Make billowy soft, slightly chewy, delicately sweet homemade marshmallows using just 6 ingredients. You can flavor them using vanilla or any candy oil you like.
- butter or non-stick baking spray
- 1/3 cup powdered confectioners sugar
- 3 tablespoons corn starch
- 1/2 cup water
- 2 1/2 tablespoons unflavored gelatin, (about 3 packets)
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- pinch salt
- 1 teaspoon pure vanilla extract
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Butter the bottom and sides of a 9″ x 13″ pan or a 9-inch square pan.
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Combine the powdered sugar and cornstarch in a bowl.
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Pour about 1/3rd of the powder blend through a fine-mesh sieve and sprinkle evenly over the bottom and sides of the pan.
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Cover and save the remaining powder for later.
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Pour 1/2 cup of the water into the bowl of a stand mixer.
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Sprinkle the unflavored gelatin over top.
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Let the gelatin bloom (soften) while you make the sugar syrup.
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Gently stir together the remaining 1/2 cup of water, 1 1/2 cups sugar, 1 cup corn syrup, and a pinch of salt in a medium saucepan.
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Set the pan over medium heat on the stovetop.
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Place a lid on the pan.
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Cook, covered for about 4 minutes until the liquid comes to a boil.
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Remove the lid and cook, without stirring until the mixture reaches 240 degrees Fahrenheit (about 5-8 minutes.)
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Slowly and carefully pour the hot sugar syrup down the side of the stand mixer bowl into the gelatin with the mixer turned on low speed.
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Once all of the gelatin has dissolved, increase your mixer speed to high and whip until the marshmallow becomes very thick and cools to a lukewarm temperature. This will take about 12-15 minutes.
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Add the vanilla and whip just to combine.
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While the marshmallow is whipping, prepare your pan.
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Tap pan to remove excess powder.
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Butter or spray a rubber spatula and use it to remove the marshmallow from the bowl.
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Spread the marshmallow evenly in the prepared pan.
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Use a buttered offset spatula to smooth the surface.
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Pour about half of the remaining powdered sugar corn starch blend through a fine-mesh strainer, sprinkling it over the marshmallows.
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Use your hand to press the marshmallows down into an even layer.
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Set the marshmallows aside at room temperature for at least 4 hours.
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Butter (or spray with baking spray) a long sharp knife and cut a 1 1/2 inch wide strip.
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Wash the knife and grease it again then make another cut.
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Cut 36 marshmallows are approximately 1 1/2 inches square.
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Dip the sticky sides of the marshmallows in the remaining powdered sugar mixture.
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Dust off any excess powder and your marshmallows are ready to serve.
- Store your homemade marshmallows in an airtight container at room temperature for up to 1 month.
- The calories listed are for thin 1 1/2 inch-square marshmallows made in a 9X13-inch pan.
- Thicker 1 1/2-inch marshmallows made in a 9-inch square pan have approximately 69 calories.