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The Easiest, Fluffiest Homemade Vanilla Marshmallows (Step-by-Step Guide)

Close-up of three thick, square homemade marshmallows heavily dusted with powdered sugar on a white plate.
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Make soft, pillowy homemade vanilla marshmallows from scratch. This straightforward recipe guarantees a superior texture perfect for hot chocolate or s’mores.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 teaspoon 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. Mix the powdered sugar and cornstarch together in a small bowl. Dust the prepared pan generously with this mixture, shaking out any excess.
  2. In the bowl of a stand mixer, sprinkle the gelatin powder over the 1/2 cup of cold water. Let it sit for 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/4 cup water, and salt in a small saucepan. Stir over medium heat until the sugar dissolves. Stop stirring and bring the mixture to a boil. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage) on a candy thermometer.
  4. Once the syrup reaches temperature, remove it from the heat. 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. Avoid pouring directly onto the whisk.
  5. Increase the mixer speed to high. Whip for 12 to 15 minutes until the mixture is very thick, glossy, and has cooled down significantly. It should hold stiff peaks.
  6. Stop the mixer and mix in the vanilla extract by hand with a spatula.
  7. Working quickly, pour the marshmallow mixture into the prepared pan. Use a lightly oiled spatula to smooth the top.
  8. Dust the top surface generously with more of the powdered sugar/cornstarch mixture. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight.
  9. To cut, dust a large cutting board with the remaining mixture. Invert the marshmallow slab onto the board. Use a large, oiled knife or pizza cutter to cut into squares. Toss the cut sides in the dusting mixture to prevent sticking.

Notes

  • For a gourmet touch, substitute vanilla extract with the seeds scraped from one vanilla bean.
  • If you plan to use these for s’mores, cutting them slightly larger than usual works well.
  • Store finished marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

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