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The Ultimate Easy & Fluffy Homemade Vanilla Marshmallows

Close-up of several large, fluffy homemade marshmallows dusted heavily with white powdered sugar.
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Make soft, fluffy, and cloud-like homemade marshmallows from scratch. This easy recipe uses simple pantry ingredients and is perfect for topping hot cocoa, making s’mores, or gifting.

Ingredients

Scale
  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup (or substitute with 1 cup granulated sugar + 1/2 cup water for a no corn syrup option)
  • 1/2 cup water (for syrup)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar, for dusting
  • 1/4 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the prepared pan generously with this mixture. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over the 1/2 cup cold water. Let it sit for 5 to 10 minutes to bloom.
  3. While the gelatin blooms, prepare the sugar syrup. In a medium saucepan, combine the granulated sugar, corn syrup (or sugar/water substitute), and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  4. Attach a candy thermometer to the side of the saucepan. Cook the syrup without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage).
  5. Once the syrup reaches 240 degrees F, remove the pan from the heat. Turn the stand mixer on low speed and slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin mixture.
  6. Increase the mixer speed to high. Beat the mixture for 12 to 15 minutes until it is very thick, glossy, opaque white, and holds stiff peaks. The outside of the mixing bowl should feel warm, not hot.
  7. Beat in the vanilla extract during the last minute of mixing.
  8. Working quickly, use a lightly oiled spatula to scrape the sticky marshmallow fluff into the prepared baking pan. Lightly dust the top surface with more of the powdered sugar/cornstarch mixture.
  9. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate.
  10. Once fully set, use the parchment paper overhang to lift the marshmallow slab onto a cutting board dusted with the remaining powder mixture.
  11. Use a sharp, oiled knife or a pizza cutter to cut the slab into desired squares. Toss the cut pieces in the remaining powder mixture to prevent sticking. Store in an airtight container.

Notes

  • For a no corn syrup marshmallow, use 1 cup granulated sugar and 1/2 cup water in the saucepan instead of corn syrup. Cook this mixture to 240 degrees F as directed.
  • If you want flavored marshmallows, add 1 teaspoon of extract (like peppermint or lemon) instead of vanilla, or add 1-2 tablespoons of cocoa powder with the dry ingredients for chocolate flavor.
  • To make these perfect for s’mores, cut them into thick rectangles before they fully set (about 2 hours in) and let them set completely in that shape.

Nutrition

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