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The Best Easy Homemade Vanilla Bean Marshmallows

Close-up of several fluffy homemade marshmallows dusted heavily with powdered sugar on a white plate.
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Make soft, fluffy marshmallows from scratch using this straightforward recipe. These homemade vanilla bean marshmallows have a superior texture perfect for hot chocolate or s’mores.

Ingredients

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  • 3 packets unflavored gelatin (about 2 1/4 teaspoons each)
  • 1/2 cup cold water (for blooming gelatin)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water (for syrup)
  • 1/4 teaspoon salt
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 1/2 cup powdered sugar (for dusting)
  • 1/4 cup cornstarch (for dusting)

Instructions

  1. Lightly grease a 9×13 inch baking pan. Mix the powdered sugar and cornstarch together in a small bowl. Dust the bottom and sides of the prepared pan generously with this mixture. Set aside.
  2. In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it sit for 10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the saucepan. Bring the mixture to a boil without stirring. Cook until the syrup reaches 240 degrees Fahrenheit (soft-ball stage). Remove from heat immediately.
  5. Turn the stand mixer on low speed. Slowly and carefully pour the hot syrup down the side of the bowl into the bloomed gelatin mixture. Avoid pouring directly onto the whisk attachment.
  6. Once all the syrup is added, increase the mixer speed to high. Add the vanilla bean seeds (or extract). Beat for 12 to 15 minutes until the mixture is very thick, white, glossy, and holds stiff peaks.
  7. Working quickly, scrape the marshmallow mixture into the prepared pan. Dust the top lightly with more of the powdered sugar/cornstarch mixture. Use a lightly oiled spatula to smooth the top surface.
  8. Let the marshmallows set uncovered at room temperature for at least 4 hours, or preferably overnight.
  9. Once set, dust a cutting board with more of the powdered sugar/cornstarch mixture. Invert the marshmallow slab onto the board. Dust the top surface.
  10. Use a large, sharp, oiled knife or pizza cutter to cut the slab into squares. Toss the cut edges in the remaining dusting mixture to prevent sticking.

Notes

  • For a cleaner cut, lightly oil your knife blade before slicing each piece.
  • Store homemade marshmallows in an airtight container at room temperature for up to two weeks.
  • If you skip the vanilla bean, use 2 teaspoons of high-quality vanilla extract added at the end of the whipping time.

Nutrition

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