Homemade Marshmallows
Whip up a batch of these pillowy, melt-in-your-mouth homemade marshmallows and elevate your dessert game! Perfectly soft, with a cloud-like texture and a hint of fragrant vanilla, these treats are surprisingly simple to make with just a handful of pantry staples. This recipe walks you through every step—from blooming gelatin to achieving the glossy, whipped perfection that defines the ultimate marshmallow. Whether you're toasting them over a campfire, dropping them into steaming hot cocoa, or gifting them in cute packages, these marshmallows will add a touch of homemade magic. Plus, the recipe includes tips for dusting and cutting to create perfectly fluffy squares that won't stick. Forget store-bought—once you try these, you'll never go back!
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Recipe Information
Ingredients
- 3 packets (about 7 grams each) Unflavored gelatin
- 1 cup, divided Cold water
- 2 cups Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 0.5 cup (for dusting) Powdered sugar
- 0.25 cup (for dusting) Cornstarch
- 1 as needed (for preparing the pan) Nonstick spray
Instructions
Prepare a 9x13-inch baking pan by spraying it with nonstick spray. In a small bowl, mix the powdered sugar and cornstarch together, then generously dust the pan with the mixture, ensuring all sides are coated. Tap out the excess.
In the bowl of a stand mixer, combine the gelatin and 1/2 cup of cold water. Let it sit for about 10 minutes to bloom while you prepare the syrup.
In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of cold water. Stir gently to dissolve the sugar. Attach a candy thermometer to the pan and heat the mixture over medium-high heat without stirring.
Boil the syrup until it reaches 240°F (soft-ball stage). Immediately remove the saucepan from the heat.
Turn the stand mixer to low speed and slowly pour the hot syrup into the bloomed gelatin mixture. Once combined, increase the speed to high and beat for 10-12 minutes or until the mixture becomes thick, glossy, and triples in volume.
Add the vanilla extract and mix for an additional 30 seconds to evenly distribute the flavor.
Quickly pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased spatula. Dust the top with more of the powdered sugar and cornstarch mixture.
Let the marshmallows set uncovered at room temperature for at least 6 hours, or ideally overnight.
Once firm, turn the marshmallow slab out onto a cutting board. Using a sharp knife dusted with powdered sugar, cut the marshmallows into your desired size and shape.
Coat the cut edges of the marshmallows in the powdered sugar and cornstarch mixture to prevent sticking.
Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 564.3 g | 205% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 548.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
