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Homemade Vanilla Marshmallows

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:

a pan lined with parchment paper. a bowl of bloomed gelatin.
1. Oil the pan and line with parchment paper. Oil the paper. 2. Bloom the gelatin in a mixing bowl.
a pot of syrup and a bowl of gelatin.
1. Boil the vanilla syrup to 240°F. 2. Pour the syrup over the bloomed gelatin to melt the gelatin.
Whisk the syrup/gelatin mix until it is doubled in volume.
pouring marshmallow mix into a pan.
1. Combine the syrup/gelatin mix with the whipped whites. 2. Whisk to combine. 3. Pour the marshmallow into the prepared pan. 4. Leave the marshmallows to set overnight.
Removing slab of marshmallow from the pan and cutting in half.
Use the paper to slide the marshmallow out of the pan. Cut the slab into 2 smaller rectangles.
cutting strips and squares of marshmallow.
1. Slide one of the marshmallow rectangles into a cutting board. 2. Cut into 6 strips. 3. Cut each strip into 4 marshmallows. 4. Toss the marshmallows in confectioner’s sugar.

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.

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5 from 1 review

Vanilla Bean Marshmallow Recipe

Homemade marshmallows are in another league from store bought. Vanilla beans give the marshmallows lovely natural flavor.
Prep Time30 mins
Bake Time30 mins
Setting Time9 hrs
Total Time10 hrs
48 each

Ingredients

  • 3/4 oz unflavored gelatin powder (2 T + 1 t )
  • 4 oz water (1/2 cup, cool)
  • 20 oz granulated sugar (2 1/2 cups, divided)
  • 8 oz light corn syrup (3/4 cup)
  • 6 oz water (3/4 cup, hot)
  • 1/4 tsp table salt
  • 1 each vanilla bean (split)
  • 2 each egg whites (large)
  • 4 oz confectioner sugar (1 cup)

Instructions

  • 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 aside
    3/4 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.

Equipment

My Book
KA Stand Mixer
9×13 Baking Pan
Parchment Sheets
Thermometer

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Notes

The recipe can be halved and made in an 8″x8″ square pan.

Nutrition

Serving: 1each | Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 1mg | Sugar: 18g | Calcium: 1mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
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