Homemade Marshmallows from Scratch (Easy Recipe)

Method & Instructions

1. Prep the Pan: Line an 8x8-inch or 9x13-inch baking pan (depending on how thick you want your marshmallows) with parchment paper, leaving an overhang on the sides for easy removal. Generously dust the parchment paper with a mixture of equal parts powdered sugar and cornstarch.
2. Bloom the Gelatin: In the bowl of a stand mixer fitted with the whisk attachment, combine the cold water and the unflavored gelatin. Let it sit undisturbed while you prepare the sugar syrup.
3. Cook the Sugar Syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt. Attach a candy thermometer to the side of the pan. Heat over medium heat, stirring until the sugar dissolves. Once boiling, stop stirring and let it cook until the mixture reaches 240°F (115°C) (the soft-ball stage).
4. Whip the Marshmallow: Turn the stand mixer on low speed (with the bloomed gelatin) and slowly pour the hot sugar syrup down the side of the bowl. Once all the syrup is added, gradually increase the mixer speed to high. Whip for 8 to 10 minutes until the mixture becomes thick, white, shiny, and triples in volume. Add the vanilla extract in the last minute of whipping.
5. Set the Marshmallows: Quickly pour the mixture into your prepared baking pan. Use an offset spatula sprayed slightly with non-stick cooking spray to smooth the top. Dust the top heavily with more of the powdered sugar/cornstarch mixture.
6. Cure and Cut: Let the marshmallows set uncovered at room temperature for at least 4 hours, or ideally overnight. Once set, use the parchment overhang to lift the block out onto a cutting board. Dust a sharp knife or pizza cutter with powdered sugar and slice into squares. Toss each square in the remaining dusting mixture to prevent sticking.