Description
This recipe guides you through making homemade marshmallows that are incredibly soft, pillowy, and flavorful with a delicate vanilla touch. Unlike store-bought versions, these marshmallows have a perfect sweetness and texture, making them ideal for snacking, hot chocolate, or desserts. The recipe requires some patience for setting but delivers a rewarding, fresh treat that lasts up to two weeks when stored properly.
Ingredients
Scale
For Dusting
- 1/3 cup (40g) confectioners’ sugar
- 3 Tablespoons (24g) cornstarch
Main Ingredients
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 and 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 Tablespoon pure vanilla extract
Instructions
- Prepare the Pan: Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Sift together the confectioners’ sugar and cornstarch, then lightly sprinkle some on the pan to dust it. Set aside the remaining mixture for later use.
- Bloom the Gelatin: Place the gelatin and 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed for 1 minute to combine, then let it sit while you prepare the sugar syrup.
- Make the Sugar Syrup: In a heavy-duty 3-quart saucepan, combine the remaining 1/2 cup water, light corn syrup, granulated sugar, and salt. Stir over medium heat with a wooden spoon until the sugar dissolves. Attach a candy thermometer without touching the pan bottom. Brush down the sides regularly with a water-moistened pastry brush to avoid crystallization.
- Cook to Soft Ball Stage: Without stirring, let the syrup cook until it reaches 235–240°F (113–116°C), soft ball stage on the candy thermometer. Remove from heat and let rest for 5 minutes.
- Combine Syrup with Gelatin: With the mixer on low, slowly pour the hot syrup into the gelatin mixture. Be cautious as the syrup is extremely hot.
- Whip to Marhsmallow Texture: Increase mixer speed gradually to high and whip for 10–15 minutes until the mixture is thick, white, and glossy. Add the vanilla extract during the last minute of whipping.
- Pour and Set: Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Let it sit uncovered at room temperature for at least 6 hours or up to 48 hours until firm.
- Cut the Marshmallows: Dust a large cutting surface with the reserved cornstarch/sugar mixture. Loosen edges of the marshmallow from the pan, invert onto the surface, and peel off the pan. Using a sharp knife dusted or wetted and dried as needed, cut into 1.5-inch squares. Roll edges of each square in the dusting mixture to prevent stickiness.
- Store: Store leftover marshmallows in an airtight container at room temperature with parchment paper layers for up to 2 weeks in a cool, dry place.
Notes
- Homemade marshmallows offer a softness and flavor far superior to store-bought varieties.
- This recipe is a great make-ahead treat since marshmallows need a minimum of 6 hours to set and last up to 2 weeks if stored properly.
- Avoid making marshmallows on humid days as high moisture can interfere with setting.
- Use a glass or ceramic baking pan as metal pans may affect the flavor.
- Running the knife under hot water and drying it before cutting helps achieve clean edges.
Nutrition
- Serving Size: 1 marshmallow (approx. 10g)
- Calories: 35
- Sugar: 6.5g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
