Go Back Email Link
vanilla bean marshmallows sliced on white surface

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.
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 4 hours
Total Time 4 hours 35 minutes
Serving Size 30 Marshmallows

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 9x13 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
    9x13 pan
  • 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
    Close-up of hands stirring water and gelatin in measuring cup
  • 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
    marshmallow mixture heated to 240 on candy thermometer
  • 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.
    hot syrup being poured from a pan into mixer with gelatin for marshmallows
  • 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
    beat marshmallow mixture until it becomes thick and fluffy and the mixing bowl is cool to the touch.
  • 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.
    vanilla bean marshmallows cut up on a white ceramic cutting board with powdered sugar around

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.