Ingredients
Method
Instructions
- Prepare the pan: Generously dust a 9-inch square baking pan with powdered sugar. This will prevent the marshmallows from sticking and make them easier to remove later.
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over ½ cup of cold water. Let it sit for 10 minutes. The gelatin will absorb the water and thicken, forming a soft, spongy gel.
- Dissolve the sugar: In a medium saucepan, combine the remaining ½ cup water with the granulated sugar. Warm over medium heat, stirring until the sugar dissolves completely and the mixture is clear.
- Add gelatin and boil: Stir in the bloomed gelatin and bring the mixture to a rolling boil. Do not stir once boiling begins. Heat until it reaches 240°F (115°C), which is the soft-ball stage—this ensures the marshmallows will set with the perfect texture.
- Mix in flavor: Carefully remove from heat and pour the hot sugar mixture into a large mixing bowl. Stir in the salt and vanilla extract for flavor.
- Whip the marshmallow: Using an electric mixer with the whisk attachment, start on low speed for 2 minutes to combine ingredients. Then increase to high and beat until the mixture is thick, glossy, and has roughly doubled in volume, about 10–15 minutes. The mixture should be fluffy, airy, and hold soft peaks.
- Transfer to pan: Pour the marshmallow mixture into the prepared pan. Smooth the top with a spatula lightly greased with flavorless oil to prevent sticking. Marshmallow is very sticky, so greasing the spatula helps create a clean surface.
- Set: Allow to cool uncovered at room temperature for at least 3 hours, or until fully firm. Once set, lightly dust the top with sifted powdered sugar to prevent sticking.
Notes
Equipment:
Measuring Cups & Spoons - https://amzn.to/3Lr0rE2
Sauce Pan - https://amzn.to/47GRT39
Candy Thermometer (very important) - https://amzn.to/3Lvdt3d
Stand Mixer - https://amzn.to/4oxeuGK
Spatula - https://amzn.to/43YTOyZ
9x9 Pan - https://amzn.to/4qMVHsx
Duster - https://amzn.to/4hKPNE4
Tips:
Use a candy thermometer
Accuracy matters! Heat your sugar syrup to the correct temperature (usually 240°F / 115°C, the “soft-ball stage”). Too low and your marshmallows will be gooey; too high and they’ll be dense or rubbery. Prep your pan well
Line your pan with parchment paper and dust it generously with powdered sugar (or a mix of powdered sugar and cornstarch). Marshmallows are super sticky—this step saves you a headache later. Bloom your gelatin properly
Sprinkle the gelatin evenly over cold water (don’t dump it in!) and let it sit for at least 10 minutes before using. This ensures smooth texture and even mixing. Work quickly once you mix
Once the hot syrup hits the gelatin, the mixture will start setting as it cools. Have your mixer ready and your pan prepped so you can pour it in right away when it’s done whipping. Whip long enough—but not too long
Beat until the mixture becomes thick, glossy, and holds soft peaks. Overwhipping makes it too stiff to spread. Dust everything
Dust your hands, knife, and cutting surface with powdered sugar or cornstarch when cutting the marshmallows to prevent sticking. Let them set fully
Allow the marshmallows to rest uncovered at room temperature for at least 4 hours or overnight before cutting. This helps them firm up and dry properly. Store correctly
Keep them in an airtight container at room temperature for up to 2 weeks. Don’t refrigerate—they’ll get sticky and weep moisture.
Accuracy matters! Heat your sugar syrup to the correct temperature (usually 240°F / 115°C, the “soft-ball stage”). Too low and your marshmallows will be gooey; too high and they’ll be dense or rubbery. Prep your pan well
Line your pan with parchment paper and dust it generously with powdered sugar (or a mix of powdered sugar and cornstarch). Marshmallows are super sticky—this step saves you a headache later. Bloom your gelatin properly
Sprinkle the gelatin evenly over cold water (don’t dump it in!) and let it sit for at least 10 minutes before using. This ensures smooth texture and even mixing. Work quickly once you mix
Once the hot syrup hits the gelatin, the mixture will start setting as it cools. Have your mixer ready and your pan prepped so you can pour it in right away when it’s done whipping. Whip long enough—but not too long
Beat until the mixture becomes thick, glossy, and holds soft peaks. Overwhipping makes it too stiff to spread. Dust everything
Dust your hands, knife, and cutting surface with powdered sugar or cornstarch when cutting the marshmallows to prevent sticking. Let them set fully
Allow the marshmallows to rest uncovered at room temperature for at least 4 hours or overnight before cutting. This helps them firm up and dry properly. Store correctly
Keep them in an airtight container at room temperature for up to 2 weeks. Don’t refrigerate—they’ll get sticky and weep moisture.