Marshmallows (Homemade from Scratch)

Name: Marshmallows (Homemade from Scratch)
Cuisine: From Scratch
Ingredients: 3 packets (about 21 g) Unflavored gelatin powder; 120 ml (½ cup) + 120 ml (½ cup) Cold water; 300 g (1½ cups) Granulated sugar; 240 ml (1 cup) Light corn syrup; ¼ tsp Salt; 2 tsp Vanilla extract; ½ cup each Powdered sugar + cornstarch (for dusting)

A recipe from From Scratch.

From ScratchMarshmallowsFromScratchGelatinFluffyHomemadeSweetTreat

Nutrition (per serving)

90Calories

1 gProtein

22 gCarbs

0 gFat

20 gSugar

50 mgSalt

Ingredients

3 packets (about 21 g) Unflavored gelatin powder
120 ml (½ cup) + 120 ml (½ cup) Cold water
300 g (1½ cups) Granulated sugar
240 ml (1 cup) Light corn syrup
¼ tsp Salt
2 tsp Vanilla extract
½ cup each Powdered sugar + cornstarch (for dusting)

Method

Grease a 9x13-inch pan with non-stick spray → dust lightly with powdered sugar/cornstarch mixture → set aside.
In the bowl of a stand mixer (or large bowl for hand mixer), combine gelatin with 120 ml cold water → let bloom 5–10 minutes.
In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining 120 ml water → heat over medium-high → stir until sugar dissolves → stop stirring → bring to 240 °F (115 °C) soft-ball stage (use candy thermometer).
With mixer on low, slowly pour hot syrup into bloomed gelatin → increase to high speed → whip 10–12 minutes until thick, white, fluffy, and tripled in volume → add vanilla in last minute.
Quickly spread mixture into prepared pan (it sets fast) → smooth top with greased spatula → dust top with more powdered sugar/cornstarch.
Let set uncovered at room temperature 4–8 hours (or overnight) until firm.
Dust cutting board with powdered sugar/cornstarch → turn marshmallow out → cut into squares with greased knife or pizza cutter → toss pieces in dusting mixture to prevent sticking.
Store in airtight container up to 3 weeks — fluffy, classic homemade marshmallows.