Homemade Marshmallows

There’s a world of difference between a store-bought marshmallow and one you whip up at home, soft, fresh, and pillowy in a way the bagged kind never manages.

The whole thing comes down to two simple parts: bloomed gelatin and a hot sugar syrup. Boiling the sugar and water concentrates it, and when you pour that hot syrup into the gelatin and beat it hard for a full 10 minutes, the mixture transforms, tripling in volume into a glossy white cloud.

A candy thermometer is your best friend here. The syrup has to reach the right temperature to set properly; too low and the marshmallows stay sticky and won’t hold their shape.

Don’t shortcut the beating time. Those 10 minutes of high-speed whipping are what trap all the air, giving marshmallows their signature springy, melt-in-the-mouth softness.

Pro Tips

• Use a candy thermometer and cook the syrup to 240°F (116°C); under-cooked syrup makes sticky marshmallows that won’t set.
• Beat on high for the full 10 minutes to whip in enough air for a light, fluffy texture.
• Grease the molds and dust them with a cornstarch-and-powdered-sugar mix so the marshmallows release cleanly.
• Let them set undisturbed at least 6 hours, or overnight, before cutting.

Variations

• Swap the vanilla for peppermint, almond, or rosewater extract.
• Fold in cocoa or a swirl of fruit puree for flavored marshmallows.
• Toss the cut pieces in toasted coconut or colored sugar, or drop them into hot chocolate.