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Easy Fluffy Homemade Vanilla Marshmallows

A stack of square, fluffy homemade marshmallows heavily dusted with powdered sugar on a white plate.
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Make soft, pillowy vanilla marshmallows from scratch. This recipe details the steps for achieving superior fluffiness compared to store-bought versions.

Ingredients

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  • 3 packets unflavored gelatin (about 7 grams each)
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons 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. Line the pan with parchment paper, leaving an overhang on the long sides for easy removal. Mix the powdered sugar and cornstarch together in a small bowl. Dust the bottom and sides of the prepared pan generously with this mixture.
  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 bloom for 10 minutes while you prepare the syrup.
  3. In a medium saucepan, combine the granulated sugar, corn syrup, the remaining 1/2 cup water, and salt. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  4. Attach a candy thermometer to the side of the pan. Continue to cook the syrup without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage).
  5. Once the syrup reaches 240 degrees Fahrenheit, remove it 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 mixture. Avoid pouring directly onto the whisk.
  6. Increase the mixer speed to high. Beat the mixture for 12 to 15 minutes until the marshmallow is very thick, glossy, holds stiff peaks, and the outside of the bowl feels cool to the touch.
  7. Stop the mixer. Add the vanilla extract and mix briefly on low speed until just combined.
  8. Working quickly, pour the marshmallow mixture into the prepared pan. Use a lightly oiled spatula or scraper to spread it evenly. Dust the top surface generously with some of the reserved powdered sugar and cornstarch mixture.
  9. Let the marshmallows set at room temperature, uncovered, for at least 4 hours, or preferably overnight.
  10. Once set, use the parchment paper overhang to lift the marshmallow slab out of the pan onto a cutting board dusted with more of the sugar mixture.
  11. Use a large, oiled knife or pizza cutter to cut the slab into desired squares. Toss the cut edges in the remaining dusting mixture to prevent sticking.

Notes

  • For vanilla bean marshmallows, scrape the seeds from one vanilla bean and add them along with the extract in Step 6.
  • If you do not have a stand mixer, you can use a very powerful hand mixer, but the beating time may need to be longer to reach the proper stiffness.
  • To make marshmallows for s’mores, cut them into thick squares before they fully dry out, then toast them over a flame.

Nutrition

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