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Easy Fluffy Homemade Vanilla Marshmallows (No Corn Syrup Option)

A stack of large, fluffy homemade marshmallows heavily dusted with powdered sugar on a marble counter.
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Make soft, pillowy homemade marshmallows from scratch. This reliable recipe delivers cloud-like texture, perfect for hot cocoa or s’mores, and includes an option to skip corn syrup.

Ingredients

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  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water, divided
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup OR 1/2 cup granulated sugar mixed with 1/4 cup water and 1/2 teaspoon cream of tartar (for no corn syrup option)
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar, for dusting
  • 1/2 cup cornstarch, for dusting

Instructions

  1. Lightly grease a 9×13 inch baking pan. In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let it bloom for 10 minutes.
  2. In a medium saucepan, combine the granulated sugar, corn syrup (or corn syrup substitute mixture), the remaining 1/4 cup cold water, and salt. Stir over medium heat until the sugar dissolves.
  3. Attach a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage). Remove from heat immediately.
  4. Place the bowl of the stand mixer fitted with the whisk attachment on the counter. Pour the bloomed gelatin mixture into the mixer bowl.
  5. With the mixer running on low speed, slowly and carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Avoid hitting the whisk.
  6. Increase the mixer speed to high. Beat for 12 to 15 minutes until the mixture is very thick, glossy, opaque white, and holds stiff peaks. The outside of the bowl should feel warm, not hot.
  7. Beat in the vanilla extract during the last minute of mixing.
  8. In a separate small bowl, whisk together the powdered sugar and cornstarch.
  9. Lightly dust the prepared baking pan and a large spatula with the powdered sugar/cornstarch mixture.
  10. Pour the marshmallow fluff into the prepared pan. Use the dusted spatula to spread it evenly. Dust the top lightly with more of the sugar mixture.
  11. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  12. Once set, dust a cutting board with more of the sugar mixture. Invert the marshmallow slab onto the board. Dust the top surface.
  13. Use a large, sharp, oiled knife or a pizza cutter to cut the slab into squares. Toss the cut sides in the remaining powdered sugar/cornstarch mixture to prevent sticking.

Notes

  • For flavor variations, substitute the vanilla extract with 1 teaspoon of peppermint extract or add 1/4 cup of melted, cooled chocolate chips during the last minute of mixing.
  • To make these perfect for s’mores, you can skip the final dusting step and use a sharp knife dipped in warm water to cut cleaner edges.
  • Store your finished homemade marshmallows in an airtight container at room temperature for up to two weeks.

Nutrition

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