Soft Fluffy Homemade Marshmallows (Printable version)

Create soft, fluffy homemade marshmallows perfect for snacking, hot chocolate, or gifting. Simple ingredients yield pillowy squares that stay fresh for a week.

# What You'll Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon fine sea salt

→ Gelatin Mixture

05 - 3 envelopes (about 0.75 ounce) unflavored gelatin
06 - 1/2 cup cold water

→ Finishing & Flavor

07 - 1 tablespoon pure vanilla extract
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch

# How to Prepare:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch. Reserve remaining mixture for later use.
02 - Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let bloom while preparing the syrup.
03 - Combine granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to a boil without stirring. Heat to 240°F on a candy thermometer.
04 - With mixer on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and beat for 10–12 minutes until thick, glossy, and tripled in volume. Add vanilla during the final minute of mixing.
05 - Quickly spread mixture evenly into prepared pan using a greased spatula. Smooth top and dust with confectioners sugar and cornstarch mixture. Let set, uncovered, at room temperature for at least 4 hours or preferably overnight.
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares with a sharp knife or pizza cutter dusted in sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Expert advice:

01 -
  • The difference between homemade and store bought marshmallows is like comparing fresh bread to toast
  • You control everything from texture to flavor intensity
  • They make gifts that people actually get excited about receiving
02 -
  • That hot syrup is dangerous. Pour it slowly into the gelatin with the mixer running on low speed
  • The marshmallow fluff is incredibly sticky. Grease your spatula thoroughly before spreading
  • A sharp knife dipped in hot water cuts cleaner than a dry one
03 -
  • Room temperature ingredients help the syrup incorporate smoothly
  • Let the marshmallow slab sit at room temperature for an hour before cutting for cleaner edges

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