Ingredients

For the Marshmallows

• 3 packets (7¼ teaspoons) unflavored gelatin
• ½ cup cold water (for blooming the gelatin)
• 1 cup cold water (for the sugar syrup)
• 2 cups granulated sugar
• 1 cup light corn syrup
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract

For Dusting

• ½ cup powdered sugar
• ¼ cup cornstarch

Optional Flavor Variations

• 1 teaspoon peppermint extract
• 1 teaspoon almond extract
• ½ teaspoon maple extract
• Food coloring (optional)

Equipment

• 9×13-inch baking pan
• Stand mixer with whisk attachment (or hand mixer)
• Medium saucepan
• Candy thermometer
• Silicone spatula
• Fine-mesh sieve
• Sharp knife or pizza cutter

Instructions

Step 1: Prepare the Pan

Lightly grease a 9×13-inch baking pan with cooking spray or a thin layer of neutral oil.

In a small bowl, whisk together the powdered sugar and cornstarch.

Dust the greased pan generously with some of the mixture, coating the bottom and sides. Set aside.

Step 2: Bloom the Gelatin

Pour ½ cup cold water into the bowl of a stand mixer.

Sprinkle the gelatin evenly over the water and let it sit undisturbed for 10 minutes. This allows the gelatin to bloom, ensuring smooth, fluffy marshmallows.

Step 3: Make the Sugar Syrup

In a medium saucepan, combine:

• 1 cup cold water
• Granulated sugar
• Light corn syrup
• Salt

Place over medium-high heat, stirring until the sugar dissolves.

Once the syrup begins to boil, stop stirring and attach a candy thermometer.

Cook until the syrup reaches 240°F (115°C) (soft-ball stage).

Remove immediately from the heat.

Step 4: Whip the Marshmallow Mixture

Turn the mixer to low speed.

Carefully pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin.

Once all the syrup has been added, gradually increase the speed to high.

Whip for 10–15 minutes, until the mixture becomes thick, glossy, bright white, and triples in volume.

During the final minute of mixing, add the vanilla extract and any optional flavorings or food coloring.

Step 5: Spread into the Pan

Working quickly, pour the marshmallow mixture into the prepared pan.

Use a lightly greased spatula to spread it evenly into the corners.

Dust the top generously with the remaining powdered sugar and cornstarch mixture.

Step 6: Let the Marshmallows Set

Leave the pan uncovered at room temperature for 6–8 hours, or overnight.

Avoid refrigerating, as excess moisture can affect the texture.

Step 7: Cut into Squares

Dust a clean work surface with the remaining powdered sugar mixture.

Turn the marshmallow slab out onto the surface.

Using a sharp knife or pizza cutter lightly coated with oil, cut into squares or use cookie cutters to create fun shapes.

Coat each marshmallow in the powdered sugar mixture to prevent sticking.

Tips for Perfect Homemade Marshmallows

• Use a candy thermometer for accurate sugar syrup temperature.
• Don’t rush the whipping process—the mixture needs time to become fluffy.
• Lightly oil your spatula and knife to prevent sticking.
• Let the marshmallows rest overnight for the best texture.
• Store them in an airtight container to keep them soft.

Flavor Variations

Vanilla Bean Marshmallows

Use the seeds from one vanilla bean instead of vanilla extract.

Chocolate Marshmallows

Mix in 2 tablespoons sifted cocoa powder during the final minute of whipping.

Peppermint Marshmallows

Replace the vanilla with peppermint extract for a festive holiday treat.

Strawberry Marshmallows

Add freeze-dried strawberry powder and a few drops of pink food coloring.

Cinnamon Spice Marshmallows

Add ½ teaspoon ground cinnamon and a pinch of nutmeg for warm, cozy flavor.

Storage

Room Temperature: Store in an airtight container for up to 3 weeks.

Freezer: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.

Avoid refrigerating, as moisture can make the marshmallows sticky.

Serving Suggestions

Homemade marshmallows are delicious:

• Floating in hot chocolate
• Toasted for s’mores
• Added to coffee or mocha drinks
• Gifted in decorative jars or boxes
• Dipped in melted chocolate
• Mixed into dessert charcuterie boards
• Chopped into brownies or cookies
• Served with fresh fruit and chocolate fondue