These pillowy homemade marshmallows come together from a simple base of bloomed gelatin, granulated sugar, and light corn syrup, whipped on high speed until the mixture turns glossy, white, and thick enough to hold a soft ribbon. A touch of pure vanilla extract rounds out the flavor before the whole batch gets spread into a pan and left to set until firm. Once fully set, the slab is cut into neat squares and dusted with a light coating of powdered sugar and cornstarch to keep every piece soft and non-sticky. There's no heavy fat, no citrus, and no rich cream weighing things down — just a light, airy sweet that's easy on the stomach. It's a genuinely solid treat to keep on hand for a GERD friendly kitchen, whether you're serving them on their own or dropping a few into a mug of warm milk-free cocoa. Simple, fun to make, and satisfying without any of the heaviness that usually comes with dessert.
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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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