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Easy Homemade Vanilla Marshmallows

A stack of thick, square homemade marshmallows generously dusted with white powdered sugar.
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Make soft, fluffy, and pillowy homemade vanilla marshmallows. This straightforward recipe shows you how to create gourmet candy that tastes much better than store-bought versions, perfect for hot chocolate or s’mores.

Ingredients

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  • 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
  • 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. 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 the 1/2 cup of cold water. Let it sit for 5 to 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. Stop stirring once it boils.
  4. Cook the syrup without stirring until it reaches 240 degrees Fahrenheit on a candy thermometer. This is the soft-ball stage.
  5. Once the syrup reaches 240 degrees F, carefully remove the saucepan from the heat. Turn the stand mixer on low speed and slowly pour the hot syrup down the side of the bowl into the bloomed gelatin. Be careful not to pour it onto the whisk.
  6. Increase the mixer speed to high. Whip the mixture for 12 to 15 minutes until it 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 until just combined.
  8. Working quickly, pour the marshmallow mixture into your prepared pan. Use a lightly oiled spatula to spread it evenly into the pan.
  9. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture. Let the marshmallows set, uncovered, at room temperature 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 coating mixture.
  11. Use a large, sharp knife (lightly oiled or dusted) to cut the slab into squares. Toss the cut sides of the marshmallows in the coating mixture to prevent sticking.

Notes

  • For the best results when cutting, use a pizza cutter or a large knife that you wipe clean between cuts.
  • If you plan to use these for s’mores ingredients, cut them into thick squares before they fully dry out.
  • You can substitute the vanilla extract with 1 teaspoon of peppermint extract for a holiday treat.

Nutrition

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