There’s nothing like biting into a sweet, fluffy marshmallow. Enjoyed by those of all ages, now the airy, pillowy treat got much better: making your own vanilla scented marshmallows from scratch. It’s the kind of dynamic dessert perfect at a bonfire, in a gooey rice crispy square, topping off a rich hot chocolate, or simply eating it on its own. Follow this step-by-step recipe so that you can make these magical puffy pillows at home.
In the bowl of a stand mixer pour ½ cup of water and gelatin, set aside. In another small bowl, mix together the confectioners’ sugar and corn starch, set aside as well. Prepare the metal baking pan by spraying it with non-stick cooking spray. Pour the cornstarch and sugar mixture into the pan to completely coat the bottom and sides, return the remaining excess mixture to the bowl to use later.
Making the syrup
In a small saucepan, combine ½ cup of water with the corn syrup, salt and granulated sugar. Place the saucepan over medium heat and allow to cook for about 4 minutes, or until the sugar dissolves. You should continue to simmer the mixture for at least 4 minutes longer, until it reaches 115 degrees C/ 240 degrees F. Check the temperature using a candy thermometer. When it reaches the desired temperature, turn off the heat immediately.
Whisk and whip
With your whisk attachment attached to the mixer, turn the mixer on low speed. Slowly and gradually pour the entire sugar and corn syrup mixture in the saucepan into the gelatin mixture. Then, increase the speed to high, whipping until the mixture becomes thick, approximately 15 minutes. During the last minute of whipping add the vanilla extract.
Smooth, dust and sit
Using an oiled spatula, evenly spread and pour the gelatin-syrup mixture into the prepared pan. Lightly dust the top of the mixture with the corn starch-sugar mixture. Save the remaining powder mixture for later. Let the pan sit, uncovered, for approximately 5 hours. It’s suggested to leave this overnight for best results.
Time to eat
Once ready, flip the marshmallow pan onto a cutting board and slice into even squares. Lightly coat everything with the remaining powdered mixture to prevent sticking. The marshmallows can be stored for up to four weeks in a airtight container.
What you'll need
3 packages unflavoured gelatin 1 cup/236ml ice cold water 1 ½ cups/340g granulated sugar 1/4 cup/ 30g confectioners' sugar 1/3 cup/40g corn starch 2/3 cup/160ml light corn syrup 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt Stand mixer with whisk attachment Candy thermometer Metal baking pan Nonstick cooking spray Spatula, lightly oiled