Name: Homemade Marshmallows
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup water; 3 envelopes unflavored gelatin; 1.5 cups granulated sugar; 1 cup light corn syrup; 0.25 tsp sea salt; 2 teaspoons pure vanilla extract; 2 cups powdered sugar

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Homemade Marshmallows

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Ingredients

Warning0 allergens identified

Homemade Marshmallows

Instructions

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Instructions

Line a 13×9″ pan or rimmed baking sheet with parchment paper, cutting from each of the four corners of the paper down to the bottom corner of the pan so that the paper lays flat. Sift 3 tablespoons of powdered sugar over the parchment paper.

Whisk 1/2 cup of water and the gelatin together in the bowl of a stand mixer fitted with the whisk attachment until combined. Allow to soften 15 minutes.

Place the granulated sugar, corn syrup, salt, and the remaining ½ cup water in a large 2 quart sauce pan. Cook over medium low heat until the sugar has dissolved. Increase the heat to medium and cook until the mixture comes to a boil. Cover the pot and boil for 2 minutes. Remove the lid and increase the heat to high, and boil without stirring until the mixture reaches a temperature of 240 degrees on a candy thermometer, about 10 minutes.

Turn the mixer on low, and pour the hot syrup slowly into the gelatin mixture. Gradually increase the speed to high and beat until the mixture has tripled in volume and is thick and stiff, about 10 minutes. Add the vanilla extract and beat 30 seconds or until incorporated.

Scrape the mixture into the prepared pan and spread as evenly as possible with a small offset spatula. Sprinkle with 3 more tablespoons of sifted powdered sugar, and let stand uncovered for 8-12 hours.

Remove from the pan and cut the marshmallows using a very sharp knife. Toss into sifted powdered sugar until coated, then shake off the excess. Store marshmallows in an air tight container in a cool, dry place for up to a few weeks.

Nutrition

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Tips & Tricks (5)

Bloom Your Gelatin Properly 🌊
Sprinkle gelatin over cold water and let it sit for 5 minutes before heating—this hydration step ensures a silky texture and prevents lumps in your final marshmallows.
Use an Electric Mixer for Perfect Fluff ⚡
Whip the gelatin mixture for 12-15 minutes on high speed until it reaches triple its original volume—this incorporates maximum air for that signature light, airy texture.
Coat Your Pan Strategically 🎯
Mix equal parts powdered sugar and cornstarch for your pan coating—cornstarch prevents sticking better than sugar alone and creates a more refined finish on your marshmallows.
Chill Before Cutting for Clean Edges ❄️
Refrigerate your marshmallow slab for at least 4 hours (preferably overnight) before cutting—cold marshmallows slice cleanly with an oiled knife, preventing that frustrating sticky mess.
Toast Your Vanilla Extract 🌡️
Warm your vanilla extract slightly before adding it to the hot gelatin mixture—this intensifies the flavor and helps it distribute evenly throughout the marshmallows.