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Making Fluffy Homemade Vanilla Marshmallows is easier than you think and so much fun! These fluffy treats bring a rich vanilla flavor to elevate your favorite desserts like a cup of hot chocolate or a classic s’mores night.
Ruby Ann and I love making these fluffy homemade marshmallows in our cottage kitchen. They’re far better than the store-bought version, with a soft, cloud-like texture and a hint of vanilla bean paste. The best part is that these vanilla marshmallows are fully customizable—you can add flavors like cocoa powder or swap in maple syrup for a unique twist.
If you’ve never tried a homemade marshmallow recipe, this is a great starting point. It’s easy to follow and uses simple ingredients like unflavored gelatin, granulated sugar, and light corn syrup, all of which you can find at any grocery store. We even use them as toppings for our Crock Pot Hot Chocolate and Gingerbread Hot Chocolate.
These marshmallows are perfect for cozy evenings by the fire or as a thoughtful holiday gift. Whether you’re whipping up a batch with family or surprising friends with these pillowy treats, this recipe is sure to become a favorite dessert in your home. It’s the perfect time to try it out—your cup of hot cocoa will never be the same again!
Why You’ll Love This Recipe
- Delicious and versatile – Perfect for hot chocolate, s’mores, or gifting.
- Fun to make – A great activity for the whole family.
- Customizable – Adjust the flavors to suit your taste, from classic vanilla to seasonal favorites.
Ingredients
- Unflavored Gelatin – Creates the fluffy texture we all love.
- Light Corn Syrup – Keeps the marshmallows soft and prevents crystallization.
- Granulated Sugar – Provides sweetness and structure to the marshmallows.
A full list of ingredients with exact amounts is available in the recipe card below.
How to Customize Your Marshmallow Recipe
You can create different versions of these fluffy homemade vanilla marshmallows by adding your favorite flavors or ingredients. Here are a few ideas:
- Lemon Marshmallows: Add 2 teaspoons of lemon extract and 2 teaspoons of lemon zest for a zesty twist.
- Pumpkin Spice Marshmallows: Mix in ¼ cup of pumpkin puree and some pumpkin pie spice.
- Chocolate Marshmallows: Stir in ¼ cup of cocoa powder for a rich chocolate flavor.
Tools you may need
- 8×8 pan * larger one if you desire thinner marshmallows
- Stand Mixer
- Candy Thermometer
How To Make Vanilla Marshmallows
Step 1: Bloom the Gelatin
In a small bowl, combine unflavored gelatin with cold water. Let it sit for 5–10 minutes to form a gel-like consistency.
Step 2: Heat the Sugar Mixture
In a medium saucepan, combine granulated sugar, light corn syrup, and water. Heat on medium-high heat until the sugar dissolves completely and reaches 235°F on a candy thermometer.
Step 3: Whip the Gelatin
Add the gelatin to the bowl of your stand mixer and start whisking on low speed. Slowly pour in the hot sugar syrup.
Step 4: Whisk to Stiff Peaks
Increase the mixer speed to high and whisk until the mixture becomes thick, glossy, and forms stiff peaks.
Step 5: Add Vanilla Extract
Mix in vanilla extract and a pinch of salt for flavor.
Step 6: Pour and Set
Transfer the marshmallow mixture into a prepared pan and spread it evenly with a silicone spatula. Cover with a piece of parchment paper and let it set at room temperature for at least 6 hours or overnight.
Step 7: Cut and Dust
Once set, cut the marshmallows into squares using a sharp knife or pizza cutter, and coat them in a mixture of cornstarch and confectioners’ sugar to prevent sticking.
Tips
- Use a Candy Thermometer – Achieving the right sugar temperature is crucial for fluffy marshmallows.
- Grease Your Tools – A bit of coconut oil or butter on your spatula will make handling the sticky mixture much easier.
- Customize Flavors – Try adding peppermint extract, cocoa powder, or lemon zest for unique variations.
Recipe FAQs
What ingredients do I need to make marshmallows?
You’ll need unflavored gelatin, granulated sugar, light corn syrup, water, vanilla extract, and a mixture of cornstarch and powdered sugar for coating.
Can I use honey instead of corn syrup?
It’s best to store them in an airtight container at room temperature to maintain their texture. Refrigerating them can make them sticky.
How do I add different flavors to this recipe?
You can mix in different extracts like peppermint, almond, or lemon during the whisking stage.
Storage Tips
- Store in Glass Jars for a Decorative Touch: Use a clean, dry glass jar with a tight lid for a charming storage option. This method works well for gifting or displaying your marshmallows.
- Freeze for Long-Term Storage: For marshmallows without egg whites, place them in a freezer-safe bag or container with wax paper layers. They can be frozen for up to 3 months. Let them thaw at room temperature before using.
More Cozy Recipes from the Cottage;
- Homemade Pumpkin Spice Latte
- Perfect Fall Pumpkin Spice Rice Krispie Treats Recipe
- Crock Pot Hot Chocolate
- Pumpkin Seed Brittle
- Sourdough Pumpkin Cinnamon Rolls
If you enjoyed this recipe, I’d be so grateful if you left a 5 ⭐️ rating — it helps others discover it and fall in love with baking it too.
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Homemade Vanilla Marshmallows Recipe (how to make)
Ingredients
- ¾ cup water divided*please read instructions before starting
- 7 tsp of powdered gelatin or three packets of Knox gelatin
- 2 cups granulated sugar *turbinado
- ⅔ cup light corn syrup
- 1 tbsp vanilla extract
- Pinch of salt
- ¼ cup cornstarch for dusting
- ¼ cup confectioners sugar for dusting
- Use coconut oil to grease the pan
How To Make
- 1. Mix 1/2 cup of water and the powdered gelatin in a small bowl. Let it sit for 5 minutes to bloom.
- 2. Grease an 8×8-inch baking pan with coconut oil
- 3. Mix the remaining 1/4 cup of water, granulated sugar, and light corn syrup in a medium saucepan. Place saucepan on medium heat and mix until the sugar dissolves.
- 4. Once the sugar has dissolved, do not stir. Let the mixture boil until it reaches 235 degrees soft ball stage. Use a candy thermometer for best results.
- 5. While the sugar syrup is boiling, use an electric stand mixer with a whisk attachment to mix the gelatin mixture on low speed. And for the mixture of gelatin and boiled sugar syrup.
- 6. When the sugar syrup reaches 235°F, remove the saucepan from the heat.
- 7. Carefully and slowly pour the hot sugar syrup into the gelatin mixture.
- 8. Add vanilla extract and a pinch of salt to the mixture.
- 9. Increase the speed of the stand mixer to high and whisk for 10-12 minutes or until the mixture becomes thick and fluffy.
- 10. Pour the mixture into the greased baking pan. Smooth the top with a spatula. Cover with a greased piece of plastic wrap or parchment paper.
- 11. Let the marshmallows set for at least 6 hours or overnight before cutting them into squares.
- 12. Lightly dust a clean cutting board with cornstarch after the marshmallows are set. Remove the marshmallow from the pan and place it on the cutting board.
- 14. Cut the marshmallows into squares using a sharp knife or a pizza cutter. You can even use kitchen shears to cut into bite-size pieces. Place into a ziplock baggie with the 1/4 cup cornstarch and confectioners sugar and shake to cover all pieces well.
- 15. Dust off the excess sugar-coating mixture and store it in an airtight container for up to six months.
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