Why You’ll Love 3-Ingredient Fluffy Homemade Marshmallow Recipe
I like this recipe because it creates light, pillowy marshmallows with a clean vanilla flavor. I also enjoy how customizable it is, whether I want to keep it simple or add fun flavors and colors. It feels rewarding to make something from scratch that usually comes from a bag.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large egg whites
1 tablespoon powdered gelatin
1/4 cup cold water (for gelatin)
1/4 cup powdered sugar (for dusting)
1/4 cup cornstarch (for dusting)
Directions
I begin by mixing the gelatin with 1/4 cup cold water and letting it bloom for about 5 minutes. While that rests, I combine the sugar, corn syrup, 1/4 cup water, and salt in a saucepan and heat the mixture until it reaches 240°F (115°C).
As the syrup heats, I whip the egg whites until stiff peaks form. Once the syrup reaches temperature, I slowly pour it into the whipped egg whites while mixing on low speed. I then add the bloomed gelatin and vanilla extract and continue whipping until the mixture becomes thick, glossy, and fluffy.
I pour the marshmallow mixture into a greased pan that has been dusted with powdered sugar and cornstarch. I smooth the top, then let it set for at least 4 hours or overnight. Once set, I cut the marshmallows into squares and coat them with more powdered sugar and cornstarch.
Servings and Timing
I make this recipe to yield about 24 marshmallows. Prep time takes around 20 minutes, cook time is about 10 minutes, and the total time, including setting, comes to approximately 4 hours and 30 minutes.
Variations
I sometimes add food coloring for a fun visual twist or swap vanilla extract for peppermint, almond, or coconut extract. When I want a festive version, I sprinkle the tops with sanding sugar before cutting.
Storage/Reheating
I store the marshmallows in an airtight container at room temperature, where they keep well for several days. I avoid refrigerating them because moisture can affect their texture.
FAQs
Do I really need a candy thermometer?
I find a candy thermometer very helpful to ensure the syrup reaches the correct temperature.
Why do I need to bloom the gelatin?
I bloom the gelatin so it dissolves smoothly and gives the marshmallows their signature fluffy structure.
Can I skip the egg whites?
I use egg whites for a lighter texture, and skipping them would change the final result.
How thick should the marshmallow mixture be?
I whip it until it is very thick, glossy, and holds its shape well.
Can I use flavored gelatin?
I prefer plain gelatin so I can control the flavor with extracts.
Why dust with powdered sugar and cornstarch?
I dust them to prevent sticking and to keep the marshmallows easy to handle.
Can I use a silicone pan?
I can, but I still dust it well to ensure easy removal.
How long do homemade marshmallows last?
I find they stay fresh for several days when stored properly.
Can I cut them with cookie cutters?
I like using cookie cutters for fun shapes, as long as I dust them well.
Are homemade marshmallows softer than store-bought?
I find them much softer and fluffier than most store-bought versions.
Conclusion
I love making this fluffy homemade marshmallow recipe because it turns simple ingredients into a delightful, cloud-like treat. Whether enjoyed on their own or used in desserts, these marshmallows always feel special and satisfying to make from scratch.
Incredibly fluffy homemade marshmallows made from scratch with a soft, pillowy texture and clean vanilla sweetness. This classic treat feels magical to make and delivers far better flavor and texture than store-bought versions.
Author:Amy
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:4 hours 30 minutes
Yield:24 marshmallows
Category:Dessert
Method:Candy Making
Cuisine:American
Diet:Low Fat
Ingredients
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large egg whites
1 tablespoon powdered gelatin
1/4 cup cold water (for gelatin)
1/4 cup powdered sugar (for dusting)
1/4 cup cornstarch (for dusting)
Instructions
Bloom the gelatin by mixing it with 1/4 cup cold water and letting it sit for 5 minutes.
In a saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Heat until the mixture reaches 240°F (115°C).
While the syrup cooks, whip the egg whites until stiff peaks form.
Slowly pour the hot syrup into the whipped egg whites while mixing on low speed.
Add the bloomed gelatin and vanilla extract.
Increase speed and whip until the mixture becomes thick, glossy, and fluffy.
Pour the marshmallow mixture into a greased pan dusted with powdered sugar and cornstarch.
Smooth the top and let set for at least 4 hours or overnight.
Cut into squares and coat with additional powdered sugar and cornstarch.
Notes
Use a candy thermometer for accurate syrup temperature.
Blooming gelatin ensures a smooth, fluffy texture.
