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Vanilla marshmallows piled on a wooden board with hot chocolate mugs in the background.

Vanilla Marshmallows

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Once you make homemade marshmallows, there's no turning back. These are fabulous, vanilla-flavored soft, fluffy, bouncy pillows that are not hard to make if you organize your ingredients and space beforehand. They can be stored for a month. 

  • Total Time: 1 hour 25 minutes
  • Yield: 24 squares

Ingredients

Units
  • 2 tablespoons (20g) unflavored powdered gelatine
  • 1/2 cup cold water (for the gelatin)
  • 2 1/4 cups sugar
  • 1/2 cup corn syrup or glucose
  • 3/4 cup water (for the syrup)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup powdered sugar (for dusting)

Instructions

  1. Put the first ½ cup cold water in the bowl of the standing mixer.
  2. Sprinkle the gelatin on top and let it hydrate.
  3. Line a baking pan with 2-inch sides with parchment paper and spray the entire surface with vegetable spray. Reserve.
  4. In a medium saucepan, put sugar, corn syrup (or glucose), and the remaining water.
  5. Cook over medium heat until it dissolves, brushing the sides of the pan, just above the mixture, with a wet brush so that crystals don't form.
  6. Increase the heat to high, put the candy thermometer on the pan, and boil until it reaches 248ºF /120ºC, between the soft-ball and hard-ball stages.
  7. Attach the bowl to the mixer (with the whisk attachment) and start beating the gelatin in the bowl.
  8. Slowly, but constantly, pour the sugar mixture into the gelatin while beating at high speed. Try not to pour it directly over the whisk but between the side of the bowl and the whisk, that way the most syrup will reach the gelatin and not be stuck in the beaters or sides of the bowl.
  9. Keep beating for some minutes until the consistency is fluffy, like a thick meringue. But don't let the bottom of the bowl cool completely, as that means the mixture is too stiff and the marshmallows will be tougher than we want. 
  10. Add vanilla and stir to mix.
  11. Immediately transfer the marshmallow mixture to the prepared pan, and smooth the top with an oiled or sprayed spatula.
  12. Let dry at room temperature for 1 hour and sprinkle with powdered sugar. Let dry for a few hours until it's no longer sticky and can be removed.
  13. When ready, lift the parchment paper, and use an oiled or sprayed kitchen knife to cut it. You can also use an oiled pair of scissors. Dust each square completely with powdered sugar.
  14. Store in an airtight container for up to a month in a dry, cool place.

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
  • Stand mixer: is highly recommended. Making them with an electric mixer can be done, but you'll have to manage to add the syrup in a thin stream while beating the gelatin mixture, and it can be a little challenging.
  • Corn syrup or glucose? The latter is stickier, so I choose corn syrup whenever I can. Tip: lightly coat the measuring cup with spray or oil before measuring it. That way, it will slide out more easily.
  • Candy thermometer: it's essential for this recipe as the syrup needs to reach a certain temperature, and it's hard to eyeball it. Use high heat when making the syrup; otherwise, it will take forever to get to the right temperature. It takes about 10 minutes anyway.
  • Lining the pan: use parchment paper, and use cooking spray to coat the sides of the paper and the spatula that you're using to spread the mixture.
  • Top coat: the marshmallows are left to dry for a while and then powdered sugar is sprinkled on top and sides. This way, they can easily be eaten and stored.
  • Humidity: I must add, as left in the comments, attempting these on high-humidity days might be extra challenging. 
  • Storing marshmallows: 
    Airtight container: like a mason jar or plastic container with a tight-fitting lid. Place them with wax paper between them and ensure they're not squeezed. They last for about a month.
    Plastic bag: use Ziploc-style bags. Make sure they're not overlapping so they're not squeezed.
    Room temperature: choose a cool, dry place, like the pantry.
    Refrigerator: you can store them in the fridge, but there's really no need. I find they don't keep as well. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Drying time: 1 hour
  • Cook Time: 10 minutes
  • Category: Candy - Sweets
  • Method: Beating
  • Cuisine: American

Nutrition

  • Serving Size: 1/24
  • Calories: 115
  • Sugar: 29.1 g
  • Sodium: 6.4 mg
  • Fat: 0 g
  • Carbohydrates: 29.2 g
  • Fiber: 0 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg

Find it online: https://vintagekitchennotes.com/homemade-vanilla-marshmallows/