Basic Homemade Marshmallows
Ingredients
- 14.5 oz white sugar
2 cups + 1 tbsp
- ⅓ cup agave syrup
or 1/4 cup corn syrup
- ½ cup water
increase water to ⅔ cup if you’re not using agave or corn syrup
- ½ cup water
for the gelatin
- 7 tsp gelatin)
about 3 packets of Knox gelatin (21. 6 g
- Pinch of salt
- 1 ½ tsp pure vanilla extract
- 1 cup confectioner's sugar
sifted
- ½ cup cornstarch
cornflour
Directions
- 1
Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water.
- 2
Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed. There is more than enough for multiple batches. I like making extra so I can store my marshmallows with some of the dusting powder and store the rest for another batch.
Basic Homemade Marshmallows
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About this Recipe
Dreaming of pillowy, melt-in-your-mouth marshmallows, but want to skip the corn syrup? This detailed recipe guides you through making perfect vanilla marshmallows from scratch, offering an easy way to achieve that cloud-like confectionery at home.
What sets this recipe apart is its flexibility, allowing you to choose between agave syrup or corn syrup based on your preference or pantry. The step-by-step approach ensures that even if you're new to making marshmallows, you'll achieve that quintessential light, airy texture every time, just like a seasoned confectioner.
Prepare for an experience of pure confectionery delight. These Basic Homemade Marshmallows boast an incredibly soft, airy, and bouncy texture that practically dissolves in your mouth, infused with a comforting pure vanilla flavor. The generous amount of pure vanilla extract ensures a classic, beloved taste profile that everyone adores. While there's a significant 6 hours of inactive time involved as they set, the active cooking process, from dissolving the gelatin to whipping the syrup, is straightforward and rewarding, making it an enjoyable project for regular bakers and cooks. You'll finish with beautifully uniform, tender squares, ready for any sweet application.
Customization & Variations
This recipe offers a thoughtful choice for the sweetener, allowing you to use either agave syrup or traditional corn syrup based on your pantry and preference. Should you wish to skip both, simply adjust the initial water quantity, increasing it to ⅔ cup instead of ½ cup. For that essential non-stick coating, the recipe calls for a balanced blend of sifted confectioner's sugar and cornstarch, ensuring your finished marshmallows are easy to handle and perfectly powdery. While the recipe focuses on classic vanilla, mastering this basic technique opens the door to future flavor explorations once you're confident with the fundamentals.
These versatile homemade marshmallows are perfect for elevating a cup of hot cocoa, toasting over a bonfire for gourmet s'mores, or simply enjoying as a sweet, fluffy treat on their own.