These Fluffy Homemade Marshmallows are better than any you can find in a store! If you don’t like eating marshmallows plain, these homemade ones will change your mind. Plus, they make the perfect s’mores!
- 0.75 oz unflavored gelatin (3 packages)
- 1 cup room temperature water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 tbsp pure vanilla extract
- Powdered sugar for dusting
- Combine the gelatin and 1/2 cup of water in the bowl of your stand mixer fitted with the whisk attachment. Let this mixture sit while you make your sugar syrup. The gelatin will dissolve and become thick.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, salt and remaining 1/2 cup water. Stir constantly until the sugar dissolves, then increade the heat to medium-high. Allow the mixture to cook without stirring until it reaches 240°F on a candy thermometer. Remove the pan from the heat.
- Turn your stand mixer onto low speed and slowly pour the sugar syrup into the dissolved gelatin. When combined, increase the mixer speed to high and beat until very thick, about 15 minutes.
- Add in the vanilla extract and mix to combine, scraping the sides of the bowl as necessary.
- Generously dust a 9×13 baking dish with powdered sugar. Pour the marshmallow mixture into the prepared pan and dust with more powdered sugar.
- Allow the marshmallows to sit, uncovered, for 6 hours or overnight at room temperature until firm and set.
- When ready to slice, invert the pan onto a cutting board to release the marshmallows. Dust them with a little more powdered sugar to aid with the cutting process, as the insides will be sticky. Toss the cut marshmallows again in powdered sugar and store, airtight, at room temperature.
Do not freeze or refrigerate homemade marshmallows
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