Soft Pillowy Homemade Vanilla Marshmallows (Printable Version)

Fluffy vanilla marshmallows made with gelatin and sugar syrup. Ideal for desserts, hot drinks, or roasting over campfires.

# What You'll Need:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn syrup or glucose syrup
03 - 1/4 cup water
04 - 1/8 tsp salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin powder (21g total)
06 - 1/2 cup cold water

→ Flavoring

07 - 2 tsp pure vanilla extract

→ Coating

08 - 1/2 cup confectioners' sugar
09 - 1/2 cup cornstarch

# How to Make It:

01 - Line a 9x9-inch pan with parchment paper. Dust generously with half of the confectioners' sugar and cornstarch mixture, tapping to coat evenly.
02 - In the bowl of a stand mixer, combine gelatin powder and 1/2 cup cold water. Let stand for at least 10 minutes until gelatin absorbs the liquid and becomes firm.
03 - In a medium saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently to moisten all ingredients.
04 - Heat over medium heat, stirring occasionally until sugar dissolves completely. Increase heat to medium-high and bring to a rolling boil without stirring. Attach a candy thermometer and cook until mixture reaches 240°F (soft ball stage), about 10-12 minutes.
05 - With the stand mixer on low speed, carefully pour the hot sugar syrup into the bloomed gelatin in a thin, steady stream down the side of the bowl.
06 - Gradually increase mixer speed to high. Whip for 8-10 minutes until mixture is thick, glossy white, and has tripled in volume. The bowl should feel warm to the touch.
07 - Add vanilla extract and mix on medium speed for 30 seconds until fully incorporated.
08 - Working quickly before the mixture sets, pour marshmallow into the prepared pan. Use a spatula sprayed with cooking spray or dipped in water to smooth the top evenly.
09 - Sprinkle the remaining confectioners' sugar and cornstarch mixture evenly over the top. Let sit uncovered at room temperature for at least 4 hours, preferably overnight, until firm and set.
10 - Turn the marshmallow slab onto a cutting board. Using a sharp knife dusted with powdered sugar, cut into 24 squares. Toss cut marshmallows in remaining sugar-cornstarch mixture to coat all sides.
11 - Store marshmallows in an airtight container at room temperature for up to 1 week. Keep layers separated with parchment paper to prevent sticking.

# Expert Insights:

01 -
  • Homemade marshmallows melt differently than store-bought, creating this luxurious creamy texture in hot chocolate that feels like a tiny hug
  • You control everything, from pure vanilla to fun flavors, and they stay fresh for days in an airtight container
02 -
  • A candy thermometer is nonnegotiable here, because even five degrees off means the difference between perfect marshmallows and a sticky disaster
  • The mixture sets FAST once you stop mixing, so have your pan ready and move quickly when transferring
03 -
  • Grease your spatula lightly before smoothing the marshmallow mixture into the pan
  • Use a pizza cutter dusted with powdered sugar for perfectly sized squares with minimal mess

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