Introduction

Homemade marshmallows are a delightful treat that’s surprisingly simple to make. With a few basic ingredients, you can create fluffy, soft confections perfect for snacking, hot chocolate, or baking. This recipe guides you through each step to achieve perfect marshmallows every time.

Three large, white marshmallows are stacked one on top of the other, each with a soft, powdery texture and slightly uneven edges. The marshmallows appear fluffy and spongy with small air pockets visible on their surface. They rest on a white marbled texture sprinkled lightly with white powdered sugar, creating a soft and delicate atmosphere in the image. The background is dark and blurred, which makes the white marshmallows stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g white sugar
½ tsp white vinegar (optional)
100 g agave, honey, or corn syrup
120 mL water (for syrup)
120 mL water (½ cup, to bloom the gelatin)
18 g gelatin powder (6 tsp / about 2.5 packets of Knox gelatin)
1 pinch kosher salt or sea salt (about ¼ tsp)
2 tsp pure vanilla extract
120 g cornstarch (sifted, about ½ cup)
60 g confectioner’s sugar (sifted, about ½ cup)

Instructions

Step 1: Place 120 mL of water in a mixer bowl. Sprinkle the gelatin over the water and stir to saturate it. Set aside for at least 10 minutes to bloom.
Step 2: Grease a 9 x 9 inch pan with a thin layer of butter, shortening, or solid coconut oil. Avoid liquid oils. Alternatively, line with parchment paper or dust with dusting powder, but be cautious of sticky spots.
Step 3: In a pot, combine 400 g white sugar, 120 mL water, ½ tsp white vinegar (optional), and 100 g agave, honey, or corn syrup. Stir gently until sugar is moistened.
Step 4: Heat over medium to medium-high heat until the mixture simmers. Swirl gently to dissolve sugar evenly.
Step 5: Cover the pot and simmer for 2 minutes. Remove the lid, check for sugar crystals on the sides. If present, cover again for 1 minute to wash them down.
Step 6: Attach a sugar thermometer to the pot’s side and continue heating, swirling gently, until the syrup reaches 240 – 245°F (around 242°F is ideal for most climates).
Step 7: Remove the syrup from heat when the correct temperature is reached and let bubbles subside for a few seconds.
Step 8: Place bloomed gelatin in the mixer with a whisk attachment. Whisk on medium speed briefly to break it up. Add salt.
Step 9: With the mixer on medium or medium-low speed, slowly pour the hot sugar syrup along the bowl’s side, avoiding the whisk to prevent splashing.
Step 10: Increase mixer speed to high and whisk for 5 to 6 minutes until the mixture triples in size, appearing white, fluffy, and glossy.
Step 11: Add vanilla extract and whisk for another 1 to 2 minutes until fully incorporated.
Step 12: Stop whisking while the bowl is still warm to the touch. Fold the mixture gently with a spatula if vanilla clings to the sides.
Step 13: Scrape the marshmallow mixture into the prepared pan and spread evenly using a buttered offset spatula. Liberally sift the confectioner’s sugar and cornstarch dusting powder over the surface.
Step 14: Let the marshmallows set at room temperature for at least 6 hours, uncovered or loosely covered with plastic wrap. Do not refrigerate.
Step 15: Once set, turn the marshmallow block out onto a surface dusted with dusting powder. Cut into 1-inch squares or desired shapes using a greased knife or scissors, cleaning the blade frequently.
Step 16: Toss the cut marshmallows in dusting powder to prevent sticking, then store in an airtight container.

Tips & Variations

For fluffier marshmallows, ensure the sugar syrup reaches the correct temperature and whisk thoroughly for a glossy, thick meringue consistency.
Use clear, pure vanilla extract to avoid discoloring the marshmallows.
You can omit sugar in the dusting powder and use only cornstarch if you prefer less sweetness on the exterior.
Substitute agave with honey or corn syrup to adjust sweetness and flavor.
To add color or flavor, mix in a few drops of food coloring or extracts along with the vanilla.

Storage

Store homemade marshmallows in an airtight container at room temperature for up to two weeks. Avoid refrigeration, which can cause marshmallows to become sticky or harden. If they soften, dust with additional cornstarch and confectioner’s sugar before serving. Gently re-cut sticky edges if needed.

How to Serve

A pile of white, soft marshmallows shaped in cubes is stacked in several layers on a white plate with a pink base, with some marshmallows cracked slightly on the edges showing their fluffy texture. In the background, another white plate with more marshmallows is visible on a white marbled surface, and the whole scene is softly lit with a warm tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, gelatin sheets can be used but you need to bloom them in cold water first, then squeeze out excess water before adding to the syrup or mixer bowl. Adjust quantity according to the package instructions for equivalent gel strength.

What if I don’t have a sugar thermometer?

You can use the cold water test to check the syrup stage. Drop a small amount of syrup into cold water; when it forms a firm ball that holds its shape but is still pliable, it has reached the firm-ball stage needed for marshmallows.