Foolproof Easy Homemade Marshmallows Recipe with Soft Vanilla Melt

Sweet, pillowy homemade marshmallows promise a delightful culinary adventure that redefines simple ingredients into cloud-like confections.

Crafting these delectable treats requires minimal kitchen skills and basic pantry staples.

Professional bakers might guard their secrets, but anyone can master this surprisingly straightforward process.

Soft, billowy marshmallows melt differently from store-bought versions, offering a rich, pure taste that commercial brands cannot replicate.

Making marshmallows from scratch allows complete control over texture, sweetness, and flavor nuances.

Surprisingly simple techniques create mouthwatering results that will impress family and friends.

homemade marshmallows elevate hot chocolate, s’mores, and dessert recipes with their superior quality and luxurious mouthfeel.

Why Foolproof Easy Homemade Marshmallows Are a Dream Come True

• Craft Homemade Comfort: These marshmallows deliver a delightful, soft texture that store-bought versions can't match, giving you a pure, authentic treat made entirely from scratch.
• Quick Customization Magic: With simple tools like pizza cutters or cookie shapes, you can transform these marshmallows into unique designs perfect for parties, gifts, or playful dessert presentations.
• Surprisingly Simple Process: Despite looking complicated, this recipe breaks down into manageable steps that even novice bakers can master, requiring basic kitchen equipment and minimal technical skills for a professional-looking result.
• Long-lasting Deliciousness: Stored properly at room temperature, these marshmallows stay fresh for up to two weeks, allowing you to enjoy your homemade creation over multiple occasions without compromising taste or texture.

Must-Have Ingredients for Homemade Marshmallows

• Powdered Sugar, Cornstarch: Prevents marshmallows from sticking and creates a smooth, soft exterior with a light, powdery finish.

• Cold Water: Helps dissolve gelatin and provides initial liquid for marshmallow mixture.
• Unflavored Gelatin: Essential for creating marshmallow's signature stretchy and fluffy texture.
• Light Corn Syrup: Adds smoothness and prevents sugar crystallization during cooking.
• Granulated Sugar: Primary sweetener and structural component for marshmallow consistency.

• Salt: Balances sweetness and enhances overall flavor profile.
• Vanilla Extract: Provides classic marshmallow flavor with warm, sweet undertones.

How to Make Homemade Marshmallows Without the Stress

Step 1: Prepare Baking Pan

Line a 9×13-inch pan with parchment paper extending beyond pan edges

Spray generously with non-stick cooking spray

Set aside for later use

Step 2: Create Powdered Sugar Mixture

• Powdered sugar
• Cornstarch

Set mixture aside for coating marshmallows

Step 3: Activate Gelatin

Pour cold water into electric mixer bowl

Sprinkle gelatin over water

Let gelatin bloom and firm up for 10 minutes

Step 4: Cook Sugar Syrup

Combine remaining water and corn syrup in medium saucepan

Add sugar in center of pan

Sprinkle salt over mixture

Heat over medium-high heat

Boil until sugar dissolves completely

Cook until syrup reaches 240 degrees Fahrenheit (about 8-10 minutes)

Step 5: Whip Marshmallow Base

Turn mixer to low speed

Carefully pour hot syrup into bloomed gelatin

Gradually increase mixer speed to high

Whip until mixture becomes thick, white, and glossy

Mix for 10-12 minutes

Add vanilla extract

Mix for additional minute

Step 6: Set Marshmallow Slab

Quickly transfer mixture to prepared pan

Use sprayed silicone spatula

Smooth top evenly

Sift half of powdered sugar mixture over marshmallow

Cover loosely with plastic wrap

Let sit overnight at room temperature

Step 7: Cut Marshmallows

Turn marshmallow slab onto cutting board

Peel off parchment paper

Sift remaining powdered sugar mixture

Use pizza cutter or sharp knife

Cut into 1-inch squares

Optional: Use cookie cutters for creative shapes

Step 8: Coat and Store

Place remaining powdered sugar in large zip-top bag

Coat marshmallows in batches

Shake off excess powder using fine-mesh strainer

Store in airtight container

Marshmallows will stay fresh for 2 weeks at room temperature

Secrets to Soft, Fluffy Marshmallows Every Time

• Prep Like a Pro: Spray all tools and surfaces with non-stick cooking spray to prevent marshmallow mixture from sticking and making cleanup easier.
• Temperature Precision: Use a reliable candy thermometer to ensure the sugar syrup reaches exactly 240 degrees F for perfect marshmallow consistency.
• Quick Action Technique: Work swiftly when transferring and spreading marshmallow mixture, as it sets rapidly and becomes challenging to manipulate.
• Cutting Clean Edges: Spray your pizza cutter or knife with cooking spray and wipe between cuts to create smooth, sharp marshmallow squares.
• Storage Secret: Keep marshmallows in an airtight container at room temperature, separated by parchment paper to prevent them from sticking together.

How to Keep Homemade Marshmallows Fresh and Soft

• Refrigeration: Store marshmallows in an airtight container, separating layers with parchment paper to prevent sticking, keeping them fresh for up to 2 weeks at room temperature.
• Freezing: Wrap individual marshmallows in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months, maintaining their soft texture when thawed at room temperature.
• Reheating: Warm marshmallows gently in the microwave for 5-10 seconds or use a kitchen torch to lightly toast the surface, bringing back their pillowy softness and enhancing their flavor.

What to Top or Pair with Homemade Marshmallows

• Sweet Hot Cocoa Companion: Pair these homemade marshmallows with rich, steaming hot chocolate for a luxurious winter treat that melts perfectly and adds creamy texture.
• Craft Cocktail Enhancer: Drop these marshmallows into an adult bourbon or whiskey cocktail for a gourmet twist, creating a decadent garnish that slowly infuses sweetness.
• Dessert Plate Elevation: Serve these marshmallows alongside dark chocolate truffles or next to a slice of espresso cheesecake to create a sophisticated dessert platter with complementary flavors and textures.
• Gourmet Coffee Topper: Float these handmade marshmallows on top of a fresh cappuccino or latte, allowing them to slowly melt and add a homemade touch to your morning coffee ritual.

Creative Spins on Classic Homemade Marshmallows

• Cocoa Chocolate Marshmallows: Blend 2 tablespoons unsweetened cocoa powder into the marshmallow mixture during the final whipping stage for a rich chocolate flavor.
• Lavender Honey Marshmallows: Replace corn syrup with honey and add 1 teaspoon dried lavender flowers during the cooking process for a subtle floral essence.
• Coconut Marshmallow Squares: Mix 1/2 cup shredded coconut into the final marshmallow mixture and roll finished marshmallows in toasted coconut for extra texture and tropical taste.
• Spiced Cinnamon Marshmallows: Incorporate 1 teaspoon ground cinnamon and a pinch of nutmeg during the whipping stage for a warm, comforting spice profile.

Foolproof Easy Homemade Marshmallows Recipe

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4.5 from 33 reviews

• Total Time: 30 minutes
• Yield: 16 1x

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Description

Sweet homemade marshmallows promise pillowy perfection with simple ingredients and minimal effort. Professional bakers and home cooks alike will delight in these cloud-like confections that elevate desserts and hot cocoa with pure, sugary bliss.

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Ingredients

Scale 1x2x3x

Sweeteners:

• 2 cups granulated sugar
• ⅔ cup light corn syrup
• 1 cup powdered sugar

Stabilizing Agents:

• 2½ tablespoons (about 3 [0.25-ounce] packets) unflavored gelatin
• ⅓ cup cornstarch
• ¼ teaspoon salt

Liquids and Flavoring:

• 1 cup cold water, divided
• 2 teaspoons vanilla extract

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Instructions

1. Prepare a 9×13-inch pan by lining it with oversized parchment paper, creating handles for easy removal. Generously coat the parchment with non-stick spray.
2. Combine powdered sugar and cornstarch in a small bowl, setting aside for later use.
3. Pour cold water into an electric mixer bowl and sprinkle gelatin over the surface. Allow the gelatin to bloom and firm up for approximately 10 minutes.
4. In a medium saucepan, merge remaining water with corn syrup. Carefully center sugar in the pan and add salt. Heat over medium-high, bringing the mixture to a boil until sugar completely dissolves and reaches 240 degrees F.
5. Activate the mixer on low speed and cautiously stream the hot syrup into the bloomed gelatin, avoiding bowl sides. Gradually increase to high speed, whipping until the mixture transforms into a thick, white, and glossy consistency.
6. Incorporate vanilla extract, mixing briefly until just combined.
7. Rapidly transfer the marshmallow mixture to the prepared pan using a silicone spatula coated with non-stick spray. Quickly smooth the surface, as the mixture sets rapidly.
8. Dust half of the powdered sugar-cornstarch blend over the marshmallow slab. Cover loosely with plastic wrap and allow to rest overnight at room temperature.
9. The following day, invert the marshmallow onto a cutting board lined with parchment paper. Remove the original lining and sprinkle remaining sugar-cornstarch mixture over the surface.
10. Using a pizza cutter or sharp knife sprayed with non-stick coating, slice into 1-inch strips both horizontally and vertically. Alternative cutting methods include round or shaped cookie cutters.
11. Fill a large zip-top bag with remaining powdered sugar. Gently tumble 3-4 marshmallows at a time in the bag, then sift through a fine-mesh strainer to remove excess powder.
12. Store marshmallows in an airtight container at room temperature for up to two weeks.

Notes

• Timing is crucial when working with hot sugar syrup and gelatin mixture, so have all ingredients measured and ready before starting.
• Patience during the overnight setting process ensures perfectly textured marshmallows that will impress everyone with their professional-quality softness and taste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 145
• Sugar: 32 g
• Sodium: 0.2 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 0 g
• Protein: 0.1 g
• Cholesterol: 0 mg