Soft Fluffy Homemade Marshmallows (Printable)

Light, airy vanilla marshmallows made from scratch with sugar syrup and gelatin

# What You 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 (about 0.75 oz) unflavored gelatin
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

# How-To:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch. Reserve remaining mixture 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.
03 - Combine granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. 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 10-12 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 top and dust with additional confectioners sugar and cornstarch mixture.
06 - Let set, uncovered, at room temperature for at least 4 hours or preferably overnight until firm.
07 - 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 Advice:

01 -
  • Nothing compares to the texture of fresh marshmallows, they melt beautifully in hot chocolate instead of just floating there stubbornly
  • Making them feels like kitchen magic, watching a simple syrup transform into something so incredibly light and fluffy
02 -
  • That syrup is incredibly hot, pour it slowly into the mixer with the speed on low to prevent splattering
  • The mixture sets up fast once you stop mixing, have your pan ready and work quickly when transferring
03 -
  • A candy thermometer is nonnegotiable here, reaching exactly 240°F determines whether you have marshmallows or sweet syrup
  • Dust your knife or pizza cutter frequently while cutting, clean cuts make for prettier marshmallows

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