Description
Learn how to make fluffy, homemade marshmallows from scratch with this easy-to-follow recipe. Using simple ingredients like gelatin, corn syrup, and sugar, these marshmallows are soft, sweet, and perfect for snacking, hot chocolate toppings, or roasting over a fire.
Ingredients
For the Marshmallows
- 3/4 cup water (divided)
- 3 envelopes unflavored gelatin (0.25 ounces each)
- 2/3 cup light corn syrup
- 2 cups white sugar
- 1 tablespoon pure vanilla extract
For Dusting
- 1/4 cup cornstarch
- 1/4 cup confectioners' sugar
Instructions
- Prepare Baking Dish: Line a 9x9 inch baking dish with plastic wrap and spray it with non-stick cooking spray. Spray another piece of plastic wrap to cover the top of the marshmallow mixture later and set both aside.
- Soften Gelatin: Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and allow it to soak and bloom while you prepare the syrup.
- Make Sugar Syrup: In a saucepan, combine 1/4 cup of water, light corn syrup, and white sugar. Bring to a boil over medium heat, then let it boil hard for 1 minute to reach the proper syrup consistency.
- Combine Syrup and Gelatin: Carefully pour the hot sugar syrup into the bowl with the softened gelatin. Beat with the electric mixer on high speed for 12 minutes until the mixture is fluffy and forms stiff peaks. Add the vanilla extract and beat just until incorporated.
- Set in Baking Dish: Pour the marshmallow mixture into the prepared baking dish. Use a greased spatula to smooth the top evenly. Cover with the second piece of prepared plastic wrap, pressing lightly to seal it against the surface of the marshmallow.
- Rest and Cut: Let the marshmallows set at room temperature for 4 hours or overnight. In a shallow dish, mix cornstarch and confectioners’ sugar. Using oiled scissors or an oiled kitchen knife, cut the set marshmallow slab into strips and then into 1-inch squares. Lightly dredge each marshmallow in the cornstarch and powdered sugar mixture to prevent sticking.
- Store: Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Notes
- Use unflavored gelatin to ensure the marshmallows have the right texture without added flavors.
- Make sure the sugar syrup boils for the full minute to achieve the correct thickness and structure in the marshmallows.
- Greasing your spatula and knife will help prevent the sticky marshmallow from adhering to the tools.
- For flavored marshmallows, substitute the vanilla extract with other flavorings like peppermint or almond extract.
- Dusting with cornstarch and powdered sugar is essential to keep marshmallows from sticking together.
- These marshmallows are gluten-free but contain gelatin, so they are not suitable for vegetarians or vegans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
