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How to Make Homemade Marshmallows

Homemade marshmallows are light, fluffy squares made by whipping hot sugar syrup with bloomed gelatin. A powdered sugar and cornstarch coating keeps the set marshmallow slab easy to cut and separate.
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Prep Time 15 minutes
Cook Time 24 minutes
Blooming and setting time 6 hours 10 minutes
Total Time 6 hours 49 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

For the coating
  • 0.5 cup powdered sugar
  • 0.5 cup cornstarch
  • 1 tbsp neutral oil for greasing the pan
For the marshmallows
  • 1 cup cold water divided
  • 3 packet (0.25 oz) unflavored gelatin
  • 1.5 cup granulated sugar
  • 1 cup light corn syrup
  • 0.25 tsp kosher salt
  • 1 tbsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 5-quart stand mixer

Method
 

Make the coating
  1. Stir the powdered sugar and cornstarch together in a small bowl.
  2. Brush a 9x13-inch baking pan with the neutral oil, dust the bottom and sides with some of the coating, and reserve the rest.
Bloom the gelatin
  1. Pour 1/2 cup of the cold water into the bowl of a 5-quart stand mixer fitted with the whisk attachment.
  2. Sprinkle the gelatin evenly over it and let stand for 10 minutes.
Cook and whip the marshmallows
  1. In a 3-quart heavy saucepan, combine the remaining 1/2 cup cold water, granulated sugar, corn syrup, and salt.
  2. Stir over medium heat until the sugar dissolves.
  3. Cook without stirring until a candy thermometer reads 240°F, about 8 to 12 minutes.
  4. With the mixer on low, carefully pour the hot syrup in a thin stream into the gelatin.
  5. Increase the speed to high and whip for 10 to 12 minutes, adding the vanilla during the last minute, until the mixture is thick, white, and glossy and the bowl is just warm.
Set and coat
  1. Scrape the mixture into the prepared pan and spread it evenly with a lightly coated spatula.
  2. Dust the top with some of the reserved coating and leave uncovered at room temperature for at least 6 hours or overnight, until set.
  3. Dust a cutting board with coating, loosen the edges of the marshmallow slab, and turn it out onto the board.
  4. Cut into about 1 1/2-inch pieces with a sharp knife lightly coated in the sugar-cornstarch mixture.
  5. Toss the marshmallows in the remaining coating, separating them so all sides are covered, and shake off the excess.

Notes

For cleaner cuts, lightly coat the knife with the sugar-cornstarch mixture between cuts. Store in an airtight container at room temperature; refrigerate for up to 7 days. Freezing is not recommended. If avoiding cornstarch, arrowroot can replace it in the coating.