Homemade Marshmallows Recipe

Grease a 9x13-inch rectangular baking pan with oil and line with plastic wrap. Mix cold water and unflavored gelatin powder in a small bowl; bloom for 5 minutes. Combine confectioners’ sugar and cornstarch; set aside.

Cook gelatin in a saucepan over low heat until melted, 1-2 minutes. Pour gelatin into the bowl of an electric mixer fitted with the whisk attachment; set aside. Mix light corn syrup, sugar, and water in a saucepan until sugar has dissolved; cook over medium-high heat for 10-15 minutes or until syrup is reaches soft-ball stage, or a candy thermometer reads 240°F.

Once syrup is ready, start whisking gelatin on medium-low speed. Slowly pour in syrup, whisking continuously for 5 minutes or until opaque white. Increase speed to high and whisk until mixture has doubled in volume, 3 to 4 minutes. Fold in flavorings like vanilla beans, crushed cookie bits, coconut flakes, chopped nuts, or melted chocolate.

Quickly pour mixture into prepared pan. Refrigerate for at least 4 hours. Remove marshmallow from pan and peel off plastic wrap. Cover with sugar-cornstarch mixture. Cut into 1 ½-inch cubes using a knife or a pizza cutter.