Easy, Homemade Vanilla Bean Marshmallows

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How to Make Vanilla Bean Marshmallows

Tools you should have on hand:

• Candy or food thermometer – I use and love this thermometer.
• Stand mixer – I recommend using a stand mixer if you have one, but they can be made with a hand mixer too.
• 9×13 pan

Ingredients You’ll Need to Make Vanilla Bean Marshmallows

• 2 tbsp coconut oil or softened butter (for greasing the pan and utensils)
• 1/4 cup powdered sugar (for coating & cutting the marshmallows)
• 3 packets unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 tbsp vanilla bean paste (could also use ½ a vanilla bean split and scraped)

Step by Step Instructions

1. Prepare your pan: Generously grease a 9×13 inch pan with coconut oil or butter. Then, dust it heavily with sifted powdered sugar to prevent the marshmallows from sticking.
2. Bloom the gelatin: In a large bowl, combine 1/2 cup of water and the gelatin. Let it sit for about 5 minutes until it becomes thick and gelatinous.
3. Create the sugar syrup: In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Heat it over medium heat until the sugar dissolves and the let the mixture gently boil until it reaches 240°F on a candy thermometer.
4. Combine gelatin and sugar syrup: With your stand mixer on low speed, slowly pour the hot sugar syrup in a steady slow stream close to the edge of the bowl or down the edge into the bloomed gelatin. Be very careful here as the sugar is very hot and will burn you if it gets on you.

NOTE: If you are using a hand mixer, pour the gelatin and sugar syrup in first and then mix on low until all the ingredients are combined.

5. Whip the mixture: Add the vanilla extract and vanilla bean paste, increase the mixer speed to high and beat for about 10 minutes until the mixture becomes thick and fluffy and the mixing bowl is cool to the touch.
6. Pour into the pan: Quickly pour the mixture into the prepared pan, using a spatula to smooth the top. Dust with more powdered sugar to prevent sticking.
7. Let it set: Allow the marshmallow mixture to sit uncovered at room temperature for at least 4 hours, or overnight, to set.
8. Cut and coat: Once set, turn the marshmallows onto a cutting board dusted with powdered sugar. Use a greased knife or cookie cutters to cut the marshmallows into your desired shapes. Roll each piece in more powdered sugar to coat.

Tips and Tricks to Get the Best Homemade Marshmallows

• Room Temperature Ingredients: Ensure all your ingredients, especially the butter and gelatin, are at room temperature to mix more evenly.
• Avoid Humidity: Humid days can cause marshmallows to become sticky. Make them on a dry day if possible.
• Consistency Check: For fluffier marshmallows, you can whip the mixture for a bit longer, up to 15 minutes.

Flavor Variations

Peppermint Marshmallows:

• Substitute vanilla extract with 2 teaspoons of peppermint extract.
• Add crushed candy canes on top before setting for a festive touch.

Cinnamon Marshmallows:

• Substitute vanilla extract with 2 teaspoons of cinnamon extract.
• Add 1 teaspoon of ground cinnamon to the sugar syrup for extra spice.

Lemon Marshmallows:

• Substitute vanilla extract with 2 teaspoons of lemon extract.
• Add 1 teaspoon of lemon zest to the mixture for a zesty kick.

Coconut Marshmallows:

• Substitute vanilla extract with 2 teaspoons of coconut extract.
• Roll finished marshmallows in toasted coconut flakes.

Chocolate Marshmallows:

• Add 1/4 cup of cocoa powder to the sugar syrup and mix well.
• Substitute vanilla extract with 1 teaspoon of chocolate extract (optional).

Almond Marshmallows:

• Substitute vanilla extract with 2 teaspoons of almond extract.
• Add finely chopped almonds to the mixture before it sets.

Lavender Marshmallows:

• Substitute vanilla extract with 2 teaspoons of lavender extract.
• Sprinkle dried culinary lavender on top before setting.

Maple Marshmallows:

• Substitute granulated sugar with 1 cup of maple syrup and reduce light corn syrup to 1/2 cup.
• Substitute vanilla extract with 2 teaspoons of maple extract.

Strawberry Marshmallows:

• Substitue vanilla extract with 2 tsp strawberry extract or use crushed freeze-dried strawberries.
• Add a few drops of red food coloring for a pink hue and mix in freeze-dried strawberry pieces.

Feel free to experiment with these flavors and find the perfect one for you!

Storage Information

These marshmallows can be stored in an airtight container at room temperature for up to two weeks. Perfect for gifting or simply enjoying at home, these fluffy vanilla bean marshmallows add a sweet homemade touch to any occasion.

Frequently Asked Questions

More Holiday Recipes You’ll Love

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• Easy Biscoff Puff Pastry Christmas Tree Holiday Dessert Recipe

Pin Recipe

Easy, Homemade Vanilla Bean Marshmallows

These homemade Vanilla Bean Marshmallows are soft, fluffy, and bursting with natural vanilla flavor. Made with real vanilla bean paste, they’re perfect for hot cocoa, s’mores, or enjoying on their own.

Print

Rate

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Serving Size 30 Marshmallows

Calories: 45kcal

Equipment

• 1 Candy Thermometer

Ingredients

• 2 tbsp coconut oil or softened butter for greasing the pan and utensils
• 1/4 cup powdered sugar for coating & cutting the marshmallows
• 3 packets unflavored gelatin
• 1 cup water divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 tbsp vanilla bean paste could also use ½ a vanilla bean split and scraped

Instructions

• Generously grease a 9×13 inch pan with coconut oil or butter. Then, dust it heavily with sifted powdered sugar to prevent the marshmallows from sticking.
  2 tbsp coconut oil or softened butter
  
• Combine 1/2 cup of water and the gelatin. Let it sit for about 5 minutes until it becomes thick and gelatinous then add to bowl of a stand mixer, if using, or a large bowl for mixing.
  1 cup water, 3 packets unflavored gelatin
  
• In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Heat it over medium heat until the sugar dissolves and the let the mixture gently boil until it reaches 240°F on a candy thermometer.
  1 1/2 cups granulated sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1 cup water
  
• With your stand mixer on low speed, slowly pour the hot sugar syrup in a steady slow stream close to the edge of the bowl or down the edge into the bloomed gelatin. Be very careful here as the sugar is very hot and will burn you if it gets on you.

  NOTE: If you are using a hand mixer, pour the gelatin and sugar syrup in first and then mix on low until all the ingredients are combined.
  
• Add the vanilla extract and vanilla bean paste, increase the mixer speed to high and beat for about 10 minutes until the mixture becomes thick and fluffy and the mixing bowl is cool to the touch.
  2 teaspoons vanilla extract, 1 tbsp vanilla bean paste
  
• Quickly pour the mixture into the prepared pan, using a spatula to smooth the top. Dust with more powdered sugar to prevent sticking. Allow the marshmallow mixture to sit uncovered at room temperature for at least 4 hours, or overnight, to set.

  Once set, turn the marshmallows onto a cutting board dusted with powdered sugar. Use a greased knife or cookie cutters to cut the marshmallows into your desired shapes. Roll each piece in more powdered sugar to coat.
  

Notes

For perfectly soft and fluffy marshmallows, make sure your sugar syrup reaches the right temperature (240°F / 115°C) before pouring it into the whipped egg mixture. Also, lightly oil your spatula and pan to prevent sticking, and let the marshmallows set at room temperature for at least 4 hours or overnight for the best texture.

Storage

These vanilla bean marshmallows can be stored in an airtight container at room temperature for up to two weeks. 

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