The FLUFFIEST Homemade Marshmallows
Updated: Dec 12, 2022
14.5 oz granulated sugar
1/4 cup corn syrup
1/2 cup water
7 tsp. gelatin
1/2 cup water (for gelatin)
1/4 tsp. salt
2 tsp. vanilla extract
Prepare a 9" x 9" pan with parchment paper and grease the entire inside of the pan with room temp butter. The entire inside of the pan should be coated. Set aside.
In a medium sized sauce pot, combine the sugar, corn syrup and water. Give it a little stir to make sure that no sugar is stuck to the bottom and that the mixture is evenly distributed throughout the pot.
Place this mixture over medium high heat until it begins to boil.
As soon as the mixture starts to boil, reduce to medium heat and place the lid on and cover for 2 minutes. Do not lift the lid during the 2 minutes.
Take the cover off after 2 minutes and place a thermometer inside the pot. Keep the mixture over medium heat until the thermometer reads 242 degrees F. - 245 degrees F.
While you wait for the mixture to reach the right temp. Place the gelatin and water in the bowl of a stand mixer fit with a whisk attachment. Give the water and gelatin a little mix with a spoon or silicone spatula to ensure that it is combined. Let the gelatin mixture bloom for at least 10 minutes.
When the sugar mixture reaches the correct temp, take it off the heat and let the bubbles subside.
After the gelatin has bloomed, slowly add the sugar to the gelatin mixture in the stand mixer while mixing at medium to high speed. Add the hot sugar mixture slowly at one side of the bowl. If you add this all at once it will scorch the gelatin.
Once all of the sugar mixture has been added, increase the speed to high until the mixture looks white and has doubled in size. Mix this for 3-5 minutes. Add in the vanilla and salt while the mixer is still going.
Add another 2-3 minutes if the mixture hasn't doubled or tripled in size or looks really thin.
Once the marshmallow mixture looks fluffy, white and sticky, grease the spatula you'll be working with, with a stick of butter and use this to scoop the mixture out into the prepared pan.
Flatten the marshmallow mixture into the pan until it is evenly distributed and flattened.
Dust the top of the marshmallows with confectioners sugar and let them sit for about 5 hours.
When the minimum of 5 hours is up, grease the knife you'll be using to slice the marshmallows with butter then slice the marshmallows into equal sizes, however big or small you want them! You may need to continuously grease the knife as you cut. You can add more confectioner's sugar to the marshmallows to prevent them from sticking to each other too!