Soft Fluffy Homemade Marshmallows (Printable Version)

Soft, fluffy homemade marshmallows perfect for snacking, hot chocolate, or gifting.

# What You Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 tsp fine sea salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin (about 0.75 oz or 21 g)
06 - 1/2 cup cold water

→ Finishing & Flavor

07 - 1 tbsp pure vanilla extract
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch

# How To Make It:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch. Reserve the remaining mixture for later use during cutting.
02 - Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let it bloom and soften while you prepare the sugar syrup.
03 - In a medium saucepan, combine granulated sugar, corn syrup, 1/2 cup water, and salt. Stir over medium heat until sugar completely dissolves, then increase heat and bring to a boil without stirring. Heat until mixture reaches 240°F on a candy thermometer.
04 - With mixer on low speed, carefully pour hot syrup into the bloomed gelatin. Gradually increase speed to high and beat for 10–12 minutes until mixture is thick, glossy, and tripled in volume. Add vanilla extract during the final minute of mixing.
05 - Quickly spread mixture evenly into prepared pan using a greased spatula. Smooth the top surface. Dust with additional confectioners sugar and cornstarch mixture. Let set uncovered at room temperature for at least 4 hours, preferably overnight.
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares using a sharp knife or pizza cutter dusted with the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Expert Suggestions:

01 -
  • These marshmallows taste nothing like the store bought ones, they are like eating sweet clouds fresh from heaven
  • The process is surprisingly forgiving and the results feel like magic every single time
  • Your friends will think you are some sort of kitchen wizard when you gift them a box
02 -
  • A candy thermometer is non negotiable here, without it you will not know when your syrup has reached the right temperature
  • The mixture expands dramatically while beating, so do not walk away or you might have marshmallow overflowing all over your counter
  • Once the syrup is ready, move fast because it starts cooling immediately and that affects your final texture
03 -
  • Rub a little oil on your spatula before spreading the marshmallow into the pan, it will not stick at all
  • If you do not have a stand mixer, a hand mixer works but be prepared for a long arm workout
  • Dust your knife with the sugar mixture between every few cuts to keep the edges clean and pretty

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