Soft Fluffy Homemade Marshmallows (Printable)

Create soft, fluffy homemade marshmallows perfect for snacking, hot chocolate topping, or thoughtful gifting.

# 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 unflavored gelatin (about 21 grams)
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 Make It:

01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch. Reserve the remaining mixture for later use.
02 - Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let it bloom while you prepare 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, then 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 the top and dust with more confectioners sugar-cornstarch mixture. Let set, uncovered, at room temperature for at least 4 hours (preferably overnight).
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares with a sharp knife or pizza cutter dusted with the sugar-cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Expert Suggestions:

01 -
  • Theyre impossibly fluffy and literally melt in your mouth, nothing like the rubbery squares from the grocery store
  • The vanilla flavor is pure and intense, making every hot chocolate feel like a special occasion treat
02 -
  • A candy thermometer is non-negotiable, getting the syrup to exactly 240°F makes the difference between gooey mess and perfect marshmallow
  • The mixture gets incredibly sticky and hard to work with once it starts cooling, so move fast when spreading
03 -
  • Have everything prepped before you start cooking the syrup, the process moves fast once sugar reaches temperature
  • If you dont have a stand mixer, you can use a hand mixer but your arm will get very tired during those 12 minutes of beating

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