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Homemade Vanilla Marshmallows

Homemade Vanilla Marshmallows

Course Dessert
Cuisine American
Keyword homemade-vanilla-marshmallows
Prep Time 15 minutes
Cook Time 23 minutes
Drying time 4 hours
Servings 24 large/48 small
Author Melissa Sperka


  • 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


  • 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.


*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.