Marshmallows

Homemade marshmallows taste nothing like the bagged version. A classic recipe built on gelatin, sugar, corn syrup, and vanilla whips up into pillowy clouds that are softer, more fragrant, and far more satisfying than anything you can buy. Once you make them at home, store-bought feels like eating dry foam.

The technique is all about patience and precision. Gelatin blooms in cold water for five minutes first, then dissolves in a warm sugar-water solution. A full 15 minutes of high-speed beating with corn syrup, salt, and vanilla is what pulls everything into that stiff, glossy meringue-like texture. Don’t shortcut the mixer time. Under-beaten marshmallow won’t hold its shape. The cornstarch and powdered sugar coating prevents sticking, while the overnight rest on paper towels dries the surface for that classic pillowy finish.

Pro Tips

• Use unflavored gelatin (Knox is the standard), not flavored Jell-O. The flavored stuff contains extra sugar and color that’ll throw off the recipe.
• Coat your knife with cornstarch-sugar mixture or wet it before cutting. Marshmallow sticks to everything otherwise.
• A stand mixer with whisk attachment is essential. Fifteen minutes on high would burn out a hand mixer.
• Store coated marshmallows in an airtight container at room temperature up to 2 weeks.

Variations

• Add peppermint extract, almond, or maple flavor in place of vanilla for seasonal variety.
• Color the mixture with gel food coloring for pink, blue, or pastel marshmallows.
• Dip cooled marshmallows in melted chocolate and graham crumbs for pre-assembled s’mores.