These homemade marshmallows are soft, fluffy, and surprisingly simple to make. Sweetened with maple syrup and cane sugar, they’re lighter and fresher than anything store-bought and so fun for hot cocoa, gifting, or adding to holiday treats. Once you make marshmallows from scratch, it’s hard to go back.
Ingredients
Marshmallows
- 2 cups cane sugar
- ¾ cup pure maple syrup
- ½ cup water
- ½ cup cold water
- 7 teaspoons gelatin
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Natural red food dye, as needed
For Finishing
- Powdered sugar, for sprinkling and coating
- Melted chocolate (for dipping, optional)
- Crushed peppermint candies (optional)
How I Make Homemade Marshmallows
Start by adding the cold water and gelatin to stand mixer with whisk attachment. Give it a quick stir and let it sit — this helps the marshmallows get that soft, fluffy texture later.
In a saucepan, combine the sugar, maple syrup, and water. Set it over medium heat and bring it to a gentle boil, stirring often so nothing sticks or burns. Once it’s bubbling, lower the heat, cover the pan, and let it cook for 5 more minutes. Remove the lid and continue cooking on low for a few more minutes.
Carefully pour the hot sugar mixture into the gelatin while mixing on low speed. Once everything is combined, turn the mixer up and beat until the mixture becomes thick, glossy, and fluffy - about 3 minutes. Add the vanilla, peppermint extract, and a few drops of natural red food dye, then mix until evenly combined and lightly pink.
Line an 8×8 pan with parchment paper and pour the marshmallow mixture in, smoothing the top. Move quick on this part because it will start to set up. Let it sit uncovered at room temperature overnight.
Once firm, remove the marshmallows from the pan and cut into squares. Lightly dust all sides with powdered sugar to prevent sticking.
Optional Chocolate Peppermint Finish
For an extra festive touch, dip half of the marshmallows into melted chocolate and immediately sprinkle with crushed peppermint candies. Let the chocolate set completely before storing or gifting.
Notes from My Kitchen
- These marshmallows are incredibly soft and melt beautifully in hot cocoa.
- Peppermint extract goes a long way — one teaspoon is plenty.
- Powdered sugar works perfectly for coating and keeping them from sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
- They make such a fun (and pretty) addition to holiday treat boxes.