Go Back


We love store-bought marshmallows as much as the next person, but there is simply nothing like homemade marshmallows. They are pillowy soft, you can cut them into any shape to suit any occasion, and there’s a light crunch right before you hit the soft and sticky goodness.

Course Appetizer
Cuisine American
Keyword Homemade Marshmallows
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings 16


  • 2 teaspoons McCormick vanilla extract
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons unflavored gelatin
  • 1 cup real maple syrup
  • Pinch of salt
  • Powdered sugar sifted


  1. Grease an 8x8-inch baking pan and coat with powdered sugar.
  2. In the bowl of a stand mixer on low speed, stir together the vanilla, water, and cream of tartar. Turn the mixer off and sprinkle the gelatin and without stirring, let sit.
  3. Fit a small saucepan with a candy thermometer. Add the maple syrup and salt. Heat over medium heat, stirring frequently, until the temperature reaches the soft ball stage. (If you do not have a thermometer, see notes on how to achieve soft ball stage without one)
  4. Add the hot maple syrup to the gelatin mixture and fit into the stand mixer with the whisk attachment. Begin at low speed and gradually work up to high speed. Once at high speed, whisk until stiff peaks form, about 10 minutes.
  5. Transfer to the prepared baking pan and sprinkle on a layer of powdered sugar. Cover with a clean tea towel and let sit for 3 to 4 hours to set.
  6. Place powdered sugar into a small bowl and cut the set marshmallow slab into your preferred sizes. Dredge each cut marshmallow in the powdered sugar, making sure to coat the cut sides.
  7. Best eaten fresh, but can also be enjoyed the day after if left uncovered.