Description

These Perfect Homemade Marshmallows are fluffy, soft, and irresistibly sweet treats made from scratch with simple ingredients like sugar, gelatin, and vanilla. Ideal for snacking, gifting, or adding to hot chocolate, this recipe yields about 64 marshmallows, all 1 x 1 inch squares. They boast a beautiful, melt-in-your-mouth texture and a balanced sweetness, enhanced by a touch of kosher salt. Coated in a dusting of cornstarch and confectioners’ sugar, these marshmallows are easy to handle and store.

Ingredients

Scale

Marshmallow Base

400 g white sugar
½ tsp white vinegar
100 g agave syrup or honey or corn syrup
120 mL water
18 g gelatin powder (6 tsp / about 2.5 packets of Knox gelatin)
120 mL water (½ cup, to bloom the gelatin)
1 pinch kosher salt or sea salt (about ¼ tsp recommended)
2 tsp pure vanilla extract

Coating

120 g cornstarch (sifted, about ½ cup)
60 g confectioner’s sugar (sifted, about ½ cup)

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Instructions

Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over 120 mL (½ cup) of cold water. Let it sit untouched for about 10 minutes until the gelatin blooms and becomes spongy.
Prepare Syrup Mixture: In a medium saucepan, combine the sugar, 120 mL water, agave syrup (or honey or corn syrup), and white vinegar. Stir gently and heat the mixture over medium heat until it reaches 240°F (115°C) on a candy thermometer, indicating the soft ball stage.
Heat Bloomed Gelatin: Once the syrup reaches the right temperature, remove it from heat. Quickly add the bloomed gelatin to the hot syrup and stir until completely dissolved, ensuring a smooth mixture.
Whip the Mixture: Transfer the syrup and gelatin mixture to a stand mixer bowl. Using the whisk attachment, whip on medium-high speed until the mixture becomes thick, white, and fluffy, typically about 10 minutes. Add the kosher salt and vanilla extract midway during whipping.
Prepare the Pan: Mix the sifted cornstarch and confectioner’s sugar in a small bowl. Lightly dust a 9×13 inch (23×33 cm) baking pan with the cornstarch-sugar mixture, coating evenly to prevent sticking.
Pour and Smooth: Pour the whipped marshmallow mixture into the prepared pan. Use a spatula lightly dusted with cornstarch-sugar to spread and smooth the top evenly. Dust the top with more of the cornstarch-sugar mixture to coat.
Set the Marshmallows: Let the marshmallows sit uncovered at room temperature for at least 4 hours, preferably overnight, to fully set and firm up.
Cut and Coat: Once set, turn the marshmallow slab onto a clean surface dusted with cornstarch-sugar. Cut into 1 x 1 inch squares using a sharp knife dusted with the same mixture. Toss individual marshmallows in more cornstarch-sugar to prevent sticking. Store in an airtight container.

Notes

Make sure to use a candy thermometer to reach the correct temperature for the syrup to ensure the marshmallows set properly.
Gelatin bloom time is important — do not skip it, as it ensures the marshmallows have the correct texture.
You can substitute agave syrup with honey or corn syrup depending on your preference and availability.
Store marshmallows in an airtight container at room temperature for up to 2 weeks.
Dusting with cornstarch and confectioners’ sugar prevents stickiness and helps with cutting.
Using pure vanilla extract provides the best flavor, but you can experiment with other flavors.
For vegan marshmallows, consider using agar or other plant-based gelatin substitutes, but results may vary.