Homemade Marshmallows: 13 Fluffy Flavors That Turn a Mug of Cocoa Into a Christmas Gift

Homemade marshmallows are the easiest way to turn a simple mug of cocoa into a Christmas gift people actually remember. Once you taste a tall, pillowy square made in your own kitchen, the bagged kind feels like packing foam. The good news is that they only need sugar, gelatin, a little syrup, a mixer and a pan, and they keep for weeks in a tin. Below are 13 fluffy flavors to try this season, from peppermint swirl and vanilla bean to salted caramel, double chocolate, pumpkin spice and toasted coconut, plus pops, pastel twists, fun shapes and a cocoa gift jar. Each slide has a short shopping list and simple steps, and the last one shows how to cut, dust and store every batch so it stays soft. Make one base batch, then flavor it a dozen ways..

Homemade Marshmallows With a Peppermint Swirl

If you only make one flavor this year, make this one. Soft white squares are marbled with ribbons of pink and scented with a little peppermint extract, so they taste like a candy cane melting into hot chocolate. These homemade marshmallows look stunning stacked in a parchment-lined tin with a red ribbon, and they are the first thing people reach for on a holiday dessert table. Drop one into a steaming mug and watch it slowly melt into a minty, creamy foam on top. A sprinkle of crushed peppermint makes them sparkle..

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 teaspoon peppermint extract, 3 to 4 drops red food coloring, 1/4 cup crushed peppermint candies, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Bloom the gelatin in 1/2 cup cold water in a stand mixer bowl. 2. Boil the sugar, corn syrup, salt and remaining water to 240F, then pour it into the gelatin with the mixer running. 3. Whip on high for 10 to 12 minutes until thick and white, adding the peppermint at the end. 4. Spread into a dusted 9×13 pan, dot with food coloring and swirl with a knife, sprinkle candy, rest 6 hours, then cut.

Classic Vanilla Bean Homemade Marshmallows

This is the master recipe every other flavor in this list builds on. Real vanilla bean seeds give the squares tiny dark flecks and a warm, creamy flavor that boxed versions never have. Long before gelatin, the first versions of this candy were whipped from the sap of the marsh mallow plant, which is how the sweet got its name. Today the method is simpler and very forgiving: hot sugar syrup, bloomed gelatin and about ten minutes of whipping. Cut them big for cocoa or small for snacking and gift bags.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 vanilla bean (or 1 tablespoon vanilla bean paste), 1 teaspoon vanilla extract, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Bloom the gelatin in 1/2 cup cold water and scrape the vanilla seeds into the bowl. 2. Boil the sugar, syrup, salt and remaining water to 240F on a candy thermometer. 3. Stream the syrup into the gelatin and whip on high 10 to 12 minutes, adding the extract at the end. 4. Pour into a dusted 9×13 pan, smooth the top, let set uncovered for 6 hours or overnight, then cut and dust.

Strawberry Swirl Marshmallows

Freeze-dried strawberries are the secret behind these pretty pink and white homemade marshmallows. Ground into a fine powder, they add real berry flavor and a natural blush color without making the mix wet, which is what usually ruins fruit marshmallows. Fold half the powder into part of the fluff and leave the rest white, then spoon both into the pan for a soft two-tone look. They are lovely in a Valentine or Christmas tin and taste wonderful in white hot chocolate. Raspberries work the same way if you want a deeper pink.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 cup freeze-dried strawberries, 1 teaspoon vanilla extract, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Blitz the freeze-dried strawberries into a fine powder in a blender. 2. Make the vanilla base: bloom gelatin, boil syrup to 240F, whip 10 to 12 minutes. 3. Fold the berry powder into half of the fluff and spoon both halves into a dusted pan. 4. Swirl gently, let set 6 hours, then cut into squares and roll in the dusting mix.

Double Chocolate Marshmallows for Hot Cocoa

These deep brown homemade marshmallows are made for the cocoa mug. Unsweetened cocoa powder is whisked into the bloomed gelatin, and a drizzle of melted dark chocolate goes over the top once they are cut. The result tastes like a chocolate mousse that floats. When you drop one into hot milk it melts into a rich chocolate foam, so the drink gets better with every sip. Dust them with cocoa powder instead of powdered sugar to keep the look dark and dramatic, and pack them next to a jar of cocoa mix for an easy gift.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1/3 cup unsweetened cocoa powder, 3 ounces dark chocolate melted, 1 teaspoon vanilla extract, extra cocoa powder and cornstarch for dusting.

How to make it: 1. Whisk the cocoa powder into the 1/2 cup cold water, then sprinkle the gelatin on top to bloom. 2. Boil the sugar, syrup, salt and remaining water to 240F and pour into the bowl with the mixer running. 3. Whip 10 to 12 minutes, add the vanilla, spread into a dusted pan and set 6 hours. 4. Cut into squares, roll in cocoa and cornstarch, then drizzle with the melted chocolate.

Salted Caramel Swirl Homemade Marshmallows

Thick, glossy caramel ribbons running through a vanilla base make these homemade marshmallows the grown-up favorite of the bunch. The trick is to use a caramel sauce that has cooled to room temperature, so it marbles through the fluff instead of melting it. A pinch of flaky sea salt on top balances the sweetness and makes people reach for a second piece. They are amazing in coffee, in a mug of cocoa or simply on their own. Brown sugar in the syrup gives a deeper toffee flavor if you want an extra layer.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1/2 cup thick caramel sauce at room temperature, 1 teaspoon vanilla extract, 1 teaspoon flaky sea salt, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Make the vanilla base and whip until thick and glossy. 2. Spread half into a dusted pan and drizzle with half of the caramel. 3. Add the remaining fluff, drizzle the rest of the caramel and swirl with a knife. 4. Sprinkle sea salt, let set 6 hours, then cut with an oiled knife.

Toasted Coconut Marshmallows

Rolling freshly cut squares in toasted coconut gives them a golden, crunchy coat and a gentle tropical flavor that fits right into a winter cookie tin. Toast the flakes in a dry skillet until just golden and let them cool before rolling. For an even richer version, dip half of each square in melted chocolate first, then press it into coconut, much like a classic candy bar. A splash of coconut extract in the base makes the flavor pop. These homemade marshmallows are the ones that disappear first at a holiday party.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 teaspoon coconut extract, 2 cups sweetened shredded coconut toasted, 6 ounces milk or dark chocolate melted (optional), cornstarch for the pan.

How to make it: 1. Toast the coconut in a dry skillet over medium heat, stirring, until golden, then cool. 2. Make the base, adding the coconut extract at the end of whipping. 3. Set in a pan sprinkled with toasted coconut, then cover the top with more coconut. 4. Cut into squares, dip in chocolate if you like, and roll in the remaining coconut.

Pumpkin Spice Marshmallow Squares

Real pumpkin puree gives these a soft orange color and a gentle, earthy flavor, while cinnamon, nutmeg and ginger make them taste like pie in candy form. The puree goes in with the gelatin, so it blends smoothly through the fluff. Roll the squares in a mix of powdered sugar and cinnamon for a pretty speckled coat. These homemade marshmallows are perfect floating on a pumpkin spice latte or a mug of hot apple cider, and they bridge the gap between Thanksgiving and Christmas in a holiday tin.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1/3 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting plus 1 teaspoon cinnamon.

How to make it: 1. Stir the pumpkin puree and spices into the 1/2 cup cold water, then bloom the gelatin in it. 2. Boil the syrup to 240F and stream it into the bowl with the mixer running. 3. Whip 10 to 12 minutes, add vanilla and spread into a dusted pan. 4. Set 6 hours, cut and roll in the cinnamon sugar dusting mix.

Molasses Spice Marshmallows

These cozy light brown homemade marshmallows taste just like a gingerbread cookie, without any baking. A spoonful of dark molasses replaces part of the corn syrup and brings that deep, old-fashioned flavor, while ground ginger, cinnamon and a pinch of cloves add warmth. They smell wonderful while you whip them, and they make a lovely partner for vanilla squares in a mixed gift box. Float one on eggnog lattes or hot chocolate, or tuck a few into a cookie tin. Keep the spice light so the sweet, fluffy texture still shines.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 3/4 cup light corn syrup, 1/4 teaspoon salt, 1/4 cup dark molasses, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Bloom the gelatin and stir the spices into it. 2. Boil the sugar, corn syrup, molasses, salt and remaining water to 240F, watching closely. 3. Pour into the gelatin and whip 10 to 12 minutes until thick and light brown. 4. Spread into a dusted pan, set 6 hours and cut into squares.

Chocolate-Dipped Marshmallow Pops

Put a stick in it and suddenly it is a party treat. Cut your homemade squares into tall rectangles, push in a lollipop stick and dip the top half in melted dark, milk or white chocolate. Stand them in a jar of sugar or a block of foam to set. Kids love decorating homemade marshmallows with sprinkles, crushed peppermint or coconut, so this is a great job for little helpers. Wrapped in clear bags with a ribbon, they become an easy class gift or party favor. You can also stir them straight into hot cocoa.

You will need: 1 batch homemade marshmallows cut into rectangles, 20 lollipop sticks, 8 ounces dark chocolate, 8 ounces white chocolate, 2 teaspoons coconut oil, sprinkles or crushed peppermint.

How to make it: 1. Cut the set marshmallows into tall 1 by 2 inch pieces and insert a stick in each. 2. Melt each chocolate separately with a teaspoon of coconut oil. 3. Dip the top of each pop, let the extra drip off and add toppings. 4. Stand upright to set for 30 minutes, then wrap in clear bags.

Pastel Marshmallow Twists

Piping the fluff instead of pouring it into a pan gives you long, soft ropes that you can twist together in two or three colors. Split the freshly whipped base into bowls, tint each a soft pastel, then pipe them side by side onto a well dusted tray and twist gently while they are still sticky. Once set, snip them into short lengths or leave them long for a candy jar. They look like old-fashioned candy store treats and are wonderful in a kids’ stocking or on a holiday dessert board.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 teaspoon vanilla extract, pink, yellow and green gel food coloring, piping bags with a large round tip, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Generously dust two baking sheets with the dusting mix. 2. Make the vanilla base and quickly divide it between three bowls, tinting each one. 3. Fill piping bags and pipe long side-by-side ropes, twisting them together. 4. Dust the tops, set 4 hours, then cut with oiled scissors and toss in more dust.

Piped and Cut-Out Marshmallow Shapes

Thick slabs of homemade marshmallows cut beautifully with cookie cutters, so stars, trees, hearts and snowflakes are easy. Pour the base a little thinner, about half an inch, so the shapes look neat and fit on top of a mug. Dip the cutter in the dusting mix between every cut to stop sticking. For two-tone pieces like the ones in candy shops, pipe a pink and a green stripe side by side and let them set together. Keep the scraps for cocoa or rice cereal treats, nothing goes to waste.

You will need: 3 packets unflavored gelatin (about 2 1/2 tablespoons), 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 teaspoon vanilla extract, gel food coloring, small holiday cookie cutters, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch for dusting.

How to make it: 1. Make the base and pour it into a dusted 10×15 pan so it is about 1/2 inch thick. 2. Let it set for 6 hours, then turn the slab out onto a dusted board. 3. Cut shapes, dipping the cutter in the dusting mix between each cut. 4. Toss the shapes in more dust and shake off the extra in a sieve.

Homemade Marshmallows for a Cocoa Gift Jar

This is the gift that makes everyone smile. Fill a clear jar with layers of cocoa mix, a handful of chocolate chips and a stack of homemade marshmallows, then tie on a cinnamon stick, a star anise and a little tag with directions. The spices look pretty and add a warm scent to the drink. If you want more ideas for the cocoa lover in your life, our hot chocolate desserts gallery is full of cozy bakes. Pack the marshmallows in a small bag on top so they stay fluffy and dry.

You will need: 2 cups cocoa mix (1 cup cocoa powder, 1 cup sugar, 1/2 cup dry milk powder, pinch of salt), 1/2 cup chocolate chips, 12 to 16 marshmallow squares, cinnamon sticks, star anise, clear jars and ribbon.

How to make it: 1. Whisk the cocoa mix ingredients together and divide between clean, dry jars. 2. Add a layer of chocolate chips and pack the marshmallows on top in a small bag. 3. Tie on a cinnamon stick, a star anise and a tag: stir 3 tablespoons into 1 cup hot milk. 4. Seal and give within two weeks for the softest marshmallows.

How to Cut, Dust and Store Homemade Marshmallows

The difference between sticky and perfect is all in the finish. Let the slab set uncovered for at least 6 hours, then turn it out onto a board heavily dusted with powdered sugar and cornstarch. An oiled chef’s knife or pizza cutter makes clean edges, and every cut side should be rolled in more dust right away. Shake the extra off in a sieve. Stored in an airtight tin at room temperature, homemade marshmallows stay soft for about two weeks. Never refrigerate them, because moisture makes the coating weep and the squares turn gummy.

You will need: 1 batch set marshmallows, 1/2 cup powdered sugar, 1/2 cup cornstarch, neutral oil for the knife, a large sieve, airtight tins and parchment.

How to make it: 1. Mix the powdered sugar and cornstarch and dust a large cutting board. 2. Turn out the slab, oil a long knife and cut straight down in even strips, then squares. 3. Roll every square in the dusting mix and shake off the excess in a sieve. 4. Layer with parchment in airtight tins and keep at room temperature for up to two weeks.