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Homemade Fluffy Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours 30 minutes (includes setting time)
  • Yield: Approximately 40 marshmallows
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This fluffy homemade marshmallows recipe yields light, airy, and delightfully sweet treats perfect for snacking, adding to hot cocoa, or using in your favorite dessert recipes. Made from simple ingredients like gelatin, sugar, corn syrup, and vanilla, these marshmallows have the perfect pillowy texture you’d expect from store-bought versions but with the wholesome satisfaction of homemade goodness.

Ingredients

Scale

Marshmallow Base

  • 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

Finishing

  • Powdered sugar for dusting

Instructions

  1. Bloom the Gelatin: Combine the gelatin and 1/2 cup of room temperature water in the bowl of your stand mixer fitted with the whisk attachment. Let this mixture sit undisturbed for a few minutes until the gelatin dissolves and becomes thickened.
  2. Prepare the Sugar Syrup: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, kosher salt, and the remaining 1/2 cup water. Stir continuously until all the sugar dissolves. Then increase the heat to medium-high and cook the mixture without stirring until it reaches 240°F (115°C) on a candy thermometer. Remove from the heat immediately once the temperature is reached.
  3. Mix Sugar Syrup with Gelatin: Switch your stand mixer to low speed and slowly pour the hot sugar syrup into the bloomed gelatin to prevent splashing. Once combined, increase the mixer speed to high and whip the mixture until it turns very thick, glossy, and forms stiff peaks, about 15 minutes.
  4. Add Vanilla Extract: Add the pure vanilla extract and continue mixing briefly to incorporate it fully. Scrape down the sides of the bowl as needed to ensure all ingredients are well mixed.
  5. Prepare the Pan: Generously dust a 9×13 inch baking dish with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared pan, spreading it evenly, then dust the top with additional powdered sugar.
  6. Set the Marshmallows: Allow the marshmallows to sit, uncovered, at room temperature for at least 6 hours or preferably overnight, until firm and fully set.
  7. Cut and Store: To remove, invert the baking dish onto a cutting board. Dust the top of the marshmallow slab with more powdered sugar to reduce stickiness, then slice into desired shapes using a sharp knife. Toss the cut marshmallows in powdered sugar to coat all sides. Store marshmallows in an airtight container at room temperature.

Notes

  • Do not freeze or refrigerate homemade marshmallows as this can affect texture and freshness.
  • Use powdered sugar generously to prevent the marshmallows from sticking together.
  • Ensure a candy thermometer is used for precise sugar syrup temperature for best results.
  • Store marshmallows in an airtight container at room temperature for up to 2 weeks.

Nutrition

  • Serving Size: 1 marshmallow (approximate)
  • Calories: 35
  • Sugar: 8g
  • Sodium: 10mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

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