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Easy, Fluffy Homemade Vanilla Marshmallows From Scratch

Close-up of several fluffy homemade marshmallows dusted heavily with powdered sugar on a wooden board.
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Make soft, pillowy homemade vanilla marshmallows that surpass store-bought quality. This recipe is simple for beginners and perfect for hot cocoa or s’mores.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1 cup cold water, divided
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/4 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. In a small bowl, sprinkle the gelatin over 1/2 cup of the cold water. Let it sit for 10 minutes to bloom.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of cold water. Heat over medium heat, stirring until the sugar dissolves.
  3. Attach a candy thermometer to the side of the pan. Continue to cook the mixture without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage). This is the best way to ensure fluffy marshmallows.
  4. Remove the sugar mixture from the heat. Carefully pour the bloomed gelatin into the bowl of a stand mixer fitted with the whisk attachment.
  5. With the mixer running on low speed, slowly pour the hot sugar syrup down the side of the bowl into the gelatin mixture.
  6. Increase the mixer speed to high and beat for 12 to 15 minutes until the mixture is very thick, glossy, and has cooled significantly. Beat in the vanilla extract during the last minute.
  7. In a small bowl, whisk together the powdered sugar and cornstarch for dusting.
  8. Pour the marshmallow mixture into the prepared baking pan. Lightly dust the top with some of the powdered sugar mixture.
  9. Let the marshmallows set at room temperature, uncovered, for at least 4 hours, or preferably overnight. Do not refrigerate.
  10. Once set, dust a clean cutting board generously with the remaining powdered sugar mixture. Invert the marshmallow slab onto the board.
  11. Use a sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut pieces in the remaining dusting mixture to prevent sticking.

Notes

  • To make marshmallows for s’mores, cut them into thick squares before they fully dry.
  • If you do not have a candy thermometer, boil the sugar mixture until it reaches a slow, steady rolling boil for about 1 minute after it begins to bubble vigorously.
  • Store your homemade confectionery in an airtight container at room temperature for up to two weeks.

Nutrition

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