Soft Fluffy Homemade Marshmallows (Printable)

Create pillowy-soft homemade marshmallows with vanilla and a hint of salt. Ideal for dipping in hot cocoa or enjoying as sweet treats.

# What You’ll Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 tsp fine sea salt

→ Gelatin Mixture

05 - 3 envelopes (about 21 g) unflavored gelatin
06 - 1/2 cup cold water

→ Finishing & Flavor

07 - 1 tbsp pure vanilla extract
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch

# How To Make It:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch, reserving the remainder for later use.
02 - Combine unflavored gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let stand while preparing the syrup mixture.
03 - Combine granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until sugar dissolves, then increase heat and bring to a boil without stirring. Heat to 240°F on a candy thermometer.
04 - With mixer on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and beat for 10–12 minutes until thick, glossy, and tripled in volume. Add vanilla extract during the final minute of mixing.
05 - Quickly spread mixture evenly into prepared pan using a greased spatula. Smooth top and dust with additional confectioners sugar and cornstarch mixture. Let set, uncovered, at room temperature for at least 4 hours or preferably overnight.
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares with a sharp knife or pizza cutter dusted with the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Expert Advice:

01 -
  • The texture is completely different from store bought, pillowy and light without that weird aftertaste
  • Watching the mixture triple in volume is genuinely satisfying, almost like kitchen alchemy
  • They make instant gifts when wrapped in cellophane with a pretty ribbon
02 -
  • That candy thermometer is non negotiable, guessing the temperature will result in marshmallows that are either too soft or rock hard
  • Work quickly once the mixing is complete because the marshmallow starts setting immediately and becomes difficult to spread
  • Humidity is your enemy, making these on rainy days can result in sticky, sad marshmallows that never quite set properly
03 -
  • Room temperature egg whites can be folded into the mixture in the last minute for an even fluffier, lighter texture
  • If your marshmallows turn out too dense, you probably didn't whip them long enough or your syrup wasn't hot enough
  • A pizza cutter dipped in your sugar mixture makes faster, cleaner cuts than a knife

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