It is like meal prep, but for joy.

Modern Marshmallow Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 8 hours 30 minutes

Servings About 36 marshmallows (cut into 6x6, about 1-inch squares)

Ingredients

2 packets (14 g) unflavored gelatin
1/2 cup (120 ml) cold water (for blooming gelatin)
1 1/2 cups (300 g) granulated sugar
1/2 cup (120 ml) honey or light corn syrup
1/2 cup (120 ml) water (for the syrup)
1/4 tsp fine salt
1 tbsp vanilla extract
Powdered sugar and cornstarch (about 1/4 cup each) for dusting
Neutral oil or cooking spray (for the pan)

Optional (choose one):

1/2 tsp cinnamon
1/2 tsp espresso powder (dissolve in a tiny splash of hot water first)
1/4 tsp almond extract

Add optional flavor with the vanilla.

Instructions

Prep the pan. Lightly oil an 8x8-inch or 9x9-inch pan. Line with parchment, leaving overhang on two sides for easy lifting. Oil the parchment too. Dust the pan with a 50-50 mix of powdered sugar and cornstarch, then tap out excess.
Bloom the gelatin. In the bowl of your stand mixer, sprinkle gelatin over 1/2 cup cold water. Let it sit for 5 to 10 minutes until fully bloomed and spongy.
Cook the syrup. In a medium saucepan, combine granulated sugar, honey (or corn syrup), 1/2 cup water, and salt. Stir just to combine before heating. Bring to a boil over medium-high heat. Clip on a candy thermometer and cook until it reaches 240 to 245°F, about 6 to 10 minutes. Avoid stirring once it is boiling. If you see sugar crystals on the side of the pot, you can brush them down with a wet pastry brush.
Whip carefully. Stand mixer is safest here. If you are using a hand mixer, set the bowl on a damp towel to prevent slipping and ask a helper to pour the syrup, or pour in very small increments with the mixer off between additions. With the mixer on low, slowly stream the hot syrup into the bloomed gelatin (aim for the side of the bowl, not the whisk). Once it is all in, increase speed to high and whip for 8 to 10 minutes, until thick, glossy, and the bowl feels slightly warm, not hot.
Flavor it. Add vanilla (and any optional flavoring) and whip for 15 to 20 seconds just to combine.
Set the marshmallows. Scrape the mixture into the prepared pan. Use a lightly oiled spatula to smooth the top. Dust lightly with the powdered sugar and cornstarch mix. Let set at least 6 hours, preferably overnight, uncovered or loosely covered at room temperature.
Cut and coat. Lift out using parchment overhang. Dust the top, then cut into squares with a lightly oiled knife or kitchen shears. Toss each piece in more dusting mix so all sides are coated. Shake off excess.
Eat, toast, or stash. Enjoy as-is, drop into cocoa, or toast over a flame until golden. Store airtight at room temp.

A real photograph of glossy marshmallow mixture being whipped in a stand mixer bowl

Nutrition information is estimated.

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