Description
Learn how to make soft, pillowy homemade marshmallows with just a few simple ingredients. This recipe yields marshmallows with a delicate vanilla flavor and a fluffy texture unlike any store-bought version. Perfect for snacking, hot cocoa, or dessert toppings, these marshmallows are easy to prepare ahead and store for up to two weeks.
Ingredients
Scale
For Dusting
- 1/3 cup (40g) confectioners’ sugar
- 3 Tablespoons (24g) cornstarch
For Marshmallows
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 and 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 Tablespoon pure vanilla extract
Instructions
- Prepare the Pan: Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift together the confectioners’ sugar and cornstarch into a bowl, then sprinkle some of it lightly all around the pan to dust it evenly. Set aside the remaining sugar/cornstarch mixture for coating later.
- Bloom the Gelatin: Place the gelatin and 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a handheld mixer). Whisk on low speed for 1 minute to combine, then let it sit while you make the sugar syrup. No need to cover.
- Cook the Sugar Syrup: In a heavy-duty 3-quart saucepan, combine the remaining 1/2 cup water, light corn syrup, granulated sugar, and salt. Stir gently over medium heat until the sugar dissolves. Attach a candy thermometer to the pan’s side, ensuring it does not touch the bottom. Brush down the sides with a water-moistened pastry brush to prevent crystallization as it cooks.
- Bring to Soft Ball Stage: Without stirring, cook the syrup until it reaches 235–240°F (113–116°C) — the soft ball stage. Remove the pan from heat and let it rest for 5 minutes.
- Combine Syrup with Gelatin: Turn the mixer to low speed and slowly pour the hot syrup into the gelatin mixture while mixing. Be careful as the syrup is very hot. Gradually increase speed to high and whip for 10–15 minutes until the mixture becomes white, thick, and glossy. During the final minute, add the vanilla extract and mix to incorporate.
- Set the Marshmallows: Pour or spoon the marshmallow mixture into the prepared pan. Smooth the top with a silicone or offset spatula. Leave uncovered at room temperature for at least 6 hours, up to 48 hours, until firm.
- Cut and Coat: Once set, cover a large surface or cutting board with parchment paper and sprinkle it liberally with the remaining cornstarch/sugar mixture. Loosen the edges of the marshmallow from the pan, then invert the pan onto the prepared surface. Peel it away carefully. Using a sharp knife coated with the dusting mixture (and optionally run under hot water and dried for smooth cuts), slice into 1.5-inch squares. Roll edges in the cornstarch/sugar mix to prevent stickiness.
- Store Properly: Store marshmallows in an airtight container at room temperature, layering with parchment paper to prevent sticking. They keep well for up to 2 weeks in a cool, dry place.
Notes
- Homemade marshmallows have a superior texture and vanilla flavor compared to store-bought versions.
- This is a great make-ahead recipe since marshmallows need at least 6 hours to set and can be stored for up to 2 weeks.
- Avoid making marshmallows on humid days as excess moisture can prevent them from setting properly.
- Use a glass or ceramic pan rather than metal to avoid affecting the flavor.
- Coating the knife blade with cornstarch/sugar mixture and rinsing under hot water helps make cleaner cuts.
Nutrition
- Serving Size: 1 marshmallow (approx. 10g)
- Calories: 45
- Sugar: 10g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
