Homemade Vanilla Marshmallows From Scratch (No Corn Syrup!)
Looking for the best homemade marshmallow recipe? Discover how to make marshmallows from scratch without corn syrup. Making homemade marshmallows is easy and the results are delicious!
Ingredients
- 2.5 cups granulated sugar 500 grams
- 1 1/3 cups water, divided
- 7 tsp gelatin about 3 packets
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Place the sugar and 2/3 cup water in a medium saucepan. Bring the sugar mixture to a boil over medium high heat, occasionally swirling the pan to evenly distribute the heat. Lower the heat to medium and place a lid on the pan.
- Gently clip a candy thermometer to the pan, ensuring the thermometer does not touch the bottom of the pan. Heat the sugar to 245 degrees F, or firm-ball stage.
- While the sugar syrup is cooking combine the remaining half cup of water and gelatin in the mixing bowl of a stand mixer, stirring to combine. Allow this to sit for 10 minutes to bloom.
- Once the sugar syrup reaches 245 degrees F move the pan off the burner and allow the bubbles to subside. In the stand mixer with a whisk attachment add the sugar syrup mixture slowly over low speed, add the salt and increase the speed to medium.
- Whisk for 6 minutes or until the mixture is fluffy, glossy and tripled in volume. Add the vanilla extract and whisk for 1 more minute.
- Grease an 8x8 pan with cooking spray, butter or coconut oil. Spread the marshmallow mixture into the pan and allow the marshmallows to rest for 5 hours (this allows the marshmallows to properly cure).
- In a medium bowl combine powdered sugar and cornstarch. Cut the marshmallows into your desired size ( 2 inch x 2 inch for large marshmallows or 1 inch x 1 inch for smaller marshmallows) and toss the marshmallows in the powdered sugar mixture to coat. Store in an airtight container for up to 1 week.
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