Description
Light, fluffy, and irresistibly sweet, these homemade marshmallows are a step above anything store-bought. Made with simple, wholesome ingredients, they melt in your mouth with every bite. Perfect for floating in hot cocoa, toasting over a fire, or gifting during the holidays, these marshmallows are a versatile treat that brings a touch of homemade magic to any occasion. With their pillowy texture and customizable flavors, they’re sure to become a family favorite.
Ingredients
Units
Scale
- 2.5 TBSP (3 envelopes) of unflavored beef gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup or honey
- 1/4 tsp salt
- 1 tbsp pure vanilla extract
- Powdered sugar or cornstarch (for dusting)
Instructions
- Grease a 9x13-inch pan and dust it with powdered sugar or a mixture of powdered sugar and cornstarch.
- In the bowl of a stand mixer, combine gelatin with ½ cup cold water. Let sit while you prepare the syrup.
- In a medium saucepan, combine sugar, corn syrup, salt, and the remaining ½ cup of water. Cook over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and bring to a boil. Without stirring, let it reach 240°F (soft-ball stage) on a candy thermometer.
- Start the mixer on low speed and carefully pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and whip for 8-12 minutes, until the mixture becomes thick, white, and fluffy.
- Add vanilla extract in the last minute of whipping.
- Spread the marshmallow mixture into the prepared pan using a greased spatula.
- Dust the top with powdered sugar or cornstarch. Let it set at room temperature for at least 6 hours or overnight.
- Turn the marshmallows out onto a cutting board and cut into squares with a greased knife or pizza cutter.
Toss the marshmallows in powdered sugar or cornstarch to prevent sticking.
Notes
Store in air tight container