Description

This foolproof easy homemade marshmallow recipe guides you through creating fluffy, melt-in-your-mouth marshmallows from scratch. With simple ingredients like gelatin, sugar, and vanilla, you’ll make a sweet treat perfect for snacking or adding to your favorite desserts. The process involves blooming gelatin, making a sugar syrup, whipping it into a glossy mixture, and setting it to firm before cutting into perfect squares.

Ingredients

For the Marshmallows

1 cup cold water, divided
2½ tablespoons unflavored gelatin (about 3 packets, 0.25-ounce each)
⅔ cup light corn syrup
2 cups granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract

For Dusting

1 cup powdered sugar
⅓ cup cornstarch

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Instructions

Prepare the Pan: Line a 9×13-inch pan with parchment paper, ensuring it extends beyond the pan edges for easy removal. Spray the parchment generously with non-stick cooking spray and set aside.
Mix the Dusting Powder: In a small bowl, whisk together 1/2 cup powdered sugar and all of the cornstarch. Set aside for later use.
Bloom the Gelatin: Pour ½ cup cold water into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle the gelatin evenly over the water surface and let it bloom until firm, about 10 minutes.
Cook the Sugar Syrup: Combine the remaining ½ cup water and the light corn syrup in a medium saucepan. Add the granulated sugar directly into the pan center along with the salt. Heat over medium-high, stirring occasionally until sugar dissolves, then bring to a boil without stirring until the syrup reaches 240°F (115°C) on a candy thermometer, about 8-10 minutes.
Whip the Marshmallow Mixture: Turn the mixer on low and carefully pour the hot sugar syrup into the bloomed gelatin bowl, avoiding the sides. Gradually increase speed to high and whip until the mixture becomes very thick, glossy, and white, about 10 to 12 minutes. Scrape the bowl as needed. Add vanilla extract and mix until just combined, about 1 minute.
Set the Marshmallow: Quickly scrape the marshmallow mixture into the prepared pan using a silicone spatula sprayed with non-stick spray. Smooth the surface evenly. Sift half of the powdered sugar-cornstarch mixture over the marshmallow layer. Cover loosely with plastic wrap and let sit at room temperature overnight to set.
Unmold and Dust: The next day, turn the marshmallow slab out onto a board dusted with parchment paper, peel off the parchment lining from the pan, and sift the remaining powdered sugar-cornstarch mix over the marshmallows again to prevent sticking.
Cut the Marshmallows: Using a pizza cutter or sharp knife sprayed with non-stick spray, cut the marshmallow slab into 1-inch squares by slicing in one direction and then the other. Alternatively, use cookie cutters sprayed with cooking spray to make shaped marshmallows.
Finish and Store: Place the leftover powdered sugar-cornstarch mixture in a large zip-top bag. Toss 3-4 marshmallows at a time inside the bag to coat them thoroughly, then shake out excess powder with a fine-mesh strainer. Store finished marshmallows at room temperature in an airtight container or bag for up to 2 weeks.

Notes

Use a candy thermometer to ensure the sugar syrup reaches exactly 240°F for perfect texture.
Non-stick cooking spray on tools prevents marshmallow from sticking and makes handling cleaner.
For flavored marshmallows, substitute or add extracts during the final mixing step.
Store marshmallows in a cool, dry place away from humidity to maintain freshness.
Adjust size or shape of marshmallows by using different cookie cutters.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American