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The Ultimate Easy & Fluffy Homemade Vanilla Marshmallows Recipe

A stack of fluffy, square homemade marshmallows dusted heavily with powdered sugar on a wooden board.
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Learn how to make soft, fluffy homemade marshmallows from scratch. This easy recipe yields melt-in-your-mouth vanilla treats perfect for topping hot cocoa, making s’mores, or giving as gifts. Skip the store-bought versions for this superior homemade candy.

Ingredients

Scale
  • 3 packets unflavored gelatin
  • 1 cup cold water, divided
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/2 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the prepared pan generously with this mixture, tapping out the excess. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour 1/2 cup of the cold water. Sprinkle the gelatin over the water and let it bloom for 10 minutes while you prepare the syrup.
  3. In a medium saucepan, combine the granulated sugar, corn syrup, 1/4 cup water, and salt. Heat over medium heat, stirring constantly until the sugar dissolves. Stop stirring once it boils.
  4. Attach a candy thermometer to the side of the saucepan. Continue to cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
  5. Once the syrup reaches 240 degrees F, immediately remove the pan from the heat. Turn the stand mixer on low speed and carefully and slowly pour the hot syrup down the side of the mixing bowl into the bloomed gelatin mixture. Be careful not to pour the syrup onto the whisk.
  6. Once all the syrup is added, increase the mixer speed to high. Beat for 12 to 15 minutes, or until the mixture is very thick, glossy, holds stiff peaks, and the outside of the bowl feels cool to the touch. Beat in the vanilla extract during the last minute of mixing.
  7. Working quickly, use a rubber spatula to transfer the sticky marshmallow fluff into your prepared pan. Lightly dust the top with some of the reserved powdered sugar/cornstarch mixture. Use oiled hands or another piece of parchment paper to gently spread the mixture evenly into the pan.
  8. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate.
  9. Once fully set, use the parchment overhang to lift the marshmallow slab out of the pan onto a cutting board dusted with more of the coating mixture. Dust the top surface generously.
  10. Use a large, sharp, oiled knife or a pizza cutter to cut the slab into desired squares. Toss the cut sides of each marshmallow in the remaining coating mixture to prevent sticking. Store in an airtight container at room temperature.

Notes

  • For a no-corn-syrup option, substitute the 1 cup corn syrup with 1 cup of granulated sugar dissolved in 1/2 cup of water, heated to 240 degrees F. This yields a slightly less chewy texture but works well.
  • If you do not have a stand mixer, you can use a heavy-duty hand mixer, but be prepared for arm fatigue as the mixture thickens considerably.
  • To make gourmet marshmallows, add 1 teaspoon of peppermint extract or 1/4 cup of melted, cooled chocolate during the last minute of mixing.

Nutrition

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