Homemade Marshmallows

5 from 2 votes

Homemade Marshmallows are an absolute treat with a wonderful vanilla flavor and a supremely soft, fluffy texture. They are perfect for melting in hot cocoa in the winter or making s'mores in the summer! The only problem is that the store bought marshmallows will never taste the same again!

Prep Time25

Cook Time5

Setting Time4

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: marshmallows

Calories: 74kcal

Author: Amy Nash

Equipment

Ingredients

¾ cup water, divided
3 (.25-ounce) packages unflavored powdered gelatin (2 ½ Tablespoons)
2 cups granulated sugar (200g)
¾ cup light corn syrup
Pinch of salt
2 teaspoons vanilla extract
½ cup powdered sugar
¼ cup cornstarch

Instructions

Line a 9x9-inch square pan with plastic wrap, then spray the plastic wrap with cooking spray. Spray a rubber spatula with cooking spray as well to use later. Set aside.
Stir all of the powdered gelatin into ½ cup of the water in a small bowl, then let it sit for 5 minutes to bloom. Once the gelatin is a firm lump, dump it in the bowl of a stand mixer fitted with a whisk attachment.
Combine the remaining ¼ cup of water, sugar, corn syrup, and salt in a heavy duty medium saucepan over medium heat. Bring to a boil, stirring occasionally, until the mixture reaches 235 to 240°F on a candy thermometer stuck on the side of the pan.
Slowly pour the hot sugar syrup in a thin stream over the gelatin in the mixer while it is running on medium speed over the course of 1-2 minutes. Once all of the liquid has been added, increase the speed to high and beat for 10 minutes, until fluffy and the marshmallow mixture has more than doubled in volume. Add the vanilla extract during the last minute of mixing to flavor the marshmallows.
Pour the marshmallow mixture into the prepared baking dish using the rubber spatula sprayed with cooking spray to scrape it all out of the ball and to smooth it into the corners of the pan as needed.
Whisk the powdered sugar and cornstarch together in a medium bowl, then sift about 2-3 tablespoons of this mixture over the marshmallow in the pan to cover the top. Reserve the rest for later.
Let the pan of marshmallow rest for at least 4 hours or overnight.
Turn out the pan of marshmallow onto a clean surface. Peel off the plastic wrap, then dust generously with more of the powdered sugar mixture. Spray a pizza cutter or pair of kitchen scissors with cooking spray and cut the slab of marshmallow into six columns, then across in six rows to create 36 large marshmallows. Dust generously with the remaining powdered sugar mixture while cutting to prevent the fresh marshmallows from sticking to each other.
Shake off excess powder before storing in an airtight container. I find it easiest to throw a handful of the marshmallows into a fine mesh sieve and shake them around in it to get the excess powder off. Enjoy!

Notes

Storage: These will stay fresh and delicious in an airtight container on the counter at room temperature for about 2 weeks.
Mini marshmallows: If you want smaller marshmallows, just cut each of these cubes into 8 mini marshmallows.
Flavored marshmallows: You can add any extract to the marshmallows along with the vanilla to flavor them. The amount needed will depend on the strength of the extract and flavor you are going for. You can also add food coloring to the marshmallows during the last minute of beating, or swirl it in after adding the marshmallows to the pan before it has a chance to set up.

Nutrition