EASY Marshmallows From Scratch

Ingredients

• 1/2 cup Water (cold, for blooming gelatin)
• 3 packets Gelatin Sheets (unflavored, about 85 g total; bloom in water)
• 2 cups Granulated Sugar (white granulated)
• 3/4 cup Light Corn Syrup (prevents crystallization)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1/4 teaspoon Almond Extract (optional, adds depth)
• 1 cup Powdered Sugar (for dusting, sifted)
• 1 tablespoon Neutral Oil (to oil parchment and knife)

Instructions

1. Bloom Gelatin

   Place 1/2 cup cold water in a large mixing bowl and sprinkle the 3 packets of gelatin sheets over the surface. Let sit for 5 minutes until fully softened.

   Time: PT5M

2. Prepare Pan

   Lay a sheet of parchment paper in a 9×13‑inch baking pan and lightly brush the parchment with neutral oil to prevent sticking.

   Time: PT5M

3. Make Sugar Syrup

   In a medium saucepan combine 2 cups granulated sugar, 3/4 cup corn syrup, and 1/2 cup water. Stir over medium‑high heat until sugar dissolves, then stop stirring and bring to a boil.

   Time: PT7M

4. Reach Soft‑Ball Stage

   Clip a candy thermometer to the side of the pan and continue boiling the syrup until it reaches 240 °F (soft‑ball stage).

   Time: PT2M

   Temperature: 240°F

5. Dissolve Gelatin

   While the syrup is heating, whisk the bloomed gelatin until it becomes a clear, liquid mixture.

   Time: PT2M

6. Combine Syrup and Gelatin

   Turn the mixer on high speed. With the bowl running, slowly pour the hot syrup down the side of the mixing bowl, allowing it to stream in while the mixer aerates the mixture.

   Time: PT3M

7. Add Flavorings & Whisk

   Add 2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Continue mixing on high for about 10‑12 minutes, until the mixture becomes thick, glossy, and triples in volume.

   Time: PT12M

8. Transfer to Pan

   Scrape the fluffy marshmallow batter into the prepared pan, spreading it evenly with an offset spatula.

   Time: PT2M

9. Set Overnight

   Allow the marshmallows to sit at room temperature, uncovered, for at least 8 hours or overnight until firm.

   Time: PT0M

10. Dust, Cut & Serve

    Generously dust the top with powdered sugar. Oil a sharp knife, cut the marshmallows into squares, and dust each piece again with powdered sugar to prevent sticking.

    Time: PT5M

Nutrition Facts

Calories

174

Protein

1.8 g

Carbohydrates

45 g

Fat

0 g

Fiber

0 g