Homemade Vanilla Marshmallows Recipe
Fluffy, sweet, and with rich vanilla flavor, these homemade marshmallows are the ultimate cozy treat. Easy to make and perfect for s'mores, hot cocoa, or snacking.
Servings: 46 1x1 inch
Calories: 58kcal
Equipment
- 1 8x8-inch baking pan
- 1 Medium saucepan
- 1 Stand mixer with whisk attachment
- 1 Candy Thermometer
Ingredients
- ¾ cup water (180 g) divided*please read instructions before starting
- 7 tsp powdered gelatin or 3 packets Knox gelatin (21 g)
- 2 cups granulated sugar (400 g)
- ⅔ cup light corn syrup (215 g)
- 1 tbsp vanilla extract (13 g)
- Pinch salt (1 g)
- ¼ cup cornstarch for dusting (30 g)
- ¼ cup confectioners sugar for dusting (30 g)
- Coconut oil or butter for greasing pan (14 g)
Instructions
- Bloom the gelatin: Add ½ cup of the water to a small bowl and sprinkle the gelatin over the top. Let it sit for about 5 minutes until softened.
- Prepare the pan: Grease an 8×8-inch baking pan with coconut oil or butter, coating the bottom and sides well.
- Make the sugar mixture: Combine the remaining ¼ cup of water, granulated sugar, and corn syrup in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.
- Cook the syrup: Stop stirring and let the mixture boil until it reaches 235°F, the soft-ball stage, using a candy thermometer.
- Start the mixer: Place the bloomed gelatin in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed to loosen it.
- Add the hot syrup: With the mixer running on low, slowly pour the hot syrup into the gelatin mixture.
- Add vanilla and salt: Pour in the vanilla extract and add the salt once the syrup is fully incorporated.
- Whip until fluffy: Increase the mixer speed to high and beat for 10–12 minutes, until thick, white, and fluffy.
- Transfer to the pan: Pour the mixture into the prepared pan and smooth the top with a spatula.
- Let it set: Cover and let the marshmallows rest at room temperature for at least 6 hours or overnight.
- Cut and coat: Turn the marshmallows out onto a dusted cutting board, cut into squares, and toss in the cornstarch and sugar mixture.
- Store: Shake off excess coating and store in an airtight container.
Video
Notes
Read Before Starting: The steps move quickly once the syrup is hot, so measure ingredients and prepare equipment ahead of time.
Dusting Mix: Combine the cornstarch and confectioners sugar before cutting to prevent sticking.
Storage: Marshmallows keep best at room temperature in a sealed container for up to one week.
Nutrition
Serving: 1g | Calories: 58kcal | Carbohydrates: 14g | Sodium: 7mg | Sugar: 13g