Description

There’s something magical about making marshmallows from scratch. These homemade marshmallows are light, fluffy, and melt-in-your-mouth soft—so much better than store-bought! Perfect for floating in a mug of hot chocolate, roasting over a campfire for s’mores, or gifting during the holidays, this recipe transforms simple ingredients into a sweet treat that everyone will love. With just a few pantry staples and a standing mixer, you’ll have a batch of pillowy marshmallows ready to impress.

Ingredients

3 envelopes unflavored gelatin (.75 oz)
1/2 cup cold water
2 cups granulated sugar
2/3 cup light Karo Syrup
1/4 cup water
1/4 teaspoon fine salt
4 teaspoons vanilla extract
1/3 cup powdered sugar
1/3 cup cornstarch

Instructions

Line a 9×9 inch baking pan with plastic wrap and spray lightly with non-stick cooking spray. Set aside.
In the bowl of a standing electric mixer, pour in the unflavored gelatin. Add 1/2 cup of cold water and let it soak for 10 minutes.
In a medium saucepan, combine the sugar, Karo syrup, and 1/4 cup of water. Heat over medium-high heat and whisk until it comes to a rolling boil. Boil for 1 minute.
Carefully pour the boiling syrup over the soaked gelatin. Add salt. Using the whisk attachment, beat on high speed for 12 minutes until thick, fluffy, and glossy.
Add vanilla extract and mix until incorporated.
Using a rubber spatula lightly sprayed with non-stick spray, transfer the marshmallow cream into the prepared pan. Smooth the top evenly.
Lightly spray another piece of plastic wrap and place it over the top of the marshmallow cream. Seal and let set for at least 4 hours or overnight.
In a bowl, mix powdered sugar and cornstarch together.
Once set, remove the marshmallow from the pan, cut into squares, and dredge each piece in the powdered sugar mixture to prevent sticking. Serve and enjoy!

Notes

Once your homemade marshmallows are cut and coated, store them in an airtight container at room temperature. They’ll stay soft and fluffy for up to 2 weeks. Avoid refrigerating or freezing them, as excess moisture can cause stickiness. To keep them from clumping together, toss them occasionally in the powdered sugar and cornstarch mix. Serve them as a sweet snack, in hot chocolate, roasted for s’mores, or dipped in melted chocolate for an extra treat.