An image of homemade square marshmallows decorated with chocolate sauce scribbles, pistachios and rose petals.

How to Make Extra Fluffy Homemade Marshmallows

Store bought marshmallows are no match for the homemade version. Follow the recipe below for how to make homemade marshmallows from scratch. Extra fluffy and gooey!
Author Headshot
Olivia Higgs
Feb 13
3 mins
Feb 13
3 mins

Let’s talk marshmallows! This gooey little treat was first enjoyed by the ancient Egyptians. They discovered a plant which was growing wild in marshland and were able to extract the sweet sap. Combined with honey you had a very special treat that at the time reserved for gods and pharaohs. But we can thank French candy makers for the marshmallows that we see today as they combined the marshmallow sap with egg whites and sugar, whipping them into the fluffy treats we know and love. You can color them however you like but we’ve kept them white so that we can get funky with our toppings using chocolate sauce, rose, lavender, pistachios and of course we had to scorch some of them.


For the marshmallow:

  • 410g/14.5 oz granulated sugar
  • 100g/13 cup agave syrup
  • water - 120ml/1/2 cup x2 (for sugar syrup and same again for the gelatin)
  • 21g /0.7 oz gelatin
  • pinch of salt
  • 2 tsp vanilla extract (feel free to use a flavor of your choice)

For dusting:

  • 100g/3.5 oz confectioner's sugar/icing sugar
  • 50g/1.8 oz cornstarch/cornflour

Topping ideas:

  • piping chocolate
  • pistachio crumb
  • rose petals
  • scorch the top with a butane blow torch

Get the weekly newsletter

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Practical advice, stories and tips on how you can take your creative skills to the next level.


  • Line a 20x20cm/ 8x8" square dish with baking parchment and set aside for later.
  • Mix sugar, agave syrup and water (120ml/1/2 cup) together in a saucepan until combined. Bring to the boil but make sure to keep an eye on it and stir occasionally.
  • Once boiling, lower the heat to a medium temperature and cover your saucepan with a lid. Leave to cook undisturbed for 2 minutes. Check to see if the sugar crystals have dissolved, you want the sugar syrup to be fully liquid, not grainy (if it's not quite there yet, you can leave the lid on for another minute).
  • With the lid off, continue to cook the sugar syrup until it reaches firm-ball stage which is 118C/245F - 121C/250F on your thermometer. You can also test this manually (Scoop a small amount of the syrup onto your spoon and dip it into a small bowl of cold water. If you're able to take the sugar off of the spoon and form a firm pliable ball with the fingers, you're good to go.).
  • Whilst your sugar is cooking you can bloom your gelatin. Mix gelatin with 120ml/1/2 cup water in a bowl and let sit for 10 minutes.
  • Once your sugar syrup is at the firm-ball stage, take it off the heat and let sit for a few minutes. Turn to your bowl with the gelatin in and with an electric whisk start mixing on a low speed. Keep the whisk running and pour your sugar syrup into the gelatin. Add salt and increase to a medium speed.
  • Whisk for around 5 minutes on medium - the marshmallow mix should double in size. Then increase to a high speed and continue to whisk for 5 minutes to allow the marshmallow to volumize even more and during this time add your vanilla flavoring.
  • Use a flavorless oil to coat a spatula. Then scrape the marshmallow mix out of your bowl into your square dish. Spread evenly using your spatula - it will be sticky!
  • Sieve some of the dusting mix on top and leave your marshmallows to set for a minimum of 6 hours at room temperature.
  • Once set, turn the marshmallow out onto a work surface coated with your dusting powder. Peel back the parchment paper and cut the marshmallow into squares using an oiled knife. Toss the marshmallows into the dusting powder to give them an even coating. If you'd like to decorate your marshmallows you can do it at this stage - chocolate syrup, pistachios, rose petals...have a look at the video for more ideas.
  • Store your marshmallows at room temperature in an airtight container. If stored properly they can last up to 6 months as this recipe does not contain any egg whites.
Propel your culinary creativity
Our programs are designed to help you develop and master creative skills you're passionate about. This track has been built to help people like you propel your culinary abilities forward, regardless of whether you want to launch your own business or host the perfect dinner party.
Join a program

Mastering Desserts

Experiment with floral waters, sweet coconut and ingredients which were once indulged in the Ottoman palaces. Go past the cookbook, with chef insider tips, and the support of live learning to help you get past any hurdles. With this program you’ll be able to perfect your skills in sugar syrups, caramels, custards, semolina cakes, and garnishing.
Join the program
Get Early Access
Be the first to get access to our
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
See all posts
Right arrow icon