Homemade Vanilla Marshmallows Recipe

5 from 4 votes

These homemade vanilla marshmallows make soft, pillowy squares with a warm vanilla flavor that melt into hot cocoa and toast beautifully over an open flame.

Prep Time10

Cook Time20

Additional Time6

Total Time6 30

Course: Desserts

Cuisine: American

Servings: 1x1 inch

Calories: 56kcal

Author: Emily Rider

Equipment

1 8x8-inch baking pan
1 Medium saucepan
1 Stand mixer with whisk attachment
1 Candy Thermometer

Ingredients

¾ cup water divided, 180 milliliters
7 teaspoons powdered gelatin or 3 packets Knox gelatin
2 cups granulated sugar 400 grams
⅔ cup light corn syrup 220 grams
1 tablespoon vanilla extract 15 milliliters
Pinch of salt
¼ cup cornstarch for dusting, 30 grams
¼ cup confectioners sugar for dusting, 30 grams
Coconut oil for greasing the pan

Instructions

Bloom the gelatin – Pour ½ cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin evenly over the surface. Let it sit for 5 minutes until the gelatin softens and absorbs the water completely.
Prepare the pan – Grease an 8x8 inch baking pan with coconut oil, coating the bottom and all four sides thoroughly. Set aside while the syrup cooks.
Cook the sugar syrup – Combine the remaining ¼ cup of water, granulated sugar, and corn syrup in a medium saucepan. Heat over medium heat and stir until the sugar dissolves completely.
Bring to temperature – Once the sugar dissolves, stop stirring and allow the syrup to boil undisturbed until it reaches 235°F on a candy thermometer. Do not stir at any point once boiling begins.
Start the mixer – Fit the stand mixer with the whisk attachment and begin mixing the bloomed gelatin on low speed to loosen it slightly before the hot syrup goes in.
Add the hot syrup – With the mixer running on low, slowly pour the hot syrup into the gelatin mixture in a thin, steady stream. Take your time — pouring too quickly can cause the gelatin to seize.
Add vanilla and salt – Once the syrup is fully incorporated, pour in the vanilla extract and add the pinch of salt.
Whip until fluffy – Increase the mixer speed to high and beat for 10 to 12 minutes until the mixture is thick, white, glossy, and holds stiff peaks. The volume should increase significantly during this time.
Transfer to the pan – Pour the marshmallow mixture into the prepared pan and smooth the top with a lightly greased spatula. Cover with a greased piece of parchment paper pressed gently against the surface.
Set overnight – Leave the marshmallows at room temperature for at least 6 hours or overnight. Do not refrigerate during this stage.
Cut and coat – Dust a clean cutting board generously with the cornstarch and powdered sugar mixture. Turn the set marshmallow slab out onto the board and cut into squares using a sharp knife, pizza cutter, or kitchen shears. Toss the cut pieces in the dusting mixture to coat all sides.
Store – Shake off any excess coating and transfer to an airtight container. Store at room temperature away from moisture for up to 2 weeks.

Video

Notes

Prep everything before starting – Have the gelatin bloomed, the pan greased, and the vanilla and salt measured before the syrup goes on the heat. Candy making moves quickly once the sugar begins boiling.

Do not stir once boiling – Stirring after the sugar dissolves causes crystallization and produces a grainy finished marshmallow. Leave the syrup completely undisturbed until it reaches 235°F.

Whip the full 10 to 12 minutes – The mixture needs the full whipping time to develop the volume and stiff peaks that produce a light, fluffy texture. Under-whipped marshmallows will be dense and flat.

Store away from moisture – Humidity is the primary cause of sticky marshmallows. Keep in a tightly sealed airtight container away from steam or any source of moisture in the kitchen.

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