Soft Fluffy Homemade Marshmallows (Printable Version)
Soft, fluffy homemade marshmallows perfect for snacking or hot chocolate. Easy 4-hour process yields 36 pillowy squares.
# What You 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
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
# How-To:
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 stand 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 more 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 with the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.
# Expert Hints:
01 -
- The texture is incredibly pillowy and light, nothing like the rubbery store bought versions
- They make the most thoughtful homemade gift, tucked into clear bags with ribbons
02 -
- The syrup temperature is non negotiable, too cool and they will not set properly, too hot and they become tough
- Room temperature humidity affects how they set, so avoid making marshmallows on extremely rainy days if possible
03 -
- Have all equipment ready before starting, because once that syrup reaches temperature, everything moves fast
- A greased offset spatula is your best friend for smoothing the top without creating deep gouges