This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
Homemade vanilla marshmallow recipe that are so light and fluffy you will never pick up the store bought kind again! And no candy thermometer required!
Hey bakers! Be sure to download my 10 secrets to bake like a pro! Get my secrets and get baking…
I’m on my way to Maine this weekend for a “ski-cation” with some friends, and I thought what better than bringing some homemade marshmallows and hot cocoa mix (recipe later this week!) along with me?
And I know, I know the holidays are over, and you might be trying to watch your waistline, but let’s face it- IT IS COLD OUTSIDE! At least here in Boston it is. And warming up to a perfect cup of hot cocoa is total bliss. But no cup of hot cocoa is complete without marshmallows in it, am I right? And I’m not taking about those weird white little bits in that packets from the store. Seriously, how those things are called marshmallows is beyond me. But homemade vanilla marshmallows.
Shut the front door. They are 1000 times better in the flavor department. The texture of these is unreal. Nothing like the bagged variety. I’ve been finding myself popping and snacking on these when no one is looking. And even when someone is looking. Oh what can I say, I haven’t stopped eating them.
How To Make These Homemade Vanilla Marshmallows (Step By Step)
Step 1: Making your gelatin mixture– You let powdered gelatin- 3 packages- hang out in a 1/2 cup of cold water in your mixing bowl for 5 minutes.
Step 2: Making your sugar mixture– Meanwhile, you boil 1/4 cup water,2 cups granulated sugar, and 2/3 cups corn syrup on your stove.
Step 3: Combining the two– Once the sugar mixture has boiled rapidly for 1 minute, you slowly add it to your gelatin mixture. Add your a bit of salt (1/4 teaspoon) to just to balance out all the sweetness.You let your stand mixer fitted with your whisk attachment take over and turn it all into marshmallows (about 12 minutes or so). It’s a beautiful thing to watch it turn into marshmallow as it’s mixing. And don’t forget to add your vanilla at this point…the recipe I used (none other than Martha herself) version calls for vanilla bean. Um, hello expensive! My solution? Use vanilla bean paste! It has all the richness of vanilla beans including the fun little specks but is a fraction of the cost!
Step 4: Spreading them in the pan: Spreading the marshmallows can be a sticky mess. Do yourself a favor, use a spatula sprayed with a little cooking spray to make quick work. you do need to let the marshmallows set up for a couple hours covered in plastic wrap.
Step 5: Making marshmallows – Cutting them into
perfect yummy squares. I used a pizza cutter, but a large knife would also work.
Pro Tip: If your pizza cutter or knife sticks, just dip it in confectioners sugar before you cut the marshmallows.
You want to roll each marshmallow in a confectioner sugar/corn starch mixture so your edges don’t stick to you your hair, your floor.
Step 6: Add to a cup of hot cocoa. Sip. Yum. Enjoy.
To make these Homemade Vanilla Marshmallows:
If you like this recipe, I would love to hear from you! Let me know by leaving a comment!
Vanilla Bean Marshmallows
- 3 1/4-ounce packages unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon coarse salt
- 2 teaspoons vanilla bean paste
- 1/4 confectioners sugar
- 1/3 cup cornstarch
- Lightly spray a 11x9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
- Add vanilla bean paste; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
- Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Sift confectioners' sugar and cornstarch in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
*You could use a different sized pan- 13x9 pan or 9x9 pan, just keep in mind it will affect the thickness of the marshmallows. Adapted from Martha Stewart
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!