Soft and fluffy homemade marshmallows are better than anything from the bag. You need just gelatin, sugar, syrup, salt, and vanilla, plus about 20 minutes of hands-on time. Hot sugar syrup gets whipped into bloomed gelatin until it turns thick, glossy, and cloud-like. Then it sets overnight into pillowy squares with a light vanilla flavor and a gentle chew. Every ingredient is naturally gluten-free and dairy-free, so you know exactly what goes into each bite. They melt into a creamy layer on hot chocolate, toast to a golden crust over a fire, and make a sweet homemade gift for the holidays. The best part is that the whole recipe hinges on one simple tool, and once you know how to use it, these turn out right every time.
What Turns Sugar Syrup Into Fluffy Marshmallows
I used to think homemade marshmallows were something only pastry chefs made. Then I watched a pot of sugar syrup and a little gelatin turn into a huge bowl of fluffy white marshmallow, and I was hooked. This is a classic gelatin marshmallow, the same style you find in the bag at the store, with no egg whites and no fancy ingredients. All you need is a stand mixer and a candy thermometer.
The thermometer is the part I always tell people not to skip. When you boil the sugar syrup to 235 to 240°F, enough water cooks off to give the marshmallows their structure. Pull it too early, and you end up with a sticky slab that never firms up, which is a sad thing to find the next morning. The long whip matters just as much. It traps tiny air bubbles, and the gelatin sets around them like scaffolding. That’s where the light, springy texture comes from.
I also love that you get to choose how soft your marshmallows turn out. Corn syrup is the traditional pick and makes firmer, bouncier squares that hold up well over a campfire. Light golden syrup is my pick when I want them softer and more delicate, with a faint buttery note. Lots of homemade versions use honey, which works too, but I find its flavor takes over.
Living gluten-free, I’ve gotten used to reading every label twice. Most big store-bought brands are gluten-free, but labels can change, and some flavored varieties add extra ingredients. Making my own takes the guesswork out completely. And nothing beats dropping a thick homemade square into a mug of hot chocolate and watching it melt into a sweet, foamy cap.
Tips for Perfect Homemade Marshmallows
- Trust the thermometer, not the clock. The syrup needs to reach 235-240°F, and this is the step that decides whether your marshmallows set. If they stay sticky and won’t firm up, the syrup almost always came off the heat too soon. Before you start, check your thermometer in boiling water. It should read 212°F at sea level. Clip it to the side of the pan so the tip sits in the syrup without touching the bottom, or you’ll get a false high reading.
- Pour the syrup down the side of the bowl. Keep the mixer on low and pour in a thin, steady stream between the whisk and the bowl. If the syrup hits the whisk, it flings onto the sides and hardens into sugar threads. Go slowly, because hot sugar syrup can cause serious burns.
- Whip longer than you think you need to. 10-12 minutes on high feels like a lot, but it’s what builds that fluffy texture. Under-whipped marshmallow is dense and may not set at all. You’ll know it’s ready when the mixture has roughly tripled, looks bright and glossy, and falls off the whisk in a thick ribbon that holds its shape for a few seconds.
- Work fast once the mixer stops. Marshmallow starts setting within minutes, so have your pan and greased spatula ready before you whip. Lightly greasing the spatula keeps it from dragging and tearing the surface.
- Give them the full rest and coat every side. Leave the pan uncovered for at least 6 hours so a dry skin forms on top. Then cut with a lightly greased sharp knife or a pizza cutter, dipping the blade in the coating mix between cuts. Toss every cut side in the powdered sugar and cornstarch mix so the squares don’t stick together.
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Gluten-Free Marshmallows
Ingredients
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 3 0.25 oz packages unflavored gelatin
- 1 cup cold water divided
- 1½ cups granulated sugar
- 1 cup light golden syrup or corn syrup
- ¼ tsp salt
- 1 Tbsp vanilla extract
Instructions
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In a small bowl, sift together powdered sugar and cornstarch.
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Line a 9×9-inch baking dish with parchment paper, lightly grease it, and sprinkle some of the powdered sugar mixture into the pan to cover it lightly. Keep the remaining mixture for later.
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In the bowl of a stand mixer, sprinkle gelatin over ¼ cup cold water (60ml). Let bloom for 5–10 minutes. Then mix for 1 minute to fluff it up.
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In a saucepan, combine remaining ½ cup water (120ml), sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves.
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Increase heat and cook without stirring until the syrup reaches 235-240°F on a candy thermometer.
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Turn the mixer to low speed and carefully pour the hot syrup into the bloomed gelatin.
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Gradually increase speed to high and beat for 10–12 minutes until thick, glossy, and fluffy. Beat in vanilla extract in the last minute.
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Spread mixture quickly into the prepared pan using a lightly greased spatula.
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Dust the top generously with some of the remaining powdered sugar mixture.
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Let sit uncovered for at least 6 hours or overnight until fully set.
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Turn marshmallows out onto a cutting board, cut into squares, and coat all sides with the remaining powdered sugar mixture.
Notes
- A candy thermometer is the key to marshmallows that set properly, so don’t skip it. The syrup must reach 235 to 240°F (113 to 116°C).
- Corn syrup makes firmer, classic marshmallows. Light golden syrup, honey, or maple syrup make softer marshmallows, and honey and maple add their own flavor.
- For flavored marshmallows, swap the vanilla for peppermint, almond, strawberry, or citrus extract and add it during the last minute of whipping. Peppermint is strong, so start with 1/2 teaspoon and add more to taste.
- To color them, add gel food coloring in the final minute of whipping so it swirls in evenly.
- If your marshmallows didn’t set, the syrup was likely too cool or the mixture wasn’t whipped long enough.
- Store at room temperature, not in the fridge, which makes them sticky.
- On humid days the outside can turn tacky. An extra toss in the coating mix fixes it.
- These are a sugar candy, so one or two squares makes a sweet treat.
Nutrition
How to Make Gluten-Free Marshmallows Step by Step
Gather all the ingredients together.
Prep the baking dish: Line a 9×9-inch (23x23cm) baking dish with parchment paper and lightly grease it. Sprinkle in just enough coating mix to cover the bottom and sides in a thin, dusty layer. Save the rest for later.
Make the coating: In a small bowl, sift together ¼ cup (30g) powdered sugar and ¼ cup (32g) cornstarch. Sifting breaks up lumps so the coating goes on in a fine, even layer.
Bloom the gelatin: Pour ¼ cup (60ml) cold water into the bowl of a stand mixer. Sprinkle 3 packages (21g) of gelatin evenly over the top so there are no dry clumps. Let it sit for 5 to 10 minutes until it looks thick, spongy, and fully soaked. Then mix with the whisk attachment for 1 minute to loosen it up.
Dissolve the sugar: In a saucepan, combine the remaining ½ cup (120ml) water, 1½ cups (300g) granulated sugar, 1 cup (320g) light golden syrup or corn syrup, and ¼ tsp (1.5g) salt. Heat over medium heat, stirring gently, until the sugar dissolves and the syrup looks clear instead of cloudy or grainy.
Boil to temperature: Clip on a candy thermometer and turn the heat up. Stop stirring and let the syrup boil until it reaches 235-240°F (113-116°C). The bubbles will grow larger, and the syrup will thicken as it gets close. The temperature climbs slowly at first and then quickly near the end, so stay nearby.
Add the syrup to the gelatin: Turn the mixer to low. Carefully pour the hot syrup in a thin stream down the inside of the bowl, avoiding the whisk.
Whip until fluffy: Gradually raise the speed to high and beat for 10-12 minutes. The mixture will turn from clear and syrupy to bright white, thick, and glossy, and it will roughly triple in volume. Beat in 1 tbsp (15ml) vanilla extract during the last minute. When you lift the whisk, the marshmallow should fall in a thick ribbon that holds its shape.
Spread it in the pan: Working quickly, scrape the mixture into the prepared pan. Smooth the top with a lightly greased spatula. It will be very sticky, so don’t worry about making it perfect.
Dust the top and let it set: Sprinkle a generous layer of the coating mix over the surface. Leave the pan uncovered at room temperature for at least 6 hours or overnight. It’s ready when the top feels dry and springs back when you press it.
Cut and coat: Turn the slab out onto a cutting board and peel off the parchment. Cut into 36 squares, about 1½ inches (4cm) each, with a lightly greased knife or pizza cutter. Toss each square in the remaining coating mix until every side is covered, then shake off the extra.
How I Like to Serve Homemade Marshmallows
My favorite way to enjoy these is the classic one, floating on top of a mug of hot chocolate. A big homemade square melts slowly into a sweet, foamy layer that store-bought minis just can’t match. I love pairing them with this dairy-free hot chocolate, since the marshmallows are dairy-free too and the whole mug stays allergy-friendly.
S’mores are the next must. I sandwich a toasted marshmallow and a square of chocolate between homemade gluten-free graham crackers for a fully gluten-free campfire treat. Homemade marshmallows brown faster than store-bought ones, so I hold them over glowing embers instead of open flames and turn them often.
With Thanksgiving coming up, I also cut a batch into small cubes for the top of this gluten-free sweet potato casserole. Keep a close eye on the casserole once the marshmallows go on, because they turn golden quickly.
How to Store Homemade Marshmallows
Store the coated marshmallows in an airtight container at room temperature for up to 2 weeks. Skip the fridge. The cold, damp air makes the coating dissolve and leaves the squares sticky. If you stack them, add a light dusting of the coating mix between layers.
Freezer
Freeze marshmallows in an airtight container or freezer bag, with an extra toss in the coating mix first, for up to 3 months. Thaw them at room temperature while still sealed so condensation forms on the outside of the container instead of on the marshmallows. Give them a fresh dusting before serving if they feel tacky.
Make Ahead
These are a great make-ahead treat because they need to set overnight anyway. Make them up to 2 weeks before a party or holiday. For gifts, pack them in a lined tin or a clear cellophane bag tied with ribbon a day or two before you give them.
More Gluten-Free Homemade Holiday Treat Recipes
- Gluten-Free Rice Krispies Treats: If you love anything marshmallow, these chewy bars are the easiest next step. They come together in one pot with gluten-free crispy rice cereal, and the post covers which cereal brands are safe.
- Gluten-Free and Dairy-Free Chocolate Fudge: This 3-ingredient fudge is another homemade candy that’s naturally dairy-free, just like these marshmallows. It needs no candy thermometer, so it’s a nice low-stress project to pair with this one.
- Gluten-Free Mini Cheesecakes: When you’re building a holiday dessert table, these single-serve cheesecakes sit right alongside a plate of marshmallows. They bake in a muffin tin with a gluten-free graham cracker crust. They’re easy to make ahead and simple to serve to a crowd.
- Gluten-Free and Dairy-Free Desserts: Since these marshmallows are naturally dairy-free, readers who avoid both gluten and dairy will find plenty more to bake here. The roundup collects cakes, brownies, fudge, and more in one place.
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