Description
This recipe for Fluffy Homemade Marshmallows guides you through creating soft, pillowy marshmallows from scratch using simple ingredients and straightforward techniques. Perfect for snacking, hot cocoa toppings, or dessert recipes, these marshmallows are light, airy, and coated in powdered sugar to prevent stickiness.
Ingredients
Scale
Marshmallow Base
- 0.75 oz unflavored gelatin (3 packages)
- 1 cup room temperature water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 tbsp pure vanilla extract
For Dusting
- Powdered sugar
Instructions
- Bloom the Gelatin: In the bowl of a stand mixer fitted with a whisk attachment, combine the unflavored gelatin with 1/2 cup of room temperature water. Let this mixture sit and bloom while you prepare the sugar syrup; the gelatin will soften and thicken during this time.
- Make the Sugar Syrup: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, kosher salt, and the remaining 1/2 cup of water. Stir constantly until the sugar fully dissolves. Then, increase the heat to medium-high and allow the mixture to cook without stirring until it reaches 240°F (115°C) on a candy thermometer. Remove from heat immediately once the target temperature is reached.
- Combine Syrup and Gelatin: With the stand mixer running on low speed, slowly pour the hot sugar syrup into the bloomed gelatin mixture. Once fully combined, increase the mixer speed to high and whip for about 15 minutes until the mixture becomes very thick, fluffy, and tripled in volume.
- Add Vanilla: Pour in the pure vanilla extract and mix thoroughly to incorporate. Use a spatula to scrape down the sides of the bowl to ensure everything is evenly combined.
- Prepare Pan and Pour: Generously dust a 9×13-inch baking dish with powdered sugar to prevent sticking. Pour the marshmallow mixture into this prepared pan, smoothing the top if needed. Dust the surface with additional powdered sugar.
- Set the Marshmallows: Allow the marshmallows to sit uncovered at room temperature for 6 hours or overnight until completely firm and set.
- Cut and Store: Once set, invert the pan onto a cutting board to release the block of marshmallows. Dust the top with more powdered sugar to keep stickiness at bay and cut into desired shapes using a sharp knife. Toss the cut marshmallows in powdered sugar to coat all sides. Store the marshmallows in an airtight container at room temperature.
Notes
- Do not freeze or refrigerate homemade marshmallows as this can affect their texture.
- Use pure vanilla extract for the best flavor; other extracts can alter the taste.
- If you don’t have a candy thermometer, the soft ball stage (235°F-240°F) can be tested by dropping a small amount of syrup into cold water— it should form a soft, pliable ball.
- Powdered sugar prevents the marshmallows from sticking together, so apply it generously.
- Store marshmallows airtight at room temperature to maintain freshness up to two weeks.
Nutrition
- Serving Size: 1 marshmallow (approximately 15g)
- Calories: 40 kcal
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
