Making marshmallows is an acquired skill, but once you get the hang of it (and the patience for it), you’ll be set for life. While many of us know marshmallows only in their classic flavor, which can be described as, literally, marshmallow, there are ways to upgrade your favorite pillowy treat.
Before you begin, it’s best to just stock up on corn syrup and buy yourself a nice candy thermometer if you don’t already have one. You’ll need lots of powdered sugar, gelatin, and parchment paper for these recipes. You’ll also want a greased rubber spatula to get the sides of the standing mixer bowl, and a prepared pan with parchment paper lined with powdered sugar.
A sturdy, large cutting board is my preferred work surface for slicing and dicing the marshmallows when they’ve set, and a sharp knife heated with hot water will cut through seamlessly. Additionally, you could also use a pizza cutter to easily slice through the finished product.
Flavoring your marshmallows is a tricky process, too, but once you master it, you’ll have a better understanding of what will work and why it works. Cooking is science in action. That you can eat. Here are some of the best homemade marshmallow recipes we could find to help you get started.
1. Buttered Popcorn Marshmallows
Oh yeah, you read that right. This recipe brings together your favorite savory snack with your favorite square of sugar for a treat that’s surprising and delicious all the same.
Simply set up your electric mixer with the whisk attachment and let it do the legwork for you on a low speed. Get the recipe here.
2. Rose Marshmallows
Why stop at rose extract when you can add rose water to your marshmallows-to-be, too? This sugar syrup includes a bit of rose water so the flavor is present throughout. Boulder Locavore‘s delicious take on a classic childhood treat upgrades it from the campfire to the dinner table.
Powdered sugar will be your friend in this recipe, and it pairs wonderfully with the rose flavor. A dash of vanilla extract brings forth that rose flavor, too. Get the recipe here.
3. Cherry Marshmallows
There’s no extract here in this amazing recipe from Twigg Studios! Using real cherries gives the marshmallows a fresh flavor and a vibrant color. Combine it with cherry pie s’mores, and you’ve got a gourmet treat.
You can even use cookie cutters to cut out fun shapes of these marshmallows, and be sure to store them in an airtight container. While there is no food coloring in this recipe, you could add a bit of red if you wanted a deeper pink color. Get the recipe here.
4. Chocolate Marshmallows
Could there be anything more delicious than chocolate marshmallows melting in hot chocolate? I didn’t think so, and neither did She Bakes Here.
Cocoa powder is an often overlooked playful take on traditional marshmallows, and these would taste delicious inside hot cocoa for a double chocolate treat. Get the recipe here.
5. Pistachio Marshmallows
Who said marshmallows had to be only sweet? The addition of the nutty pistachio flavor makes this a match made in heaven for a savory batch of s’mores, starting with a pita chip and ending with an heirloom tomato slice.
This recipe begins like most marshmallow recipes, with cold water and sugar, warmed over medium-high heat, and a gelatin mixture. It’s the mixing over a high speed part that really ups the ante. Get the recipe here.
6. Key Lime Pie Marshmallows
This citrusy take on marshmallows upgrades the simple marshmallow to a whole new level. One of the best parts of key lime pie is that meringue topping, and the pastry brush of graham crackers on top is the winning addition.
Lining the baking pan with parchment is key in every marshmallow recipe, and this is no different. Get the recipe here.
7. Pomegranate and Cranberry Marshmallows
The luscious color of these marshmallows makes these almost too pretty to eat! The tart flavors of the fruits perfectly pair with the sugary sensation of the marshmallows and these will definitely be on our table for an after-Thanksgiving dinner treat.
This is not your standard sugar mixture — you start with pomegranate juice in the stand mixer bowl and sprinkle gelatin over it. Then you get started on the saucepan part of the marshmallows. Get the recipe here.
8. Strawberry Marshmallows
Consider putting these marshmallows between two graham crackers, topped with fresh basil or mint. These strawberry marshmallows are perfect for any time of year.
Don’t be afraid to cut your marshmallows into larger inch pieces as opposed to the standard size. Get the recipe here.
9. Bourbon Marshmallows
Gone are the days of just drinking bourbon. These bourbon-infused marshmallows bring out the smokiness of the liquor when toasted.
This is one recipe where you’ll definitely need a candy thermometer to measure temperature, particularly because the bourbon needs to burn off some alcohol while maintaining its flavor. Get the recipe here.
10. Vanilla Bean Black Pepper Marshmallows
Don’t knock it before you try it – these lush vanilla bean and black pepper marshmallows are more than delicious, they’re a sight to behold with the black flakes of bean and the pepper throughout each square.
Light corn syrup is preferred for most of these recipes, but this one in particular to maintain the light color so you can see the black pepper and vanilla bean flakes throughout. Get the recipe here.
11. Creme de Menthe Marshmallows
These creme de menthe marshmallows from Boulder Locavore are more than fresh and festive, they are the most beautiful green color. Can you imagine popping one of these into your hot chocolate on a cold night?
It’s key to start with unflavored gelatin in any recipe, but this one in particular. Get the recipe here.
12. Caramel Speculaas Marshmallows
These incredible marshmallows take your caramel obsessions to new levels as it bursts from the soft pillowy marshmallows. Try not to drool.
This is definitely a recipe for those with patience, but it is so worth it. Watching as the sugar dissolves into the gelatin mixture is such a satisfying feeling sometimes. Get the recipe here.
13. Chocolate Dipped Mini Champagne Marshmallows with Blood Orange Sugar
Let it be known that Jessica of How Sweet Eats is Wide Open Eats‘ official Queen of Homemade Marshmallows. These little champagne bursts of sunshine are finished with a luscious sugar that’s so decadent, you’ll blush.
The blood orange sugar crystals are what really bring this recipe over the edge, and it’s a step that should not be skipped. What a luxurious treat! Get the recipe here.
14. Tie Dye Marshmallows
These tie dye marshmallows from Studio DIY are almost too pretty to eat! Almost. Melting them down on a graham cracker would be such a surprising experience.
While this looks a little intense, it uses the same basic recipe as all of the above. You can do it! Get the recipe here.