Picture of Homemade Flavored Marshmallows
Ah, the lowly marshmallow. What fond memories these gooey little clouds of sugar bring us. Whether it be roasting them on an open camp fire, squeezing them in s'mores, or sipping them down with a cup of hot chocolate, these simple little treats remind many of us of happy times. But why should we rely on mass-produced marshmallows when they are so simple to make from scratch at home. And while we're at it, let boost the flavors to something more festive.

In this instructable, we'll go through the steps of making homemade marshmallows. Starting with a basic recipe, we'll make two variations of the almost endless flavors of marshmallows that can be made. In the spirit of the upcoming holidays, we will make butter-rum marshmallows and chocolate mint marshmallows.

Step 1: Ingredients and Tools

Picture of Ingredients and Tools

3 packages of unflavored gelatin (.75 oz total)
1 cup of ice water
1 cup of light corn syrup
1.5 cups of white sugar
a pinch of salt (1/4 teaspoon if you are the measuring type)
1/3 cup powdered sugar (confectioner's sugar)
1/3 cup cornstarch
non-stick cooking spray
extracts and flavors ( for these, I used vanilla extract, rum flavoring, imitation butter, and peppermint extract)
coating chocolate (optional)
food coloring (optional)

Stand Mixer with balloon whisk attachment
Small saucepan with lid
Candy thermometer
13x9 inch baking pan. (I prefer glass, but other materials should work as well)
spatula (the more nonstick, the better)
aluminum foil
small mixing bowl
misc measuring spoons and cups
pizza cutter
a small shaker for dispensing powdered sugar (optional)
VanessaV14 months ago

Have you ever tried flavoring with liquors? Was thinking of making to serve with after dinner coffee or drinks. Maybe, Bailey's or Amaretto?

cainunable (author)  VanessaV14 months ago
I haven't. You might have better luck with imitation flavors instead of the real thing though. Either the flavors of the real stuff might be too subtle or increased liquid of the alcohol might give you problems with getting the fluff to set.

The amaretto might be worth a try just to see, but I'm not sure how the cream would react in Bailey's.

If you try it, let me know though.
yumnuy10 months ago

can i use flavored gelatin instead of unflavored gelatin?

cainunable (author)  yumnuy10 months ago
You can, but I prefer the flavors you can get from extracts instead of what is already in the flavored gelatin.
Could you use flavored gelatin to make different flavors or would that change the marshmallows?
cainunable (author)  lionspaw21822 years ago
The recipe is pretty forgiving, so I suspect that flavored gelatin would work fine. Keep in mind however, you aren't using a great deal of gelatin (only .75 oz) so the flavor in flavored gelatin may not be strong enough to come through all that well.
MjPadfoot6 years ago
ur a guy.....who cooks...wow!!!! and awesome looking marshmallows too...any more of u out there?
Robert Rodriguez, the film maker, says "not knowing how to cook is like not knowing how to f*ck." My all-time favorite cooking quote.
LOL... I've never heard that one before!!!

cainunable (author)  MjPadfoot6 years ago
I'm sure there are plenty of other guys out there who cook, probably several are on this site.
not make completely absolutely mouthwatering marshmellows. that im afraid to say i can never make. shameful, my mum would say.
Micizzle4 years ago
Do you have any other recommendations for flavoring? I want to play around with it, but i will be extremely sad if I screw it up :)
cainunable (author)  Micizzle4 years ago
So far I've done:
Regular vanilla,
Chocolate covered strawberry,
peppermint, (regular and chocolate covered)
butter rum,
key lime rolled in graham cracker crumbs (best the first day)

All of those turned out great. You could also try orange with vanilla to make an orange creamcicle-type flavor.

You can always get a small taste after you work in all the extracts to see if you want to add a little more. Just give it a try.

If you you want, start off with something pretty simple like vanilla or mint, and then add a chocolate drizzle to fancy it up a bit.


3 cups white sugar (can use vegan sugar without bone particles for filteration)
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 tsp. vanilla extract
1 cup confectioners’ sugar for dusting
Generously coat a 9- x 13-in. dish with vegetable cooking spray. In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degress F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Removed from heat and beat with an electric mixer until stiff peaks form, 10 to12 minutes. Stir in vanilla. Pour into prepared pan.
Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners’ sugar and turn out onto a waxed paper lined surface. Dust with confectioners’ sugar again and cut with a knife.
May flavor with your choice of flavorings for variety!
That's not a marshmallow, it's taffy.
9linus4 years ago
would it be possible to use maple syrup instead of corn?
tudgeanator5 years ago
 Awesome 'ible! How do these these toast?
cainunable (author)  tudgeanator5 years ago
They toasted up pretty well when I tried them last year.  I can't remember which flavors we tried, but we did a couple and they were both great.  You might just want to be more selective with what your outer coating is.
mainoah5 years ago
I really want to try this, but my stand mixer is an older one and doesn't have a balloon whisk. Do you think it will work with the standard mixers, its what I use to whisk egg whites.
cainunable (author)  mainoah5 years ago
You could probably try it, it just may not fluff up quite as much.
OMG I'm so excited to try this! I'm a vegetarian and I don't eat gelatin, so I'm going to try using either pectin or agar! Yay!!!
Agar? Isn't that the stuff they use on germ culture dishes?
Yep. It comes from seaweed. It's commonly used in vegan & chinese cuisines. I made an amazing sweet potato parfait from a veg magazine with agar....soooo good!
 I think pectin is to soft and agar is to brittle. For a good chewy marshmallow, try using konjac gum or carrageenan.
we used it in biology class for diffusion. we watched HCl diffuse through agar.
a tip don't use vegetarian gelatin it doesn't work
pectin is made partially of animal fat
Pretty sure you're thinking of gelatin, which is definitely animal derived. Pectin comes from fruit and other plant sources and is the most common gelling agent in jams and jellies.http://en.wikipedia.org/wiki/Pectin
oh ok
Hey, any luck with the veggie version?
Sadly, this veggie marshmallow project has joined the ranks of the 'never been tried', which also includes vegan doughnuts, vegan tiramisou, and vegan tortellini due to lack of time. : ( I need a personal chef to recreate all these treats ;P
I know that there is vegan non-flavoured 'gelatin' on the market. Would you post how your experiment with the agar turns out for your fellow vegans and veggies?
I do hearby pledge to report back on how it all goes. I'm aiming to try it out sometime before Christmas - it may be my pot luck item in a couple weeks!
cainunable (author)  craftthefuture6 years ago
I hope one of them works out for you, from what I've read around on the net there are definitely ways to make them vegetarian, but they aren't quite as good as the real thing. Once you perfect it, be sure to create your own Ible to show us how.
ClareBS5 years ago
This is such a great instructable, would you consider making one on gum drops? I tried once and it was like a disaster in a mad chemist's lab. i must have done something very wrong.
The picture is of my almond marshmallows if it gets uploaded.
cainunable (author)  ClareBS5 years ago
I actually thought about doing gumdrops this past Halloween, but my other projects took too much of my time, so I couldn't perfect my recipe.  I might have to give them another try in the future.
ClareBS5 years ago
These were fantastic and the instructions were very clear. I didn't have any good flavors so I used almond and fake vanilla but they came out delicious and perfect. Next time I'm going to get some cherry extract and drizzle chocolate on them for valentine's day.
Adalei6 years ago
I just got done with the cooking part, and the marshmallow goo is -delicious-. I just have to wait for it to set up before I can eat the rest :D
cainunable (author)  Adalei6 years ago
So, how did they turn out? Which flavor did you end up going with?
 I've done both peppermint and vanilla plain, and they've both been DELICIOUS. I took a batch of the peppermint to work and everyone loved it. Some of them constantly ask for more when I bring in other treats :D
jetblackdog6 years ago
One trick I use for making chocolate look more "splattered" is to dip a fork in the chocolate and flick it over the food. It's messier, but you get a nice random effect.
Gh{O}sT6 years ago
damn no no-stick cooking spray...
volquete6 years ago
awesome i cant wait to try >.
8bit6 years ago
No mallow in marsh mallow?
gelatin is a substitute for mallow, not that you can find mallow in the grocery store.
KreaKatri6 years ago
Nice instructable! Is there any reason you can't use a handheld mixer besides the fact that you get tired holding it for so long?
cainunable (author)  KreaKatri6 years ago
You MIGHT be able to do it with a handheld mixer, but it isn't something I will likely ever try. Other than getting tired from holding a handheld mixer for that long period of time, I'm not sure that most handhelds will properly beat enough air into the hot mixture. If you decide to try it, let us know how it turns out. I would bet that if it does work, the beating time may have to be modified a bit.
i have one of these old mixers and they work great. but your hand get sore.:-(
Okay. I'll probably try some day, when I find the time, and if i do I'll make sure to tell you :)
Bam956 years ago
are these just like store-bought white marshmallows?
they are much better : )
cainunable (author)  Bam956 years ago
If you flavor them with only vanilla, they are very much like the store bought variety. These will be a little bit softer and creamier, but other than that will be very close to what you are used to from the store.
LemonLily6 years ago
I actually really like thatyou kind of let it drizzle randomly because each now has a new "style." Tthank you for sharing! Looks delicious! Mmm...
Nickelplate6 years ago
I have made flavored marshmallows. I have learned the hard way that a little peppermint oil goes a LONG way. Do not make killer trans-Altoids-esque mint abominations like I did. Unless, you know, you really WANT to.
minerug6 years ago
For a more 'traditional' alternative, substitute the corn syrup for egg whites (I'll have to make a 'ible on this..)
How many egg whites? Im interested... -RoAr
Not sure. My mum made this nice marshmallow shortcake ages ago, (corn syrup is non-existant in my country) so I will have to torture *cough* as nicely for the Recipe, then proceed with an 'ible
PKTraceur6 years ago
Wow, I must try these sometime! Do they expand, or stay the same shape once you pour them? They would have so many uses... *mumbles to self* MHWA HA HA HA!!!!<br/><br/>-RoAr<br/>
cainunable (author)  PKTraceur6 years ago
Once your pour them out, they will stay approximately the same size. All of their volume comes from being whipped in the mixer.
DIYDragon6 years ago
And where else can you buy candy ingredients and nerf guns in a single building. No where, that's where.


Awesome, I was curious about making some marshmallows. I wanted to make my own marshmallow peeps. How 'mold-able' is the "batter".. was it easy to remove from the pan? Wondering if I'd be able to get it out of smaller 'character' type molds. : D
cainunable (author)  DIYDragon6 years ago
Very moldable. Just put it in a piping bag (or a zip lock bag with the corner cut out) and squeeze into your mold. As long as you coat the insides with the non-stick spray and sugar mixture, it should come out pretty easily. Not sure how detailed the final product could be, but you could probably get some decent "peeps."
Ninzerbean6 years ago
I was all set to make these but ended up not having the corn syrup, so I used 3/4 Cup of maple syrup and 1/4 Cup of honey. They came out great and practically white (which was strange), no one could taste the maple syrup but every one said they were fantastic. Thank you so much for doing a really thorough instuctable!
cainunable (author)  Ninzerbean6 years ago
Awesome, glad they came out good with that variation of the recipe. As long as enough air is whipped into them, they should turn pretty white. Did you add additional flavor to them too, or just the standard vanilla? Thanks for verifying that other syrups do indeed work.
vampyredh6 years ago
woo hooo another male wal mart shopper making gourmet food from wal mart generics. a man after my own fashion I too am a generic wal mart gourmet.
cainunable (author)  vampyredh6 years ago
I've found that 90% of the time, the generic stuff works out great. And where else can you buy candy ingredients and nerf guns in a single building. No where, that's where.
not to mention video games and guns as well lol
Miss World6 years ago
I seriously want to try this :)
cainunable (author)  Miss World6 years ago
If you have the tools to try it, they are really easy and really good. Give it a shot.
Mary 836 years ago
Will definitely make these. I'm always buying them, now I'll make them, bet they taste better too. Many thanks.
I just started making marshmallows this Christmas and my family LOVES them. I took some over to my mom who is my best critic (moms always tell the truth!) and she LOVED them. They are so easy to make it is ridiculous. Also you can dip them completely in chocolate but you have to freeze them and be quick! Lollipop sticks are helpful with this. Also, if you make vanilla ones dip in chocolate you can roll them in crushed graham crackers to make a smore! You can also roll them in coconut mini m&ms, etc. I did notice that my recipe was slightly different than the one used here. I got my recipe from cookingforengineers.com Also, I pour mine into the pan right away and if you use a silicone spatula to spread them you get a nice texture to the top of them. (see pictures on that website). lastly, a pizza cutter is a very easy way to cut them!! Go to any craft store that sells candy making supplies and you can get different flavor oils to put in. I am going to try kaluha ones today!! Thanks for posting your recipe to show just how easy these things are!!
These look incredilbly tasty and most likely good for the soul, but wouldn't be easier and cheaper to buy marshmellows? Those are most likely tastyer though!
cainunable (author)  Ionic Hamster6 years ago
It's always easier to buy things. As far as price goes, it probably isn't really much more expensive. (And if you are comparing them to gourmet marshmallows you buy in some candy shops, the savings is incredible.) The real selling point here is how much better these are than your standard mass produced marshmallow. Even the plain vanilla ones have a creamier texture, and you can't compare the flavored ones to anything else.
ZxxxY6 years ago
Ill try to make these as a gingerbread house doecorating snow. hope sucess! (Ill fill a roof and garden of the house with the mass showed in t step) i'll tell you the results!

p.s. im litle bit bad in english =D
kidneyboy6 years ago
Great ible... How long do these stay fresh? Want to send some to soldiers in Iraq & Afghanistan. Usually takes about 2 weeks for delivery. Think it'll still be fresh?
cainunable (author)  kidneyboy6 years ago
Usually they are good for 2-3 weeks if kept in an air type container. You can try to vacuum seal them, but I'm not sure how the marshmallows will respond to that. I really wish I could be of more help here, I hope you can find way to get it to the guys (and gals) over there.
they poof up when vaccum sealed
cainunable (author)  Braeburn6 years ago
I figured they probably would. Do they poof up too much to seal though? They should return to their normal size after they are unsealed.
I jst looked at this: this
2-3 weeks will be fine. I'm sure they will be gone as soon as they arrive. Much thx.
cainunable (author)  kidneyboy6 years ago
I hope they like them.
ehensel16 years ago
This is cool! Williams Sonoma wants something crazy like 15 dollars for 15 "Handmade Vanilla Marshmallows". I've always wanted to try them, but that's just crazy. Now I can make my own!
cainunable (author)  ehensel16 years ago
I can guarantee the price will be at least a little cheaper than that for these, and the results at least as delicious.
1arrow246 years ago
I tried this with gelatin leaves and make marshmallow sauce. Second time was great, though.:)
cainunable (author)  1arrow246 years ago
How gelatin leaves did you use when you made it successfully?
Tombini6 years ago
Nice ible, got to try this out 5/5
mamamindy6 years ago
Could I use something other than corn syrup? My son is allergic to corn but I'd love to make these for him.
usually any syrup will do. You could use golden syrup if you can find it as I believe it is made from cane or sorghum. Molasses will work, but will add a strong flavor. Melissa
Thanks. I'll be sure to try both of your suggestions.
cainunable (author)  mamamindy6 years ago
You probably could, but I haven't tried it yet. The purpose of the corn syrup is to prevent crystallization of the white sugar (sucrose). If you can substitute some other sugar (a glucose) it should work fine. This recipe is pretty forgiving, I've seen wide variations in the sugar to corn syrup ratio. The first thing I would try would probably be a 1/2 or 3/4 cup of honey. This would definitely alter the taste, but it might just give you a similar texture. (And honey would be a decent taste base to play with.) If you give it a try, let us know how it works out for you.
ZenNemesis6 years ago
You have made me very, very hungry... lol... I think it was the liquid chocolate pic that did it. Cool beans. I will have to make these.
Jakaluma6 years ago
Great instructable! How many grams are in a packet of gelatine (I have a small container of it rather than a box of packets)?
cainunable (author)  Jakaluma6 years ago
Each packet is .25 oz. You might need to verify this elsewhere, but I believe each pack is 7 grams.
smashbob6 years ago
wow! awesome i'ble! i love the idea. :) good job.
droid6 years ago
Will give this a try! To really overindulge I serve mine with a bowl of melted chocolate and a bowl of toasted coconut- toast the marsmallow, dip in chocolate, roll in coconut.
cainunable (author)  droid6 years ago
Yeah, to be honest, we still had some left over chocolate when when we done decorating the top of the mint marshmallows. We ended up dipping the marshmallows in the leftovers.
jaxomlotus6 years ago
This worked great! Thanks for the tutorial!
cainunable (author)  jaxomlotus6 years ago
Make some already? Awesome. What flavor did you go with?
jaxomlotus6 years ago
looks yummy
maslo6 years ago
Thanks for the i'ble, makes me wanting to do some... But, I have no idea what the cooking spray is - never met anything like that before (I am not from the US - Europe, Czech Republic). Could anyone point me to any substitution doing the same job? Thanks in advance :)
cainunable (author)  maslo6 years ago
Cooking spray is something that is generally used to keep food from sticking to a dish (or something like a spatula.) For this, we are actually using it to loosely stick the powder to the dish while it waits on the marshmallow. You could probably just lightly rub butter (or oil) on the pan with a paper towel to get the powder to work.
chiok6 years ago
Ah nifty! The recipe I know uses six beaten egg whites like you use gelatine for the big gooey slab. These are great to make at home and thus avoid artificial colourings and flavourings. You can substitute some of the water for any number of coloured liquids like blackcurrent juice, beetroot, even a red wine reduction.
cainunable (author)  chiok6 years ago
I've seen recipes like that, I'm thinking about trying them out with some leftover meringue powder. I'm planning on experimenting more with juices as well. So far the only juice I have used was for the key lime pie marshmallows and those came out great.
Plasmana6 years ago
Wow! Those look great! I never knew that marshmallows can be made at home!
Ambroziak6 years ago
Homemade flavored? so it tastes like home?

good point....
cainunable (author)  Ambroziak6 years ago
If your home tastes like rum and butter, it sure does.
mmmmm a rum and butter house.
youll be wantin that rum when the butter starts to melt on a hot day lol
omegafox6 years ago
nice recipe I surprised my mom with them thanks (she's wondering were the jell-o is)
bytowneboy6 years ago
Looks remarkably like Alton Brown's marshmallows. Food Network - Good Eats. They are delicious.
cainunable (author)  bytowneboy6 years ago
His is the one I used the most when I started making marshmallows a year ago. Looking around and using several recipes, his turned out the easiest and best to work with. (Big fan of Alton, used his smoker design and recipe for pulled pork over the weekend.)
pudi.dk6 years ago
Cool instructable so far, still reading. But how much is one pack of gelatin equal to in weight?
cainunable (author)  pudi.dk6 years ago
Never really thought to look before, every package of gelatin regardless of brand has always been the same size. Did a little research though, and each packet is .25 oz, so that makes .75 oz for the entire recipe.
Bandreus6 years ago
Nice Instructable! I've always wanted to know how to make homemade marshmallows. How much gelatin did you use exactly? What amount in weight?
joey25426676 years ago
looks nice! it looked like you were using a dremel when you cut those marshmallows! lol