Description
Make soft, fluffy vanilla marshmallows from scratch using simple ingredients and a straightforward process.
Ingredients
Scale
- 3 packets unflavored gelatin (about 2 1/4 teaspoons each)
- 1/2 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar, for dusting
- 1/2 cup cornstarch, for dusting
Instructions
- Lightly grease a 9×13 inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal. Mix the powdered sugar and cornstarch together in a small bowl. Dust the prepared pan generously with this mixture.
- In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over 1/2 cup of cold water. Let it sit for 5 to 10 minutes to bloom.
- While the gelatin blooms, combine the granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves. Stop stirring once it boils.
- Attach a candy thermometer to the saucepan. Cook the syrup mixture without stirring until it reaches 240 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
- Once the syrup reaches 240 degrees F, remove the pan from the heat. Turn the stand mixer on low speed and slowly pour the hot syrup in a steady stream down the side of the bowl into the bloomed gelatin mixture. Avoid pouring directly onto the whisk.
- Increase the mixer speed to high. Whip the mixture for 12 to 15 minutes until it becomes very thick, white, glossy, and holds stiff peaks. The outside of the mixing bowl should feel warm, not hot.
- Stop the mixer. Add the vanilla extract and mix briefly until just combined.
- Working quickly, scrape the marshmallow fluff into the prepared baking pan. Use a lightly oiled spatula or your dusted hands to spread the mixture evenly into the pan.
- Dust the top surface generously with the remaining powdered sugar and cornstarch mixture. Let the marshmallows set, uncovered, at room temperature for at least 4 hours, or preferably overnight.
- Once set, use the parchment paper overhang to lift the marshmallow slab out of the pan onto a cutting board. Dust the top and sides again if sticky.
- Use a large, sharp, oiled knife or a pizza cutter to cut the slab into desired squares. Toss the cut pieces lightly in the remaining dusting mixture to prevent sticking.
Notes
- For cutting, lightly oil your knife or pizza cutter before each cut for clean edges.
- If you want to make chocolate marshmallows, reduce the vanilla extract to 1 teaspoon and add 1/4 cup of sifted cocoa powder when you add the vanilla.
- Store finished marshmallows in an airtight container at room temperature for up to two weeks. Do not refrigerate, as this causes stickiness.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Whipping/Setting
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/36th recipe)
- Calories: 120
- Sugar: 27
- Sodium: 15
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 0
- Protein: 2
- Cholesterol: 0