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A stack of three square marshmallows on a plate.

Homemade Marshmallows

These Homemade Marshmallows are extra soft, fluffy, and pillowy. They have a rich vanilla flavor, and a texture that beats store-bought marshmallows every time. This recipe is extra easy to follow, and ensures you'll get the fluffiest, most magical marshmallows ever. Whether you're making them to gift, drop in a mug of hot chocolate, or toast for your s'mores, this recipe never fails.
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Course: Dessert
Cuisine: American
Keyword: Homemade Marshmallows, Marshmallow Recipe, marshmallows, Vanilla Marshmallows
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 6 hours
Total Time: 45 minutes
Servings: 48
Calories: 50kcal

Ingredients

  • 1/4 cup Powdered Sugar
  • 1/4 cup Cornstarch
  • 1 cup Cold Water (divided)
  • 0.75 oz Unflavored Gelatin (3-0.25oz packets)
  • 1 1/2 cups Granulated Sugar
  • 1 cup Light Corn Syrup
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions

  • Whisk together the Powdered Sugar and Cornstarch in a small bowl. 1/4 cup Powdered Sugar, 1/4 cup Cornstarch
  • Lightly grease a 9x13 pan with nonstick spray. Sprinkle a little of the powdered sugar mixture into the bottom of the pan and set it aside.
  • In the bowl of a stand mixer, or another large bowl, combine 1/2 cup of the water and gelatin. Let it sit for a few minutes until the gelatin blooms. 1 cup Cold Water, 0.75 oz Unflavored Gelatin
  • Add the remaining 1/2 cup of water, Granulated sugar, and corn syrup to a pot. Cook over medium heat, stirring often until the sugar dissolves, and the mixture starts to boil. 1 1/2 cups Granulated Sugar, 1 cup Light Corn Syrup
  • Once boiling, add a candy thermometer to the side, and let it cook until it reaches 240°Fahrenheit.
  • Carefully pour the hot syrup into the large bowl while mixing on low speed.
  • Once combined, increase the speed and whip for about 10 to 12 minutes, or until it is thick, white, and glossy.
  • Add in the vanilla, and salt, and mix until just combined. 2 tsp Vanilla Extract, 1/4 tsp Salt
  • Scoop the marshmallow mixture into the prepared pan and smooth the top with a greased spatula.
  • Sprinkle a little more of the powdered sugar mixture over the mixture.
  • Let the marshmallows sit for at least 6 hours, or overnight.
  • Dust a cutting board or counter top with the powdered sugar mixture and invert the marshmallows onto it.
  • Using a sharp knife cut into 1.5 inch pieces.
  • Toss each side with the powdered sugar mixture to keep the pieces from sticking.

Notes

  • Use a candy thermometer: It’s important to hit the right temperature to get the perfect texture for gooey marshmallows.
  • Avoid Humidity: Make these on a dry day, especially when its not raining outside. Homemade candy will absorb the moisture from the air and this will alter the candy texture.

Nutrition

Calories: 50kcal | Carbohydrates: 13g | Protein: 0.002g | Fat: 0.03g | Sodium: 17mg | Potassium: 0.5mg | Fiber: 0.01g | Sugar: 12g | Calcium: 1mg | Iron: 0.01mg