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Easy Homemade Vanilla Marshmallows: Soft and Fluffy Treats

A stack of thick, square homemade marshmallows generously dusted with white powdered sugar on a white plate.
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Make soft, pillowy homemade marshmallows from scratch. This straightforward recipe beats store-bought versions and is 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 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 tablespoon 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 for easy removal. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let this mixture sit for 10 minutes to bloom.
  2. 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. Stop stirring once it boils.
  3. Attach a candy thermometer to the side of the saucepan. Cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (soft-ball stage). This takes about 8 to 10 minutes.
  4. Once the syrup reaches 240°F, remove it from the heat immediately. Turn the stand mixer on low speed and slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin. Avoid pouring directly onto the whisk attachment.
  5. Increase the mixer speed to high. Beat the mixture for 12 to 15 minutes. The mixture will become very thick, white, glossy, and hold stiff peaks. Stop the mixer and mix in the vanilla extract during the last minute of beating.
  6. Prepare your dusting mixture by whisking together the powdered sugar and cornstarch in a small bowl.
  7. Working quickly, use a rubber spatula to scrape the marshmallow mixture into the prepared pan. Lightly dust the top with some of the powdered sugar mixture. Use oiled hands or an oiled offset spatula to gently spread the mixture evenly into the pan. Dust the top again.
  8. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight.
  9. Once set, use the parchment overhang to lift the marshmallow slab out of the pan onto a cutting board dusted with more of the sugar/cornstarch mix.
  10. Use a sharp, oiled knife or a pizza cutter to cut the slab into desired squares. Toss the cut sides of the marshmallows in the remaining dusting mixture to prevent sticking. Store in an airtight container.

Notes

  • To make these gourmet marshmallows even better, substitute the vanilla extract with 1 vanilla bean, scraped. Add the seeds and pod to the hot syrup mixture, remove the pod before pouring, and add the seeds with the extract at the end.
  • If you do not have a stand mixer, you can use a very powerful hand mixer, but be prepared for arm fatigue as the mixture thickens.
  • For easy cutting, lightly spray your knife with cooking spray before slicing the set marshmallow slab.

Nutrition

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