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The Easiest, Fluffiest Homemade Marshmallow Recipe

A stack of freshly cut, fluffy homemade marshmallows generously dusted with powdered sugar, resting on a granite countertop.
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Make soft, fluffy, and pillowy homemade marshmallows from scratch. This simple recipe delivers a cloud-like texture superior to store-bought versions and is perfect for hot cocoa or s’mores.

Ingredients

Scale
  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup (or substitute with 1 cup granulated sugar + 1/2 cup water for no corn syrup option)
  • 1/2 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 teaspoon 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. Mix the powdered sugar and cornstarch together in a small bowl. Dust the entire inside of the prepared pan generously with this mixture. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin powder and 1/2 cup cold water. Let this mixture sit for 5 to 10 minutes to bloom.
  3. While the gelatin blooms, prepare the sugar syrup. In a medium saucepan, combine the granulated sugar, corn syrup (or sugar/water substitute), 1/2 cup water, and salt. Stir gently over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil without stirring. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage).
  5. Once the syrup reaches 240 degrees Fahrenheit, immediately remove the pan from the heat.
  6. Turn the stand mixer on low speed. Carefully and slowly pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk.
  7. Once all the syrup is added, increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, white, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  8. Beat in the vanilla extract during the last minute of mixing.
  9. Working quickly, scrape the marshmallow mixture into the prepared baking pan. Use a lightly oiled spatula to spread it evenly into the pan.
  10. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture.
  11. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate.
  12. Once fully set, turn the marshmallow slab out onto a surface dusted with the powdered sugar mixture. Use a 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

  • If you skip the corn syrup, you must use 1 cup granulated sugar plus 1/2 cup water in the saucepan to replace the corn syrup volume.
  • Use a stand mixer for the best results; hand mixers may struggle with the long whipping time required for proper texture.
  • To make gourmet marshmallow flavors, add extracts (like peppermint or almond) or finely grated zest along with the vanilla in Step 12.

Nutrition

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