Marshmallows Recipe

Lightly oil a 9x13-inch (23x33 cm) baking pan with about 1 teaspoon vegetable or neutral oil, spreading it with a paper towel so the surface is thin and even. In a small bowl, sift together confectioners' sugar and cornstarch to make the dusting mixture; set aside.

Dust the oiled pan generously with about half of the confectioners' sugar–cornstarch mixture, tapping out excess. Reserve the remaining half for coating finished marshmallows and work surface.

Pour 1 cup cold water into the bowl of a stand mixer fitted with the whisk attachment (or into a large heatproof bowl if using an electric hand mixer). Sprinkle 3 tablespoons unflavored powdered gelatin evenly over the cold water. Let it sit (bloom) while you prepare the sugar syrup, about 5–10 minutes; the gelatin will absorb water and thicken.

Combine 2 cups granulated sugar, 2 cups light corn syrup, and 1 cup water for the syrup in a medium heavy-bottomed saucepan. Stir gently over medium heat just until the sugar dissolves. Once dissolved, stop stirring to avoid crystal formation.

Attach a candy thermometer to the saucepan and bring the mixture to a boil. Continue boiling until the syrup reaches 240°F (115°C) — the soft-ball stage — about 8–12 minutes depending on heat. If you don't have a thermometer, a small amount dropped into very cold water should form a soft, pliable ball.

As soon as the syrup reaches 240°F (115°C), remove the pan from heat. Working quickly and carefully, start the stand mixer on low speed and slowly pour the hot syrup in a steady thin stream into the bloomed gelatin and water mixture, avoiding the whisk to prevent splattering onto the mixer.

After adding the syrup, increase the mixer speed to high. Whip the mixture until it becomes very thick, fluffy, and glossy — about 10–15 minutes. The volume should increase significantly and the mixture should form ribbons when the whisk is lifted.

During the last minute of whipping, add 1 teaspoon fine salt and 2 teaspoons pure vanilla extract. If using color or flavor variations, add a few drops of food coloring or up to 1 teaspoon alternative extract at this stage and whip briefly to incorporate. For chocolate marshmallows, sift 2 tablespoons cocoa powder into the whipped mixture in the last minute and gently combine.

Using oiled spatulas (or lightly oiled hands), immediately scrape the marshmallow mixture into the prepared pan and spread it into an even layer. Smooth the top as best you can. Working quickly will make spreading easier before the mixture begins to set.

Dust the top with a generous sprinkle of the reserved confectioners' sugar–cornstarch mixture. Let the marshmallows sit uncovered at room temperature for at least 4 hours, preferably overnight, to fully set and develop the proper texture.

When set, turn the marshmallow slab out onto a surface dusted with the remaining confectioners' sugar–cornstarch mixture. Use a sharp knife or bench scraper lightly oiled (or dusted) to cut into squares or desired shapes. For neater cuts, dip the knife in hot water and wipe dry between cuts.

Toss cut marshmallows in additional confectioners' sugar–cornstarch mixture to coat all sides so they are non-sticky. Shake off excess and store marshmallows in an airtight container separated by layers of parchment paper at room temperature for up to 2 weeks.

If marshmallows are too sticky

They may need more dusting or longer to dry. Dust cut pieces well and allow extra drying time uncovered in a cool, dry place.

If marshmallows are gummy or collapse

The sugar syrup may not have reached the proper temperature (soft-ball). Use a reliable candy thermometer and ensure the syrup reaches 240°F (115°C) before pouring into gelatin.

Flavor variations

Add extracts (peppermint, almond, etc.) in place of some or all of the vanilla. For fruit-flavored marshmallows, use concentrated fruit extracts rather than juices, which add too much liquid.