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Easy Fluffy Vanilla Homemade Marshmallows

Four fluffy cubes of homemade marshmallows generously dusted with white powdered sugar, stacked on a wooden board.
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Make soft, pillowy homemade marshmallows from scratch. This simple recipe delivers cloud-like texture, perfect for topping hot cocoa or making s’mores.

Ingredients

Scale
  • 3 tablespoons unflavored gelatin powder
  • 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. In a small bowl, sprinkle the gelatin over 1/2 cup of the cold water. Let it bloom for 10 minutes.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, 1/4 cup water, and salt. Heat over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  3. Attach a candy thermometer to the pan. Cook the syrup without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage).
  4. While the syrup heats, pour the remaining 1/2 cup cold water into the bowl with the bloomed gelatin. Heat the gelatin mixture in the microwave for about 15 seconds until it liquefies.
  5. Once the syrup reaches 240 degrees F, remove it from the heat. With your stand mixer running on low speed, slowly pour the hot syrup down the side of the bowl into the gelatin mixture.
  6. Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, and holds stiff peaks. Beat in the vanilla extract during the last minute.
  7. Mix the powdered sugar and cornstarch together in a separate small bowl. This is your dusting mixture.
  8. Pour the marshmallow mixture immediately into the prepared pan. Use a lightly oiled spatula to spread it evenly.
  9. Generously dust the top surface with some of the reserved dusting mixture. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight.
  10. Once set, dust the top again. Invert the pan onto a cutting board dusted with more mixture. Peel off the parchment paper, if used.
  11. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut edges in the remaining dusting mixture to prevent sticking.

Notes

  • For clean cuts, lightly oil your knife blade before each slice.
  • You can substitute the corn syrup with an equal amount of honey or maple syrup for a different flavor profile, though the texture may change slightly.
  • These homemade marshmallows are excellent for topping hot cocoa or making s’mores.
  • Store the finished marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://cookingbyfelix.com/homemade-marshmallows-easy-fluffy-vanilla-recipe/