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The Easiest, Fluffiest Homemade Marshmallows (No Corn Syrup Option!)

Close-up of several fluffy homemade marshmallows stacked on a wooden board, heavily dusted with powdered sugar.
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Make soft, fluffy, and pillowy homemade marshmallows from scratch. This easy recipe uses simple ingredients and is perfect for hot cocoa, s’mores, or edible gifts.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water (for blooming gelatin)
  • 1 cup granulated sugar
  • 1/2 cup water (for syrup)
  • 1/4 cup light corn syrup OR 1/2 cup granulated sugar (for no corn syrup option)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/4 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 prepared pan generously with this mixture, shaking out any excess.
  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, 1/2 cup water, corn syrup (or extra sugar), and salt. Stir over medium heat until the sugar dissolves.
  4. Insert a candy thermometer into the syrup mixture. Bring the syrup to a boil without stirring. Cook until the temperature reaches 240 degrees Fahrenheit (soft-ball stage). This step requires a candy thermometer.
  5. Once the syrup reaches 240 degrees F, immediately remove the pan from the heat.
  6. Turn the stand mixer on low speed. Slowly and carefully pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. Avoid pouring directly onto the whisk.
  7. Increase the mixer speed to high. Beat the mixture for 12 to 15 minutes until the marshmallow is very thick, glossy, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  8. During the last minute of mixing, add the vanilla extract.
  9. Working quickly, scrape the sticky marshmallow mixture into the prepared pan. Use a lightly oiled spatula or oiled hands to spread it evenly.
  10. Dust the top surface generously with the remaining powdered sugar and cornstarch mixture.
  11. Let the marshmallows set at room temperature, uncovered, for at least 4 hours, or preferably overnight.
  12. Once set, turn the marshmallow slab out onto a cutting board dusted with more of the sugar/cornstarch mixture. Use a sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut pieces in the dusting mixture to prevent sticking.

Notes

  • If you skip corn syrup, use 1/2 cup extra granulated sugar in the syrup mixture and ensure the syrup reaches 245 degrees F to compensate for the missing stabilizer.
  • For gourmet marshmallows, add 1/2 teaspoon of peppermint extract instead of vanilla, or stir in 1/2 cup of mini chocolate chips during the last minute of mixing.
  • You need a stand mixer for this recipe to achieve the necessary volume and stiffness.

Nutrition

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