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The Best Easy Homemade Vanilla Marshmallows

A stack of fluffy, white homemade marshmallows generously dusted with powdered sugar on a white plate.
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Make soft, springy, and fluffy homemade vanilla marshmallows. This simple recipe results in treats better than store-bought, perfect for hot chocolate or s’mores.

Ingredients

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  • 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 tablespoon pure 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. Mix the powdered sugar and cornstarch together in a small bowl. Dust the bottom and sides of the prepared pan generously with this mixture. Set aside.
  2. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of the cold water. Let it sit for 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/4 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves. Stop stirring once it boils.
  4. Continue to cook the syrup without stirring until it reaches 240 degrees Fahrenheit on a candy thermometer (soft-ball stage). This takes about 8 to 10 minutes.
  5. Once the syrup reaches temperature, carefully remove the saucepan from the heat.
  6. Turn the stand mixer on low speed. Slowly and carefully pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk attachment.
  7. Once all the syrup is added, increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and holds stiff peaks. The outside of the bowl should feel cool to the touch.
  8. Beat in the vanilla extract during the last minute of mixing.
  9. Working quickly, use a lightly greased offset spatula to scrape the marshmallow mixture into the prepared pan. Gently spread it evenly.
  10. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture.
  11. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  12. Once set, turn the marshmallow slab out onto a cutting board dusted with the sugar/cornstarch mix. Dust the sides. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut sides in the remaining powder to prevent sticking.

Notes

  • For vanilla bean marshmallows, scrape the seeds from one vanilla bean pod and add them to the sugar syrup while it heats.
  • If you want to make marshmallows without corn syrup, substitute the corn syrup with an equal amount of honey or maple syrup, but know the texture may change slightly.
  • To store, keep the cut marshmallows in an airtight container at room temperature for up to two weeks. Do not refrigerate.

Nutrition

Find it online: https://hearthbite.com/easy-homemade-marshmallows-recipe/