Description
This foolproof recipe for homemade marshmallows yields fluffy, light, and perfectly sweet marshmallows with a tender, melt-in-your-mouth texture. Made with simple ingredients such as gelatin, sugar, corn syrup, and vanilla, these marshmallows are ideal for snacking, hot chocolate toppings, or creative dessert recipes. The slow setting process ensures ideal consistency, allowing you to cut them into perfect squares or fun shapes.
Ingredients
For the Marshmallows
- 1 cup cold water, divided
- 2½ tablespoons unflavored gelatin (about 3 (0.25-ounce) packets)
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For Dusting
- 1 cup powdered sugar, divided
- ⅓ cup cornstarch
Instructions
- Prepare pan: Line a 9×13-inch pan with parchment paper, leaving excess paper hanging over the edges for easy marshmallow removal. Liberally spray the parchment with non-stick cooking spray and set the pan aside.
- Make dusting mixture: In a small bowl, whisk together ½ cup powdered sugar and all of the cornstarch. Set this mixture aside to coat the marshmallows later.
- Bloom gelatin: Pour ½ cup of cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the surface of the water and let it bloom until firm, about 10 minutes.
- Cook syrup: In a medium saucepan, combine the remaining ½ cup cold water and the light corn syrup. Add the granulated sugar to the center of the pan and sprinkle in the salt. Heat over medium-high heat and stir gently until sugar dissolves. Continue to cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer, about 8-10 minutes.
- Mix marshmallow base: With the mixer on low speed, carefully pour the hot sugar syrup into the bloomed gelatin, avoiding the bowl sides. Gradually increase the speed to high and whip until the mixture thickens, turns white and glossy, and nearly triples in volume—about 10 to 12 minutes. Scrape down the bowl as needed. Add vanilla extract and gently mix for no more than one minute to combine.
- Transfer and set: Quickly spray a silicone spatula with cooking spray and use it to spread the marshmallow mixture evenly into the prepared pan. Sift half of the reserved powdered sugar-cornstarch mixture evenly over the top. Loosely cover the pan with plastic wrap and let the marshmallows set overnight at room temperature.
- Unmold and dust: The next day, turn the marshmallows out onto a cutting board covered with parchment paper. Peel off the parchment from the pan and sift the remaining powdered sugar-cornstarch mixture over the exposed top of the marshmallow slab.
- Cut marshmallows: Spray a pizza cutter or sharp knife with non-stick cooking spray. Cut the marshmallow slab into 1-inch strips lengthwise, then crosswise to create squares. Alternatively, use shaped cookie cutters or round cutters sprayed with cooking spray to create different shapes.
- Coat marshmallows: Place the remaining ½ cup powdered sugar into a large zip-top bag. Working with 3-4 marshmallows at a time, toss them in the bag to coat well with the sugar. Then shake them in a fine-mesh strainer to remove excess powder.
- Store: Store the finished marshmallows in an airtight container or zip-top bag at room temperature for up to 2 weeks.
Notes
- Use a candy thermometer for an accurate measuring of syrup temperature to get perfect consistency.
- Work quickly when transferring and smoothing the marshmallow mixture, as it sets rapidly.
- Ensure your mixing bowl and whisk attachment are clean and dry before blooming gelatin for best results.
- To make flavored marshmallows, swap vanilla extract for other extracts or add food coloring while whipping.
- For gluten-free preparation, this recipe is naturally gluten-free but ensure powdered sugar and cornstarch are certified gluten-free.
