Fluffy Vanilla Bean Marshmallows (Printable version)
Light vanilla bean marshmallows atop smooth, creamy hot chocolate create a dreamy, comforting treat.
# What You'll Need:
→ Marshmallows
01 - 3 envelopes (0.75 oz) unflavored gelatin
02 - 1 cup cold water, divided
03 - 1 1/2 cups (1 1/2 cups) granulated sugar
04 - 1 cup light corn syrup
05 - 1/4 teaspoon kosher salt
06 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
07 - 1/2 cup confectioners sugar, for dusting
→ Hot Chocolate
08 - 4 cups whole milk
09 - 1/2 cup unsweetened cocoa powder
10 - 1/2 cup granulated sugar
11 - 1/2 teaspoon sea salt
12 - 1 teaspoon pure vanilla extract
13 - Whipped cream, optional for serving
# How to Prepare:
01 - Sprinkle gelatin over 1/2 cup cold water in a stand mixer bowl and let it bloom for 10 minutes.
02 - Combine remaining 1/2 cup water, granulated sugar, corn syrup, and salt in a saucepan. Stir over medium heat until sugar dissolves, then boil without stirring until thermometer reads 240°F (115°C), about 8 to 10 minutes.
03 - With mixer on low, slowly pour the hot syrup into the bloomed gelatin. Add vanilla bean seeds or extract, increase speed to high, and beat until mixture is thick, glossy, and triples in volume, approximately 10 to 12 minutes.
04 - Lightly oil a 9x13-inch pan and dust it with confectioners sugar. Spread marshmallow mixture evenly, dust top with additional confectioners sugar, and let set uncovered at room temperature for 4 hours.
05 - Use a lightly oiled sharp knife to cut marshmallows into large squares and dust sides with confectioners sugar to prevent sticking.
06 - Whisk milk, cocoa powder, sugar, and salt in a saucepan. Heat over medium, stirring until steaming and smooth without boiling.
07 - Remove from heat and stir in vanilla extract.
08 - Pour hot chocolate into mugs, top each with a fluffy vanilla bean marshmallow floater, add whipped cream if desired, and serve immediately.
# Expert advice:
01 -
- Homemade marshmallows taste like nothing you've had from a store—light, pillowy, and infused with real vanilla bean flavor.
- The whole process feels like a kitchen project rather than just cooking, which means it's fun to make with someone you care about.
- Four hours of setting time means you can prep these in the morning and have a showstopper dessert ready by evening.
- The hot chocolate is silky and deeply cocoa-forward without being overly sweet, letting the marshmallows shine.
02 -
- Candy thermometer accuracy is everything; if your syrup isn't hot enough, your marshmallows will be too dense and gummy, not fluffy and cloud-like.
- The confectioners sugar coating is non-negotiable—without it, your marshmallows will stick to each other and be nearly impossible to separate.
- Whole vanilla beans give you those visual flecks and slightly deeper flavor, but pure extract works fine if you're short on time or budget.
03 -
- A stand mixer is almost essential here; trying to whip marshmallows by hand will exhaust you and won't incorporate enough air.
- If your vanilla bean seems dry or past its prime, use the extract instead—there's no point fighting with a bean that won't give you those beautiful black specks.
- Keep confectioners sugar nearby while cutting; your knife needs oiling between each cut to prevent sticking, and sugar on your hands helps you grip the marshmallows safely.