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Homemade Marshmallows

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Deliciously fluffy and tender homemade marshmallows that are sweeter and more substantial than store-bought ones, perfect for cozy nights or gifting.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 405 minutes
  • Yield: 48 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/3 cup (40g) confectioners’ sugar
  • 3 tablespoons (24g) cornstarch
  • 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
  • 1 cup (240ml) cold water, divided
  • 1 cup (325g) light corn syrup
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

Instructions

  1. Generously spray the bottom and sides of a 9×13-inch glass or ceramic baking pan with nonstick cooking spray. Dust the pan evenly with a mixture of the confectioners’ sugar and cornstarch. Reserve the remaining mixture for coating later.
  2. Place the gelatin and 1/2 cup of the cold water in the bowl of a stand mixer. Let the gelatin sit and bloom while you prepare the hot syrup.
  3. In a medium saucepan, combine the remaining 1/2 cup water, corn syrup, granulated sugar, and salt over medium heat. Stir until the sugar fully dissolves, then stop stirring and let the mixture cook until it reaches the soft ball stage, 235 to 240 degrees F.
  4. Remove the pan from the heat and let it sit for 5 minutes to slightly cool. While the mixer runs on low speed, slowly pour the hot syrup into the bloomed gelatin in a thin, steady stream.
  5. Increase the mixer speed to high and whip the mixture until it becomes thick, glossy, and triple in volume, about 10 to 15 minutes. Add the vanilla extract in the last minute of whipping.
  6. Pour the whipped marshmallow mixture into the prepared pan and smooth the top with an oiled spatula. Let the pan sit uncovered at room temperature for at least 6 hours, or until the marshmallows are firm to the touch.
  7. Once firm, dust a cutting board with the remaining confectioners’ sugar and cornstarch mixture. Invert the marshmallows onto the dusted board and cut into squares.
  8. Store the finished marshmallows in an airtight container at room temperature for up to 2 weeks.

Notes

For a complementary dessert idea, try serving marshmallows alongside a warm crumble like homemade apple crumble.

Nutrition

Find it online: https://daytasty.com/homemade-marshmallows/