There's nothing like the luxury of enjoying Homemade Vanilla Marshmallows. They're like soft billows of whipped sugary goodness that make the perfect topping for a cup of hot cocoa. They can be roasted, toasted or placed on lollipop sticks and dipped in chocolate. Decorate with sprinkles or toasted nuts then allow them to dry. They can be served as sweet snacks, handheld holiday desserts or wrapped in cellophane and given as gifts.
Homemade Vanilla Marshmallows
Special Notes for Making Vanilla Marshmallows
Marshmallows are quite simple to make however, there are 2 kitchen tools that are imperative.
- You'll need a candy thermometer to cook the sugar to the proper temperature
- Plus a stand mixer with a whisk attachment to whip the sugar for 15 minutes, magically turning it into marshmallow creme.
Once the marshmallow creme is whipped, work quickly to spread it into the dish. It's very sticky, so, be patient. 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. Don't just stop there, checkout my recipe for Mississippi Mud Skillet Brownies on Parade.
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See more recipes like this in Melissa's Southern Cookbook here on Amazon
Homemade Vanilla Marshmallows
- 1 cup ice cold water divided
- 3 pkgs unflavored gelatin [*see cook's note]
- 1 ½ cup granulated sugar
- 1 cup light corn syrup
- ¼ tsp sea salt
- 1 Tbsp clear vanilla extract
- powdered sugar
- 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.