Description
This easy homemade marshmallows recipe yields fluffy, sweet marshmallows perfect for snacking or adding to hot chocolate. Made with simple ingredients like gelatin, sugar, and corn syrup, these marshmallows require no special equipment beyond a mixer and candy thermometer. With a straightforward process of dissolving gelatin, boiling sugar syrup, and whipping the mixture to stiff peaks, you’ll have light and airy marshmallows ready to set overnight and enjoy within a week.
Ingredients
Scale
Marshmallow Mixture
- 1 cup water, divided
- 3 envelopes unflavored gelatin (about 2 teaspoons each)
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Coating
- Powdered sugar for tossing and coating pan
Instructions
- Prepare the Pan: Lightly coat a square baking dish with powdered sugar to prevent the marshmallows from sticking after setting.
- Bloom Gelatin: In a large mixing bowl, add ½ cup of cold water and sprinkle the gelatin evenly over the surface. Set it aside to soften and bloom.
- Make Sugar Syrup: In a medium saucepan, combine the remaining ½ cup water, granulated sugar, light corn syrup, and salt. Attach a candy thermometer to the side of the pan.
- Cook Syrup to Softball Stage: Over medium heat, bring the mixture to a gentle boil and cook until the temperature reaches 240°F (softball stage) on the candy thermometer.
- Mix Sugar Syrup with Gelatin: Turn your mixer on low speed and slowly drizzle the hot sugar syrup into the softened gelatin mixture to combine without splattering.
- Whip to Stiff Peaks: Once all the syrup is added, increase the mixer speed to high and beat for about 10 minutes until the mixture becomes thick, glossy, and forms stiff peaks.
- Add Vanilla: When the mixture has cooled to room temperature and reached stiff peaks, add the vanilla extract and mix briefly to incorporate.
- Transfer and Spread: Quickly pour the marshmallow mixture into the prepared baking pan. Use wet fingers or a spatula to spread it evenly as the mixture is sticky.
- Coat with Powdered Sugar: Sprinkle additional powdered sugar evenly over the top to help prevent sticking.
- Set Overnight: Allow the marshmallows to set out at room temperature overnight to firm up.
- Prepare for Cutting: Sprinkle a large cookie sheet or cutting board with powdered sugar.
- Loosen Edges: Use a sharp knife to gently loosen the marshmallows from the edges of the baking pan.
- Remove and Coat: Transfer the marshmallow slab onto the sugared cookie sheet or board, sprinkle more powdered sugar on top.
- Cut into Squares: Cut the marshmallows into 1-inch squares and toss each piece in powdered sugar to coat well, which prevents sticking.
- Store Properly: Keep marshmallows in an airtight container at room temperature for 5 to 7 days to maintain freshness.
Notes
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for proper texture.
- Wet your hands or the spatula when spreading the sticky marshmallow mixture to avoid mess.
- Storing marshmallows in a dry airtight container helps maintain their softness and prevents them from drying out.
- If you want flavored marshmallows, you can add different extracts in place of vanilla.
- Powdered sugar coating prevents the marshmallows from sticking to each other and surfaces.
