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Easy, Fluffy Homemade Vanilla Marshmallows From Scratch

A stack of large, fluffy homemade marshmallows generously dusted with powdered sugar on a white rectangular plate.
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Make soft, fluffy vanilla marshmallows at home. This recipe uses simple ingredients and provides clear steps for achieving a cloud-like texture perfect for hot cocoa or s’mores.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1 cup cold water, divided
  • 1 cup granulated sugar
  • 1 cup light corn syrup (or substitute with 1 cup granulated sugar + 1/2 cup water for no corn syrup option)
  • 1/4 cup water
  • 1 teaspoon 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. 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. In a medium saucepan, combine the granulated sugar, corn syrup (or sugar/water substitute), the remaining 1/2 cup of cold water, and the 1/4 cup of water. Heat over medium heat, stirring until the sugar dissolves.
  4. Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil without stirring. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage). Remove immediately from heat.
  5. Turn the stand mixer on low speed. Slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin mixture. 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, and has cooled significantly. It should hold stiff peaks. Beat in the vanilla extract during the last minute.
  7. Working quickly, scrape the marshmallow mixture into the prepared pan. Use a lightly oiled spatula to spread it evenly into the pan.
  8. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture.
  9. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  10. Once set, dust a cutting board with more of the sugar/starch mixture. Invert the marshmallow slab onto the board. Dust the sticky sides. Use a sharp, oiled knife or pizza cutter to cut into squares. Toss the cut sides in the remaining mixture to prevent sticking.

Notes

  • For a no corn syrup marshmallow, replace the 1 cup of light corn syrup with an additional 1 cup of granulated sugar and 1/2 cup of water added to the saucepan in Step 3.
  • Use a stand mixer for the best results; hand mixers may struggle with the long whipping time required for proper texture.
  • If you plan to use these for s’mores, cut them slightly larger, as they will shrink a little when toasted.

Nutrition

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