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Ultimate Easy Homemade Vanilla Marshmallows

A stack of four large, square homemade marshmallows dusted heavily with powdered sugar on a white plate.
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Make soft, fluffy, and pillowy marshmallows from scratch. This straightforward recipe yields gourmet quality candy perfect for hot chocolate or s’mores.

Ingredients

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  • 3 packets unflavored gelatin (about 7 grams each)
  • 1/2 cup cold water (for blooming gelatin)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/2 cup powdered sugar (for dusting)
  • 1/2 cup cornstarch (for dusting)

Instructions

  1. Lightly grease a 9×13 inch baking pan. Line it with parchment paper, leaving an overhang on the sides for easy removal. Mix the powdered sugar and cornstarch together in a small bowl. Dust the entire bottom and sides of the prepared pan generously with this mixture.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin and 1/2 cup cold water. Let this mixture sit for 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  4. Continue to cook the syrup without stirring until it reaches 240 degrees Fahrenheit on a candy thermometer (soft-ball stage). This usually takes about 8 to 10 minutes.
  5. Once the syrup reaches temperature, remove it from the heat. Turn the stand mixer on low speed and slowly pour the hot syrup down the side of the bowl into the bloomed gelatin mixture. Be careful not to pour it onto the whisk.
  6. Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, white, glossy, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  7. Beat in the vanilla extract during the last minute of mixing.
  8. Working quickly, scrape the marshmallow fluff into the prepared pan. Use a lightly oiled spatula or your oiled hands to spread it evenly into the pan.
  9. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  10. To cut, invert the pan onto a cutting board dusted with the sugar mixture. Peel off the parchment paper. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut edges in the dusting mixture to prevent sticking.

Notes

  • For vanilla bean marshmallows, scrape the seeds from one vanilla bean and add them with the vanilla extract in step 11.
  • If you prefer marshmallows without corn syrup, substitute the corn syrup with 1 1/2 cups of liquid honey or maple syrup, but reduce the initial 1/2 cup of water in the syrup mixture to 1/4 cup. Note that the texture may be slightly denser.
  • Store cut marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://epicureempire.com/easy-homemade-marshmallows-recipe/