Fluffy Vanilla Bean Marshmallows (Printable version)
Pillowy-soft marshmallows infused with real vanilla bean, perfect for cozy treats or gifting.
# What You'll Need:
→ Gelatin Mixture
01 - 3 envelopes (0.74 oz) unflavored powdered gelatin
02 - ½ cup cold water
→ Sugar Syrup
03 - 2 cups granulated sugar
04 - ½ cup light corn syrup
05 - ½ cup water
06 - ¼ teaspoon fine sea salt
→ Flavoring
07 - 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
→ Dusting
08 - ½ cup confectioners sugar
09 - ½ cup cornstarch
# How to Prepare:
01 - Line a 9x9-inch baking pan with parchment paper, lightly grease and dust with a mixture of confectioners sugar and cornstarch.
02 - Sprinkle gelatin over ½ cup cold water in the bowl of a stand mixer and let it bloom while preparing the sugar syrup.
03 - Combine granulated sugar, corn syrup, ½ cup water, and salt in a medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until the syrup reaches 240°F (115°C).
04 - With the mixer on low, slowly pour hot syrup into the gelatin mixture in a thin stream.
05 - Increase mixer speed to high and beat for 10 to 12 minutes until thick, glossy, and tripled in volume. Add vanilla seeds or extract during the last minute.
06 - Quickly pour the mixture into the prepared pan and smooth the surface with a greased spatula.
07 - Dust the top with the remaining confectioners sugar and cornstarch mixture. Let set uncovered at room temperature for at least 3 hours until firm.
08 - Invert marshmallow slab onto a cutting board, remove parchment, cut into 1-inch squares with a greased sharp knife or pizza wheel, and toss pieces in remaining sugar/starch mixture to prevent sticking.
# Expert advice:
01 -
- Homemade marshmallows taste nothing like the store-bought versions—they're genuinely fluffy, delicate, and melt on your tongue like a cloud
- Real vanilla bean seeds create that beautiful speckled look and authentic flavor that makes everyone think you're a professional baker
- Once you master this, you'll never buy boxed marshmallows again, and gift-giving becomes ridiculously easy and impressive
02 -
- The candy thermometer is not optional—it's the difference between success and disappointment. If you don't have one, this recipe won't work. Invest in a good one and use it for all your candy making.
- Humidity is the enemy. If your kitchen is very humid or it's a rainy day, your marshmallows might take longer to set or never fully firm up. Choose a dry day if possible, and keep them uncovered while setting so moisture can escape.
- The gelatin must be completely bloomed before the hot syrup hits it. If you skip this or rush it, you'll end up with lumps that won't incorporate, no matter how long you beat them.
- Don't wash the mixing bowl until you've finished completely. Any water left in there will affect your syrup temperature and won't whip properly.
03 -
- A pizza wheel cuts marshmallows cleaner and faster than any knife. I actually keep a dedicated one just for this task because it prevents that sticky squishing that happens with traditional knives.
- If your marshmallows are too sticky to cut, you didn't let them set long enough. Patience here saves you from a frustrating mess. Overnight setting is genuinely better than the minimum 3 hours.
- Keep a small bowl of water and cornstarch mixture nearby while cutting. Dipping your knife or pizza wheel in it prevents sticking and makes cutting incredibly clean and easy.