Soft Pillowy Homemade Vanilla Marshmallows (Print)

Fluffy vanilla marshmallows made from scratch with a soft texture and delicate sweetness. Ideal for hot chocolate, desserts, or enjoying plain.

# Ingredient List:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn syrup or glucose syrup
03 - 1/4 cup water
04 - 1/8 tsp salt

→ Gelatin Mixture

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

→ Flavoring

07 - 2 tsp pure vanilla extract

→ Coating

08 - 1/2 cup confectioners' sugar
09 - 1/2 cup cornstarch

# How-To Steps:

01 - Line a 9x9-inch pan with parchment paper. Mix confectioners' sugar and cornstarch together, then dust the pan generously with half of the mixture.
02 - In the bowl of a stand mixer, combine gelatin powder and 1/2 cup cold water. Let stand for at least 10 minutes until gelatin absorbs the water and becomes firm.
03 - In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently to moisten all ingredients.
04 - Heat over medium heat until sugar completely dissolves. Increase heat to bring mixture to a boil without stirring. Attach a candy thermometer and cook until reaching 240°F, approximately 10-12 minutes.
05 - With mixer running on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and whip for 8-10 minutes until mixture is white, thick, and tripled in volume.
06 - Add vanilla extract and mix for another 30 seconds until fully incorporated.
07 - Working quickly before mixture sets, pour marshmallow into prepared pan. Use a damp spatula to smooth the top evenly.
08 - Sprinkle remaining sugar-cornstarch mixture over the top. Let sit uncovered at room temperature for at least 4 hours, preferably overnight, until completely set.
09 - Turn marshmallow slab onto a cutting board. Cut into squares using a sharp knife dusted with powdered sugar. Toss cut pieces in remaining sugar-cornstarch mixture to coat all sides.
10 - Store marshmallows in an airtight container for up to 1 week.

# Expert Suggestions:

01 -
  • Once you taste the impossibly fluffy texture of homemade marshmallows youll never go back to the packaged ones
  • These make everything better from morning hot chocolate to evening s'mores by the fire pit
02 -
  • The sugar syrup temperature is non negotiable 240°F is the sweet spot for perfect texture every single time
  • Work fast when pouring the marshmallow mixture it sets more quickly than you'd expect
03 -
  • Make sure your gelatin is fully bloomed before adding the hot syrup or you'll end up with lumpy marshmallows
  • A clean damp spatula is your secret weapon for smoothing the top without sticking

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