Description
Learn how to make easy homemade marshmallows from scratch with this simple recipe. Soft, fluffy, and sweet, these marshmallows are perfect for snacking, hot cocoa, or gifting. With minimal ingredients and straightforward steps, you’ll have delicious marshmallows that are far superior to store-bought ones.
Ingredients
Scale
Main Ingredients
- 1 cup water, divided
- 3 envelopes (about 2 teaspoons each) unflavored gelatin
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar for tossing and coating pan
Instructions
- Prepare the pan: Coat a square baking dish generously with powdered sugar to prevent sticking and set aside.
- Bloom the gelatin: In a large mixing bowl, add ½ cup cold water and sprinkle the gelatin over the surface. Let it sit while the gelatin softens, about 5 minutes.
- Make the 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 to soft-ball stage: Heat the mixture over medium heat, stirring gently until it comes to a gentle boil. Continue cooking without stirring until the temperature reaches 240°F (115°C), the soft-ball stage.
- Mix sugar syrup with gelatin: With the mixer running on low speed, slowly drizzle the hot sugar syrup into the gelatin mixture to combine without splashing.
- Beat to stiff peaks: Increase the mixer speed to high and beat the mixture for about 10 minutes until it becomes thick, glossy, and forms stiff peaks.
- Add vanilla: When the mixture is thickened and at room temperature, add the vanilla extract and mix until incorporated.
- Pour into pan and spread: Quickly transfer the marshmallow mixture into the prepared pan. Spread evenly using wet fingers or a spatula as the mixture will be very sticky.
- Coat and set: Sprinkle the top with additional powdered sugar. Let the marshmallows set at room temperature overnight to firm up.
- Prepare for cutting: Dust a large cookie sheet or cutting board with powdered sugar. Loosen the marshmallows from the edges of the pan using a sharp knife.
- Remove and coat: Remove the marshmallow slab onto the powdered sugar surface, sprinkle the top with more powdered sugar to keep them from sticking.
- Cut and toss: Cut the marshmallows into 1-inch squares and toss them in powdered sugar to coat all sides.
- Store: Place marshmallows in an airtight container. They will keep fresh for 5-7 days.
Notes
- Use a candy thermometer for accuracy to reach the correct sugar stage for the best texture.
- To ease spreading the sticky marshmallow, dip your fingers or spatula in water.
- Store marshmallows in an airtight container at room temperature to maintain softness.
- For flavored variations, substitute or add extracts such as peppermint, almond, or lemon instead of vanilla.
- If desired, dust the marshmallows with a mixture of powdered sugar and cornstarch to reduce stickiness.
