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Perfect Homemade Marshmallows Recipe

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4.2 from 86 reviews

This recipe guides you to create perfect homemade marshmallows that are fluffy, soft, and sweet with a smooth vanilla flavor. Using gelatin and a carefully prepared sugar syrup heated to the correct temperature ensures a light and airy texture. The marshmallows are dusted with a combination of confectioner’s sugar and cornstarch to prevent sticking and can be cut into small squares for easy serving. This treat is ideal for snacking, hot chocolate topping, or gifting, and making them at home allows customization to dietary preferences.

Ingredients

Scale

Marshmallow Base

  • 400 g white sugar
  • ½ tsp white vinegar
  • 100 g agave syrup or honey or corn syrup
  • 120 mL water (for sugar syrup)
  • 120 mL water (for blooming the gelatin, ½ cup)
  • 18 g gelatin powder (6 tsp or about 2.5 packets Knox gelatin)
  • 1 pinch kosher salt or sea salt (approximately ¼ tsp)
  • 2 tsp pure vanilla extract

Dusting Powder

  • 120 g cornstarch (sifted, about ½ cup)
  • 60 g confectioner’s sugar (sifted, about ½ cup)

Instructions

  1. Blooming the gelatin: Place 120 mL of water into a mixing bowl and sprinkle the gelatin powder evenly over the surface. Stir gently to saturate the gelatin and let it sit for at least 10 minutes until it blooms and softens.
  2. Prepping the pan: Grease a 9 x 9 inch pan thinly with butter or shortening to prevent sticking. Avoid liquid oils as they do not spread evenly. Alternatively, line the pan with parchment paper or dust lightly with the dusting powder, but note that dusting may result in sticky spots.
  3. Making the sugar syrup: Combine 400 g sugar, 120 mL water, ½ tsp white vinegar, and 100 g agave or honey or corn syrup in a pot. Stir gently just enough to moisten the sugar. Heat over medium to medium-high heat until simmering, then cover and reduce heat to medium or medium-low to simmer for 2 minutes.
  4. Removing crystals and continuing simmer: After 2 minutes, remove the lid and check for sugar crystals on the sides of the pot. If present, cover again for another minute to allow condensation to dissolve the crystals. Attach a candy thermometer and continue heating, swirling gently frequently to cook evenly.
  5. Heating syrup to correct temperature: Cook the sugar syrup until it reaches between 240°F and 245°F (soft ball to firm ball stage). Adjust target temperature based on climate: about 240°F for cold/dry climates, 243°F for moderate, and 245°F for hot/humid. Remove from heat and allow bubbles to settle.
  6. Whisking gelatin and syrup: Using a stand mixer fitted with a whisk attachment, whisk the bloomed gelatin briefly on medium speed to break it up. Add the salt to the gelatin. While mixing on medium-low, slowly pour the hot syrup down the side of the bowl to avoid splashes. Increase speed to high and continue whisking for 5 to 6 minutes until the mixture triples in volume, becomes white, fluffy, smooth, and glossy like a thick meringue.
  7. Adding vanilla: Add the vanilla extract to the mixture and whisk for an additional 1 to 2 minutes until well incorporated. Total whisking time should be 5 to 8 minutes. Stop whisking while the bowl is still warm to the touch to make spreading easier.
  8. Folding and spreading: Use a clean spatula to fold any vanilla stuck to the bowl’s sides into the marshmallow. Scrape all mixture into the prepared pan and spread evenly with an offset spatula. Keep the spatula lightly greased with butter or shortening to handle sticky marshmallow.
  9. Applying dusting powder and setting: Sift the dusting powder (mixture of confectioner’s sugar and cornstarch) liberally over the top of the marshmallow. Leave the marshmallow to set and cure for at least 6 hours at room temperature. Do not refrigerate. Once cooled, it can be loosely covered with plastic wrap.
  10. Cutting the marshmallows: Turn the set marshmallow block onto a cutting surface dusted with dusting powder. The marshmallow should release easily from the pan. Cut into 1-inch squares or any desired shape. Lightly grease the knife blade or scissors to prevent sticking, wiping off residue and re-greasing as needed.
  11. Coating and storing: Toss cut marshmallows in dusting powder to coat all sides and store in an airtight container with extra dusting powder to prevent sticking.
  12. Preparing dusting powder: Combine sifted confectioner’s sugar and cornstarch thoroughly before use. Alternatively, use only cornstarch if avoiding additional sugar.

Notes

  • Adjust the sugar syrup temperature based on your local climate for best texture: lower temperatures work better in dry climates, and higher temperatures in humid climates.
  • If you don’t have a candy thermometer, use the cold water test to check for the firm ball stage (drop syrup into cold water and check if it forms a firm ball).
  • Avoid liquid oils for greasing as they do not coat the pan evenly, making marshmallows stickier and more difficult to remove.
  • Whisk the marshmallow mixture until it triples in volume for the best texture—this usually takes 5 to 8 minutes at high speed.
  • Do not refrigerate the marshmallows; curing at room temperature for 6 hours or more is essential for setting the correct texture.
  • Keep the knife blade greased when cutting to achieve clean edges and prevent sticking.
  • You can flavor marshmallows by substituting vanilla extract with other flavorings, but avoid adding excess liquid which can affect setting.

Keywords: homemade marshmallows, marshmallow recipe, homemade candy, vanilla marshmallows, fluffy marshmallows

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