Introduction

Making homemade marshmallows is easier than you might think and yields soft, fluffy treats with a delicate vanilla flavor. They’re perfect for snacking, hot cocoa, or adding a special touch to desserts.

The image shows two white marshmallows stacked on top of each other on a white plate with a slightly scalloped edge. The marshmallows have a soft, fluffy texture, with some powder coating their surfaces, giving a slightly rough look. The plate sits on a white marbled surface that adds a clean and bright background to the composition. The focus is close, highlighting the delicate and airy structure of the marshmallows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup confectioners’ sugar (sifted, for dusting)
5 tablespoons cornstarch (for dusting)

1 cup water (divided)
2 envelopes (¼-ounce each) unflavored gelatin

1 1/2 cups granulated sugar
1 cup light corn syrup

2 pinches salt
2 1/4 teaspoons vanilla extract

Instructions

Step 1: Grease a 9-inch square baking pan with nonstick spray or a thin layer of oil. For easier removal, dust the pan with a mixture of sifted confectioners’ sugar and cornstarch.

Step 2: Pour 1/2 cup of water into the bowl of an electric mixer. Evenly sprinkle the gelatin over the water and let it bloom for about 10 minutes.
Step 3: In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until sugar dissolves. Then stop stirring and bring to a boil until the mixture reaches 240°F on a candy thermometer. Remove from heat.
Step 4: With the mixer on low speed, slowly pour the hot syrup down the side of the bowl into the gelatin.

Step 5: Once all syrup is added, increase mixer speed to high and whip for 3 to 5 minutes until the mixture is thick, fluffy, and almost triples in volume. It should form thick ribbons when the whisk is lifted.
Step 6: Add vanilla extract and continue mixing for another minute.
Step 7: Transfer the marshmallow mixture to the prepared pan, smoothing the top with a greased spatula or oiled hands (be careful, the mixture is hot and sticky). Let it set at room temperature for at least 4 hours until firm.

Step 8: Dust a cutting board with confectioners’ sugar and cornstarch. Turn the marshmallow slab onto the board and use a lightly oiled knife to cut into squares.
Step 9: Coat the marshmallow pieces with additional dusting powder to prevent sticking, then store in an airtight container.

Tips & Variations

For a fun twist, add a few drops of food coloring along with the vanilla to tint your marshmallows.

Try adding finely chopped toasted nuts or mini chocolate chips before setting for added texture.
If you don’t have corn syrup, use honey or golden syrup as a substitute, though the texture might be slightly different.

Storage

Store homemade marshmallows in an airtight container at room temperature for up to two weeks. If they start to dry out, you can refresh them by placing a slice of bread in the container for a day to add moisture. Avoid refrigerating as they may become sticky. To re-fluff, gently toss them in extra confectioners’ sugar and cornstarch before serving.

How to Serve

A white ceramic plate holds about ten soft white marshmallows. Each marshmallow is square-shaped with a slightly rough, powdery surface. They are piled loosely in the center of the plate, some touching each other, showing their light and fluffy texture. The plate is placed on a surface with a white marbled texture, adding a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin alternatives to make marshmallows?

Gelatin is key for the classic marshmallow texture, but you can try agar-agar or carrageenan as vegetarian substitutes, though results will vary and may not have the same fluffiness.

Why did my marshmallows turn out sticky or too soft?

Sticky or soft marshmallows usually mean they didn’t set long enough or the dusting powder was insufficient. Make sure to let them firm up at least 4 hours and coat them well with the sugar-cornstarch mixture to prevent sticking.