Spooky Homemade Marshmallows

Spooky Homemade Marshmallows

Argo(R) 0

"Homemade marshmallows that you can customize with different flavors and spices make any occasion special."

Ingredients 4 h 45 m {{adjustedServings}} servings 177 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
  2. Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 degrees F or soft ball stage.
  3. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
  4. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
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  • TIP: Homemade Marshmallows make a lovely gift with homemade cocoa mix.
  • Variations:
  • Mint Marshmallows: Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.
  • Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.
  • Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Spice Islands(R) Ground Saigon Cinnamon to the mixture while beating.
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Reviews 19

  1. 19 Ratings


I can't believe I just made marshmallows. These are sweet billowy clouds of puffy goodness! Unlike any store-bought marshmallow I've ever had, these tasted delicate and were softer. My kids think I'm a superstar! Be sure to grease the pan very well or the mixture will stick--this makes it more difficult to remove from the pan when they're dry enough. Since I made bones for Halloween, I dipped my cutter into the powdered sugar/Argo cornstarch mixture before making each cut, pressed down hard, and wiggled slightly to ensure it went all the way through. These are truly a delight--yumm!!!

Holiday Baker

I thought these were neat to make. They were kind of fun too. I didn't have any major problems. I greased the pan with pan spray and wiped out the excess and had no sticking. I read the reviews and went heavy on the powdered sugar to make cutting easy also. I even spread some all over the top and continuously while cutting the marshmallow with cookie cutters or into square ones with a knife. Do also coat the cutters and knife well with the powdered sugar too. Before cutting, I cooled them on the counter for about 7-8 hours with plastic wrap over the top of the pan. I can't imagine doing this without a stand mixer. It made it super easy. A very reliable thermometer is also neccessary. With the right tools, it is nearly fool proof. I thought they tasted kind of like a bagged marshmallows, but so much better with the soft fluffy texture. To top, they were excellent in homemade cocoa.


Just right not to sweet!! Came out nice and fluffy and soft like yummy pillows!!! A++++++