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Simple Homemade Vanilla Marshmallows: Soft and Fluffy Treats

A close-up stack of fluffy, square homemade marshmallows heavily dusted with white powdered sugar.
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Make soft, airy homemade marshmallows using basic ingredients. This easy recipe guides you to pillowy perfection, far better than store-bought versions, perfect for hot chocolate or s’mores.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar and cornstarch mixture, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. Dust the bottom and sides generously with the confectioners’ sugar and cornstarch mixture. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over the 1/2 cup cold water. Let it sit for 5 to 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/4 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage).
  5. Once the syrup reaches 240 degrees F, remove it from the heat immediately.
  6. Turn the stand mixer 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.
  7. Once all the syrup is added, increase the mixer speed to high. Beat for 10 to 15 minutes until the mixture is very thick, glossy, white, and has cooled significantly. It should hold stiff peaks.
  8. Beat in the vanilla extract during the last minute of mixing.
  9. Working quickly, scrape the marshmallow mixture into your prepared pan. Use a lightly oiled spatula or oiled hands to gently spread the mixture evenly into the pan.
  10. Dust the top surface generously with more of the sugar/cornstarch mixture.
  11. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  12. Once set, invert the marshmallow slab onto a cutting board dusted with the sugar mixture. Peel off the parchment paper, if used.
  13. Use a sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut sides in the remaining sugar mixture to prevent sticking.

Notes

  • For an extra fluffy texture, use the whisk attachment for the entire whipping time.
  • If you want to make chocolate marshmallows, reduce the vanilla extract to 1/2 teaspoon and add 1/4 cup of sifted unsweetened cocoa powder during the last 5 minutes of whipping.
  • To make these marshmallows without corn syrup, substitute the corn syrup with 3/4 cup of liquid honey or maple syrup, but note that the texture and setting time may change slightly.
  • Use these homemade treats for the best s’mores ingredients or drop them into your hot chocolate.

Nutrition

Find it online: https://tastethisplate.com/homemade-marshmallows-easy-recipe/