Homemade Vanilla Marshmallows are in another league from the store-bought kind. They’re not even from the same planet, as far as I’m concerned. Even if you think you don’t like marshmallows give these try. They just might change your mind.
If you’ve never tasted homemade marshmallows you’re in for a real treat. Homemade marshmallows are billowy soft and melt into a lovely gooey mess when toasted or dunked in a hot beverage.
The truth is, I hate marshmallows. About once a summer I’ll make a s’more with a super-toasty marshmallow and I’m good for the rest of the year, and that’s mostly about the chocolate and the graham cracker.
I don’t like those chocolate marshmallow cookies or the mini marshmallows in hot cocoa mix. Don’t even get me started on Easter “peeps”, ewww!
Buuutt, the first time I tasted homemade marshmallows I was immediately smitten. Instead of having the texture of a rubber ball, these marshmallows are soft and luscious.
Scroll through the process photos to see how to make Vanilla Bean Marshmallows:
If you grow your own mint, you can make Mint Marshmallows.
Toast a Vanilla Bean Marshmallow and pair it with Homemade Graham Crackers for the best s’more of your life.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Vanilla Bean Marshmallow Recipe
- Oil a 13"x 9" pan. Line the pan with parchment paper, lengthwise hanging over the sides. Then oil the parchment paper.
- In a large mixing bowl, sprinkle the gelatin over the cool water, whisking just to combine, set aside3/4 oz unflavored gelatin powder, 4 oz water
- Combine 2 cups of the granulated sugar with corn syrup, hot water and salt. Scrape the seeds from the vanilla bean into the syrup. Heat the mixture until the sugar is melted. Turn the heat to medium high and bring the mixture to a boil. Once the mixture is boiling do not stir. Cook the syrup to 240°F.20 oz granulated sugar, 8 oz light corn syrup, 6 oz water, 1/4 tsp table salt, 1 each vanilla bean
- Immediately pour the syrup over the bloomed gelatin stir to melt the gelatin. Whip the mixture on high speed until it's doubled in volume. Set it aside.
- Whip the egg whites to medium peak. With the mixer running, slowly add the last 1/2 cup of sugar. Turn the mixer to medium high and whip to full peak. Add the gelatin mixture to the egg whites and whisk to combine. Pour the mixture into the prepared pan. If large bubbles rise to the surface rap the pan on the countertop a few times to pop the bubbles. Leave to set overnight, uncovered.2 each egg whites, 20 oz granulated sugar
- Fill a small bowl with confectioner's sugar. Sift a layer of confectioner's sugar over the marshmallows. Use the parchment to lift the marshmallows out of the pan. Cut the slab in half using a sharp knife coated with vegetable oil. You should now have two 6.5"x9" rectangles.4 oz confectioner sugar
- Transfer one of the rectangles to a cutting board that is generously dusted with confectioner's sugar. Cut that rectangle 6×4 to get 24 squares. Toss the marshmallows in the bowl confectioner's sugar to coat and transfer to a baking sheet dusted with confectioner's sugar. Allow the marshmallows to dry for several hours.
- Store in an air-tight container at room temperature.
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