Soft Pillowy Homemade Marshmallows (Printable)

Create soft, pillowy vanilla marshmallows perfect for snacking, hot chocolate, or s'mores. Easy homemade version.

# What You'll 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

# Directions:

01 - Line a 9x9-inch pan with parchment paper. Mix confectioners' sugar and cornstarch together, then dust the pan generously with half the mixture.
02 - Combine gelatin powder and cold water in the bowl of a stand mixer. Let stand for at least 10 minutes until the gelatin absorbs the liquid and becomes firm.
03 - In a saucepan, combine granulated sugar, corn syrup, water, and salt. Stir gently over medium heat until sugar dissolves. Increase heat to high and bring to a rolling boil without stirring. Cook until mixture reaches 240°F on a candy thermometer, about 10–12 minutes.
04 - With mixer on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and whip for 8–10 minutes until mixture is white, thick, and tripled in volume. The bowl should feel cool to the touch.
05 - Add vanilla extract and mix for 30 seconds until fully incorporated.
06 - Quickly pour marshmallow mixture into prepared pan. Smooth top with a damp spatula. Dust surface with remaining sugar-cornstarch mixture. Let sit uncovered at room temperature for at least 4 hours, preferably overnight, until set.
07 - Turn marshmallow slab onto cutting board. Cut into squares with sharp knife dusted with powdered sugar. Toss marshmallows to coat all sides in sugar-cornstarch mixture.

# Expert Tips:

01 -
  • These melt beautifully in hot chocolate instead of floating stubbornly like the bagged ones
  • The texture is unreal—pillowy soft with just the right amount of bounce
  • You control exactly what goes into them, no mysterious ingredients or preservatives
02 -
  • Dont skip the candy thermometer—guessing temperature leads to marshmallows that are either rock-hard or never set properly
  • The mixture expands dramatically while whipping, use a stand mixer bowl large enough to contain it
  • Work fast once you add the vanilla—the mixture starts setting immediately and becomes difficult to spread
03 -
  • Humidity is your enemy—pick a dry day for best results, or your marshmallows will be sticky no matter what
  • Use a light-colored saucepan for the syrup so you can actually see the color change as it cooks
  • If you dont have a stand mixer, a hand mixer works but your arm will get very tired during those 10 minutes of whipping

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