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Easy, Fluffy Homemade Vanilla Marshmallows (The Best Basic Recipe)

Close-up of fluffy homemade marshmallows stacked and heavily dusted with white powdered sugar.
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Learn how to make soft, pillowy homemade marshmallows from scratch. This easy recipe results in melt-in-your-mouth perfection that beats store-bought versions every time. Perfect for hot chocolate or homemade s’mores ingredients.

Ingredients

Scale
  • 3 packets unflavored gelatin
  • 1 cup cold water, divided
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/2 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. In a small bowl, mix the powdered sugar and cornstarch together. Generously dust the bottom and sides of the prepared pan with this mixture. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water. Let it sit for 5 to 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, the remaining 1/4 cup cold water, and the 1/4 cup of water for the syrup in a medium saucepan. Stir to combine.
  4. Heat the sugar mixture over medium heat, stirring until the sugar dissolves. Stop stirring once it boils. Attach a candy thermometer to the side of the pan.
  5. Cook the syrup without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
  6. Once the syrup reaches 240 degrees F, carefully remove the pan from the heat.
  7. Turn the stand mixer on low speed. Slowly and carefully pour the hot syrup down the side of the mixing bowl into the bloomed gelatin mixture. Avoid pouring directly onto the whisk.
  8. Once all the syrup is added, increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and has increased significantly in volume. It should hold stiff peaks.
  9. Stop the mixer. Beat in the vanilla extract.
  10. Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula or lightly oiled hands to gently spread the mixture evenly into the pan.
  11. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture.
  12. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  13. Once set, turn the marshmallow slab out onto a cutting board dusted with the sugar/cornstarch mixture. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut edges in the remaining dusting mixture to prevent sticking.
  14. Store your soft chewy candy in an airtight container at room temperature for up to two weeks.

Notes

  • For vanilla bean marshmallows, scrape the seeds from one vanilla bean and add them to the sugar mixture before heating.
  • If you want to make gourmet marshmallows, you can add 1 teaspoon of peppermint extract or 2 tablespoons of cocoa powder (with a little extra liquid if needed) during the last minute of mixing.
  • To make perfect s’mores ingredients, cut the marshmallows into large cubes before setting completely, then lightly toast them over a flame.
  • If you prefer a recipe for soft marshmallows without corn syrup, you will need to substitute it with honey or maple syrup, but this will change the final texture and setting time.

Nutrition

Find it online: https://cookerycourier.com/homemade-marshmallows-easy-fluffy-home/