... Print

Easy, Fluffy Homemade Vanilla Marshmallows

Close-up collage of fluffy, square homemade marshmallows dusted generously with powdered sugar on a wooden board.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make soft, pillowy homemade marshmallows that taste much better than store-bought versions using simple ingredients. This recipe shows you how to get the perfect texture for hot chocolate or s’mores.

Ingredients

Scale
  • 3 packets unflavored gelatin (about 7 grams each)
  • 1 cup cold water, divided
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/2 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. Line the pan with parchment paper, leaving an overhang on the long sides. Mix the powdered sugar and cornstarch together in a small bowl. Dust the prepared pan generously with this mixture.
  2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water. Let it sit for 5 to 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, remaining 1/4 cup cold water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves. Stop stirring once it boils.
  4. Attach a candy thermometer to the side of the saucepan. Cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
  5. Once the syrup reaches 240 degrees F, carefully remove the pan from the heat. With the mixer running on low speed, slowly and carefully pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk.
  6. Increase the mixer speed to high. Beat the mixture for 12 to 15 minutes until it becomes very thick, glossy, white, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  7. Stop the mixer. Beat in the vanilla extract on low speed until just combined.
  8. Working quickly, scrape the sticky marshmallow mixture into your prepared pan. Use a lightly oiled spatula or oiled hands to gently spread the mixture evenly into the pan.
  9. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture. Let the marshmallows set at room temperature, uncovered, for at least 4 hours, or preferably overnight.
  10. Once set, use the parchment paper overhang to lift the marshmallow slab out of the pan onto a cutting board dusted with the sugar/cornstarch mix. Dust the sides. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut sides in the dusting mixture to prevent sticking.

Notes

  • For a cleaner option, you can substitute the light corn syrup with an equal amount of liquid sweetener like brown rice syrup or pure maple syrup, though this may slightly alter the final texture.
  • If you want vanilla bean marshmallows, scrape the seeds from one vanilla bean and add them along with the vanilla extract in step 6.
  • Use these homemade marshmallows in your next batch of Rice Krispie treats or toast them over a campfire for homemade s’mores ingredients.
  • Store your finished marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-marshmallows-recipe/

45 Shares
Tweet
Pin45
Share