Marshmallow
Soft, fluffy, and delectably sweet, this homemade marshmallow recipe is the ultimate treat for dessert lovers and DIY enthusiasts alike! Made from simple pantry staples like unflavored gelatin, granulated sugar, and vanilla extract, these marshmallows boast a light, cloud-like texture that store-bought versions simply can’t match. The recipe features step-by-step instructions, including a candy thermometer guide, for achieving the perfect glossy, pillowy finish every time. Ideal for roasting over a campfire, floating in hot cocoa, or even gifting, these marshmallows come together in just 30 minutes of active prep and set beautifully overnight. With a dusting of powdered sugar and cornstarch for that signature finish, these customizable treats are a must-try for anyone seeking a delicious homemade adventure!
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Ingredients
- 3 packets (about 2 1/2 tablespoons) Unflavored gelatin
- 1 cup, divided Cold water
- 1.5 cups Granulated sugar
- 1 cup Light corn syrup
- 0.25 teaspoons Salt
- 1 tablespoon Vanilla extract
- 0.5 cup (for dusting) Powdered sugar
- 0.5 cup (for dusting) Cornstarch
Directions
Step 1
Prepare a 9x13-inch baking dish by lightly greasing it with non-stick spray. Then, mix the powdered sugar and cornstarch together and use the mixture to dust the pan, covering the bottom and sides evenly. Set aside the remaining mixture for later use.
Step 2
In the bowl of a stand mixer fitted with a whisk attachment, combine the unflavored gelatin with 1/2 cup of cold water. Let it sit and bloom while you prepare the sugar syrup.
Step 3
In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of cold water. Heat over medium heat, stirring until the sugar has dissolved.
Step 4
Once the sugar has dissolved, stop stirring and attach a candy thermometer to the saucepan. Increase the heat to medium-high and let the mixture boil until it reaches 240°F (soft-ball stage). This should take about 7-10 minutes. Remove from heat immediately.
Step 5
Turn the stand mixer on low speed and slowly drizzle the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. Once all the syrup is added, gradually increase the speed to high.
Step 6
Whip the mixture on high speed for 8-12 minutes, or until it becomes thick, glossy, and tripled in volume. Add the vanilla extract during the last minute of whipping.
Step 7
Using a greased spatula, transfer the fluffy mixture to the prepared baking dish. Spread it evenly and smooth the top as best as you can. Dust the top with some of the reserved powdered sugar and cornstarch mixture.
Step 8
Let the marshmallow mixture set uncovered at room temperature for at least 4 hours, or preferably overnight.
Step 9
Once set, turn the marshmallows out onto a clean surface dusted with the powdered sugar and cornstarch mixture. Use a sharp knife or pizza cutter dusted with cornstarch/powdered sugar to cut the marshmallows into squares.
Step 10
Toss each marshmallow piece in the remaining sugar/cornstarch mixture to coat and prevent sticking.
Step 11
Store the marshmallows in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | 968.1 grams (968.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2500 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 796mg | 35% |
| Total Carbohydrate 568.30g | 207% |
| Dietary Fiber 0.30g | 1% |
| Total Sugars 537.90g | |
| Protein 73.00g | 146% |
| Vitamin D 0IU | 0% |
| Calcium 13mg | 1% |
| Iron 0mg | 1% |
| Potassium 41mg | 1% |
Source of Calories