Marshmallows
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Marshmallows
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How to Make Marshmallows that are light, fluffy, springy, and loaded with vanilla flavor. Tons of tips, tricks, and even flavor customization options below. Perfect for gift giving or for making homemade s'mores!
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Ingredients
- 3 unflavored gelatin 1/4-ounce packages
- 1 cup water ice, divided
- 1 1/2 cups granulated sugar 300 grams
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 tablespoon vanilla paste or seeds of 1 vanilla bean, or 1 tablespoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
- In a small, deep saucepan, combine the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Place over medium heat and cook until the sugar dissolves, about 3 to 4 minutes. Attach a candy thermometer to the side of the pan and continue to cook, without stirring, until the syrup reaches 240°F, about 7 to 8 minutes. Immediately remove from the heat.
- With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Add vanilla towards the end of the mixing time.
- As the mixer is running, prepare your pan. In a small bowl combine the powdered sugar and cornstarch. Lightly spray a 9 by 13-inch pan with nonstick cooking spray. Add the cornstarch mixture and shake pan to coat. Tap the remaining cornstarch mixture back into the bowl for later use.
- Once cool enough to handle, spread the marshmallow mixture into the prepared pan. Dust the top with the remaining cornstarch mixture to cover. Allow the marshmallows to stand, uncovered, to at least 4 hours or overnight.
- Dust a pizza wheel with the remaining cornstarch mixture. Cut the marshmallows into squares. Store in an airtight container for up to 3 weeks.
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