These fluffy Homemade Vanilla Marshmallows are like soft billows of whipped sugary goodness. They make the perfect topping for a cup of hot cocoa or homemade s'mores. They can be served as sweet snacks, handheld holiday desserts or wrapped in cellophane and given as gifts.
Easy Homemade Vanilla Marshmallows Recipe
I've been a fanatic about marshmallows since I was a girl. I'm not sure why it took me so long to try and make a homemade batch of vanilla marshmallows of my own but alas, it was bound to happen. When I began reading through multitudes of recipes, to research tips and techniques, they were all pretty much identical in ingredients and amounts. However, none of them were terribly specific about the gooey challenge you may encounter. Marshmallows are sticky and you'll need to dust them with powdered sugar and allow them to dry so they can be cut. The texture of homemade marshmallows is much softer and the flavor is completely addictive.
How to Make the Best Homemade Vanilla Marshmallows
After you make them once, you'll love having homemade marshmallows to serve as the crowning touch to a cup of hot chocolate or dipped into chocolate and nuts for a handheld treat.
- Ingredients you'll need to make fluffy Homemade Vanilla Marshmallows: Cold water, plain unflavored gelatin, granulated sugar, clear vanilla extract, powdered sugar and light corn syrup.
- Kitchen tools you'll need: A stand mixer fitted with a whisk attachment, large bowl, measuring cups and spoons, a candy thermometer, a sieve or powered sugar shaker and jelly roll pan or similar size rimmed sheet pan.
- Marshmallows are quite simple to make however, there are 2 kitchen tools that are imperative: One is a candy thermometer to cook the sugar to the proper temperature and a stand mixer with a whisk attachment to whip the sugar for 15 minutes, magically turning it into marshmallow cream.
- Once the marshmallow cream is whipped, work quickly and use an offset spatula or silicone spatula to spread it evenly into the dish. It's very sticky, so, be patient.
- Powdered sugar in this instance, is much like using a floured surface to knead bread. It's lessens the stickiness of the marshmallow cream and allows the marshmallows to be cut and removed easily from the pan.
- You can change the flavor profile by using a different extract or flavoring. Peppermint is a popular choice for the holidays.
- I recommend using clear vanilla to keep these marshmallows snowy white. You can use classic vanilla but it will tint the marshmallow cream. Should you like for the marshmallows to be a particular color, add a few swirls of gel coloring to the mix.
- You can also skewer the marshmallows and use them for fondues, s'mores roasted, toasted or placed on lollipop sticks and dipped in chocolate. You can decorate them with sprinkles or toasted nuts then allow them to dry.
- Store Homemade Marshmallows at room temperature in an airtight container for up to one month.
More Dessert Recipes Using Marshmallows to Make
Marshmallow aren't only for s'mores and hot chocolate, they form the basis of many sweets. More recipes using marshmallows that you may also like to try:
- Chocolate Drizzled Peanut Butter Fudge topped with salted peanuts.
- Slow Cooked Mississippi Mud Cake is ooey gooey good topped with marshmallow cream.
- Cute as a button Marshmallow Pops for St Patrick's Day.
- Mini Peanut Butter S'mores Pies are a delicious single serving dessert to serve for smaller gatherings.
- I swirl marshmallow cream through the peanut butter filling for my Chocolate Peanut Butter Ritz Crackers.
- Easy Fruit Dip is a quick and easy dessert.
- Homemade Oatmeal Cream Pies will give Little Debbie and run for her money!
- Rocky Road Candy from Princess Pinky Girl.
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Homemade Vanilla Marshmallows
Servings: 24 large/48 small
Calories: 91kcal
Ingredients
- 1 cup ice cold water divided
- 3 (0.25 oz each) packets unflavored powdered gelatin [*See cook's note]
- 1 ½ cup granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon sea salt
- 1 tablespoon clear vanilla extract
- powdered sugar
Instructions
- In the bowl of a stand mixer, pour ½ cup of ice cold water. Sprinkle the gelatin over the the water.
- In a heavy bottomed saucepan, add the remaining ice water, sugar, corn syrup and salt. Bring to a simmer. Simmer over medium heat until the temperature reaches 240°F on a candy thermometer. This will take around 8 minutes.
- Remove from the heat. Turn the mixer speed to medium. Carefully pour the hot sugar liquid down the side of the bowl, keeping it between the bowl and the beater.
- Continue until all of the liquid is added.
- Add the vanilla. Increase the speed of the mixer to high and whip until thickened, around 15 minutes.
- Use a sieve to dust a glass baking dish with powdered sugar.
- Use a large spoon or spatula spritzed lightly with cooking spray to scoop from the bowl to the dish.
- Spritz an off-set spatula lightly with cooking spray, and spread the marshmallow creme into the dish. [The marshmallow creme is very sticky and the cooking spray will help prevent it from sticking to the utensils while you work.] Work quickly.
- Depending on how thick you want the marshmallows to be, you can use an 8 x 12 dish or a 9 x 9 dish for thicker marshmallows.
- Dust the top generously with powdered sugar, then allow to sit uncovered on the counter for at least 4 hours or overnight to dry.
- To cut, turn onto a cutting board covered in powdered sugar. Use a pizza cutter or sharp knife to cut into squares.
Notes
*Unflavored gelatin is available on the baking aisle of most grocery stores along with the flavored gelatin products. The 1 ounce package contains 4 (0.25 oz) packets. Only 3 are needed for this recipe.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Sodium: 33mg | Potassium: 1mg | Sugar: 23g | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Kaula
What’s your advice on cleanup ?? Not sure if this will clog up the sink or not
Melissa
Hot soapy water, shouldn't cause any problem with your sink.
vivian latham
CAN YOU USE THIS AS MARSHMELLOW CREME
Donna
Been making these for a couple of years now. Get so many compliments. Most people do not know
you can make marshmallows. I dip them in chocolate as well as serve them plain only with
the powdered sugar.
Melissa
They make such great gifts, too.
Jill Kane
Hi! Do you think these would hold up to being roasted for S'mores? Thanks 🙂
Melissa
Sure, but they're dusted with powdered sugar so be careful and watch for flare-ups. They don't take the heat quite as well as a store bought marshmallow because they're fresh but, will toast.
Baking Mom
Have you used this recipe to make marshmallow fondant? If so, any tips or recipe tweaks, that you know of, required?
Melissa
I haven't, sorry.
Michelle
I think i am misreading somewhere, when do we add the gelatine and water mix to the other ingrediants
Melissa
The first step is to sprinkle the gelatin over the cold water in the mixing bowl.
Lissa
These look yummy!
Curious..is there an alternative to the corn syrup? TIA 🙂
Melissa
Hi Lissa, not for this recipe. That said, I'm certain there probably are alternative recipes if Googled but, this one should be made as is.
Mette Krebs
Can I have the recipes in grams og dl please?
Would love to make the million dollar cake.
Thank you
Mette Krebs
Melissa
Please utilize the abundance of converters online.
Melissa
Hi Charmaine,
Each packet = 1/4 ounce
1 (1/4-ounce packet) of granulated unsweetened gelatin = total of 2 1/2 teaspoons.
Hope this helps with conversions, thanks for visiting from Australia! ~ Melissa
charmaine perkins
what size packets are they, as we have a different brand to you here in australia and i buy my gelatine in a container that you spoon out of not in packets, so the quantity in each packet would be great thanks...
Melissa
Marshmallows keep well in the fridge or freezer. Dust with powdered sugar to keep them separated, and store in the fridge for up to 2 months in an airtight container.
To freeze, dust well with powdered sugar and place onto a parchment lined cookie sheet. Freeze, then pop into a bag coated with powdered sugar to store. Thaw at room temperature [usually 5-10 minutes] and use within 3-4 months.
Carolynne
I want to make these. Can they be frozen?