Simple homemade marshmallow recipe to elevate your desserts! Easy, soft, fluffy, and perfect every time. Great for s'mores or hot chocolate!
Ingredients
1cupwaterdivided
3packetsunflavored gelatin.75 ounces
1 ½cupsgranulated sugar
1cuplight corn syrup
¼teaspoonsalt
1Tablespoonvanilla extract
confectioners sugarfor dusting
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, whisk ½ cup of cool water with gelatin powder and set aside while you prepare the sugar syrup.
In a medium saucepan, combine granulated sugar, corn syrup, remaining ½ cup of water, and salt. Bring to a boil over medium-high heat, stirring occasionally to ensure sugar does not burn on the bottom. Using a candy thermometer, heat mixture to 240℉ then remove from heat.
With the mixer on low speed, slowly pour the hot sugar mixture into the gelatin mixture. Continue to mix on low until the gelatin dissolves, about 1 minute. Gradually increase the speed to high, whipping until cool, thick, and glossy (about 10-12 minutes).
Add vanilla extract (or your preferred flavoring), mixing until incorporated, about 1 minute).
Generously dust a 9×13 inch baking dish with confectioners sugar. Spread marshmallow mixture evenly into the pan. Dust top with confectioners sugars. Cover tightly with plastic wrap, being careful not to let it touch the surface of the marshmallows. Allow to set at room temperature for 8 hours or overnight.
When ready to cut marshmallows, generously dust work surface with confectioners sugar. Run a knife along the edge of the pan to loosen marshmallow slab and invert to release. Using a knife dusted with confectiners sugar, cut marshmallows into desired sizes. Continue to dust the knife, work surface, and marshmallows as necessary to prevent sticking.
Notes
When placing the thermometer onto the pot ensure the tip is suspended in the syrup mixture and not directly touching the bottom of the pan, as this can give an inaccurate reading.
Store in an air-tight container at room temperature for up to 2 weeks.
For 1 ½ inch marshmallows, cut 4 strips lengthwise. Then cut each strip into 6 pieces.
The recipe yields 24 large 1½-inch-marshmallows, the perfect size for s'mores. If you slice your marshmallows smaller the yield will be higher.