Soft Vanilla Homemade Marshmallows (Printable Version)

Fluffy vanilla marshmallows made from scratch with a soft, pillowy texture and delicate sweetness

# What You Need:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn 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 Make It:

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

# Expert Suggestions:

01 -
  • Store bought marshmallows will taste like rubber after you experience the pillowy cloud like texture of these homemade ones
  • The vanilla flavor is delicate and pure without any artificial aftertaste
02 -
  • The temperature of your sugar syrup absolutely matters, so invest in a digital candy thermometer and trust it
  • Once you pour the hot syrup, work fast because it starts setting immediately and becomes difficult to spread
03 -
  • A lightly oiled knife creates the cleanest cuts through sticky marshmallow
  • Room temperature ingredients and a warm kitchen help the mixture spread more evenly

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