Soft Fluffy Homemade Marshmallows (Printable)

Create pillowy vanilla confections perfect for hot cocoa and gifting

# What you'll need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon fine sea salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin (about 0.75 ounce)
06 - 1/2 cup cold water

→ Finishing & Flavor

07 - 1 tablespoon pure vanilla extract
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch

# Directions:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch, reserving the remainder for later use.
02 - Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let stand while preparing the syrup to allow the gelatin to bloom.
03 - In a medium saucepan, combine granulated sugar, corn syrup, 1/2 cup water, and salt. Stir over medium heat until sugar dissolves, then increase heat and bring to a boil without stirring. Heat to 240°F on a candy thermometer.
04 - With mixer on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and beat for 10 to 12 minutes until thick, glossy, and tripled in volume. Add vanilla during the final minute of mixing.
05 - Quickly spread mixture evenly into prepared pan using a greased spatula. Smooth the top, then dust with more confectioners sugar and cornstarch mixture. Let set uncovered at room temperature for at least 4 hours, preferably overnight.
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares with a sharp knife or pizza cutter dusted in the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Expert Suggestions:

01 -
  • They taste nothing like the bagged ones from the grocery store
  • The texture is pillowy and melts beautifully in hot chocolate
  • Customizable flavors make them perfect for any occasion
02 -
  • The syrup needs to reach exactly 240°F or the texture will be off
  • Pouring hot syrup into gelatin creates a dramatic puffing effect
03 -
  • Humidity is the enemy of marshmallow making
  • A stand mixer is non-negotiable for the right texture

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