5 from 6 votes
Homemade Birthday Cake Marshmallows Recipe
Celebrate anytime with buttery, sprinkle-coated birthday cake marshmallows. No box mix required and they're easier to make than you think!
Course: Snack
Cuisine: American
Servings: 50 marshmallows
Author: Leslie @ playdatesparties.com
  • 1/2 C powdered sugar
  • 1/4 cup corn starch
  • 1/2 C + 2 T cold water
  • 1 T vanilla extract
  • 1.5 tsp butter extract
  • 1/4 tsp almond extract
  • 3 packs unflavored gelatin
  • 3/4 C water
  • 1/25 C corn syrup
  • 1.5 C granulated sugar
Prepare Your Pan
  1. Cut two pieces of parchment paper just the width of a 9-inch square pan, but long enough to curl up and over both sides of the pan.
  2. Layer the two pieces of parchment paper in the pan in opposite directions. Make sure you crease the paper into the bottom corners. Tip: A bit of cooking spray between the two layers helps hold the parchment paper in place.
  3. Spray the top layer of parchment with a light coat of butter-flavored cooking spray to help the marshmallow mixture separate after setting.
  4. Prepare a silicone spatula and a small (6-inch) offset spatula with butter-flavored cooking spray.
Make the Marshmallows:
  1. Whisk together 1/2 cup powdered sugar and 1/4 cup cornstarch. Using a sieve, sprinkle some of the powder mixture onto the bottom of the pan. Set remaining mixture aside.
  2. Combine 1/2 cup plus 2 tbsp cold water, vanilla extract, butter extract and almond extract in the bowl of a stand mixture. Stir to combine.
  3. Sprinkle 3 packs of gelatin on top of the mixture. Stir gently to ensure there are no lumps and set aside to bloom
  4. Combine 3/4 cup water, 1 1/4 cup corn syrup, and 1 1/2 cups granulated sugar into a 3-quart or larger saucepan over medium-high heat. Bring to a boil.
  5. Allow the mixture to boil, without stirring. Use a candy thermometer to watch the temperature of the sugar mixture, and continue boiling until the mixture reaches about 240°F, about 8-10 minutes.
  6. Pour a small amount of syrup mixture into gelatin mixture and whisk on low. Slowly add the remaining syrup. When combined, increase speed to high and beat until tripled in volume and fluffy, about 10 minutes.
  7. Using prepared silicone spatula, scrape the mixture into the parchment covered pan. Use the prepared offset spatula to smooth out the top and cover generously with sprinkles. Set aside to cool at room temperature overnight.
Cutting the marshmallows:
  1. When the marshmallows have completely set, use the parchment paper to pull the marshmallow block from the pan and place on a cutting board.
  2. Use a serrated knife to cut the marshmallows into 1 to 2-inch squares.
  3. Toss the marshmallows in the remaining powdered sugar mixture.
Recipe Notes