Introduction

Homemade marshmallows are a delightful treat that melts in your mouth. This recipe creates fluffy, pillowy marshmallows without any corn syrup, making them a great option for those looking for a simpler ingredient list.

The image shows three soft, white marshmallows stacked one on top of the other on a piece of crumpled brown parchment paper with a red and white string underneath. The marshmallows have a fluffy texture with some powdery sugar dust on their surfaces. More marshmallows are blurred in the background, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons gelatin (2 envelopes Knox)
1 cup (8 fl oz / 225 ml) cold water, divided
2 cups (16 oz / 450 g) granulated sugar
½ cup (1⅓ oz / 28 g) powdered sugar
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions

Step 1: Dust a 9-inch square baking pan liberally with powdered sugar.
Step 2: In a small bowl, mix the gelatin with ½ cup of cold water. Set aside for 10 minutes to allow the gelatin to bloom.
Step 3: In a pot, combine the remaining ½ cup cold water and granulated sugar. Stir gently over medium heat until the sugar dissolves.
Step 4: Add the bloomed gelatin to the pot and bring the mixture to a rolling boil without stirring until it reaches 240°F (115°C).
Step 5: Carefully remove the pot from heat and pour the hot mixture into the bowl of an electric mixer.
Step 6: Add the salt and vanilla extract.
Step 7: Using the whisk attachment, beat on low speed for 2 minutes, then increase to high and continue beating until the mixture is soft, fluffy, and has doubled in volume, about 10-15 minutes.
Step 8: Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. To prevent sticking, grease the spatula lightly with flavorless oil.
Step 9: Let the marshmallows cool uncovered in the pan for at least 3 hours or until firm. Lightly dust the top with powdered sugar once set.
Step 10: Use a small round cookie cutter to cut out shapes, dust with powdered sugar, and decorate as desired. Melted chocolate and colored candy melts work well for eyes and features. Enjoy plain or in hot chocolate!

Tips & Variations

For a different flavor, try adding peppermint extract or almond extract instead of vanilla.
To prevent sticking when cutting marshmallows, dust your cutter with powdered sugar or cornstarch.
Use light corn syrup as a substitute if you prefer the traditional marshmallow texture, but this recipe is perfect without it.
Store marshmallows in an airtight container to keep them soft and fresh longer.

Storage

Store homemade marshmallows in an airtight container at room temperature for up to two weeks. To reheat and soften slightly, place marshmallows in warm beverages like hot chocolate or toast lightly over a fire for a delicious treat.

How to Serve

This image shows many small white square pieces of a soft, powdery food placed neatly in rows on a white marbled surface. Each piece has a slightly rough and cracked top layer, with a light dusting of white powder surrounding them, which creates a textured look. The squares appear soft and fluffy, having a consistent thickness and shape. The overall setting gives a clean and simple appearance with a close-up view that highlights the fine details of the surface and edges of each piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, this recipe uses powdered Knox gelatin, which is easy to measure and widely available. If using gelatin sheets, follow the package instructions to bloom and dissolve them properly.

Why does the recipe avoid corn syrup?

This recipe skips corn syrup to provide a cleaner ingredient list and a more natural flavor. Using gelatin and sugar alone creates a light and fluffy marshmallow without the need for corn syrup’s stabilizing properties.