Soft Pillowy Vanilla Marshmallows (Print Version)

Soft, fluffy vanilla marshmallows made from scratch. Perfect for desserts and hot drinks.

# What You Need:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn syrup or glucose syrup
03 - 1/4 cup water
04 - 1/8 tsp salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin powder (21 g total)
06 - 1/2 cup cold water

→ Flavoring

07 - 2 tsp pure vanilla extract

→ Coating

08 - 1/2 cup confectioners' sugar
09 - 1/2 cup cornstarch

# How-To:

01 - Line a 9x9-inch pan with parchment paper and dust generously with half of the confectioners' sugar and cornstarch mixture.
02 - In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Let bloom for at least 10 minutes.
03 - In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently.
04 - Heat over medium heat until sugar dissolves. Increase heat and bring to a boil without stirring. Using a candy thermometer, cook until 240°F, about 10–12 minutes.
05 - With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Gradually increase speed to high and whip for 8–10 minutes, until white, thick, and tripled in volume.
06 - Add vanilla and mix for another 30 seconds.
07 - Working quickly, pour marshmallow mixture into prepared pan. Smooth top with a damp spatula.
08 - Dust the top with remaining confectioners' sugar and cornstarch mixture. Let sit uncovered at room temperature for a minimum of 4 hours (preferably overnight) until set.
09 - Turn marshmallow slab onto a cutting board. Cut into squares with a sharp knife dusted with powdered sugar. Toss marshmallows to coat all sides in the sugar-cornstarch mix.
10 - Store leftovers in an airtight container for up to 1 week.

# Expert Advice:

01 -
  • Nothing compares to the texture of marshmallows you made yourself soft, pillowy, and completely free from preservatives
  • They elevate hot cocoa from a winter drink to an experience worth savoring slowly
  • The vanilla flavor is pure and delicate, not cloying like commercial versions
  • Once you master this, you will never go back to the bagged stuff again
02 -
  • The syrup temperature is non negotiable, too low and marshmallows will be sticky, too high and they become tough
  • Work fast once the whipping is done, the mixture sets up surprisingly quickly
  • A sharp knife dusted with powdered sugar makes cutting so much easier
03 -
  • Room temperature ingredients help the gelatin bloom evenly and the syrup incorporate smoothly
  • If you do not have a stand mixer, a hand mixer works but your arms will get tired during the long whipping phase

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