Fluffy, cloud-soft and made completely from scratch, these marshmallows come together from just a handful of pantry staples: gelatin bloomed in water, a hot sugar-and-corn-syrup mixture cooked to the soft-ball stage, and a touch of vanilla powder for flavor. The whole thing gets whipped into a glossy, stiff-peaked mass, spread into a pan, and left to set until it's firm but still impossibly tender to bite into. A dusting of powdered sugar and cornstarch keeps every square from sticking and gives the finished pieces that classic powdery coating. Cut into a full tray of 24 squares, they're perfect for hot cocoa, s'mores, or just snacking straight off the cutting board. Since there's no flour or thickener hiding any gluten in this formula, homemade marshmallows are a naturally solid choice for a gluten free treat table. Skip the bagged stuff — this version is fresher, softer, and genuinely better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →24 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
