Description
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 s’mores.
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 tablespoon pure vanilla extract (or vanilla bean paste for gourmet flavor)
- 1/2 cup powdered sugar, for dusting
- 1/2 cup cornstarch, for dusting
Instructions
- Lightly grease a 9×13 inch baking pan. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water. Let it sit for 5 to 10 minutes to bloom.
- In a medium saucepan, combine the granulated sugar, corn syrup, and 1/2 cup of water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
- Use a candy thermometer to cook the syrup until it reaches 240 degrees Fahrenheit (soft-ball stage). Remove the syrup from the heat immediately.
- Pour the hot syrup slowly into the bowl of a stand mixer fitted with the whisk attachment. Add the bloomed gelatin mixture. Beat on low speed until the gelatin is dissolved.
- Increase the speed to medium-high and whip for 12 to 15 minutes until the mixture is very thick, glossy, and has cooled down significantly. It should hold stiff peaks.
- Beat in the vanilla extract and salt during the last minute of mixing.
- Prepare your dusting mixture by whisking together the powdered sugar and cornstarch in a separate bowl. Generously dust the prepared baking pan with this mixture.
- Pour the marshmallow mixture into the prepared pan. Use an offset spatula lightly coated in oil or dusting powder to spread it evenly. Dust the top surface lightly 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. Do not refrigerate.
- Once set, turn the marshmallow slab out onto a surface heavily dusted with the remaining powder mixture. Use a large, sharp knife or a pizza cutter (for clean cuts) to cut the slab into squares. Toss the cut edges in the powder mixture to prevent sticking.
- 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 with the vanilla extract in Step 5.
- If you want to make marshmallows for hot chocolate or s’mores, you can skip the final cutting step and use cookie cutters to make fun shapes before the mixture fully sets (about 2 hours in).
- To make marshmallow fluff recipe consistency, whip for only 8-10 minutes until slightly less stiff.
- These are excellent ingredients for homemade s’mores.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Mixing/Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 105
- Sugar: 25
- Sodium: 15
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0
- Protein: 1
- Cholesterol: 0