Homemade Marshmallow Recipe

When you think of marshmallows — those soft, puffy, sweet treats that toast up golden over a campfire or float atop hot cocoa — you’re picturing a confection originally made from the sap of the marshmallow plant. Over generations, the recipe evolved from botanical root extracts into the spongy sugar-gelatin delights we know today: a light, airy sweet that melts on your tongue and pairs beautifully with chocolate, graham crackers, coffee, and more. In this vegan version, we replicate that classic texture without gelatin — making it accessible for plant-based eaters and anyone seeking a fuss-free, allergy-friendly treat.

If you’ve been on the hunt for the best marshmallow recipe that’s also an easy marshmallow recipe, this one checks both boxes. Make it with pantry staples like aquafaba (the liquid from cooked chickpeas), sugar, maple syrup, agar powder, and real vanilla bean or extract — all blended into dreamy, vanilla-rich clouds of sweetness. According to the original Thrive Market recipe, aquafaba foams and stabilizes much like egg whites, enabling these marshmallows to hold shape, spring back when poked, and toast beautifully when heated or broiled.

Because these marshmallows are vegan, gluten-free, dairy-free, and (above all) homemade, they deliver both nostalgia and intentional ingredients. You can customize them, eat them straight, toast them, or use them in s’mores and desserts — all with the confidence that you’re using clean, plant-forward ingredients. So whether you’re craving a cozy treat, hosting a group with varied dietary needs, or simply want a new easy marshmallow recipe to master, this recipe brings comfort, versatility, and sweet satisfaction to your kitchen.

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Homemade Marshmallows

Recipe Details

Yield: 25 marshmallows
Active Time: 25 minutes
Total Time: 1 day

Marshmallow Ingredients

• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• 5 teaspoons grass-fed gelatin
• 1/2 cup plus 3 tablespoons water, divided
• 2 cups sugar, divided
• 3/4 cups light corn syrup
• 6 egg whites
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

How to Make Marshmallows

1. Line an 8×8-inch baking tin with parchment paper. Mix powdered sugar and cornstarch in a small bowl, then dust all over the bottom and sides of the tin. Set aside.
2. Sprinkle gelatin over 1/2 cup water in a microwave-safe bowl. Set aside.
3. Bring 1 1/2 cups sugar, corn syrup, and 3 tablespoons water to a boil over low heat.



4. Place egg whites, lemon juice, and salt in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until soft peaks form.
5. Gradually add the remaining 1/2 cup sugar with the mixer on high.
6. Return speed to medium and very gently, taking care not to splash, pour the hot sugar syrup into the egg whites with the mixer running. Turn back up to high and beat for 5 minutes.
7. Microwave the gelatin mixture for 15 seconds, then pour it into the running mixer. Beat in the vanilla extract.
8. Scrape the marshmallow mixture into the prepared pan and spread evenly. Allow to dry overnight uncovered.
9. Dust another 1/4 cup of the sugar-cornstarch mix onto a clean surface, and flip the marshmallows out onto it.
10. Cut into desired shapes and roll the sticky cut sides in the remaining sugar-cornstarch mix. Store in an airtight container.

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Marshmallows Nutrition Facts

*Estimated per marshmallow (recipe yields 25 marshmallows). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 marshmallow
Calories	≈ 110 kcal
Protein	≈ 1 g
Carbs	≈ 27 g
Sugar	≈ 22 g
Fiber	0 g
Fat	0 g

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Marshmallow Variations & Tips

• Try different flavors: Swap the vanilla for almond extract, citrus zest (lemon/orange), or a splash of peppermint for seasonal twists.
• Add color naturally: A small amount of beet powder, matcha, or turmeric can tint your marshmallows for themed desserts or holidays.
• Make them extra soft: Reduce agar slightly or add a teaspoon of cornstarch to soften the texture if you prefer pillowier marshmallows.
• Make mini bites: Pipe or drop smaller dollops onto parchment for bite-sized marshmallows — great for hot chocolate or snacking.
• Add texture: Roll finished marshmallows in finely shredded coconut, cocoa powder, or cinnamon sugar for extra flavor and touch.
• Store right: Keep marshmallows in an airtight container at room temperature — homemade versions stay fresh ~5–7 days.
• Toast safely: Use a kitchen torch or oven broiler to lightly brown the edges for classic s’mores or dessert toppings.

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Best Marshmallow Pairings

• Vegan hot chocolate: Float a few warm marshmallows atop a mug of dairy-free hot cocoa for the quintessential cozy pairing.
• S’mores with a twist: Sandwich them between gluten-free graham crackers and dairy-free chocolate for a nostalgic campfire treat with modern sensibility.
• Iced coffee or cold brew: Use marshmallows as a sweet floating topper for iced coffee — a fun café-style indulgence at home.
• Fruit & dark chocolate board: Pair with berries, banana slices, and dairy-free dark chocolate squares for a simple dessert platter.
• Vegan banana splits: Add toasted marshmallows atop coconut-milk ice cream, bananas, and drizzled sauce for extra fun.
• Chai or spiced tea: Sweet, airy marshmallows balance spiced chai or herbal tea beautifully for afternoon treats.

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When to Make Marshmallows

• Campfire or backyard s’mores night: Take these vegan marshmallows outdoors to enjoy traditional s’mores — all plant-based and crowd-friendly.
• Holiday dessert table: Serve marshmallows alongside cookies, fudge, and truffles for festive spreads at Thanksgiving, Christmas or New Year’s.
• Cozy movie night: Make a batch for snacking during movie night — perfect with hot drinks, blankets, and relaxed vibes.
• Birthday or celebration dessert: Use them to top cakes, cupcakes, or vegan chocolate fondue for an extra special treat.
• Potluck or shared gathering: Bring them as a fun addition to dessert bars, coffee stations, or DIY s’mores platters — vegan and allergy-friendly.
• Kids’ baking activity: Let little hands help shape or decorate these marshmallows for a fun and simple kitchen project that ends in sweet rewards.

Photo credit: Paul Delmont