Description
Delight in the sweet, fluffy goodness of homemade marshmallows made from scratch using simple ingredients like gelatin, sugar, and vanilla. Perfectly soft with a melt-in-your-mouth texture, these marshmallows are ideal for snacking, roasting, or adding to your favorite recipes.
Ingredients
Scale
Dry Ingredients
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 3 (.25 oz.) envelopes unflavored gelatin
- 1â…” cups granulated sugar (333g)
- ¼ teaspoon salt
Wet Ingredients
- 1 cup cold water (240mL), divided
- ½ cup light corn syrup (170mL)
- 2 teaspoons vanilla extract (or other flavoring)
Other
- Nonstick spray
Instructions
- Prepare the coating mixture: Combine the ¼ cup powdered sugar and ¼ cup cornstarch in a medium bowl. This mixture will be used to prevent the marshmallows from sticking.
- Prepare the pan: Lightly spray a 9×13-inch baking pan with nonstick spray, then dust it with half of the powdered sugar and cornstarch mixture, coating the bottom and sides. Return any excess coating back to the bowl.
- Cook the sugar syrup: In a medium saucepan, combine ½ cup of the cold water, granulated sugar, light corn syrup, and salt. Cook covered over medium-high heat for 3 to 4 minutes until the edges start to simmer, avoiding stirring to prevent crystallization.
- Heat to soft-ball stage: Uncover the pan, clip a candy thermometer to the side, and cook further until the mixture reaches 240°F (116°C), taking about 7 to 8 minutes. Do not stir during this time. Remove the pan off the heat immediately when the target temperature is reached.
- Bloom the gelatin: Stir the gelatin envelopes into the remaining ½ cup cold water in the bowl of a stand mixer and let it soak (bloom) for about 5 minutes until it becomes swollen.
- Combine gelatin and syrup: Turn the mixer to low and slowly pour the hot sugar syrup down the side of the bowl into the bloomed gelatin, mixing gently to avoid splashing.
- Whip the mixture: Increase mixer speed to high and whip the mixture for 6 to 7 minutes until it is very thick, fluffy, and glossy. Add vanilla extract and whip for an additional 30 seconds to incorporate flavor.
- Set the marshmallow: Spread the marshmallow mixture evenly into the prepared pan. Dust the top with more powdered sugar and cornstarch mixture. Let the marshmallows sit uncovered at room temperature for at least 4 hours, preferably overnight, to set completely.
- Cut the marshmallows: Once set, turn the marshmallow slab out onto a cutting board. Slice into 1-inch squares using a pizza cutter, large knife, or unflavored dental floss dusted with the powdered sugar mixture to prevent sticking.
- Coat and finish: Dust each side of every marshmallow piece with the powdered sugar mixture. Toss the marshmallows in a colander to remove excess powdered sugar mixture.
- Store properly: Keep marshmallows in an airtight container at room temperature for up to 3 weeks, maintaining their freshness and softness.
Notes
- Use a candy thermometer for accurate sugar temperature to ensure proper texture.
- Do not stir the sugar syrup while cooking to prevent crystallization.
- For flavored marshmallows, substitute vanilla extract with other extracts such as peppermint or almond.
- Ensure gelatin is fully bloomed before combining with sugar syrup for best results.
- Store marshmallows in a cool, dry place to maintain softness.
- Use nonstick spray and powdered sugar mixture to prevent marshmallows from sticking to the pan and cutters.
