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Marshmallows (Hand-mixed)

36 servings



total time


⅔ cup water, divided

21g (2 sachet) unflavored gelatin

1 cup granulated sugar

1 cup light corn syrup

Pinch of kosher salt

1 teaspoon vanilla extract

1 cup confectioners' sugar, for dusting


Lightly oil the inside of an 8 by 8-inch pan (mine was slightly bigger) with vegetable oil. Generously coat with confectioners' sugar and set aside.

Pour ⅓ cup of the water into a bowl. Sprinkle the gelatin over the water and set aside.

In a saucepan combine the remaining ⅓ cup water with the sugar, corn syrup, and salt. Place over medium-high heat and cook until it reaches 240F on a candy thermometer.

Very carefully add the hot syrup to the softened gelatin.

Add the vanilla and mix for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky. (A stand mixer is really the best tool for the job but I used an old-fashioned hand beater and a lot of elbow grease.)

Spread the mixture into the prepared pan using a lightly oiled spatula. Set aside for at least 1 hour, or until the marshmallows are firm and cool.

Run a wet knife around the edge of the pan to loosen the marshmallow sheet and remove it from the pan.

Using a sharp, wet knife, cut into squares.

Toss each marshmallow in the confectioners' sugar until completely coated (or use cocoa powder or shredded coconut!).

Store separated by parchment or wax paper in a container. They should keep for at least a month. Do not refrigerate.



Result: I made a version of this with stevia and it did have a fun marshmallow bounce with cornstarch but it remained translucent.

36 servings



total time
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