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Homemade Marshmallows

Soft, pillowy, and melt-in-your-mouth, these homemade marshmallows are worlds better than store-bought. With a light vanilla flavor and a delicate sweetness, they’re perfect for hot chocolate, holiday treats, or dipping in chocolate.
Print Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes

Equipment

  • Stand mixer with whisk attachment
  • Medium saucepan
  • Candy thermometer
  • 9x13-inch baking dish
  • Parchment paper
  • Rubber spatula
  • Small mixing bowl
  • Knife or pizza cutter

Ingredients

  • 3 envelopes 21g unflavored gelatin
  • 1 cup cold water divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tbsp pure vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch

Instructions

  • Prepare the pan
  • Lightly grease a 9x13-inch baking dish and line it with parchment paper.
  • In a small bowl, mix powdered sugar and cornstarch. Dust the parchment with this mixture.
  • Bloom the gelatin
  • In the bowl of a stand mixer, add gelatin and 1/2 cup cold water. Let sit for 10 minutes to bloom.
  • Make the syrup
  • In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water.
  • Stir until sugar dissolves, then stop stirring. Attach a candy thermometer and cook until mixture reaches 240°F (soft-ball stage), about 8–10 minutes.
  • Combine gelatin and syrup
  • Turn the stand mixer to low speed and slowly pour the hot syrup into the bloomed gelatin.
  • Once all syrup is added, increase speed to high and whip for 10–12 minutes, until the mixture is thick, glossy, and tripled in volume.
  • Add vanilla extract in the last minute of mixing.
  • Spread and set
  • Immediately pour marshmallow mixture into the prepared pan. Smooth the top with a greased spatula.
  • Dust the top with more powdered sugar-cornstarch mixture.
  • Let sit uncovered at room temperature for at least 6 hours (or overnight).
  • Cut and coat
  • Lift marshmallow slab from pan and place on a cutting board.
  • Use a sharp knife or pizza cutter (dusted with powdered sugar) to cut into squares.
  • Toss each marshmallow in remaining powdered sugar-cornstarch mixture to prevent sticking.
Servings: 24 marshmallows