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Homemade Marshmallows

Homemade Marshmallows
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Learn how to make perfectly fluffy, sweet, and pillowy homemade marshmallows with this simple recipe. Using common pantry ingredients like gelatin, sugar, and corn syrup, create soft, cloud-like treats ideal for snacking, gifting, or enhancing your favorite desserts. This step-by-step guide is perfect for both beginners and experienced bakers looking to add a fun and delicious skill to their kitchen repertoire.

Ingredients

Scale

Marshmallow Base Ingredients

  • 3 envelopes unflavored gelatin (about 21 grams)
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

Coating Mix

  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch

Instructions

  1. Prepare Your Pan: Line a 9×13-inch baking pan with parchment paper. Generously dust the parchment with a mixture of powdered sugar and cornstarch to prevent the marshmallows from sticking after setting.
  2. Bloom the Gelatin: Pour 1/2 cup cold water into a mixing bowl and sprinkle the gelatin evenly on top. Let it soak for about 10 minutes until thick and spongy to ensure proper firmness in the marshmallows.
  3. Cook the Sugar Syrup: In a medium saucepan, combine granulated sugar, corn syrup, 1/2 cup water, and salt. Cook over medium heat, stirring gently, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
  4. Whip the Mixture: Carefully pour the hot syrup into the bloomed gelatin while mixing on low speed. Increase to high speed and whip for about 10 minutes until the mixture triples in volume, becomes glossy, and holds soft peaks.
  5. Add the Vanilla: Gently fold in the vanilla extract, mixing carefully to maintain the fluffy texture and evenly distribute the flavor.
  6. Spread and Set: Pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula dusted with powdered sugar to prevent sticking. Let the mixture rest uncovered at room temperature for at least 4 hours or overnight until fully set.
  7. Cut and Coat: Lift the marshmallows out of the pan using the parchment paper. Slice into squares with a sharp knife or cookie cutter dusted with powdered sugar. Toss each piece in the powdered sugar and cornstarch mixture to coat all sides and prevent sticking.

Notes

  • Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for perfect texture.
  • Bloom the gelatin properly; skipping or rushing this step can negatively affect the marshmallows’ firmness.
  • Whip the mixture until it holds stiff peaks and has a glossy finish to achieve the characteristic fluffiness.
  • Keep ingredients at room temperature for evenly mixed and whipped marshmallows.
  • Lightly dust spatulas and knives with powdered sugar when spreading and cutting to prevent sticking.
  • If marshmallows turn out sticky, coat them with more powdered sugar and cornstarch or ensure they have set fully before cutting.

Nutrition

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