Soft Pillowy Vanilla Homemade (Printable)

Create soft, pillowy vanilla marshmallows at home. Perfect for hot chocolate, s'mores, or snacking.

# What you'll need:

→ Sugar Syrup

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

→ Gelatin Mixture

05 - 3 envelopes (21 g total) unflavored gelatin powder
06 - 1/2 cup cold water

→ Flavoring

07 - 2 tsp 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 and dust generously with half of the confectioners' sugar and cornstarch mixture.
02 - In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Let bloom for at least 10 minutes.
03 - In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Stir gently.
04 - Heat over medium heat until sugar dissolves. Increase heat and bring to a boil without stirring. Using a candy thermometer, cook until 240°F, about 10–12 minutes.
05 - With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin. Gradually increase speed to high and whip for 8–10 minutes, until white, thick, and tripled in volume.
06 - Add vanilla and mix for another 30 seconds.
07 - Working quickly, pour marshmallow mixture into prepared pan. Smooth top with a damp spatula.
08 - Dust the top with remaining confectioners' sugar and cornstarch mixture. Let sit uncovered at room temperature for a minimum of 4 hours (preferably overnight) until set.
09 - Turn marshmallow slab onto a cutting board. Cut into squares with a sharp knife dusted with powdered sugar. Toss marshmallows to coat all sides in the sugar-cornstarch mix.
10 - Store leftovers in an airtight container for up to 1 week.

# Expert Tips:

01 -
  • They melt beautifully in hot chocolate without turning into weird instant mush
  • The texture is something you seriously cant buy anywhere
  • Making them feels like kitchen magic every single time
02 -
  • A candy thermometer is non negotiable here, guessing the temperature will ruin everything
  • The mixture sets up fast so have everything ready before you start whipping
  • Room temperature marshmallows cut much cleaner than cold ones
03 -
  • Oil your spatula lightly before smoothing the marshmallow mixture
  • Use a clean damp paper towel to wipe your knife between cuts for cleaner squares
  • The weather affects marshmallows so humid days might need extra coating

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