Marshmallows

If you've never made marshmallows from scratch, you're in for a revelation. These pillowy, cloud-like confections are nothing like their store-bought counterparts—and once you taste the difference, those plastic bags of stale, rubbery cubes will never quite cut it again!

Why Make Your Own Marshmallows?

Let's talk about what's actually in those store-bought marshmallows. Beyond the obvious sugar and corn syrup, you'll find artificial flavors, questionable food dyes, and preservatives designed to keep them shelf-stable for months (or years). They have that distinct artificial vanilla flavor and a texture that's either rock-hard or weirdly squishy—never quite right.

Homemade marshmallows are a completely different experience. The ingredient list is wonderfully simple. No artificial anything. No ingredients you can't pronounce. Just pure, fluffy sweetness.

The texture is what really sets them apart. Fresh marshmallows are impossibly light and airy with a delicate chew that melts on your tongue. They toast to perfection over a campfire, developing that golden-brown crust while staying gooey in the center. They elevate hot chocolate from ordinary to extraordinary. And when you bite into one plain? It's like eating a sweet cloud.

The flavor is customizable too. Pure vanilla is classic and beautiful, but you can add peppermint extract for winter drinks, use real vanilla bean for something extra special, or even fold in cocoa powder for chocolate marshmallows!

Here is your recipe card!

Want to read more?

Subscribe to thankfulhomemaking.com to keep reading this exclusive post.

Subscribe Now