Soft Vanilla Marshmallows (Printable View)

Learn to make fluffy vanilla marshmallows at home. Soft, sweet treats ready for any occasion.

# What You Need:

→ Sugar Syrup

01 - 1 cup granulated sugar
02 - 1 cup light corn syrup
03 - 1/4 cup water
04 - 1/8 teaspoon salt

→ Gelatin Mixture

05 - 3 envelopes unflavored gelatin powder
06 - 1/2 cup cold water

→ Flavoring

07 - 2 teaspoons pure vanilla extract

→ Coating

08 - 1/2 cup confectioners' sugar
09 - 1/2 cup cornstarch

# How To Make It:

01 - Line a 9x9-inch pan with parchment paper. Dust generously with half of the confectioners' sugar and cornstarch mixture, coating the bottom and sides completely.
02 - Combine gelatin powder and 1/2 cup cold water in the bowl of a stand mixer. Let stand for at least 10 minutes until the gelatin absorbs the water and becomes firm.
03 - Combine granulated sugar, corn syrup, 1/4 cup water, and salt in a saucepan. Stir gently to moisten sugar.
04 - Heat over medium heat until sugar dissolves completely. Increase heat to bring to a rolling boil without stirring. Attach a candy thermometer and cook until reaching 240°F, approximately 10-12 minutes.
05 - With mixer on low speed, carefully pour the hot sugar syrup into the bloomed gelatin. Gradually increase speed to high and whip for 8-10 minutes until the mixture is white, thick, and tripled in volume.
06 - Add vanilla extract and mix for an additional 30 seconds until fully incorporated.
07 - Working quickly before the mixture sets, pour the marshmallow into the prepared pan. Use a damp spatula to smooth the top evenly.
08 - Dust the surface generously with the remaining confectioners' sugar and cornstarch mixture. Leave uncovered at room temperature for at least 4 hours, preferably overnight, until completely set.
09 - Turn the marshmallow slab onto a cutting board. Cut into squares using a sharp knife dusted with powdered sugar. Toss each piece in the sugar-cornstarch mixture to coat all sides.

# Expert Advice:

01 -
  • Store bought marshmallows will taste like cardboard after one bite of these
  • The texture difference is like comparing wonder bread to a fresh croissant
02 -
  • That sugar syrup is dangerously hot, seriously, treat it like molten lava
  • Rushing the whipping time means dense gummy squares instead of pillowy clouds
03 -
  • Use a clean damp spatula to smooth the top, it wont stick like a dry one will
  • Room temperature syrup matters, let your gelatin water sit out instead of using fridge cold

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