Introduction

Homemade marshmallows are a fluffy, sweet treat that are surprisingly easy to make at home. This recipe guides you through the process step-by-step for soft, pillowy marshmallows with a delicate vanilla flavor. Perfect for snacking, hot chocolate, or roasting by the fire.

The image shows a stack of three large white marshmallows placed vertically on a dark surface covered lightly with powdered sugar. Each marshmallow is soft and fluffy with a slightly uneven textured surface, showing small air pockets and a matte finish. The edges are straight but gently rounded, and the marshmallows are aligned neatly, one on top of the other. The background is dark brown, creating a strong contrast with the white marshmallows and powdered sugar around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g white sugar
½ tsp white vinegar

100 g agave, honey, or corn syrup
120 mL water (for syrup)

120 mL water (½ cup, to bloom the gelatin)
18 g gelatin powder (6 tsp / about 2.5 packets Knox gelatin)

¼ tsp kosher salt or sea salt
2 tsp pure vanilla extract
120 g cornstarch (sifted, about ½ cup)

60 g confectioner’s sugar (sifted, about ½ cup)

Instructions

Step 1: Bloom the gelatin by placing 120 mL water in a mixer bowl. Sprinkle the gelatin over the water and stir to saturate. Set aside for at least 10 minutes while preparing the syrup and pan.
Step 2: Grease a 9 x 9 inch pan with a thin layer of butter or shortening. Avoid liquid oils. Alternatively, line the pan with parchment paper or dust with cornstarch, but note this may cause sticky spots.

Step 3: In a pot, combine 400 g sugar, 120 mL water, white vinegar, and agave or honey. Stir gently until sugar is moistened.
Step 4: Heat the mixture over medium to medium-high heat until it begins to simmer. Swirl the pan gently to dissolve sugar evenly.
Step 5: Cover the pot and simmer the syrup for 2 minutes without lifting the lid. Afterward, check for sugar crystals on the pot’s sides. If present, cover for another minute to wash them down.

Step 6: Attach a sugar thermometer and cook the syrup until it reaches 240-245°F (115-118°C), swirling frequently to cook evenly.
Step 7: Remove syrup from heat once at the correct temperature and let bubbles settle for a few seconds.
Step 8: In the mixer bowl with the bloomed gelatin, whisk on medium speed briefly to break it up. Add salt.

Step 9: With the mixer running on medium-low, carefully stream the hot sugar syrup along the bowl’s side to avoid splashes.
Step 10: Increase mixer speed to high and whip for 5-6 minutes until the mixture triples in size, becoming thick, white, and glossy like meringue.
Step 11: Add vanilla extract and whisk another 1-2 minutes until fully incorporated. Stop whisking while the bowl is still warm.

Step 12: Use a spatula to fold any vanilla stuck on the bowl sides. Scrape the fluffy marshmallow mixture into the prepared pan and spread evenly. Butter the spatula if needed to prevent sticking.
Step 13: Sift the combined dusting powder (confectioner’s sugar and cornstarch) liberally over the surface.
Step 14: Let the marshmallow set uncovered at room temperature for at least 6 hours or overnight. Avoid refrigerating.

Step 15: Once set, turn the marshmallow block onto a dusted surface. It should easily release from the pan.
Step 16: Cut into 1-inch squares or desired shapes. Grease your knife or scissors for clean cuts, wiping residue frequently and re-greasing as needed.
Step 17: Toss cut marshmallows in extra dusting powder and store in an airtight container.

Step 18: To make dusting powder, mix sifted confectioner’s sugar and cornstarch until combined. You can use only cornstarch if preferred.

Tips & Variations

Adjust the syrup temperature slightly based on climate: 240°F for cold/dry, 245°F for hot/humid areas.
Use honey or agave instead of corn syrup for different flavor nuances.

For flavored marshmallows, add extracts like peppermint or almond in place of vanilla.
Ensure your gelatin is properly bloomed for the best texture.
Dust your knife frequently with the dusting powder when cutting to prevent sticking.

Storage

Store homemade marshmallows in an airtight container at room temperature with extra dusting powder to prevent sticking. They keep well for up to two weeks. Avoid refrigeration as it can cause them to become sticky or rubbery. Reheat gently by toasting over a fire or melting them into warm drinks.

How to Serve

A pile of white marshmallow cubes stacked in multiple layers on a white plate with a pink base, showing soft, powdery texture with slight uneven edges. Another plate with similar marshmallows is blurred in the background. The scene is set on a white marbled surface with a soft beige tiled backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sheet gelatin instead of powder?

Yes, you can substitute sheet gelatin by soaking the appropriate amount in cold water until soft, then squeezing out excess water before adding. The quantity differs, so refer to package instructions for accurate conversion.

Why don’t my marshmallows set properly?

This usually happens if the gelatin wasn’t fully bloomed or if the sugar syrup didn’t reach the correct temperature. Make sure to bloom gelatin for at least 10 minutes and use a reliable thermometer to reach 240-245°F for the syrup.