Ina Garten's 5-Star Homemade Marshmallows

Ingredients

• 3 packages Plain Gelatin (unflavored, each about 7 g)
• 0.5 cup Cold Water (for blooming gelatin)
• 1.5 cup Granulated Sugar (white, fine grain)
• 1 cup Light Corn Syrup (for smooth texture)
• 0.25 teaspoon Salt (enhances flavor)
• 0.5 cup Water (for sugar syrup)
• 1 tablespoon Pure Vanilla Extract (high‑quality)
• 2 cup Confectioners' Sugar (for dusting pan and finished marshmallows)

Instructions

1. Bloom Gelatin

   Place 3 packages of plain gelatin into 0.5 cup cold water in a small bowl, stir gently, and let sit for 5 minutes until fully softened.

   Time: PT5M

2. Measure Syrup Ingredients

   Measure 1.5 cup granulated sugar, 1 cup light corn syrup, 0.25 tsp salt, and 0.5 cup water.

   Time: PT2M

3. Cook Sugar Syrup

   Combine the measured sugar, corn syrup, salt, and water in a saucepan over medium heat. Stir until sugar dissolves, then attach a candy thermometer and cook until the mixture reaches exactly 240°F.

   Time: PT10M

   Temperature: 240°F

4. Prepare Mixer

   Fit the stand mixer with the whisk attachment and add the softened gelatin mixture to the mixing bowl.

   Time: PT1M

5. Combine Hot Syrup with Gelatin

   With the mixer on low speed, slowly pour the hot sugar syrup (use a heat‑proof glass beaker) into the gelatin while the mixer runs.

   Time: PT2M

6. Whisk to Fluffy Consistency

   Increase the mixer to high speed and whisk for about 15 minutes, or until the mixture becomes thick, glossy, and triples in volume.

   Time: PT15M

7. Add Vanilla

   Reduce speed to low and add 1 tablespoon pure vanilla extract, mixing just until incorporated.

   Time: PT1M

8. Dust the Pan

   Generously coat the bottom of an 8 × 12 inch pan with confectioners' sugar, tapping out any excess.

   Time: PT5M

9. Transfer Marshmallow Mixture

   Quickly pour the fluffy marshmallow mixture into the prepared pan, spreading evenly with a spatula.

   Time: PT2M

10. Dust Top Layer

    Dust the surface of the marshmallow slab with another generous layer of confectioners' sugar.

    Time: PT2M

11. Rest Overnight

    Leave the pan uncovered at room temperature overnight to allow the marshmallows to firm slightly.

    Time: PT0M

12. Cut and Serve

    Using a sharp knife, cut the set marshmallow slab into 40 small squares (or 20 large squares). Dust each piece with additional confectioners' sugar if needed, and optionally insert lollipop sticks for novelty treats.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

0 g

Carbohydrates

18 g

Fat

0 g

Fiber

0 g