By Devi Poojari
December 9, 2025
Pillowy-soft and perfectly sweet marshmallows are different than the chewy ones brought from candy stores. Flavoured lightly with vanilla, this batch is made using simple ingredients and minimal effort—perfect for adding to hot chocolate or desserts.
30 grams gelatin powder 250 ml cold water 410 grams cane sugar ¼-½ cup powdered sugar 2 teaspoons vanilla extract ¼ teaspoon salt
Grease a 9’x9’ inch pan with some butter before dusting generously with powdered sugar.
Combine half the water and gelatin powder in a stand mixer and allow it to rest while adding the cane sugar, remaining water and salt to a saucepan.
Bring to a boil over medium-high heat while stirring every few minutes to ensure that the sugar does not burn.
Once the syrup is just begun thickening, turn off the heat while restarting the stand mixer to mix the gelatin for a minute and carefully drizzling in the hot sugar.
Whisk for 5-7 minutes at high speed after adding the vanilla extract until the mixture is white and almost three times its volume.
Pour into the sugar-dusted baking pan using a spatula and leave it uncovered for 12-14 hours.
Unmould the marshmallow brick onto a sugar powdered surface before cutting into cubes and storing them in an air-tight container.
Avoid refrigeration and store at room temperature for up to two weeks.