Soft Vanilla Homemade Marshmallows (Print Version)
Fluffy vanilla marshmallows made from scratch - perfect for hot chocolate and s'mores
# 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 (21 g 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. Combine confectioners' sugar and cornstarch, then dust the pan generously with half the mixture.
02 - In a stand mixer bowl, combine gelatin powder with 1/2 cup cold water. Let stand for at least 10 minutes until gelatin absorbs the liquid and becomes firm.
03 - In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently over medium heat until sugar completely dissolves.
04 - Increase heat to high and bring mixture to a boil without stirring. Attach a candy thermometer and cook until reaching 240°F (soft ball stage), approximately 10–12 minutes.
05 - With mixer running on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and whip for 8–10 minutes until mixture is white, thick, and tripled in volume.
06 - Add vanilla extract and mix for another 30 seconds until fully incorporated.
07 - Working quickly, pour marshmallow mixture into prepared pan. Smooth top with a damp spatula. Dust surface with remaining sugar-cornstarch mixture. Let sit uncovered at room temperature for at least 4 hours or preferably overnight until completely set.
08 - Turn marshmallow slab onto a cutting board. Cut into squares using a sharp knife dusted with powdered sugar. Toss pieces to coat all sides in the sugar-cornstarch mixture.
09 - Store marshmallows in an airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- These marshmallows melt beautifully in hot chocolate, turning ordinary cocoa into something you would find at a fancy coffee shop
- The texture is incomparable—light as air with just the right amount of chew, and you can customize them with any extract you love
02 -
- The sugar syrup reaches 240°F which is hotter than boiling water, so pour it slowly and keep kids well clear of the mixer
- You have to work fast once the marshmallow is whipped—it sets quickly and becomes impossible to pour if you hesitate
03 -
- Room temperature eggs separate more easily than cold ones if you are making meringue based variations
- A light coating of cooking spray on your spatula keeps the marshmallow from sticking while you spread it