Description
This Homemade Marshmallows recipe delivers fluffy, soft, and melt-in-your-mouth marshmallows made from scratch using gelatin, sugar, and vanilla. Perfect for snacking, adding to hot chocolate, or gifting, these marshmallows boast a glossy texture and sweet vanilla aroma.
Ingredients
Scale
Marshmallow Base
- 0.75 oz unflavored gelatin (3 packages)
- 1 cup room temperature water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 tbsp pure vanilla extract
For Dusting
- Powdered sugar (as needed)
Instructions
- Bloom Gelatin: Combine the unflavored gelatin and 1/2 cup of room temperature water in the bowl of a stand mixer fitted with the whisk attachment. Let it sit undisturbed for a few minutes until the gelatin dissolves and thickens, forming a jelly-like consistency.
- Cook Sugar Syrup: In a medium saucepan over medium heat, mix granulated sugar, light corn syrup, kosher salt, and remaining 1/2 cup water. Stir continuously to dissolve sugar completely. Increase heat to medium-high and cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer. Immediately remove from heat to avoid overcooking.
- Combine and Whip: With the stand mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin to avoid splashing. Once combined, increase the speed to high and whip until the mixture becomes very thick, glossy, and forms stiff peaks, approximately 15 minutes.
- Add Vanilla: Add pure vanilla extract and continue mixing briefly to incorporate fully. Use a spatula to scrape down the bowl sides to ensure uniform mixing.
- Prepare Pan and Pour: Generously dust a 9×13 inch baking dish with powdered sugar to prevent sticking. Pour the marshmallow mixture into the pan, spreading evenly. Dust the top with additional powdered sugar.
- Set Marshmallows: Allow marshmallows to rest uncovered at room temperature for at least 6 hours or preferably overnight to firm up and set completely.
- Cut and Store: Invert the baking dish onto a cutting board. Dust top with more powdered sugar to minimize stickiness. Slice into desired shapes with a sharp knife and toss cut pieces in powdered sugar to coat all sides. Store in an airtight container at room temperature to maintain freshness.
Notes
- Make sure to use a candy thermometer for precise syrup temperature to ensure perfect texture.
- Use a stand mixer with a whisk attachment to achieve the best whipping results and thickness.
- Dusting the pan and marshmallows heavily with powdered sugar prevents sticking.
- Store marshmallows in an airtight container to keep them soft and fresh up to two weeks.
- For flavored variations, consider adding different extracts or food coloring during the vanilla addition step.
