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Perfect Homemade Marshmallows Recipe

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This recipe for Perfect Homemade Marshmallows guides you through the process of creating fluffy, soft marshmallows from scratch using gelatin, sugar syrup, and simple ingredients. The marshmallows have a delicate vanilla flavor and a pillowy texture, ideal for snacking, hot cocoa, or special treats.

Ingredients

Scale

Marshmallow Base

  • 400 g white sugar
  • ½ tsp white vinegar
  • 100 g agave syrup or honey or corn syrup
  • 120 mL water (for sugar syrup)
  • 120 mL water (½ cup, to bloom the gelatin)
  • 18 g gelatin powder (6 tsp or about 2.5 packets Knox gelatin)
  • ¼ tsp kosher salt or sea salt
  • 2 tsp pure vanilla extract

Dusting Powder

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

Instructions

  1. Blooming the gelatin: Pour 120 mL water into a mixing bowl and sprinkle the gelatin powder evenly over the surface. Stir lightly to fully saturate the gelatin and let it sit for at least 10 minutes to bloom while you prepare the syrup.
  2. Prepping the pan: Grease a 9 x 9 inch pan with butter, shortening, or solid coconut oil. Avoid liquid oils. Alternatively, line with parchment paper carefully or dust the pan lightly with cornstarch dusting powder to prevent sticking.
  3. Making the sugar syrup: In a medium pot, combine 400 g sugar, 120 mL water, ½ tsp white vinegar, and 100 g liquid sweetener (agave, honey, or corn syrup). Stir gently just until sugar dissolves. Heat over medium-medium high until the syrup starts to simmer, swirling gently to dissolve sugar evenly.
  4. Simmering and checking sugar crystals: Cover saucepan and reduce heat to medium-medium low; simmer syrup for 2 minutes without removing lid. Remove lid, check for sugar crystals on the sides; if found, cover again to let condensation wash them down for another minute.
  5. Monitoring syrup temperature: Attach a sugar thermometer to the saucepan and continue cooking the syrup, swirling frequently until the temperature reaches 240-245°F (soft ball to firm ball stage). Adjust target temperature based on climate (240°F for cold/dry, 245°F for hot/humid, 242-243°F average).
  6. Preparing the marshmallow mixture: Place the bloomed gelatin bowl in the mixer fit with a whisk attachment. Whisk on medium speed briefly to break up gelatin. Add ¼ tsp salt. While mixing on medium-low, slowly pour the hot sugar syrup along the side of the bowl avoiding the whisk to prevent splashback.
  7. Whisking to fluffy marshmallow: Increase mixer speed to high and whisk for 5-6 minutes until the mixture triples in volume, becomes white, fluffy, smooth, and glossy like thick meringue.
  8. Adding vanilla: Add 2 tsp vanilla extract and whisk for another 1-2 minutes to fully incorporate. Stop whisking while the bowl is still warm to make spreading easier. Fold gently with a spatula if needed.
  9. Spreading and setting marshmallows: Quickly scrape the marshmallow mixture into the prepared pan and spread evenly using an offset spatula, greasing the spatula if the mix sticks. Sift a mixture of confectioner’s sugar and cornstarch dusting powder liberally over the top. Let set at room temperature uncovered (or loosely covered) for at least 6 hours until firm.
  10. Cutting marshmallows: Turn the set marshmallow block out onto a surface dusted with dusting powder. Cut into 1-inch squares using a greased straight blade knife or scissors for clean cuts, wiping away sticky residue and reapplying grease as needed.
  11. Finishing: Toss cut marshmallows lightly in dusting powder and store in an airtight container with extra dusting powder to keep them from sticking.
  12. Dusting powder preparation: Combine 120 g sifted cornstarch and 60 g sifted confectioner’s sugar until well mixed. This can be substituted with just cornstarch for less sweetness.

Notes

  • Use solid fats like butter, shortening, or solid coconut oil to grease the pan; liquid oils are not recommended as they don’t coat evenly.
  • For accurate sugar syrup temperature, use a reliable sugar thermometer or perform the cold water test to identify the firm ball stage.
  • If cutting is difficult, ensure your knife blade is lightly greased to prevent marshmallow sticking.
  • Do not refrigerate marshmallows during setting as this may alter texture; keep at room temperature instead.
  • Variations in local climate affect sugar syrup temperature targets for best texture; adjust accordingly.
  • Using vanilla extract enhances flavor; feel free to experiment with other flavorings.

Keywords: homemade marshmallows, marshmallow recipe, how to make marshmallows, fluffy marshmallows, DIY marshmallows, gelatin marshmallows

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