Description
Make soft, pillowy homemade marshmallows from scratch. This easy recipe yields vanilla marshmallows that are far superior to store-bought versions, perfect for hot chocolate or s’mores.
Ingredients
Scale
- 3 packets unflavored gelatin
- 1 cup cold water, divided
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1/2 cup powdered sugar, for dusting
- 1/2 cup cornstarch, for dusting
Instructions
- Lightly grease a 9×13 inch baking pan. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the bottom and sides of the prepared pan generously with this mixture. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, pour 1/2 cup of the cold water and sprinkle the gelatin evenly over the top. Let it sit for 10 minutes to bloom.
- While the gelatin blooms, combine the granulated sugar, corn syrup, 1/4 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves.
- Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring. Continue boiling until the syrup reaches 240°F (soft-ball stage). Remove from heat immediately.
- With the stand mixer running on low speed, slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin mixture.
- Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and holds stiff peaks. It should feel warm, not hot, to the touch.
- Beat in the vanilla extract during the last minute of mixing.
- Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula to spread it evenly.
- 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.
- Once set, turn the marshmallow slab out onto a cutting board dusted with the sugar/cornstarch mixture. Use a sharp, oiled knife or pizza cutter to cut into squares. Toss the cut edges in the dusting mixture to prevent sticking.
Notes
- For a richer flavor, substitute the vanilla extract with seeds scraped from one vanilla bean.
- You can use this recipe for homemade s’mores ingredients or drop these soft chewy candy pieces into your hot chocolate.
- To store, place the cut marshmallows in an airtight container, separated by parchment paper, at room temperature for up to two weeks.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 4 squares
- Calories: 150
- Sugar: 30
- Sodium: 10
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 0
- Protein: 3
- Cholesterol: 0