Soft Fluffy Homemade Marshmallows (Printable Version)

Create soft, fluffy homemade marshmallows perfect for snacking or gifting. Yields 36 pillowy squares.

# 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 tsp fine sea salt

→ Gelatin Mixture

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

→ Finishing & Flavor

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

# Method:

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 - In a medium saucepan, combine granulated sugar, corn syrup, 1/2 cup water, and salt. 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 top and dust with additional 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 the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.

# Chef's Tips:

01 -
  • Homemade marshmallows melt beautifully into hot chocolate without leaving that weird waxy film
  • The texture is incomparably fluffy, like eating tiny sweet clouds you made yourself
02 -
  • Corn syrup is not optional here, without it your syrup will crystallize and youll end up with grainy, failed marshmallows
  • A candy thermometer is essential, guessing the temperature by visual cues alone will lead to inconsistent results
03 -
  • Work quickly when spreading the marshmallow mixture, as it starts setting up almost immediately
  • A pizza cutter dusted with sugar mixture cuts through the marshmallow slab more cleanly than a knife

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