Marshmallow Recipe

A pile of homemade marshmallows with powdered sugar dusted around it.

Try my homemade Marshmallow Recipe for pillowy, cloud-like confections that melt in your mouth. They’re so easy to make with just a few ingredients and a little patience.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Set Time 4

Total Time 4 35

Servings marshmallows

Calories 89kcal

Author John Kanell

Equipment

9” baking pan
mixing bowl
Electric mixer

Ingredients

1 cup water divided (240mL)
2 (¼-ounce) envelopes unflavored gelatin
1½ cups granulated sugar (300g)
1 cup light corn syrup (240mL)
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup confectioners’ sugar (120g)
¼ cup cornstarch (20g)

Instructions

Lightly grease an 8 or 9-inch square baking dish with nonstick cooking spray or brush with vegetable oil. I also recommend lightly greasing a spatula. (If you don’t have a nonstick pan, lightly dust it with cornstarch after greasing it or fully line it with parchment paper or plastic wrap and grease that lightly.)
Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top of the water and set aside to hydrate while making the syrup.
In a saucepan, combine the granulated sugar, corn syrup, salt, and remaining ½ cup of water. Place over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Place a candy thermometer into the syrup and continue boiling, without stirring, until the mixture reaches 240°F, 5 to 8 minutes. Immediately remove from the heat. Let the syrup sit for a minute or so until it stops bubbling.
Turn the mixer with the bloomed gelatin in the bowl on low speed, and slowly pour the hot syrup into the gelatin. Once all of the syrup has been added, gradually increase the speed to high.
Beat the sugar mixture until very thick and at least tripled in volume, 5 to 10 minutes. You can test to see if it’s done by stopping the mixer, dipping the whisk attachment into the mixture and pulling it up. The marshmallow should fall off of the whisk very slowly in a wide ribbon. It should also feel more spreadable than drizzling consistency. If it drizzles easily in a thin ribbon, keep mixing.
Quickly beat in the vanilla, and immediately transfer the marshmallow to the prepared pan. (WARNING: It will be sticky!) Use the greased spatula to spread the marshmallow evenly and smooth the top. Allow it to sit, uncovered at room temperature for at least 4 hours to set.
Whisk together the confectioners’ sugar and cornstarch in a small bowl, then place in a fine mesh sieve or sifter, and generously dust a cutting board with the mixture.
Carefully remove the slab of marshmallow from the pan and place it on the cutting board. Dust the top with the sugar mixture. Cut the marshmallow into squares, dusting the knife between each cut. Dredge the marshmallows with more of the dusting powder so they don't stick together. Marshmallows should be stored in an airtight container.

Video

Notes

Do not try to cut the marshmallows too soon! They need time to firm up and set. If you cut them too soon, you will end up with a gooey mess, and you won't have cleanly cut squares. Also, do not try to speed up the cooling process in the fridge. This will make the marshmallows form condensation on the outside, turn very sticky, and start to dissolve. Patience is key!
Use powdered sugar or cornstarch when handling them. Dust your hands as needed when you are handling the finished marshmallows to prevent your fingers from sticking to them.

Nutrition