Marshmallows
Store-bought marshmallows are no match for these soft and fluffy homemade confections that are easy to make. Just remember that they need several hours to set (overnight is best), so leave enough time before you start. Makes about 58 × 2-in (5 cm) marshmallows.
⏱️ Prep: 35 min🍳 Cook: 20 min🍽️ Makes 58
Nutritionper 1 marshmallow (~15 g)›
55
Calories
0.5g
Protein
13g
Carbs
0g
Fat
Ingredients
| 1/3 cup (40 g) | confectioners' sugar |
| 3 tbsp | cornstarch |
| 3 × 1/4 oz (7 g) packages | unflavored gelatin |
| 1 cup (240 ml) | cold water, divided |
| 1 cup (240 ml) | light corn syrup |
| 1 1/2 cups (300 g) | sugar |
| 1/4 tsp | salt |
| 1 tbsp | vanilla extract |
Instructions
- Generously spray the bottom and sides of a 9 × 13-in (23 × 33 cm) glass or ceramic baking pan with nonstick cooking spray (avoid a metal pan, as it can affect the taste). Sift the confectioners' sugar and cornstarch together into a small bowl and sprinkle some very lightly all around the pan. Set the remainder aside for steps 7 and 8.
- Place the gelatin and 1/2 cup (120 ml) of the water in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed for 1 minute to briefly combine. Let sit while you cook the sugar syrup.
- Place the remaining 1/2 cup (120 ml) water, corn syrup, sugar, and salt in a 3-qt (2.8 L) heavy-duty saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves. Attach a candy thermometer to the pan, not touching the bottom. As the syrup cooks, brush down the sides of the pan with a water-moistened pastry brush to prevent burning.
- Without stirring, cook the syrup until it reaches 116°C (240°F; soft ball stage). Turn off the stove and remove the pan from heat. Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture. The syrup is extremely hot, so be careful.
- Gradually increase the mixer speed to high. Whip for 10–15 minutes, until the mixture is white, thick, and shiny. During the last minute, add the vanilla extract.
- Pour/spoon the marshmallow into the prepared pan and smooth the top with a rubber spatula. Let it sit uncovered at room temperature for at least 6 hours, preferably overnight.
- Once completely firm, cover a large workstation with parchment or wax paper. Liberally sprinkle the surface and the top of the marshmallow with some of the remaining cornstarch/confectioners' sugar mixture. Using a sharp knife, loosen the edges from the pan and invert the pan onto the prepared surface, peeling the marshmallow free with your fingers.
- Cut the slab into 2-in (5 cm) squares, coating the blade with the leftover mixture as needed (running the blade under hot water and wiping it dry helps make clean cuts). Roll the cut edges in the cornstarch/confectioners' sugar mixture so they are no longer sticky. Make-ahead: layer between parchment or wax paper in an airtight container and store at room temperature in a cool, dry place for up to 1 week.