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Easy Homemade Vanilla Marshmallows Recipe

Close-up of three fluffy, square homemade marshmallows dusted heavily with powdered sugar.
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Make soft, fluffy, and pillowy homemade vanilla marshmallows from scratch. This simple recipe yields treats perfect for hot cocoa or s’mores.

Ingredients

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  • 3 packets unflavored gelatin
  • 1/2 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon 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. Mix the powdered sugar and cornstarch together in a small bowl. Dust the bottom and sides of the prepared pan generously with this mixture. Set aside.
  2. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it bloom for 10 minutes.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir until the sugar dissolves.
  4. Place the saucepan over medium heat and bring the mixture to a boil without stirring. Insert a candy thermometer. Continue boiling until the syrup reaches 240 degrees Fahrenheit (soft-ball stage).
  5. Once the syrup reaches 240 degrees Fahrenheit, immediately remove it from the heat.
  6. Turn the stand mixer on low speed. Slowly and carefully pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk attachment.
  7. 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, opaque white, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  8. Stop the mixer. Add the vanilla extract and mix on low speed just until combined.
  9. Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula or your oiled hands to spread the mixture evenly into the pan.
  10. Dust the top surface generously with more of the powdered sugar and cornstarch mixture. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight.
  11. Once set, turn the marshmallow slab out onto a cutting board dusted with the remaining powder mixture. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut edges in the powder mixture to prevent sticking.

Notes

  • For clean cutting, lightly oil your knife blade between cuts.
  • To make this a ‘No Corn Syrup Marshmallows’ recipe, substitute the corn syrup with an equal amount of liquid glucose or honey, adjusting sweetness slightly if needed.
  • For ‘Gourmet Marshmallow Variations,’ add 1 teaspoon of peppermint extract or 2 tablespoons of melted, cooled dark chocolate during the last minute of mixing.
  • These homemade candy recipes are excellent for edible gifts when wrapped tightly.

Nutrition

Find it online: https://www.unfoldrecipes.com/homemade-marshmallows-recipe-from-scratch/