Soft Vanilla Homemade Marshmallows (Print Version)

Create soft, pillowy vanilla treats perfect for snacking or adding to hot drinks.

# What You Need:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn syrup
03 - 1/4 cup water
04 - 1/8 teaspoon salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin powder (21 g total)
06 - 1/2 cup cold water

→ Flavoring

07 - 2 teaspoons pure vanilla extract

→ Coating

08 - 1/2 cup confectioners' sugar
09 - 1/2 cup cornstarch

# How To Make It:

01 - Line a 9x9-inch pan with parchment paper. Dust generously with half of the combined confectioners' sugar and cornstarch mixture, reserving the remainder for later use.
02 - Combine gelatin powder and 1/2 cup cold water in the bowl of a stand mixer. Let stand for at least 10 minutes until gelatin absorbs the liquid and becomes firm.
03 - Combine granulated sugar, corn syrup, remaining 1/4 cup water, and salt in a saucepan. Stir gently over medium heat until sugar completely dissolves.
04 - Increase heat to high and bring to a boil without stirring. Attach a candy thermometer and cook until reaching 240°F, approximately 10-12 minutes. Remove from heat immediately.
05 - With mixer on low speed, carefully pour hot syrup into the bloomed gelatin. Gradually increase speed to high and whip for 8-10 minutes until mixture is white, thick, and tripled in volume.
06 - Add vanilla extract and mix for 30 seconds until fully incorporated.
07 - Working quickly before marshmallow sets, pour mixture into prepared pan. Use a damp spatula to smooth the top evenly.
08 - Dust the surface with remaining confectioners' sugar and cornstarch mixture. Let stand uncovered at room temperature for at least 4 hours, preferably overnight, until completely set.
09 - Turn the marshmallow slab onto a cutting board. Cut into 24 squares using a sharp knife dusted with powdered sugar. Toss cut pieces in the sugar-cornstarch mixture to coat all sides.
10 - Store marshmallows in an airtight container at room temperature for up to 1 week.

# Handy Tips:

01 -
  • Nothing beats the texture of freshly whipped marshmallows—they practically melt on your tongue
  • The vanilla flavor is so much brighter and cleaner than anything you can buy
  • Once you see how simple the process really is, you will want to experiment with every flavor under the sun
02 -
  • The syrup temperature absolutely matters—too low and your marshmallows will be sticky, too high and they will be tough
  • Work fast once you start whipping because this mixture sets up much quicker than you expect
  • A damp spatula is your secret weapon for smoothing the top without everything sticking
03 -
  • Dust your knife with powdered sugar between every few cuts to prevent sticking
  • If the day is humid, let the marshmallows set a bit longer before cutting

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