Description
Learn how to make soft, fluffy homemade marshmallows from scratch with this straightforward recipe. Perfect for candy lovers, these marshmallows are airy, sweet, and have just the right texture. Made with gelatin, corn syrup, and vanilla, they can be cut into perfect squares and stored for snacking or cooking.
Ingredients
For Coating:
- 1/3 cup (40g) confectioners’ sugar
- 3 tablespoons (24g) cornstarch
For Marshmallow Base:
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 and 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- Prepare Pan and Dusting Mixture: Generously spray a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift together the confectioners’ sugar and cornstarch, then lightly sprinkle some all over the pan surfaces to dust it. Set aside the remaining mixture for later.
- Bloom Gelatin: In the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl for handheld mixers), whisk the gelatin with 1/2 cup cold water on low speed to combine. Let it sit while you prepare the syrup.
- Make Sugar Syrup: In a heavy-duty 3-quart saucepan over medium heat, combine the remaining 1/2 cup cold water, corn syrup, granulated sugar, and salt. Stir gently with a wooden spoon until sugar dissolves. Attach a candy thermometer, ensuring it does not touch the pan’s bottom. Use a wet pastry brush to wash down any sugar crystals forming on the sides.
- Cook Syrup to Soft Ball Stage: Without stirring, let the syrup cook until it reaches 235–240°F (113–116°C) on the thermometer. Remove from heat and let rest for 5 minutes.
- Combine Syrup and Gelatin: With the mixer on low, slowly pour the hot sugar syrup into the gelatin mixture, taking care as it will be very hot.
- Whip Marshmallow Mixture: Gradually increase the mixer speed to high and whip for 10–15 minutes until the mixture becomes white, thick, and glossy. During the last minute, add vanilla extract and mix well.
- Set in Pan: Pour or spoon the marshmallow mixture into the prepared pan, smoothing the top with a spatula. Let it sit uncovered at room temperature for at least 6 hours or up to 48 hours to firm up.
- Remove and Prepare for Cutting: Lightly dust a large surface or cutting board with the reserved cornstarch and confectioners’ sugar mixture. Sprinkle the top of the marshmallow as well. Loosen the edges with a knife and invert the pan onto the surface. Peel the marshmallow from the pan carefully.
- Cut and Coat: Cut marshmallows into 1.5-inch squares, dusting the knife blade with the starch mixture to prevent sticking (running the blade under hot water and drying helps achieve clean cuts). Optionally, roll edges of each marshmallow in the starch mixture to reduce stickiness.
- Store Properly: Store leftover marshmallows at room temperature in an airtight container with parchment paper layers in between pieces, keeping them in a cool, dry place for up to 2 weeks.
Notes
- Use a glass or ceramic pan to avoid any metallic taste.
- Do not skip dusting the pan and marshmallows with the sugar-cornstarch mixture to prevent sticking.
- Be careful when pouring hot sugar syrup; it is extremely hot and can cause burns.
- Whipping time varies depending on your mixer type; a stand mixer is faster than handheld.
- For best texture, allow marshmallows to set at least 6 hours or overnight.
- Store marshmallows away from humidity to maintain firmness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
