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Ultimate Easy Homemade Vanilla Marshmallows

Close-up of several fluffy, square homemade marshmallows stacked on a white plate and heavily dusted with powdered sugar.
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Make soft, fluffy homemade marshmallows from scratch. This simple recipe yields melt-in-your-mouth treats perfect for hot cocoa, s’mores, or edible gifts.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon 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 sides. Dust the parchment paper generously with a mixture of powdered sugar and cornstarch.
  2. In the bowl of a stand mixer, sprinkle the gelatin over 1/4 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, 1/2 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). Remove from heat immediately.
  5. With the mixer running on low speed, slowly and carefully pour the hot sugar syrup down the side of the mixer bowl into the bloomed gelatin. Avoid pouring directly onto the whisk attachment.
  6. Once all the syrup is added, increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  7. Beat in the vanilla extract during the last minute of mixing.
  8. Working quickly, use a rubber spatula to scrape the marshmallow mixture into the prepared pan. Lightly dust the top with more powdered sugar and cornstarch mixture.
  9. Let the marshmallows set at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate.
  10. Once fully set, use the parchment paper overhang to lift the marshmallow slab onto a cutting board dusted with the remaining sugar/cornstarch mixture.
  11. Use a large, sharp knife or a pizza cutter lightly dusted with oil or the sugar mixture to cut the slab into squares. Toss the cut marshmallows in the remaining dusting mixture to prevent sticking.

Notes

  • For a no corn syrup option, substitute the 1/2 cup light corn syrup with 3/4 cup liquid glucose or honey, adjusting the sugar slightly if needed for balance.
  • To make vanilla bean marshmallows, scrape the seeds from one vanilla bean into the hot syrup mixture before it boils.
  • Store homemade marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://cravybite.link/easy-homemade-marshmallows-recipe/