Description
This homemade marshmallow recipe yields soft, fluffy, and sweet treats that are perfect for snacking, desserts, or hot chocolate toppings. Made with simple ingredients like gelatin, sugar, and vanilla, these marshmallows are easy to prepare and set to a perfect texture without any specialized equipment.
Ingredients
Scale
For Dusting
- 1 cup confectioners’ sugar (sifted)
- 5 tablespoons cornstarch
Marshmallow Mixture
- 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
- Prepare pan: Grease a 9-inch square baking pan with nonstick spray or a thin layer of oil. To help the marshmallows release easily once set, dust the pan generously with a mixture of sifted confectioners’ sugar and cornstarch.
- Bloom gelatin: Pour 1/2 cup of water into the bowl of an electric mixer. Evenly sprinkle the unflavored gelatin over the water and let it bloom undisturbed for about 10 minutes until it absorbs the water and becomes gelatinous.
- Boil syrup: In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, light corn syrup, and salt. Heat this mixture over medium heat while stirring until the sugar is fully dissolved. Stop stirring and allow it to boil until a candy thermometer registers 240°F (soft ball stage). Remove from heat immediately to prevent burning.
- Combine syrup and gelatin: With your mixer running on low speed, slowly pour the hot syrup down the side of the bowl onto the bloomed gelatin to avoid splashing. This will help blend the gelatin and syrup smoothly.
- Whip the mixture: Once all the syrup is added, increase the mixer speed to high and whip the mixture for 3 to 5 minutes until it becomes thick, fluffy, and has nearly tripled in volume. It should be so thick that it forms thick ribbons when you lift the whisk out of it. Add the vanilla extract and whip for another minute to combine fully.
- Set marshmallows: Transfer the fluffy marshmallow mixture into your prepared pan. Use a spatula or oiled hands to smooth the top, being careful as the mixture will be hot and sticky. Let it set at room temperature for at least 4 hours, allowing it to firm up completely.
- Cut marshmallows: Once set, dust a cutting board with confectioners’ sugar and cornstarch. Turn the marshmallow slab onto the board. Use a lightly oiled knife to cut into squares. Coat each piece with additional dusting powder to prevent sticking. Store the marshmallows in an airtight container.
Notes
- For best texture, do not refrigerate marshmallows as moisture can make them sticky.
- Use a candy thermometer to ensure proper syrup temperature for optimal marshmallow consistency.
- You can flavor the marshmallows with extracts other than vanilla, such as peppermint or almond, according to taste.
- Dusting the pan with confectioners’ sugar mixed with cornstarch helps prevent sticking when cutting and storing.
- Store marshmallows in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: homemade marshmallows, marshmallow recipe, fluffy marshmallows, DIY marshmallows, sweet treats
