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.
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. None, however, were terribly specific about the gooey challenge you may encounter.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, and 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.
You may also like: Mississippi Mud Skillet Brownies, 8 Ways To Decorate Marshmallows and Rocky Road Peanut Clusters.
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See more recipes like this in Melissa’s Southern Cookbook here on Amazon
Homemade Vanilla Marshmallows
Prep Time 15 minutes
Cook Time 23 minutes
Drying time 4 hours
Servings 24 large/48 small
Ingredients
- 1 cup ice cold water divided
- 3 pkgs unflavored gelatin [*see cook's note]
- 1 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 tsp sea salt
- 1 Tbsp clear vanilla extract
- powdered sugar
Instructions
- In the bowl of a stand mixer, pour 1/2 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.
Recipe Notes
*Unflavored gelatin is available on the baking aisle of most grocery stores along with the flavored gelatin products. The package contains 4 envelopes. Only 3 are needed for this recipe.
Carolynne says
I want to make these. Can they be frozen?
Melissa says
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.
charmaine perkins says
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 says
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
Mette Krebs says
Can I have the recipes in grams og dl please?
Would love to make the million dollar cake.
Thank you
Mette Krebs
Melissa says
Please utilize the abundance of converters online.
Lissa says
These look yummy!
Curious..is there an alternative to the corn syrup? TIA 🙂
Melissa says
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.
Michelle says
I think i am misreading somewhere, when do we add the gelatine and water mix to the other ingrediants
Melissa says
The first step is to sprinkle the gelatin over the cold water in the mixing bowl.
Baking Mom says
Have you used this recipe to make marshmallow fondant? If so, any tips or recipe tweaks, that you know of, required?
Melissa says
I haven’t, sorry.
Jill Kane says
Hi! Do you think these would hold up to being roasted for S’mores? Thanks 🙂
Melissa says
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.
Donna says
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 says
They make such great gifts, too.
vivian latham says
CAN YOU USE THIS AS MARSHMELLOW CREME
Kaula says
What’s your advice on cleanup ?? Not sure if this will clog up the sink or not
Melissa says
Hot soapy water, shouldn’t cause any problem with your sink.