Easier than you think to make and the results are so WORTH IT! Chewy, sticky, bouncy, soft yet firm, and they blow store bought marshmallows away! Learn how to make marshmallows at home with my straightforward and simple recipe!
Prep Time20 minutesmins
Setting Time8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Candy & Treats
Cuisine: American
Keyword: easy marshmallow recipe, homemade marshmallow recipe, homemade marshmallows, how to make homemade marshmallows, making marshmallows, marshmallow desserts, marshmallow ingredients, what are marshmallows made out of
Servings: 28
Calories: 85kcal
Author: Averie Sunshine
Ingredients
1cupcold waterdivided
3packets unflavored gelatinpackets are .25 ounce each
1 ⅓cupgranulated sugar
1cuplight corn syrup
¼teaspoonfine salt
2teaspoonsvanilla extract
⅔cupconfectioners' sugardivided
Instructions
To the bowl of a stand mixer (or extra large mixing bowl and then use a handheld electric mixer*) bloom the gelatin by adding in 1/2 cup cold water and all of the gelatin. Let set for 10 minutes.
While the gelatin blooms, in a medium saucepan, over medium-low heat, add the granulated sugar, corn syrup, remaining 1/2 cup water, and salt. Whisk constantly until the sugar is dissolved. Let it simmer and bubble for about 3 minutes until the syrup becomes clear.
Once the gelatin has bloomed, pour in the hot syrup mixture. When the syrup comes into contact with the gelatin, it may bubble up which is fine.
With the whisk attachment, whisk on low for about 2 minutes. Do not increase speed until the gelatin and syrup have mixed as it will fly out and cause burns.
Once it has mixed, increase speed to high and let whisk for 10 minutes or until it is really fluffy and increased in size.
Add the vanilla and whisk for an additional minute.
Generously dust a 9x13-inch pan with confectioners' sugar, about 1/4 cup. This ensures the marshmallows do not stick and are easy to remove. If your confectioners' sugar is lumpy, I recommend sifting it.
Pour the marshmallow mixture into the pan, and with a rubber spatula, spread it into an even layer.
Dust the top of the marshmallows with about 2 tablespoons confectioners' sugar, cover with plastic wrap, and let set for at least 8 hours, but preferably overnight.
Once the marshmallows are set, dust a cutting board or flat surface with 1/4 cup or more of confectioners' sugar to prevent them from sticking.
Cut the marshmallows into 1-inch squares. You should end up with 28 large marshmallows. Serve and enjoy**.
Notes
*While a stand mixer is not essential, if you have one now is the time to use it. If not, use a handheld electric mixer noting you may have to whip the mixture longer than the indicated times.**These marshmallows toast up beautifully just like, or better than, store bought ones. They are perfect for smores especially since they are square. Also check out the various marshmallow recipes I list in the blog post for ideas how to use these.Storage: Marshmallows may be stored in an airtight container or ziptop baggie for up to 2 weeks at room temp.