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Homemade Marshmallows

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Homemade Marshmallows are soft, fluffy, and pillowy treats with a delicate vanilla flavor and an airy texture that far surpasses store-bought versions. Perfect for hot chocolate, s’mores, gifting, or enjoying on their own.

Ingredients

  • 3 packets (about 7 1/4 teaspoons) unflavored gelatin
  • 1/2 cup cold water
  • 1 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch

Instructions

  1. Lightly grease a 9×13-inch baking dish or line it with parchment paper.
  2. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup cold water and let it bloom for 5–10 minutes.
  3. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup water.
  4. Cook over medium heat, stirring until the sugar dissolves.
  5. Increase the heat and bring the mixture to a boil.
  6. Continue cooking until the syrup reaches 240°F (115°C) on a candy thermometer.
  7. Remove the syrup from the heat.
  8. With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin.
  9. Gradually increase the speed to high and whip for 10–12 minutes until thick, glossy, and fluffy.
  10. Add the vanilla extract and mix briefly to combine.
  11. Immediately spread the marshmallow mixture into the prepared baking dish.
  12. Smooth the top with a lightly greased spatula.
  13. Combine the powdered sugar and cornstarch in a small bowl.
  14. Dust the top generously with the powdered sugar mixture.
  15. Let the marshmallows sit uncovered at room temperature for at least 6 hours or overnight.
  16. Turn the marshmallows out onto a dusted surface.
  17. Cut into squares using a sharp knife or pizza cutter dusted with powdered sugar.
  18. Coat all sides with the remaining powdered sugar mixture.

Notes

  • A candy thermometer is highly recommended for accurate results.
  • Store marshmallows in an airtight container at room temperature for up to 2 weeks.
  • Try peppermint, almond, maple, or coconut extract for flavor variations.
  • Add food coloring during the final minute of mixing for colorful marshmallows.
  • Dust generously with the powdered sugar mixture to prevent sticking.
  • These marshmallows toast beautifully for s’mores and hot chocolate toppings.

Nutrition

Find it online: https://thefamilycooking.com/homemade-marshmallows/