Marshmallows from scratch have become my favorite thing to make these days. They are surprisingly easy to make and homemade marshmallows are just so much better than store-bought marshmallows. I actually don’t really like eating marshmallows from a bag unless they are toasted, but homemade marshmallows are so good that I eat them right out of the pan! This birthday marshmallows recipe comes together in about 30 minutes with very little work, and then it’s just a matter of patience waiting for them to set!
Why this recipe works
These birthday cake marshmallows are loaded with sprinkles! A marshmallow works so well with a vanilla flavor, and the sprinkles add such a fun pop of color to make them perfect party treats! They’re essentially a funfetti cake marshmallow! You can never have too many sprinkles!
Ingredients and notes
Gelatin – Gelatin gives the marshmallows their shape and structure. This does unfortunately mean these marshmallows are not vegan, though I have heard that agar agar makes a good substitute. I have not tested it in this recipe, but if you try it, please let me know how it goes!
Corn Syrup – Corn syrup makes the marshmallows stickey and gooey. It also contributes to the sweetness. You can lessen the corn syrup for a lighter, fluffier marshmallow, or use the amount in the recipe for a gooey marshmallow.
Sprinkles! – Sprinkles are, of course, key in this easy homemade marshmallows recipe. It’s not a celebration without sprinkles!
How to make this recipe
Line 8×8 pan with parchment paper.
Combine corn starch, powdered sugar, and sprinkles.
Cover the bottom of the lined pan with half of the cornstarch powdered sugar mixture and set aside.
Pour gelatin powder and first 1/2 cup water into the bowl of a stand mixer and set aside.
Heat sugar, corn syrup, and the other 1/2 cup of water covered over medium-high heat for approximately 5 minutes.
Uncover and continue heating until the mixture reaches 240 F on a candy thermometer, then remove from heat.
Begin beating the gelatin mixture with the whisk attachment of the mixer, and slowly stream in the frosting mixture.
Beat for another 10 minutes.
Add in vanilla and mix until combined.
Add the sprinkles and mix until evenly distributed. Do not over-mix.
Spread the marshmallow mixture into the prepared pan. Sprinkle the remaining cornstarch mixture over top of the marshmallow mixture.
Let set for at least 4 hours then cut into cubes with a greased knife, or for cute marshmallows use a greased cookie cutter to cut into shapes.
There are so many easy recipes with marshmallows! You could make birthday cake rice krispie treats, or decorate cake with marshmallows. You can put marshmallows in cookies or brownies. The options for baking with marshmallows are endless! There are also lots of fun activities with marshmallows, like chubby bunny, if you’re in need of marshmallow birthday party ideas!
It depends on the recipe. I would be cautious roasting these birthday marshmallows because the sprinkles on the outside may burn.
Marshmallows should be stored at room temperature in an airtight container. They should stay good for at least 3 weeks if stored properly.
Tips & Tricks
- Use a 9×13 pan for smaller marshmallows. The 8×8 pan makes super thick mallows!
- Non-pareils or sugar crystal sprinkles will work best for this coating, but any sprinkles will do!
- Once adding the sprinkles to the marshmallow filling, you’ll want to stir just enough to disburse them evenly, but if you stir too much, the sprinkles will melt into the filling.
- Bigger sprinkles such as jimmies will work best for the filling sprinkles. They’ll be more noticeable in the middle of the marshmallow than smaller sprinkles like nonpareils.
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Strawberries & Champagne Marshmallows
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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- Stand mixer with whisk attachment (a hand mixer will work too!)
- candy thermometer
- silicone spatula
- 8×8 pan
- 3 packages unflavored gelatin
- 1 cup water divided
- 1 1/2 cup sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla
- 1/2 cup sprinkles 1/4 c. nonpereils and 1/4 cup jimmies is best
- Combine powdered sugar, cornstarch, and 1/4 cup sprinkles (nonpareils).
- Line an 8×8 pan with parchment paper, and coat the bottom and sides with approximately half of the cornstarch mixture. Set aside.
- Put gelatin and first 1/2 cup of water into the mixing bowl of a stand mixer with the whisk attachment and set aside.
- Heat sugar, corn syrup, and the other 1/2 cup water in a small to medium pot, covered over medium-high heat for approximately 5 minutes.
- Uncover and continue heating until mixture reaches 240 F on a candy thermometer. This may take some time. Remove from heat.
- Begin beating the gelatin mixture with the whisk attachment of the mixer and very slowly pour in the syrup mixture.
- Beat for an additional 10 minutes.
- Beat in vanilla till just mixed.
- Stir in 1/4 cup sprinkles (jimmies).
- Pour mixture into the prepared pan and spread evenly with a greased spatula.
- Sprinkle the remainder of the powdered sugar mixture over top and let sit for at least 4 hours. Overnight is ideal.
- Cut into cubes with a greased knife. Roll the sides of each marshmallow cube in the excess corn starch mixture and enjoy!