Description

Delight in the fluffy, pillowy texture of these homemade marshmallows made from scratch using gelatin, sugar, and vanilla. Perfect for snacking, hot chocolate, or desserts, these marshmallows come out tender with a light sweetness and can be customized with vanilla bean paste or extract. This recipe uses simple candy-making techniques including blooming gelatin and cooking sugar syrup to the soft ball stage, then whipping it all to airy perfection.

Ingredients

Scale

Marshmallow Base

1 cup cold water, divided
3 envelopes unflavored gelatin (about 7.5 grams each)
1 2/3 cups granulated sugar
1 cup light corn syrup
¼ tsp salt
1 tbsp vanilla extract or vanilla bean paste

Coating

3 tbsp powdered sugar (for dusting)
3 tbsp cornstarch (for dusting)

Instructions

Prepare the Pan: Grease an 8×8 inch baking pan and line it with parchment paper, then grease the parchment as well. Generously dust the pan with a mixture of powdered sugar and cornstarch to prevent sticking.
Bloom the Gelatin: In the bowl of a stand mixer, combine ½ cup of cold water and sprinkle the gelatin evenly over the surface. Let it sit for about 10 minutes to fully bloom and absorb the water.
Cook Sugar Syrup: In a medium saucepan, mix the remaining ½ cup of water, granulated sugar, corn syrup, and salt. Heat over medium-high, stirring until sugar dissolves. Stop stirring once it boils, cover with a lid, and cook until the thermometer registers 245°F (soft ball stage), approximately 10-13 minutes. Begin checking at 8-9 minutes to prevent overheating.
Whip the Mixture: With the stand mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin bowl. Increase the mixer speed to high and whip for 10-12 minutes until the mixture becomes thick, white, and fluffy. Add vanilla extract or bean paste in the final minute of whipping.
Transfer and Set: Quickly pour the marshmallow mixture into the prepared pan, spreading it evenly using a greased spatula. Dust the top with powdered sugar and cornstarch mix. Let it sit uncovered at room temperature for 4-6 hours or overnight to fully set.
Cut the Marshmallows: Once set, lightly grease a sharp knife with vegetable oil and cut the marshmallow slab into squares. Toss each piece lightly in powdered sugar to prevent sticking.
Store and Enjoy: Your homemade marshmallows are ready to enjoy! Store them in an airtight container for up to one week to maintain freshness.

Notes

Using a candy thermometer is critical for reaching the perfect soft ball stage of 245°F to ensure the right marshmallow texture.
If you don’t have vanilla bean paste, pure vanilla extract works perfectly as a substitute.
For flavored marshmallows, add a few drops of food-safe flavor oils or extracts with the vanilla in the last minute of whipping.
Coating the pans and knife prevents sticking and makes cutting easier.
Marshmallows keep best stored in a cool, dry place inside an airtight container.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: homemade marshmallows, marshmallow recipe, candy making, homemade candy, vanilla marshmallows, soft marshmallows