Light, pillowy, and impossibly bouncy, these homemade marshmallows are built from just a handful of pantry staples: bloomed gelatin, a hot sugar-and-corn-syrup base cooked to a precise soft-ball stage, and a whisper of vanilla whipped in at the end. The stand mixer does the heavy lifting here, transforming the syrup into a glossy, cloud-like ribbon before it gets spread into a pan and left to set into a firm, sliceable slab. A dusting of powdered sugar and cornstarch keeps every cut square from sticking and gives the exterior that classic soft matte finish. There's real satisfaction in cutting your own grid of squares and seeing that stretchy, marshmallowy pull. This recipe is a solid pick if you're keeping things dairy free, since the whole batch comes together from sugar, gelatin, and flavoring rather than anything creamy. Whether they're piled into cocoa or eaten straight off the cutting board, these are a fun, from-scratch treat worth the wait.
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Pour the cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface and let it sit for at least 10 minutes, until the gelatin has fully absorbed the water and the surface looks matte and swollen.
Whisk together the powdered sugar and cornstarch in a small bowl. Lightly coat a 9x13-inch baking pan with nonstick cooking spray, then sift a generous layer of the powdered sugar–cornstarch mixture over the bottom and sides of the pan, tapping out any excess back into the bowl. Reserve the remaining coating mixture.
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