Soft Vanilla Homemade Marshmallows (Printable)

Create fluffy vanilla marshmallows perfect for snacking or adding to hot drinks

# What You'll Need:

→ Sugar Syrup

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

→ Gelatin Mixture

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

→ Flavoring

07 - 2 tsp 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 and dust generously with half of the confectioners' sugar and cornstarch mixture.
02 - In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Let bloom for at least 10 minutes.
03 - In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently.
04 - Heat over medium heat until sugar dissolves. Increase heat and bring to a boil without stirring. Using a candy thermometer, cook until 240°F, about 10–12 minutes.
05 - With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Gradually increase speed to high and whip for 8–10 minutes, until white, thick, and tripled in volume.
06 - Add vanilla and mix for another 30 seconds.
07 - Working quickly, pour marshmallow mixture into prepared pan. Smooth top with a damp spatula.
08 - Dust the top with remaining confectioners' sugar and cornstarch mixture. Let sit uncovered at room temperature for a minimum of 4 hours (preferably overnight) until set.
09 - Turn marshmallow slab onto a cutting board. Cut into squares with a sharp knife dusted with powdered sugar. Toss marshmallows to coat all sides in the sugar-cornstarch mix.
10 - Store leftovers in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • Store-bought marshmallows will taste like cardboard after you experience these pillowy homemade versions
  • The vanilla flavor is delicate and pure without that artificial aftertaste
  • You'll feel like a kitchen magician watching syrup transform into fluff
02 -
  • A candy thermometer is non-negotiable here—guessing the temperature will result in sticky or rubbery marshmallows
  • Work fast when pouring the fluff into the pan because it starts setting almost immediately
  • The marshmallows need at least 4 hours to set completely before cutting
03 -
  • Use a damp spatula to smooth the top—dry marshmallow fluff sticks like glue
  • Dust your knife with powdered sugar before cutting for cleaner squares
  • If it's humid, add a little extra cornstarch to the coating mixture

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