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The Best Easy Homemade Vanilla Marshmallows Recipe

A stack of large, fluffy homemade marshmallows heavily dusted with powdered sugar on a marble surface.
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Make soft, pillowy vanilla marshmallows from scratch that are much better than store-bought versions. This beginner recipe guides you through the simple steps for fluffy, melt-in-your-mouth candy.

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
  • 1/2 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 entire inside of the pan generously with this mixture, tapping out any excess. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin 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, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring. Cook until the syrup 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. Slowly and carefully pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk.
  6. Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  7. Stop the mixer. Beat in the vanilla extract on low speed for 30 seconds.
  8. Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula or oiled hands to gently spread the mixture evenly into the pan.
  9. Dust the top surface generously with more of the powdered sugar and cornstarch mixture. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  10. Once set, turn the marshmallow slab out onto a cutting board dusted with the coating mixture. Use a sharp, oiled knife or pizza cutter to cut into squares. Toss the cut sides in the coating mixture to prevent sticking.

Notes

  • For a richer vanilla flavor, substitute 1 teaspoon of vanilla bean paste for the extract.
  • If you want to make chocolate marshmallows, reduce the vanilla to 1/2 teaspoon and add 1/4 cup of sifted unsweetened cocoa powder to the dry coating mixture.
  • To make marshmallows for s’mores, cut them into thick squares before they fully set (about 2 hours after pouring).
  • Store finished marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://sundayflavor.com/best-easy-homemade-marshmallows-recipe/