These pillowy homemade marshmallows come together with a classic hot syrup poured over bloomed gelatin, then whipped until glossy and thick enough to hold stiff peaks. A touch of vanilla powder rounds out the flavor, while a mix of powdered sugar and cornstarch keeps every cut piece from sticking and gives the exterior that signature soft, matte finish. The result is a tender, cloud-like texture with a clean, sweet bite — miles better than anything from a bag. Cut into neat squares and tossed in the coating, they're perfect for hot cocoa, s'mores, or just snacking straight from the tin. Since the whole recipe is built from pantry staples like sugar, corn syrup, and gelatin, it's a naturally solid choice for a dairy free treat without any fuss.
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Lightly grease an 8×8-inch baking pan with a neutral oil, then line it with two overlapping strips of parchment paper, leaving a 2-inch overhang on all four sides. Grease the parchment as well. In a small bowl, whisk together the powdered sugar and cornstarch for the coating. Dust the lined pan generously with about 2 tablespoons of the coating mixture, tilting to coat the bottom and sides evenly; set the remaining coating aside.
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 5 minutes, until the gelatin has absorbed the water and the surface looks matte and swollen.
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