Homemade Vanilla Marshmallows. Pillowy homemade vanilla marshmallows made with gelatin and a 240°F sugar syrup, set and cut in a square pan. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A candy project with a long quiet set
Homemade vanilla marshmallows start as a hot sugar syrup whipped into bloomed gelatin. When poured into a square pan and left to set, the foam becomes soft cubes for cocoa or an edible-gift box. The structure is completely different from the calendar's chocolate-marshmallow fudge.
This formula is untested. A four-hour set and time to cut and coat are included in the five-hour-ten-minute working total; the syrup's thermometer endpoint is more meaningful than the minutes spent at the stove.
Set up before boiling syrup
Bloom three packets of unflavored gelatin in a half cup cold water in the mixer bowl. Do not put the gelatin into the boiling pan. Prepare the nine-inch pan with a thin layer of neutral oil and a little of the one-to-one confectioners'-sugar and cornstarch coating.
Granulated sugar, light corn syrup, another half cup water and salt make the hot syrup. Measure the two separate half cups of water so none is omitted or doubled. Vanilla is added only after whipping; putting extract into the boiling syrup can dull its flavor.
Gelatin is animal-derived, so this is not a vegan recipe. Corn syrup and cornstarch also matter for ingredient and cross-contact labels. A gelatin-free version needs a different method.
Ingredients for 36 marshmallows
| Ingredient | Amount | Use |
|---|---|---|
| Unflavored powdered gelatin | 3 packets | About 21 g total; bloom in cold water. |
| Cold water, for gelatin | 1/2 cup | Mixer bowl. |
| Granulated sugar | 1 1/2 cups | Syrup. |
| Light corn syrup | 3/4 cup | Syrup. |
| Water, for syrup | 1/2 cup | Saucepan. |
| Fine salt | 1/4 teaspoon | Syrup. |
| Vanilla extract | 1 tablespoon | Mix in after whipping. |
| Confectioners' sugar | 1/2 cup | Dusting. |
| Cornstarch | 1/2 cup | Dusting; combine with sugar. |
| Neutral oil | 1 teaspoon | Lightly oil pan and knife. |
Step-by-step method
- Lightly oil a 9-inch square pan using part of 1 tsp neutral oil and dust with a little of the mixed 1/2 cup confectioners' sugar and 1/2 cup cornstarch. Sprinkle three gelatin packets over 1/2 cup cold water in a stand-mixer bowl and let bloom.
- In a heavy saucepan heat 1 1/2 cups granulated sugar, 3/4 cup light corn syrup, the separate 1/2 cup water and 1/4 tsp salt. Bring to a boil; cook without stirring until a candy thermometer registers 240°F. Keep children and hands clear of the hot syrup.
- With mixer at low speed, carefully stream hot syrup down the bowl side onto bloomed gelatin, then increase speed gradually and whip until thick, pale and voluminous, approximately 8–10 minutes. Beat in 1 tbsp vanilla. Spread promptly in prepared pan using an oiled spatula.
- Dust lightly with coating mix and leave uncovered to set approximately four hours. Turn out, oil a knife lightly with remaining oil and cut a 6-by-6 grid for 36 pieces. Toss cut sides in remaining sugar-starch mixture; shake off excess and record actual count, set and texture.
Watch the thermometer and the mixer
Heat syrup in a heavy saucepan to 240°F without stirring after the boil begins. Hot candy syrup burns badly; use a stable pot, thermometer and clear work area. Start the mixer low while pouring the syrup down the side of its bowl, then gradually increase speed.
Whip until pale, thick and voluminous, around eight to ten minutes. The mixture becomes harder to spread as it cools, so add vanilla and transfer promptly to the prepared pan. Dust lightly, leave to set and test whether the slab releases cleanly after approximately four hours.
Cut into a six-by-six grid for thirty-six squares and coat sticky cut faces. Shake away surplus powder so the finished cubes do not look chalky.
When the slab will not set
Check the thermometer reading and whether gelatin fully bloomed before changing the recipe. A syrup removed well short of its target or an under-whipped foam may behave differently. Record the temperature, mixing time and room conditions from the trial.
If the slab tears when cutting, oil the blade lightly and wipe between strokes. A dense sticky center may need more setting time, but indefinite waiting is not a substitute for diagnosing the syrup and gelatin amounts.
Alton Brown's recipe is a useful method reference, not proof of this nine-inch pan's yield or a guarantee that the proposed coating ratio is ideal.
For cocoa and gifts
Drop one cube in a hot drink or pack completely set pieces with a barrier between layers. Test storage quality and humidity effects before publishing a shelf-life or shipping recommendation. Any edible-gift label should disclose gelatin origin and ingredient cross-contact.
The image prompt asks for square cut cubes, not an industrial extruded cylinder. There is no verified exact-keyword Pinterest Search growth figure for this draft.
Marshmallow questions
Can I omit the corn syrup?
Not without reformulating and testing the sugar crystallization behavior of this syrup.
Is the recipe vegetarian?
No; conventional gelatin is animal-derived. Verify the actual package source.
When can I cut them?
Start after the proposed four-hour set, then record whether the real slab is firm and clean-cut.
Further reading and related Chefly recipes: Alton Brown's homemade vanilla marshmallows. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Homemade Vanilla Marshmallows. Category: Desserts. 36 marshmallows. Prep approximately 25 minutes; cooking approximately 15 minutes; additional cooling/chilling approximately 270 minutes; total approximately 310 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 3 packets Unflavored powdered gelatin; 1/2 cup Cold water, for gelatin; 1 1/2 cups Granulated sugar; 3/4 cup Light corn syrup; 1/2 cup Water, for syrup; 1/4 teaspoon Fine salt; 1 tablespoon Vanilla extract; 1/2 cup Confectioners' sugar; 1/2 cup Cornstarch; 1 teaspoon Neutral oil.
Instructions: Lightly oil a 9-inch square pan using part of 1 tsp neutral oil and dust with a little of the mixed 1/2 cup confectioners' sugar and 1/2 cup cornstarch. Sprinkle three gelatin packets over 1/2 cup cold water in a stand-mixer bowl and let bloom. In a heavy saucepan heat 1 1/2 cups granulated sugar, 3/4 cup light corn syrup, the separate 1/2 cup water and 1/4 tsp salt. Bring to a boil; cook without stirring until a candy thermometer registers 240°F. Keep children and hands clear of the hot syrup. With mixer at low speed, carefully stream hot syrup down the bowl side onto bloomed gelatin, then increase speed gradually and whip until thick, pale and voluminous, approximately 8–10 minutes. Beat in 1 tbsp vanilla. Spread promptly in prepared pan using an oiled spatula. Dust lightly with coating mix and leave uncovered to set approximately four hours. Turn out, oil a knife lightly with remaining oil and cut a 6-by-6 grid for 36 pieces. Toss cut sides in remaining sugar-starch mixture; shake off excess and record actual count, set and texture.
Allergens: Gelatin is animal-derived; check its source and all ingredient cross-contact labels; Corn ingredient in syrup and cornstarch. Review packaged ingredients and cross-contact before serving.
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Homemade Vanilla Marshmallows
- Total Time: 310 minutes
- Yield: 36 servings 1x
Description
Thirty-six vanilla marshmallow squares from a 9-inch square pan.
Ingredients
- 3 packets Unflavored powdered gelatin
- 1/2 cup Cold water, for gelatin
- 1 1/2 cups Granulated sugar
- 3/4 cup Light corn syrup
- 1/2 cup Water, for syrup
- 1/4 teaspoon Fine salt
- 1 tablespoon Vanilla extract
- 1/2 cup Confectioners' sugar
- 1/2 cup Cornstarch
- 1 teaspoon Neutral oil
Instructions
- Lightly oil a 9-inch square pan using part of 1 tsp neutral oil and dust with a little of the mixed 1/2 cup confectioners' sugar and 1/2 cup cornstarch. Sprinkle three gelatin packets over 1/2 cup cold water in a stand-mixer bowl and let bloom.
- In a heavy saucepan heat 1 1/2 cups granulated sugar, 3/4 cup light corn syrup, the separate 1/2 cup water and 1/4 tsp salt. Bring to a boil; cook without stirring until a candy thermometer registers 240°F. Keep children and hands clear of the hot syrup.
- With mixer at low speed, carefully stream hot syrup down the bowl side onto bloomed gelatin, then increase speed gradually and whip until thick, pale and voluminous, approximately 8–10 minutes. Beat in 1 tbsp vanilla. Spread promptly in prepared pan using an oiled spatula.
- Dust lightly with coating mix and leave uncovered to set approximately four hours. Turn out, oil a knife lightly with remaining oil and cut a 6-by-6 grid for 36 pieces. Toss cut sides in remaining sugar-starch mixture; shake off excess and record actual count, set and texture.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 270 minutes, included in the total.
Untested estimate: syrup cook 15 minutes, whip in prep, set 4 hours and allow 30 minutes for coating/cutting; total includes set.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 270 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately 1 1/2-inch cube